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Chicken or Lamb Patty Pockets


  • 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


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.