Turkey is not just for Thanksgiving – it’s great all year round. This take on a traditional Middle Eastern lamb dish is perfect for the hot summer months when lamb might be too heavy a meal. The herb-yogurt is refreshing and packs a flavorful punch. A few toasted pitas to complete the meal – and your weeknight dinner dilemma is solved.
1/4 teaspoon coriander seeds
1/4 teaspoon cumin seeds
1 pound ground turkey (dark meat preferable)
1/2 cup spring onions (or a mild-tasting onion such as Vidalia), finely diced, divided
2 tablespoons finely chopped mint
2 tablespoons finely chopped dill
1 1/2 teaspoons salt, divided
1/2 teaspoons freshly ground black pepper, divided
2 Kirby cucumbers
1 cup plain Greek yogurt
3 tablespoons olive oil
2 medium tomatoes cut into 1/4-inch slices
4 whole wheat pitas, warmed in an oven or a toaster
In a small skillet over medium-high heat, toast the coriander and cumin seeds until fragrant, 1 to 2 minutes. Remove from heat and grind, using a mortar and pestle or a spice grinder.
In a large bowls, combine turkey, 1/4 cup spring onion, 1 tablespoon mint, 1 tablespoon dill, ground spices, 1 teaspoon salt, and 1/4 teaspoon pepper. Mix together until well combined and form into 8 oval patties.
Finely dice one of the cucumbers; slice the other cucumber into 1/4-inch slices and set aside by the tomatoes. In a small bowl stir together the diced cucumber, yogurt, and the remaining onion, mint, dill, salt, and pepper.
In a large skillet, heat oil over medium-high heat until shimmering. Cook the patties until browned on all dies and cooked through about 12 minutes. Divide the patties, the tomatoes and sliced cucumber among the pitas. Top generously with the yogurt-cucumber sauce, fold to enclose and serve.