Seasoned Ground Turkey Pitas

Soft Greek style pitas taste wonderful on their own and they’re even better when filled to the brim with the makings of a sandwich.

The main ingredient in this pita is ground turkey that’s seasoned with a number of spices and herbs.

The meat is formed in the shape of a “kabob” so that it fits nicely in the pita along with tomato, onion and lettuce.

It’s a simple sandwich that’s filling and tastes sooo good.

If you’re not a fan of mayo, feel free to add your favorite dressing instead.

So let’s check out the ingredients and how to make this delicious pita.

Ground turkey, Greek style pita bread (soft pitas), olive oil, garlic powder, onion powder, dried parsley, dried oregano, dried red pepper flakes, ground cumin, salt, pepper, mayonnaise, dried dill, red onion, tomato and iceberg lettuce.

Here’s how to make it.

For the Ground Turkey:

In a large bowl, add the ground turkey, garlic powder, onion powder, dried oregano, cumin, red pepper flakes, dried parsley, dried dill, salt and pepper.

With clean hands mix the meat mixture together.

Try not to handle the meat too much (or the texture of the meat could become dense).

Form the meat into 4 kabob-like shapes.

Then,

heat a large non-stick skillet on medium heat and add olive oil.

Carefully tilt the skillet a little bit to spread the olive oil around the bottom of the pan and…

…add the ground turkey “kabobs” to the pan.

When the bottom sides of the meat are browned (about 5 minutes), using a spatula turn the meat over to the other side.

Cover the skillet with a lid and let cook for another 5 minutes or until the meat is thoroughly cooked.

Be careful not to overcook the meat or it will be on the dry side.

Transfer the meat to a plate and let it sit for a few minutes to rest and seal in the juices.

For the Pitas:

Sprinkle pepper on top of the tomatoes and set aside for a moment.

Spread mayonnaise on one side of each pita.

Top each pita with 2 ground turkey “kabobs”.

Add sliced tomatoes and onions.

Top with thinly sliced or shredded lettuce.

Lightly drizzle olive oil on top of the meat.

Add a dash of salt and pepper on top, fold the pita into the shape of a taco and serve.

Then,

enjoy.

Thank you for stopping by!

More Recipes with Pita Bread and Ground Turkey:

Ground Turkey Sloppy Joe Sliders

Breakfast Burrito Pitas

Grilled Blue Cheese and Bacon Basil Turkey Burgers

Pita Quesadillas

Ground Turkey and Black Bean Chili

Veggie, Feta and Arugula Pita Sandwich with Tzatziki Sauce

Yield: Serves 2

Prep Time: 15 minutes

Cook Time: 12 minutes

Total Time: 27 minutes

Ingredients:

For the Ground Turkey:
1 pound ground turkey
1 tablespoon olive oil (for the meat)
½ teaspoon garlic powder
½ teaspoon onion powder
½ teaspoon dried oregano leaves
½ teaspoon dried parsley
½ teaspoon dried red pepper flakes (or to taste)
¼ teaspoon ground cumin
¼ teaspoon dried dill
1/3 teaspoon salt
½ teaspoon ground black pepper
3 teaspoons olive oil (for the pan)

For the Pitas:
2 pieces of Greek style pita bread (soft pita bread)
2 tablespoons mayonnaise (or to taste)
2 drizzles olive oil (to top the cooked meat)
6 slices tomato
2 slices of red onion (or to taste)
1-1/2 cups shredded or thinly sliced iceberg lettuce
2 dashes salt (or to taste)
2 dashes ground black pepper (or to taste)

Directions:

For the Ground Turkey:
In a large bowl, add the ground turkey, garlic powder, onion powder, dried oregano, cumin, red pepper flakes, dried parsley, dried dill, salt and pepper. With clean hands mix the meat mixture together. Try not to handle the meat too much (or the texture of the meat could become dense). Form the meat into 4 kabob-like shapes.

Heat a large non-stick skillet on medium heat and add olive oil. Carefully tilt the skillet a little bit to spread the olive oil around the bottom of the pan and add the ground turkey "kabobs" to the pan. When the bottom sides of the meat are browned (about 5 minutes), using a spatula turn the meat over to the other side. Cover the skillet with a lid and let cook for another 5 minutes or until the meat is thoroughly cooked. Be careful not to overcook the meat or it will be on the dry side. Transfer the meat to a plate and let it sit for a few minutes to rest and seal in the juices.

For the Pitas:
Sprinkle pepper on top of the tomatoes and set aside for a moment. Spread mayonnaise on one side of each pita. Top each pita with 2 ground turkey "kabobs". Add the tomatoes, onions, and lettuce. Lightly drizzle olive oil on top of the meat. Add a dash of salt and pepper on top, fold the pita into the shape of a taco and serve.

    Pin It

Leave a Comment