Best Grilled Turkey Pitas Recipes

Turkey Pitas With Cucumbers, Chickpeas and Tahini image

Provided by Melissa Clark

Time 15m

Yield 4 servings

Number Of Ingredients 16

1/2 cup thinly sliced red onion
2 tablespoons fresh lemon juice, plus more as needed
1/2 teaspoon fine sea salt, plus more as needed
1/2 teaspoon ground cumin
Pinch of granulated sugar
1/4 cup tahini
1 fat garlic clove, grated
1 (15-ounce) can chickpeas, drained and rinsed
1 cup diced cucumber
1/2 cup halved cherry tomatoes
2 tablespoons extra-virgin olive oil
2 pitas with pockets, halved through the equator
10 ounces cooked turkey, shredded or thinly sliced (about 2 1/2 cups)
1/2 cup cilantro leaves and tender stems
1/2 cup mint leaves and tender stems
Hot sauce, such as zhug or Tabasco (optional)

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.

Jazzed up Grilled Cheese and Turkey Pita image

Provided by chef FIFI

Time 10m

Yield 1-2 serving(s)

Number Of Ingredients 5

1 pita pocket
1/2-1 garlic clove (any size)
1 tablespoon margarine (enough to coat both sides of pita)
2 slices American cheese (any size)
4 slices smoked turkey breast (any size or Any kind of cheese or meats can be substituted.)

Steps:

First step is to chop garlic up finely, preferrably in a mortar until is smashed all to pieces:}.
Then combine garlic and margarine so that it makes a garlic butter of it's own in a separate bowl (you should have alot left over for next time or additional sandwiches).
Cut pita's in half and fill your pocket pitas as you like them.
Coat the pita's on the outside with the garlic butter.
Heat a pan up and grilled them to taste.
Enjoy.

Nutrition Facts : Calories 515.8, Fat 23.2, SaturatedFat 8.8, Cholesterol 81, Sodium 2164.8, Carbohydrate 39, Fiber 1.4, Sugar 0.8, Protein 37.5

The Greatest Grilled Turkey image

Provided by Bob Cody

Time 3h45m

Yield 18

Number Of Ingredients 4

Steps:

Prepare an outdoor grill for indirect medium-high heat.
Rinse turkey and pat dry. Turn wings back to hold neck skin in place. Return legs to tucked position. Brush turkey with oil. Season inside and out with Italian seasonings, salt, and pepper.
Place turkey, breast side up, on a metal grate inside a large roasting pan. Arrange pan on the prepared grill. Grill 2 to 3 hours, to an internal thigh temperature of 180 degrees F (85 degrees C). Remove turkey from grill and let stand 15 minutes before carving.

Nutrition Facts : Calories 460.2 calories, Carbohydrate 0.1 g, Cholesterol 178.7 mg, Fat 22 g, Protein 61.2 g, SaturatedFat 6.3 g, Sodium 148.2 mg

Sweet-and-Spicy Turkey Pitas image

Provided by Melissa d'Arabian : Food Network

Time 10m

Yield 4 servings

Number Of Ingredients 0

Steps:

Toast 1 1/4 teaspoons curry powder in a skillet 20 seconds; let cool. Mix with 2 tablespoons cranberry sauce and 1/2 cup plain yogurt in a bowl. Add 2 cups chopped leftover turkey and 1/4 cup each chopped scallions and celery. Season with salt and add some toasted walnuts, if desired. Stuff into pitas lined with lettuce.