Food Network: Chicken or Lamb Patty Pockets

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Chicken or Lamb Patty Pockets
Recipe courtesy Rachael Ray

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
Spiced exotic chips recommended: Taro root chips)

Instructions
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.