- 6
- 20 mins
4.5/5
(10 Votes)
Ingredients
- 2 tablespoons butter or margarine, softened
- 6 cloves garlic, finely chopped
- 1 teaspoon salt
- 1 1/2 teaspoons dried oregano leaves
- 1 teaspoon red pepper sauce
- 1 1/2 lb turkey thighs, skin removed
- 1 medium red onion, halved, sliced (1 cup)
- 1 cup plain yogurt
- 1 teaspoon dried dill weed
- 2 cloves garlic, finely chopped (about 1 teaspoon)
- 1/2 small cucumber, unpeeled, finely chopped (1/2 cup)
- 6 pita fold breads (without pocket)
- 3/4 cup chopped tomatoes
Preparation
Step 1
Spray 4-quart slow cooker with cooking spray. In small bowl, mix butter, garlic, 3/4 teaspoon of the salt, the oregano and pepper sauce. Rub mixture onto turkey thighs.
Place onion in slow cooker; top with turkey thighs. Cover; cook on Low heat setting 7 to 9 hours or until turkey pulls apart easily with fork. Meanwhile, in medium bowl, stir together the yogurt, dill, garlic, cucumber and remaining 1/4 teaspoon salt; cover and refrigerate until serving.
Remove turkey from slow cooker; remove from bones. Shred turkey; stir into mixture remaining in slow cooker. Using slotted spoon, divide meat and onion mixture among 6 pita folds. Top with yogurt sauce; pass additional sauce at table.
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