These crispy pitas are topped with chunks of indian-spiced turkey with a dollop of creamy mint chutney. There is lots of flavour in this perfect little bite.
Disclaimer – This post has been sponsored by Canadian Turkey. The recipe, thoughts and opinions are all my own.
If I had to choose a favourite course, it would be appetizers. I enjoy making them and I definitely enjoy devouring them. Serve me a meal of appetizers and I’m a happy girl. The key to a great appy is that there needs to be a lot of flavour in that tiny bite. This recipe with indian-spiced turkey fits the bill!
Turkey is a great choice when looking for a protein to serve at parties. Both the white cuts and the dark cuts are lean so whichever cut you serve, you know you are serving a healthy option. This is helpful during the holidays when it’s hard not to over indulge.
A little goes a long way. For this recipe, I only used one turkey thigh, which makes at least 32 appetizers if not more. I used a piece that had the bone attached, letting it add more flavour.
Visit the Canadian Turkey website for information on how to cook turkey, nutrition as well as turkey cuts. Follow Canadian Turkey on their social channels for some everyday inspiration – Facebook, Twitter, Pinterest, Instagram and YouTube channel.
The marinade for this is yogurt based. Since yogurt is a natural tenderizer, the cooked turkey is moist and juicy.
The indian spices include cumin, coriander, turmeric and a tikka masala powder, all of which make sure that they turkey is packed with flavour. A sprinkling of garam masala is also added to the pitas before they are toasted.
This recipe is easy to make ahead. Just warm up the turkey and the pitas before you want to serve and put them together in minutes.
Serves 32 appetizers
30 minPrep Time
1 hr, 30 Cook Time
2 hrTotal Time
- 1.5 lb turkey thigh, bone-in, skinless
- 1/2 cup plain yogurt
- 1 tsp crushed ginger
- 1 tsp crushed garlic
- 1 tsp cumin powder
- 1 tsp coriander powder
- 1/4 tsp turmeric
- 1/2 tsp parsley flakes
- 1 tsp paprika
- 1 tsp tikka masala powder
- 1 TB oil
- 4 pita breads, cut into 8 wedges
- garam masala
- 1/2 cup mint leaves
- 1 clove garlic
- 1 cup yogurt
- lemon juice
- In a bowl, combine the yogurt, ginger, garlic, spices and oil.
- Coat the turkey with the marinade and let sit for 4 hours or overnight.
- Cook the turkey at 350 degrees for 1 to 1.25 hours until the internal temperature reaches 165°F.
- While the turkey rests, cut the pita into wedges, 8 per pita.
- Brush with oil and sprinkle with garam masala
- Bake the pita for 10 - 15 minutes.
- While the pita is baking, cut the mint and garlic until finely chopped.
- Add the mint and garlic to yogurt and season with salt, pepper and lemon juice.
- To assemble the appetizer, top the crispy pita wedge with a piece or two of turkey, drizzle with the mint chutney and garnish with cilantro.
More Turkey Recipes