Grilled Turkey-Stuffed Pita with Cucumber and Tahini Sauce

• Meat

  • 1 package 97% fat free ground white turkey, Fat Free Ground White

• Produce

  • 1/2 cup Bell pepper
  • 1 clove Garlic
  • 1/4 cup Parsley

• Condiments

  • 3 tbsp Lemon juice, fresh
  • 1 tbsp Lemon juice, freshly squeezed
  • 1/4 cup Tahini

• Baking & Spices

  • 1/4 tsp Black pepper, freshly ground
  • 1 Large pinch Cayenne pepper
  • 1/4 tsp Cinnamon, ground
  • 1 1/4 tsp Kosher salt

• Oils & Vinegars

  • 4 tbsp Olive oil, Extra Virgin
  • 1 Olive oil

• Nuts & Seeds

  • 1/2 tsp Cumin, ground

• Bread & Baked Goods

  • 2 tbsp Breadcrumbs, dry
  • 4 Pita breads with pockets, medium halves

• Other

  • 2 1/2 cups Finely chopped english (seedless cucumber, divided

Found on honeysucklewhite.com

Description

Ingredients

• 1 clove garlic, peeled and minced or pressed
• 2 1/2 cups finely chopped English (seedless) cucumber, divided
• 1/4 cup tahini
• 3 tablespoons extra-virgin olive oil
• 3 tablespoons fresh lemon juice
• 1/2 teaspoon kosher salt
• Large pinch of cayenne pepper
• 1 package 97% Fat Free Ground White Turkey
• 1/2 cup diced bell pepper
• 1/4 cup chopped parsley
• 2 tablespoons dry breadcrumbs
• 1 tablespoon extra-virgin olive oil
• 1 tablespoon freshly squeezed lemon juice
• 3/4 teaspoon kosher salt
• 1/2 teaspoon ground cumin
• 1/4 teaspoon ground cinnamon
• 1/4 teaspoon freshly ground black pepper
• 4 medium pita breads with pockets, cut into halves
• Olive oil for brushing

Directions

• 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.