Lemon-garlic yogurt-marinated turkey skewers, roasted and finished under the broiler for lightly charred edges. Serve in warm pita with tzatziki, tomatoes, red onion, and lettuce.
0 Prepare the skewers. If using wooden skewers, soak in water for at least 30 minutes before threading. Metal skewers do not need soaking.
1 Cube the turkey. Cut the turkey tenderloins into approximately 1-inch cubes, keeping the pieces as evenly sized as possible.
2 Marinate the turkey. In a large bowl, combine the Greek yogurt, lemon zest, lemon juice, garlic, olive oil, oregano, salt, and pepper. Add the turkey and toss until every piece is coated. Cover and refrigerate for 15–30 minutes, or up to 8 hours.
3 Prepare the oven and toppings. Preheat the oven to 425°F. Line a broiler-safe baking sheet with foil, not parchment. Slice the tomatoes and red onion and prepare the lettuce while the turkey marinates.
4 Thread the skewers. Thread the turkey onto the skewers, leaving a small amount of space between each piece. Let any heavy excess marinade drip off, then arrange the skewers on the baking sheet. Cover exposed wooden skewer ends with foil.
5 Roast the turkey. Roast for approximately 14–18 minutes, turning the skewers halfway through, until the turkey is nearly cooked through.
6 Finish under the broiler. Switch the oven to broil and cook for 1–2 minutes, watching constantly, until the turkey develops golden, lightly charred edges. Keep exposed wooden ends away from the heating element. The turkey should reach an internal temperature of 165°F before serving.
7 Warm the pita. Warm the pita breads in a dry skillet or briefly in the oven with the broiler switched off, until soft and pliable.
8 Assemble and serve. Spread each pita with tzatziki. Slide the turkey off the skewers and add to the pita with sliced tomatoes, red onion, and shredded lettuce. Serve immediately with lemon wedges and additional tzatziki.
