Turkey Kabob Pitas
40g CARB
Serves 4
Hands On 25 min.
Total 35 min.
- 1 tsp. whole cumin seeds, lightly crushed
- 1 cup shredded cucumber
- ⅓ cup seeded and chopped roma tomato
- ¼ cup slivered red onion
- ¼ cup shredded radishes
- ¼ cup snipped fresh cilantro
- ¼ tsp. black pepper
- 1 lb. turkey breast, cut into thin strips
- 1 recipe Curry Blend
- ¼ cup plain fat-free Greek yogurt
- 4 6-inch whole wheat pita bread rounds
1. If using wooden skewers, soak in water 30 minutes. In an 8-inch dry skillet toast cumin seeds over medium about 1 minute or until fragrant. Transfer to a bowl. Add the next six ingredients (through pepper) to bowl; stir to combine.
2. In another bowl combine turkey and Curry Blend; stir to coat. Thread turkey onto skewers. Grill kabobs, uncovered, over medium 6 to 8 minutes or until turkey is no longer pink, turning kabobs occasionally.
3. Remove turkey from skewers. Spread Greek yogurt on pita rounds. Using a slotted spoon, spoon cucumber mixture over yogurt. Top with grilled turkey.
Curry Blend In a bowl stir together 2 tsp. olive oil; 1 tsp. curry powder; ½ tsp. each ground cumin, ground turmeric, and ground coriander; ¼ tsp. ground ginger; and ⅛ tsp. each salt and cayenne pepper.
Tip Curry powders in India are usually individually blended, and each family has its own combo. If you wish, use 2 to 3 tsp. of a favorite premade curry powder instead of the Curry Blend spices with the oil to coat the turkey strips.
PER SERVING (1 sandwich each) cal 343, fat 6 g (1 g sat. fat), chol 61 mg, sodium 506 mg, carb 40 g (5 g fiber, 4 g sugars), pro 35 g
