Chicken or Lamb Patty Pockets

Save Recipe
  • Level: Easy
  • Total: 16 min
  • Prep: 10 min
  • Cook: 6 min
  • Yield: 4 servings
Share This Recipe


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)


  1. 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.