Ingredients
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1 clove garlic, peeled and minced or pressed
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2 1/2 cups finely chopped English cucumber, divided
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1/4 cup tahini
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4 tbsp extra virgin olive oil
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4 tbsps lemon juice
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1 1/4 tsp kosher salt
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large pinch cayenne pepper
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1 (20 oz) pkg Shady Brook Farms ® 93% Fat Free Ground White Turkey
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1/2 cup diced bell pepper
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1/4 cup chopped parsley
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2 tbsps dry bread crumbs
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1/2 tsp ground cumin
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1/4 tsp ground cinnamon
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1/4 tsp ground black pepper
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4 medium pita breads with pockets, cut into halves
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Olive oil for brushing
Steps
1
In a food processor combine the garlic, 2 cups of cucumber, tahini, olive oil, lemon juice, salt and cayenne pepper, and process until smooth. Mix in the remaining cucumber. Transfer to a bowl and refrigerate until ready to serve.
2
Preheat grill for indirect heat at medium temperature, about 400° F.
3
In a large bowl combine turkey, bell pepper, parsley, breadcrumbs, olive oil, lemon juice, salt, cumin, cinnamon and pepper.
4
Fill pita halves with equal amounts of turkey mixture, pressing pita gently so filling is about 1/2 inch thick. Lightly brush the pita on both sides with oil.
5
Grill with indirect heat, turning once, until filling feels firm when pita is pressed, about 15 minutes. Remove from grill and let stand 3 minutes.
6
Cut each pita in half crosswise and serve with sauce for dipping.
Comments
Recipe provided by Shady Brook Farms®.