Home - Recipes - Shady Brook Farms® Grilled Turkey-Stuffed Pita with Cucumber and Tahini

Shady Brook Farms® Grilled Turkey-Stuffed Pita with Cucumber and Tahini

Serves 4
Ready in 35 mins
Prep time 15 mins
Cooking time 20 mins
643 calories per serving


> 1 clove garlic, peeled and minced or pressed
> 2 1/2 cups finely chopped English cucumber, divided
> 1/4 cup tahini
> 4 tbsp extra virgin olive oil
> 4 tbsps lemon juice
> 1 1/4 tsp kosher salt
> large pinch cayenne pepper
> 1 (20 oz) pkg Shady Brook Farms ® 93% Fat Free Ground White Turkey
> 1/2 cup diced bell pepper
> 1/4 cup chopped parsley
> 2 tbsps dry bread crumbs
> 1/2 tsp ground cumin
> 1/4 tsp ground cinnamon
> 1/4 tsp ground black pepper
> 4 medium pita breads with pockets, cut into halves
> Olive oil for brushing


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.
Preheat grill for indirect heat at medium temperature, about 400° F.
In a large bowl combine turkey, bell pepper, parsley, breadcrumbs, olive oil, lemon juice, salt, cumin, cinnamon and pepper.
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.
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.
Cut each pita in half crosswise and serve with sauce for dipping.


Recipe provided by Shady Brook Farms®.

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