Grilled Turkey Stuffed Pitas cut in halves on platter
Grilled Turkey Stuffed Pitas

These can be prepped ahead of time, but keep the filling and the pita separate until right before grilling or the bread can get soggy. Look for a bakery-style pita that’s soft with a well-defined pocket, steering clear of mass-produced pita which will be too dry and will turn cracker-like on the grill. Oftentimes, if I have fresh parsley I’ll chop that up and add it to the turkey mixture. It adds a freshness and nice herbal flavor. This serves 6 people as a main, or 8-10 as an appetizer.

Grilled Turkey Stuffed Pitas

Grilled Turkey Stuffed Pitas cut in halves on platter
Prep Time 10 minutes
Cook Time 15 minutes
These can be prepped ahead of time, but keep the filling and the pita separate until right before grilling or the bread can get soggy. Look for a bakery-style pita that's soft with a well-defined pocket, steering clear of mass-produced pita which will be too dry and will turn cracker-like on the grill. Oftentimes, if I have fresh parsley I'll chop that up and add a tablespoon or so to the turkey mixture. It adds a freshness and nice herbal flavor if you happen to have some handy. This serves 6 people as a main, or 8-10 as an appetizer.
5 from 1 vote
Course Main Course
Servings 6

Ingredients
 

For the pitas:

  • 6 soft pita breads
  • 1 pound ground turkey
  • 1 small sweet onion
  • 2 cloves garlic
  • 1 teaspoon ground cumin
  • 1 teaspoon ground cinnamon
  • 1 ½ teaspoons kosher salt, such as Morton’s (use more if using Diamond Crystal)

For the dipping sauce:

  • 1 cup plain Greek yogurt
  • 2 tablespoons fresh lemon juice
  • 2 small garlic clove, grated finely chopped
  • 2 tablespoons tahini
  • 1 teaspoon kosher salt
  • water if needed for thinning the sauce

Instructions
 

  • Begin by making the dipping sauce. Combine everything in a small bowl and whisk to combine well. If it’s very thick, thin it out with a little water. Taste for seasoning, and add more salt if needed.
  • Heat your grill to medium.
  • Use a box grater to grate the onion into a large bowl. Finely grate the garlic and add it to the onion, stirring to combine. Add the cumin and cinnamon, along with the salt, then stir in the ground turkey. The easiest way to combine everything is with your hands.
  • Split the pitas in half horizontally and fill each one with a sixth of the turkey mixture. Flatten it out so it reaches all the way to the sides, then place the tops of the bread on the turkey to make it like a sandwich. Brush the tops and bottoms with olive oil.
  • Grill the pita breads, turning two or three times, until the turkey is fully cooked inside. This will probably take 10 minutes total. Make sure to adjust the heat so that they don’t burn. It’s better to have these over very low heat and cook them longer so that the breads don’t char.
  • Remove to the pitas to a cutting board, which can be used for serving, and cut in half or in quarters. Serve with the dipping sauce.
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