Ingredients
A handful of cilantro leaves
A handful of mint leaves
A handful of basil leaves
1 cup Greek style plain yogurt
1 tablespoon cumin (a palmful)
1 tablespoon plus 1 teaspoon grill seasoning blend, such as McCormick brand Montreal Chicken Seasoning (1 1/3 palmful)
1 1/2 pounds ground chicken or ground lamb
2 tablespoons extra virgin olive oil (EVOO)
4 pita pockets
1 cup mango chutney
8 leaves tender lettuce
Spiced exotic chips, such as taro root chips
Directions
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 four large, very thin patties. Wash up and pre-heat a large nonstick skillet with a couple tablespoons EVOO, about two turns of the pan, over medium-high heat. Cook the patties for 3-4 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.
