Indian-Spiced Turkey Kabob Pitas

A vibrant curry blend infuses turkey strips with the warm Indian flavors of cumin, coriander, and ginger and the brilliant color of turmeric.

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  • Makes: 4 servings
  • Serving Size: 1 sandwich each
  • Makes: 4 sandwiches
  • Prep: 25 mins
  • Grill: 8 mins to 12 mins

Indian-Spiced Turkey Kabob Pitas

Directions

  1. If using wooden skewers, soak in water 30 minutes. In a small dry skillet toast cumin seeds over medium heat 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 evenly onto skewers. Grill kabobs, uncovered, over medium heat 6 to 8 minutes or until turkey is no longer pink, turning kabobs occasionally.
  3. Remove turkey from skewers. Spread Greek yogurt evenly on pita rounds. Using a slotted spoon, spoon cucumber mixture over yogurt. Top with grilled turkey.

From the Test Kitchen

Simple Swap

Use chicken breast or turkey thigh meat for the turkey breast.

Curry Blend

Directions

  1. In a bowl stir together all ingredients.
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Nutrition Facts (Indian-Spiced Turkey Kabob Pitas)

  • Per serving:
  • 343 kcal ,
  • 6 g fat
  • (1 g sat. fat ,
  • 2 g polyunsaturated fat ,
  • 3 g monounsaturated fat ),
  • 61 mg chol. ,
  • 506 mg sodium ,
  • 40 g carb. ,
  • 5 g fiber ,
  • 4 g sugar ,
  • 35 g pro.
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