Great Tastes of Manitoba

Greek Slow Cooked Turkey Roast on a Pita

6 Hours, 20 Minutes
Prep: 20 Minutes | Cook: 6 hours | Servings: 4-6

Ingredients

 

Marinade:

  • 1 tbsp (15 ml) garlic, chopped
  • 2 tbsp (30 ml) Greek oregano
  • 4 tbsp (60 ml) fresh lemon juice
  • ¼ cup (65 ml) olive oil
  • ½ tsp (2.5 ml) salt

 

Tzatziki:

  • 1 cup (250 ml) Greek yogurt
  • 1 cup (250 ml) sour cream
  • ½ cup (125 ml) cucumber, peeled, seeded and finely chopped
  • 1 tbsp (15 ml) garlic, minced
  • 1 tbsp (15 ml) olive oil
  • 1 tbsp (15 ml) fresh dill, chopped
  • ½ tsp (2.5 ml) salt

 

Toppings:

  • Tomato
  • Cucumber
  • Onion

Directions

  1. 1. To make Tzatziki Sauce mix yogurt, sour cream, cucumbers, garlic, olive oil, dill and salt, then refrigerate until needed.
  2. Mix garlic, oregano, lemon juice, olive oil and salt to make marinade.
  3. Remove frozen roast from plastic wrap and place in slow cooker.
  4. Pour marinade over turkey roast then cook on low setting for a minimum of 6 hours. When finished, cooker should then switch to warm.
  5. When ready to serve, remove roast, take of netting, remove skin and chop into large cubes, drizzling extra marinade on top.
  6. Serve Greek marinade turkey with warm pita, topping of your choice and Tzatziki Sauce.

Pairs well with Diplomatico Reserva Rum Cocktail:

2 oz Diplomatico Reserva Rum

Lemon Honey from Bee Boyzz Honey

1 oz lemon juice or  2 ounces lemonade*

*If using lemonade this could be made in a batch the night before a party

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