Chicken or Lamb Patty Pockets

Serve with Lemon Rice and Eggplant-Chicken Pea Curry.


  • 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.

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