Time 20m Yield 4 servings. Number Of Ingredients 12 Steps:
In a large bowl, combine the first five ingredients. In another bowl, combine the lime juice, honey, soy sauce, oil, chili sauce and garlic powder; pour over turkey mixture and toss to coat. Fill each pita half with 1/2 cup turkey mixture.
Time 35m Yield 4 servings Number Of Ingredients 12 Steps:
Preheat a grill or grill pan to medium high. Combine the turkey, minced onion, garlic, coriander, chili powder, 1 teaspoon salt and a few grinds of pepper in a large bowl. Form into four 4-inch-square patties. Transfer to a baking sheet and refrigerate until ready to grill. Meanwhile, spread the eggplant on a paper towel-lined baking sheet. Sprinkle with salt and set aside 10 minutes, then pat dry. Brush the eggplant with the olive oil and oil the grill grates. Grill the eggplant until tender and well marked, 4 to 5 minutes per side. Meanwhile, grill the turkey patties until marked and cooked through, 2 to 3 minutes per side. Fill the pitas with the lettuce, a few eggplant slices, a turkey patty and the sliced onion. Thin the hummus with 3 tablespoons water, then spoon into the pitas. Serve with vegetable chips.
Time 10m Yield 4 servings Number Of Ingredients 0 Steps:
Toast 1 1/4 teaspoons curry powder in a skillet 20 seconds; let cool. Mix with 2 tablespoons cranberry sauce and 1/2 cup plain yogurt in a bowl. Add 2 cups chopped leftover turkey and 1/4 cup each chopped scallions and celery. Season with salt and add some toasted walnuts, if desired. Stuff into pitas lined with lettuce.
Time 5m Yield Makes 1 serving. Number Of Ingredients 5 Steps:
Fill bread with turkey, tomatoes and cucumbers. Drizzle with dressing.
Time 25m Yield 4 servings. Number Of Ingredients 13 Steps:
Mix first five ingredients until smooth. In a large nonstick skillet, heat canola oil over medium-high heat; stir-fry red pepper until crisp-tender. Add garlic and spices; cook and stir 1 minute., Stir cornstarch mixture and add to pan. Bring to a boil; cook and stir until slightly thickened, 1-2 minutes. Stir in turkey and green onions; heat through. Serve in pitas.
Time 15m Yield 4 servings Number Of Ingredients 16 Steps:
In a large bowl, stir together onion, 1 tablespoon lemon juice, salt, cumin and sugar. Let sit for at least 10 minutes while you prepare the rest of the ingredients. Meanwhile, in a small bowl, stir together tahini, remaining 1 tablespoon lemon juice, garlic, pinch of salt and 2 to 3 tablespoons warm water to thin the sauce. It should be thick but pourable. Taste, and add more salt and lemon juice, if needed. Into the bowl with onions, stir in chickpeas, cucumbers, tomatoes and oil. Taste, and add more salt and lemon juice if needed. In each pita half, layer turkey, then drizzle with tahini-lemon mixture. Add spoonfuls of chickpea salad, cilantro and mint. Drizzle liberally with more tahini sauce and zhug, if you like.
Time 30m Yield 4 servings Number Of Ingredients 11 Steps:
In a large bowl, combine shallots, coriander, lemon grass, lime leaves, chili flakes, fish sauce, lime juice and sugar. Stir in the turkey. Refrigerate, if not serving right away. To serve, arrange the mesclun on 4 serving plates, top with turkey salad and decorate with pepper strips. Serve at room temperature.
Time 20m Yield 4 serving(s) Number Of Ingredients 8 Steps:
Brown ground turkey in a nonstick pan. Add water, fish sauce and brown sugar and cook, stirring until liquid has almost evaporated. Toss with cucumber, cilantro, lime juice and peanuts. Serve with lettuce leaves for wrapping.
Time 10m Yield 6 serving(s) Number Of Ingredients 7 Steps:
Combine turkey, celery, apple, raisins, and yogurt in a medium bowl. Season to taste with salt and pepper. Serve in pita, with a cruncy lettuce leaf.
Time 25m Yield Serves 4 Number Of Ingredients 10 Steps:
Heat the grill to Medium. Put the turkey in a food processor and pulse until minced. Add the lemongrass, garlic and lime zest, and half the soy sauce, coriander and chilli, then pulse again until combined. Tip the mix into a bowl and add some black pepper. Shape into 8 patties, then transfer to a non-stick baking tray and grill for 3-4 mins each side, until cooked through. Meanwhile, soak the noodles following pack instructions, then drain and add the vegetables, the remaining soy sauce and the lime juice. Toss well, divide between plates and sprinkle with the remaining coriander and chilli. Serve with the turkey patties and some sweet chilli sauce for dipping, if you like.
