Today we have a treat, my friends! Nicole from a family that eats together: from Foodie to kid friendly in one dish is guest posting one of her amazing recipes!
What I enjoy about Nicole is that she manages to accomplish the nearly unthinkable – combining adult food into something the kids not only eat…they enjoy eating. Food is fun, but sophisticated. Healthy, but yummy. What’s not to love? Read more about Nicole’s background and food journey here, and enjoy one delicious recipe from her here today!
PS: As if this weren’t enough, she also just launched a new endeavor…Little Froglet: Real Clothes for Real Kids. No, I’m not jealous. Yay, Nicole!
Cheers and enjoy!
Spiced Turkey with Hummus, Tomato Salad, Spiced Yogurt and Pitas
This is a Mediterranean take on tacos or you can think of it as a healthier take on gyros. There may seem to be a lot of ingredients but I have organized it for you to be quick and easy to make. The longest part of cooking this meal is the turkey. If you would like to make this faster, chicken tenders cooked in the oven for 15 minutes would be a great substitution and just as fantastic. Since my take on food is making it kid friendly, having the dipping sauces makes this fun to eat. Kids can either wrap up the ingredients like a taco or they can eat them separately while dipping them in the dips.
Servings: 4
Prep Time: 25 minutes
Cooking Time: 45 minutes
INGREDIENTS
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Pita Bread, sliced in half
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1 Red Bell Pepper, thinly sliced
Spice Mix for Chicken
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1 tablespoon fennel seeds
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1 tablespoon coriander seeds
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1 tablespoons ground paprika
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1 tablespoons garlic powder
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2 Turkey Breasts, boneless skinless
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Kosher salt
Hummus
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1 can chickpeas (garbanzo beans), rinsed and drained
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Juice of 1 lemon
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1 clove garlic
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1/2 cup plus 1 tablespoon extra-virgin olive oil
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Kosher salt
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A sprinkling of ground paprika
Spice Yogurt
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1 cup plain yogurt
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2 teaspoons ground smoked paprika
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1 clove garlic, minced
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1 teaspoon honey
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Juice of 1/2 lemon
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Kosher salt
Tomato Salad
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1 larger heirloom tomato, chopped
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½ small white onion, chopped
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2 tbsp fresh parsley, finely chopped
For the spice mix: Place the fennel, paprika, garlic powder, salt and coriander seeds in a spice grinder. Finely grind them.
For the turkey: Preheat the oven to 425 degrees F.
Cover the turkey with the spice mixture and place the turkey in the preheated oven, and roast until the turkey is cooked through, approximately 40 to 45 minutes. Allow the meat to rest for 15 minutes before carving. Thinly slice the turkey breast and transfer to a warmed serving platter.
For the hummus: While the turkey is cooking, make the hummus. Add the chickpeas, lemon juice, and garlic cloves to a blender, and puree until smooth. As the ingredients are processing in the blender, gradually add 1/2 cup olive oil in a thin stream into the blender. Transfer the dip from the blender to a serving bowl. Sprinkle with paprika.
For the spiced yogurt: Mix the yogurt, paprika, garlic, honey and lemon juice in a bowl until incorporated. Season the yogurt sauce with salt, to taste.
For the tomato salad: Mix the tomatoes, onion and parsley in a bowl together. Season with salt and pepper, to taste.
For the assembly: Arrange the toasted pita on a plate and spoons some of the yogurt sauce and hummus in the center of the pita. Layer with slices of the turkey, and top with the peppers and tomato salad. Wrap and enjoy.
Thanks for sharing, this sounds delicious! And a good reason for me to use the newly purchased spice grinder. Cheers. I might try it with pork tenderloin or lamb also!
Delicious!!! I will have to try…
This looks great. And definitely something my family will eat. We love hummus and turkey. I’m hungry now.
I love the idea of pork and lamb. I think I will have to try the lamb idea. Glad you are enjoying the recipe!
Thanks for using the time and effort to write something so interesting.
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