Ingredients
Scale
- 1 pound ground turkey (preferably lean)
- 2 tablespoons tandoori spice blend (store-bought or homemade)
- 1/2 cup plain Greek yogurt
- 2 cloves garlic, minced
- 1 teaspoon grated fresh ginger
- 1 tablespoon lemon juice
- 1/4 cup chopped fresh cilantro
- 1/2 teaspoon salt
- 1/4 teaspoon black pepper
- 4 large flatbreads or naan (store-bought or homemade)
- 1 small red onion, thinly sliced
- 1/2 cup cucumber, thinly sliced
- Optional: 1/4 cup mango chutney for serving
If you don’t have Greek yogurt on hand, sour cream or a thick plain yogurt works just fine here. For the tandoori spice blend, I sometimes make my own with a mix of smoked paprika, cumin, coriander, turmeric, and cayenne—my grandmother’s kitchen taught me that the best spices are the ones you make your own. And if turkey isn’t your first choice, chicken mince or even a firm tofu crumble can be good substitutes.
Instructions
- In a medium bowl, combine the ground turkey with tandoori spice blend, minced garlic, grated ginger, lemon juice, salt, and pepper. Mix until everything is evenly incorporated. I like to use my hands here—it’s the best way to really feel the mixture coming together.
- Heat a large skillet over medium heat and add a drizzle of olive oil. Once hot, add the turkey mixture, breaking it apart with a spatula as it cooks. Cook for about 8-10 minutes or until the turkey is fully cooked through and slightly browned.
- Remove the skillet from heat and stir in the Greek yogurt and chopped cilantro. The yogurt adds a cooling creaminess that balances the spices beautifully—my kids always notice this little twist.
- Warm the flatbreads in the oven or on a dry skillet for a minute or two until soft and pliable. This step makes rolling and folding easier and gives that fresh-baked touch I love.
- Assemble the flatbreads by spooning the tandoori turkey mixture down the center of each flatbread. Top with sliced red onions and cucumbers for crunch and freshness.
- If you’re feeling adventurous, add a spoonful of mango chutney on the side or drizzle it over the filling for a sweet contrast that makes this dish sing.
- Fold or roll the flatbreads and serve immediately, encouraging everyone to dig in together. I often find that meals like this invite stories and laughter around the table—just like my grandmother’s kitchen did years ago.
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Category: Main Dish
- Method: Cooking
- Cuisine: International