TURKEY PITAS WITH CUCUMBERS, CHICKPEAS AND TAHINI
These vibrant, crunchy, creamy turkey sandwiches have all the flavors of falafel, but without the frying. They've got a lemony tahini dressing, soft chickpeas, and a cumin-scented tomato and cucumber salad, all packed into pitas with leftover turkey (use dark or white meat). The pickled red onions give these a wonderful brightness, and they're well worth the 10 extra minutes they take to make.
Provided by Melissa Clark
Categories dinner, lunch, weekday, sandwiches, main course
Time 15m
Yield 4 servings
Number Of Ingredients 16
Steps:
- In a large bowl, stir together onion, 1 tablespoon lemon juice, salt, cumin and sugar. Let sit for at least 10 minutes while you prepare the rest of the ingredients.
- Meanwhile, in a small bowl, stir together tahini, remaining 1 tablespoon lemon juice, garlic, pinch of salt and 2 to 3 tablespoons warm water to thin the sauce. It should be thick but pourable. Taste, and add more salt and lemon juice, if needed.
- Into the bowl with onions, stir in chickpeas, cucumbers, tomatoes and oil. Taste, and add more salt and lemon juice if needed.
- In each pita half, layer turkey, then drizzle with tahini-lemon mixture. Add spoonfuls of chickpea salad, cilantro and mint. Drizzle liberally with more tahini sauce and zhug, if you like.
TURKEY PITA WITH CABBAGE, CUCUMBERS AND TAHINI DRESSING
This shawarma-like pulled turkey sandwich, using Thanksgiving leftovers, is a great alternative to the mayo-and-cranberry-sauce fallback. Or it can be made any time of year with roast turkey, chicken or lamb.
Provided by David Tanis
Categories sandwiches, main course
Time 30m
Yield 4 servings
Number Of Ingredients 18
Steps:
- Put cabbage and carrot in a bowl, season with salt and pepper, then toss with pomegranate molasses and 1/2 teaspoon garlic and set aside. Put cucumber in a separate bowl and season with salt and chopped mint.
- Make the tahini dressing: In a small bowl, stir together tahini, lemon juice, remaining 1/2 teaspoon garlic and cayenne. Whisk in yogurt and season with salt and pepper.
- Put olive oil in a cast-iron skillet over medium-high heat. Add turkey and let sizzle. Season with salt, pepper, cumin, coriander and red pepper flakes. Stir-fry for 1 minute and turn off heat.
- Warm pitas briefly in a toaster oven and cut in half to make 8 pockets. Spoon some warm turkey into each pita, then a spoonful of cabbage, a bit of cucumber, some sliced radish, if using, and a large dollop of tahini dressing. Serve 2 filled pockets per person.
Nutrition Facts : @context http, Calories 510, UnsaturatedFat 14 grams, Carbohydrate 55 grams, Fat 20 grams, Fiber 8 grams, Protein 34 grams, SaturatedFat 5 grams, Sodium 820 milligrams, Sugar 14 grams, TransFat 0 grams
STEAK PITAS WITH TAHINI CUCUMBER SALAD
Who can resist warm rounds of pita layered with thinly sliced steak, onions, fresh herbs and creamy tahini-dressed cucumbers and tomatoes? These hearty, colorful pitas are loosely inspired by the popular Middle Eastern street food shawarma. Pumpkin pie spice imparts warm flavor to the meat and stands in for the spice blend typically used for shawarma meats.
Provided by Food Network Kitchen
Categories main-dish
Time 40m
Yield 4 servings
Number Of Ingredients 12
Steps:
- Combine the steak, onion, pumpkin pie spice, 2 tablespoons lemon juice, 1 tablespoon olive oil, 1 minced garlic clove, 2 tablespoons chopped herbs, 1 teaspoon salt and 1/2 teaspoon pepper in a bowl; toss well to coat. Set aside while you prepare the salad.
- Whisk the tahini, the remaining garlic and 2 tablespoons lemon juice, and 1 tablespoon olive oil in a separate bowl; stir in the tomatoes and cucumbers.
- Heat a cast-iron skillet over medium-high heat until very hot. Brush the pitas with the remaining 1 tablespoon olive oil; cook until lightly toasted, about 1 minute per side. Transfer to plates. Working in batches, add the meat and onion to the skillet in a single layer and cook until browned, about 2 minutes per side. Serve the steak and onion on the pitas with the cucumber salad. Top with the remaining herbs.
Nutrition Facts : Calories 632, Fat 30 grams, SaturatedFat 7 grams, Cholesterol 54 milligrams, Sodium 869 milligrams, Carbohydrate 49 grams, Fiber 5 grams, Protein 41 grams
EASY TURKEY PITA
Stuff soft and tasty pita bread with smoked turkey breast, tomatoes, cucumbers and creamy ranch dressing for this fast and Easy Turkey Pita recipe. Make these whether you're using up leftovers or simply want a quick sandwich stuffed with goodness.
Provided by My Food and Family
Categories Lunch
Time 5m
Yield Makes 1 serving.
Number Of Ingredients 5
Steps:
- Fill bread with turkey, tomatoes and cucumbers.
- Drizzle with dressing.
Nutrition Facts : Calories 170, Fat 3.5 g, SaturatedFat 0 g, TransFat 0 g, Cholesterol 25 mg, Sodium 800 mg, Carbohydrate 0 g, Fiber 1 g, Sugar 0 g, Protein 11 g
TURKEY PITA SANDWICH
Tired of the same ole turkey sandwiches after Thanksgiving? Try this. Also can be made with chicken. Prep time includes chill time.
Provided by L DJ3309
Categories Lunch/Snacks
Time 1h34m
Yield 6 serving(s)
Number Of Ingredients 11
Steps:
- In bowl stir together yogurt, cucumber, dill and mint.
- Add grapes, bell peppers, celery, turkey and cheese.
- Chill at least 1 hour for flavors to mingle.
- Line each pita half with red lettuce leaves.
- Then spoon turkey mixture into each sandwich.
GREEK TURKEY PITAS
"We like to fix these generous sandwiches whenever we have leftover turkey in the house," Jean Graf-Joyce writes from Albany, Oregon. "They're easy to make and a perfect choice for a light meal on the deck or patio."
Provided by Taste of Home
Categories Lunch
Time 25m
Yield 2 servings.
Number Of Ingredients 13
Steps:
- In a small bowl, combine the first five ingredients. Stir in the turkey. Cover and refrigerate for at least 1 hour., Spoon turkey mixture onto each pita; top with tomato, onion, olives, pepperoncini, lettuce and feta cheese. Fold in half.
Nutrition Facts : Calories 313 calories, Fat 5g fat (2g saturated fat), Cholesterol 56mg cholesterol, Sodium 690mg sodium, Carbohydrate 40g carbohydrate (4g sugars, Fiber 3g fiber), Protein 26g protein.
QUINOA-AND-TURKEY PATTIES IN PITA WITH TAHINI SAUCE
This dish was inspired by Middle Eastern kibbe, which is made of ground lamb and bulgur. Crisp cucumber and red-onion slices contrast the creamy tahini (sesame-seed paste) dressing and soft patties.
Provided by Martha Stewart
Categories Food & Cooking Ingredients Meat & Poultry Turkey Recipes Ground Turkey Recipes
Number Of Ingredients 16
Steps:
- Rinse quinoa thoroughly in a fine sieve; drain. Bring 2 cups water to a boil in a medium saucepan. Add quinoa; return to a boil. Stir quinoa; cover, and reduce heat. Simmer until quinoa is tender but still chewy, about 15 minutes. Fluff quinoa with a fork; let cool.
- Meanwhile, process garlic, tahini, lemon juice, and 1/4 cup cold water in a food processor until smooth. If necessary, thin with water until pourable. Transfer dressing to a small bowl; cover. Refrigerate until ready to use.
- Put turkey, spices, mint, scallions, and salt in a clean bowl of the food processor; pulse until a smooth paste forms. Add quinoa; process until mixture clumps around the blade, about 2 minutes. Transfer to a bowl. With dampened hands, roll about 2 tablespoons quinoa mixture into a ball; flatten slightly, and set aside on a plate. Repeat with remaining mixture to make 24 patties total.
- Heat a dry large cast-iron skillet or grill pan over medium heat until hot. Working in batches, lightly coat both sides of patties with cooking spray. Cook patties in skillet, turning once, until cooked through, about 8 minutes per side. Transfer patties to a clean plate, and loosely cover with foil to keep warm.
- Divide lettuce, cucumber, and red onion among pita breads; top each with 4 quinoa patties. Drizzle each sandwich with 1 tablespoon plus 1 teaspoon tahini dressing, and fold pitas over filling.
Nutrition Facts : Calories 338 g, Cholesterol 39 g, Fat 9 g, Fiber 5 g, Protein 21 g, Sodium 498 g
GRILLED VEGGIE PITAS WITH CHICKPEAS AND TAHINI SAUCE
Steps:
- Preheat a grill on medium heat to 400 degrees F. Alternatively, preheat a two-burner grill pan over medium-high heat. Clean and oil the grill grates or grill pan.
- Meanwhile, make the sauce: In a small food processor, combine the lemon zest and juice, tahini, garlic, water, olive oil, maple syrup, cumin, turmeric, 1 teaspoon salt and 1/4 teaspoon pepper. Process until smooth. Taste for seasoning. Set aside.
- Drizzle both sides of the eggplant, yellow squash and zucchini with olive oil and sprinkle with salt and pepper. Grill each side until tender and charred, 3 to 4 minutes. Remove and let cool slightly, then cut into 1/2-inch cubes. Transfer to a large bowl; add the chickpeas, chopped dill, sesame seeds and a sprinkle of salt and pepper. Toss together.
- When ready to serve, lightly grill both sides of each pita. Gently fold the pitas in half, keeping them intact, and fill with the vegetable mixture. Top each pita with 1 to 2 cucumber ribbons, a liberal drizzle of the sauce and a few dill fronds and oregano leaves. Serve warm or at room temperature.
TURKEY-CUCUMBER PITA
Pass on the ho-hum sandwich and try our tasty pita-wich instead! Stuffed with turkey, tomatoes and cucumbers, it's a refreshing change of pace.
Provided by My Food and Family
Categories Home
Time 10m
Yield Makes 1 serving.
Number Of Ingredients 7
Steps:
- Spread bread with dressing.
- Top with lettuce, turkey, tomatoes, 2% Milk Singles and cucumbers.
- Fold in half to serve.
Nutrition Facts : Calories 300, Fat 9 g, SaturatedFat 3 g, TransFat 0 g, Cholesterol 30 mg, Sodium 1060 mg, Carbohydrate 0 g, Fiber 5 g, Sugar 0 g, Protein 17 g
QUINOA-AND-TURKEY PATTIES IN PITA WITH TAHINI SAUCE
Steps:
- Bring 2 cups water to a boil in a medium saucepan. Add quinoa; return to a boil. Stir once, cover, and reduce heat to a simmer. Cook until quinoa is tender but still chewy and has absorbed all the liquid, about 15 minutes. Fluff quinoa with a fork; let cool.
- Meanwhile, process garlic, tahini, lemon juice, and remaining 1/4 cup water in a food processor until smooth. If mixture is too thick to pour, thin with more water. Transfer dressing to a small bowl; cover and refrigerate.
- In a clean food processor, pulse turkey, allspice, cumin, crushed red pepper flakes (if using), mint, scallions, and 3/4 teaspoon salt until a smooth paste forms. Add quinoa; process until mixture comes together around the blade, about 2 minutes. Transfer to a bowl. With dampened hands, roll about 2 tablespoons quinoa mixture into a ball; flatten slightly, and place on a plate. Repeat with remaining mixture to make 24 patties.
- Heat the oil in a large cast-iron skillet or grill pan over medium, until hot but not smoking. Working in batches, fry patties until cooked through, about 8 minutes per side. Transfer patties to a clean plate, and cover loosely with foil to keep warm. Add more oil to skillet between batches as necessary.
- Divide lettuce, cucumber, and red onion evenly among pita breads. Top each with 4 quinoa patties, then drizzle each sandwich with about 1 tablespoon tahini dressing. Fold pitas over filling, and serve.
- Nutrition Information
- (Per Serving)
- Calories: 434g
- Saturated: 2.1g
- Unsaturated Fat: 6.9g
- Cholesterol: 32.5mg
- Carbohydrates: 60g
- Protein: 23g
- Sodium: 380mg
- Fiber: 5.1g
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