Follow these steps for perfect results
boneless, skinless chicken thighs
cut into rough chunks
scallions
thinly sliced
fresh ginger
chopped
fresh lemon juice
paprika
ground cumin
ground cardamom
cayenne pepper
coarse salt
fresh ground pepper
vegetable oil
for grates
whole-wheat pitas
6-inch
cucumber
halved lengthwise and thinly sliced on the diagonal
fresh cilantro sprigs
plain low-fat yogurt
ground cumin
coarse salt
fresh ground pepper
Heat the grill to medium-high.
In a medium bowl, combine chicken, scallions, ginger, lemon juice, paprika, cumin, cardamom, cayenne, salt, and pepper.
Toss to combine and marinate for 10-30 minutes.
Transfer the chicken mixture to a food processor.
Pulse until coarsely chopped, about 10-12 times.
Gently form the mixture into sixteen 3/4-inch-thick patties.
Moisten a paper towel with oil and rub over the grill grates.
Season the patties with salt and pepper.
Grill until opaque throughout, 2-3 minutes per side.
Halve the pitas crosswise and toast on the grill if desired.
Fill each pita pocket with 2 chicken patties, cucumber slices, and cilantro sprigs.
Serve with cumin yogurt sauce and watermelon slices, if desired.
To make the cumin yogurt sauce, combine yogurt and cumin in a small bowl; season with salt and pepper.
Expert advice for the best results
Marinate the chicken for longer (up to 2 hours) for enhanced flavor.
Add a touch of honey to the yogurt sauce for a hint of sweetness.
Serve with a side of roasted vegetables for a complete meal.
Everything you need to know before you start
15 minutes
The chicken mixture can be prepared ahead of time and stored in the refrigerator.
Arrange the filled pitas on a platter, garnish with cilantro, and serve with a bowl of cumin yogurt sauce.
Serve with a side salad or roasted vegetables.
Offer a variety of toppings such as lettuce, tomato, and onion.
Complements the spices and herbs.
Pair with the bold spices.
Discover the story behind this recipe
Fusion of Indian spices with a Western burger format.
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