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Recipe Details

Tandoori Turkey Sandwiches with Yogurt Sauce
Rating: 4 (24 votes cast)
Total Time
More than 1 Hour
Preparation Time
More than 1 Hour
Serving Size
4
Preparation Method
Broil
Level of Difficulty
Moderate
    Ingredients
  • 1 package JENNIE-O TURKEY STORE® Turkey Breast Cutlets
  • 1 tablespoon lemon juice
  • 1/4 cup plain nonfat yogurt
  • 2 large cloves garlic, minced
  • 1 1/2 teaspoons finely chopped gingerroot
  • 1/4 teaspoon ground cardamom
  • 1/4 teaspoon cayenne pepper
  • 2 rounds whole-wheat pita bread
  • 1/2 cup grated carrot
  • 1/2 cup finely shredded red cabbage
  • 1/2 cup finely chopped red bell pepper
  • 1/2 cup plain nonfat yogurt
  • 2 teaspoons minced red onion
  • 1 teaspoon minced fresh cilantro
  • 1/4 teaspoon ground cumin
  • 1/4 teaspoon salt
    Directions
  1. Cut turkey cutlets into four 5-ounce pieces. Lightly score each piece 3 or 4 times with sharp knife. Place in medium bowl, sprinkle with lemon juice and toss to coat.
  3. Combine 1/4 cup yogurt, the garlic, ginger, cardamom and cayenne pepper in small bowl; add to turkey. Coat all pieces well with marinade; cover and refrigerate at least 1 hour or overnight.
  5. Remove turkey from refrigerator 15 minutes before cooking. Preheat broiler (or grill). Prepare Yogurt Sauce; set aside.
  7. Line broiler pan with foil. Arrange turkey on foil (do not let pieces touch) and brush with any remaining marinade. Broil 3 inches from heat about 5 to 6 minutes per side or until turkey is no longer pink in center.
  9. Cut pitas in half crosswise; gently open. Place one tenderloin piece in each pita half with 2 tablespoons each of carrot, cabbage and bell pepper. Drizzle sandwiches with Yogurt Sauce. Garnish, if desired.
  11. YOGURT SAUCE:
  13. Blend all ingredients well in small bowl. Cover and refrigerate until ready to use.