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Prep Time: 20 Minutes Cook Time: 0 Minutes |
Ready In: 20 Minutes Servings: 4 |
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Move over hamburgers! My Greek-style turkey sandwich filling is hearty enough to make a meal in a pita pocket. The yogurt adds creaminess and substance. Ingredients:
1 cup fat-free plain greek yogurt |
2 tablespoons olive oil |
1 tablespoon lemon juice |
1 tablespoon honey |
2 garlic cloves, minced |
1 teaspoon minced fresh oregano or 1/4 teaspoon dried oregano |
1/4 teaspoon salt |
1/8 teaspoon pepper |
1 package (20 ounces) turkey breast tenderloins |
3 medium tomatoes, seeded and chopped |
1 small cucumber, chopped |
1 small red onion, chopped |
1 small green pepper, chopped |
1/2 cup crumbled feta cheese |
1/3 cup greek olives, chopped |
8 pita pocket halves |
Directions:
1. In a small bowl, combine the first eight ingredients. Pour 1/4 cup yogurt mixture into a large resealable plastic bag; add turkey. Seal bag and turn to coat; refrigerate turkey for 8 hours or overnight. Cover and refrigerate remaining yogurt mixture.
2. Drain and discard marinade. Using long-handled tongs, moisten a paper towel with cooking oil and lightly coat the grill rack.
3. Grill, covered, over medium heat or broil 4 in. from the heat for 15-20 minutes or until a thermometer reads 170°, turning occasionally. Let stand for 5 minutes before slicing.
4. To remaining yogurt mixture, add the tomatoes, cucumber, onion, green pepper, cheese and olives.
5. Grill pita halves, uncovered, over medium heat for 1-2 minutes on each side or until warm. Fill each pita half with sliced turkey and 1/3 cup yogurt mixture. Yield: 4 servings.
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