Directions

1. In a bowl, combine the yogurt, ginger, garlic, spices and oil.
2. Coat the turkey with the marinade and let sit for 4 hours or overnight.
3. Cook the turkey at 350 degrees for 1 to 1.25 hours until the internal temperature reaches 165°F.
4. While the turkey rests, cut the pita into wedges, 8 per pita.
5. Brush with oil and sprinkle with garam masala
6. Bake the pita for 10 - 15 minutes.
7. While the pita is baking, cut the mint and garlic until finely chopped.
8. Add the mint and garlic to yogurt and season with salt, pepper and lemon juice.
9. To assemble the appetizer, top the crispy pita wedge with a piece or two of turkey, drizzle with the mint chutney and garnish with cilantro.