Chicken or Lamb Patty Pockets (Rachael Ray) |
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Prep Time: 10 Minutes Cook Time: 6 Minutes |
Ready In: 16 Minutes Servings: 4 |
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Ingredients:
handful cilantro leaves |
handful mint leaves |
handful basil leaves |
1 cup greek style plain yogurt |
1 tablespoon cumin, a palm full |
1 tablespoon plus 1 teaspoon grill seasoning blend, 1 1/3 palm fulls (recommended: mccormick montreal seasoning) |
1 1/2 pounds ground chicken or ground lamb |
2 tablespoons extra-virgin olive oil, 2 turns of the pan |
4 pita pockets |
1 cup mango chutney |
8 leaves tender lettuce |
Directions:
1. Spiced exotic chips recommended: Taro root chips)
2. Place the herbs in a food processor and pulse grind them into a fine chop. In a bowl combine the herbs, yogurt, cumin and grill seasoning. Add the meat and mix to combine.. Form into 4 large, very thin patties. Wash up and preheat a large nonstick skillet with a couple tablespoons extra-virgin olive oil over medium-high heat. Cook patties 3 to 4 minutes on each side. Heat a small second skillet over high heat and blister the pitas on each side. Cut tops off the bread and fill pita pockets with patties, lettuce and chutney.
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