Moroccan Turkey Pita Sandwiches

Culinary Setting
Meal Type
Lunch, Main Course, Entrée
30 MIN

About this Dish

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.

Cooking Style
Turkey Tenderloins
Dish Type



1 tbsp Ras al Hanout (Moroccan Spice Mix)

1 tbsp harissa paste

2 tbsp olive oil

2 tsp salt

12 oz turkey breast tenderloin


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


1 c Greek yogurt

2 tbsp. honey

¼ c tahini

2 tbsp lemon juice

to taste salt

to taste black or Aleppo pepper


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.