© 2024 National Turkey Federation
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1225 New York Avenue NW, Suite 400, Washington, D.C. 20005
Perfectly spiced turkey breast, fresh veggies and cool yogurt sauce — it’s all the flavors of summer in one pita pocket. Ditch the pita for a bigger salad or try serving this dish with rice for another twist. Whatever you do, don’t miss this flavorful escape to Morocco courtesy of your very own grill.
Want to see how it all comes together? Check out this quick video for a look at making Moroccan Turkey Pita Sandwiches from start to finish.
Marinade
1 tbsp Ras al Hanout (Moroccan Spice Mix)
1 tbsp harissa paste
2 tbsp olive oil
2 tsp salt
12 oz turkey breast tenderloin
Salad
2 Persian cucumbers or 1 long English cucumber, chopped
1 c cherry tomatoes, halved
1 jalapeño chili pepper, finely sliced
½ c feta cheese, crumbled
½ c pitted Kalamata olives
2 tbsp olive oil
as needed salt and black pepper
½ bunch mint leaves
½ bunch cilantro leaves
¼ bunch dill sprigs
Sauce
1 c Greek yogurt
2 tbsp. honey
¼ c tahini
2 tbsp lemon juice
to taste salt
to taste black or Aleppo pepper
Pitas
4 pitas, warmed
2 c baby red leaf lettuce
Ras al Hanout
4 ea nutmeg
10 ea rosebuds
12 ea mace blades
1 tsp aniseed
1 tbsp or 8 pc turmeric
2 pc orrisroot
2 ea dried red chiles
½ tsp lavender
1 tbsp white peppercorns
1 tsp galingale
2 tbsp ginger root or ground ginger
6 ea cloves
24 ea allspice berries
20 ea green cardamom pods
4 ea black cardamom pods
For Ras al Hanout (Also Available in Stores)
Combine all the spices in a spice grinder and grind until fine. Strain through a mesh sieve.
For Pita Sandwiches
Rub seasoning on all surfaces of the turkey. Allow to marinade for at least 1 hour or up to overnight.
Prepare grill or grill pan for direct grilling. Grill turkey tenderloin over medium heat for 15 to 20 minutes or until turkey reaches an internal temperature of 165°F. Allow turkey to rest for 5 minutes before slicing thinly on the diagonal.
Mix together the sliced cucumber, ½ cherry tomatoes, sliced jalapeño and olive oil, stir to coat. Season to taste with salt and pepper. Add olives, feta, mint, cilantro, dill, and gently stir together. Set aside.
Mix the yogurt, tahini, honey, and lemon juice, season to taste with salt and pepper. Keep cold.
Cut open the warm pita, and spread the yogurt tahini sauce inside. Add the lettuce, sliced turkey and a spoonful of the cucumber and feta salad. Serve immediately.