Ingredients
1 cup fat-free plain Greek yogurt2 tablespoons olive oil1 tablespoon lemon juice1 tablespoon honey2 garlic cloves, minced1 teaspoon minced fresh oregano or 1/4 teaspoon dried oregano1/4 teaspoon salt1/8 teaspoon pepper1 package (20 ounces) turkey breast tenderloins3 medium tomatoes, seeded and chopped1 small cucumber, chopped1 small red onion, chopped1 small green pepper, chopped1/2 cup crumbled feta cheese1/3 cup Greek olives, chopped8 pita pocket halves
Preparation
In a small bowl, combine the first eight ingredients. Pour 1/4 cup yogurt mixture into a large resealable plastic bag; add turkey. Seal bag and turn to coat; refrigerate turkey for 8 hours or overnight. Cover and refrigerate remaining yogurt mixture.
Drain and discard marinade. Moisten a paper towel with cooking oil. Using long-handled tongs, lightly coat the grill rack.
Grill, covered, over medium heat or broil 4 in. from the heat for 15-20 minutes or until a thermometer reads 170°, turning occasionally. Let stand for 5 minutes before slicing.
To remaining yogurt mixture, add the tomatoes, cucumber, onion, green pepper, cheese and olives.
Grill pita halves, uncovered, over medium heat for 1-2 minutes on each side or until warm. Fill each pita half with sliced turkey and 1/3 cup yogurt mixture.
