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
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.
