Update my dinner status, I'm making this tonight.
1 chef marked this recipe as Favorite
Servings: 8 Servings
Total Time (median): 0 : 00 Active Time: 0 : 00
US/Metric: [convert to metric]
Ingredients
Preparation
Arrange turkey cutlets and onion slices in 2 separate glass baking dishes.
Mix turmeric, salt, ground coriander, ground cumin, black pepper and cayenne pepper in a small bowl. Sprinkle onion slices with 1 tablespoon spice mixture, then drizzle 2 tablespoons olive oil over, turning onions to coat both sides.
Sprinkle remaining spice mixture over both sides of turkey cutlets, rubbing in spice mixture with fingertips to coat. Drizzle 4 tablespoons olive oil over turkey, turning cutlets to coat both sides. Cover and chill onions and turkey at least 4 hours and up to 8 hours.
Prepare barbecue (medium-high heat). Brush grill rack with oil. Brush pita breads with 2 tablespoons oil. Grill onion slices until tender, about 4 minutes per side. Grill turkey cutlets until cooked through, about 3 minutes per side. Grill pita breads until marks appear, about 2 minutes per side.
Transfer turkey cutlets ad onion slices to cutting board and keep pita breads warm.
Working in batches, stack several turkey slices and cut thinly crosswise. Repeat stacking and cutting with onion slices. Mix together turkey and onions in large bowl.
Place 1 pita bread on each of 8 plates. Top with turkey-onion mixture, then Tomato Relish.
Tomato relish:
Combine tomatoes, red onion, parsley, olive oil, lemon juice, and Serrano chiles in mdium bowl. Season generously with salt and pepper. It can be made 4 hours ahead. Cover and chill.
