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1 1/4 pounds ground chicken or lamb
2 tablespoons mild or hot curry paste
1 tablespoon grill seasoning, such as McCormick Montreal Steak Seasoning (a palmful)
2 pinches of ground cinnamon or ground cloves
1 1/2 teaspoons ground cumin (half a palmful)
1 1/2 teaspoons ground coriander (half a palmful)
Extra-virgin olive oil (EVOO), for drizzling
1 cup Greek yogurt
1 garlic clove
Juice of 1/2 lemon (about 1 tablespoon)
A generous handful of cilantro or flat-leaf parsley
A generous handful of mint
4 leaves of Bibb or Boston lettuce, chopped
2 medium tomatoes, sliced
Salt
4 pita rounds
What to Do
1. Preheat a grill or grill pan to medium-high. Mix the ground chicken with the curry paste, grill seasoning, cinnamon, cumin and coriander and form into 4 large, 1/2-inch-thick patties. Coat the patties with a little EVOO and grill for 4 to 5 minutes on each side (3 minutes on each side for lamb).
2. In a food processor, blend the yogurt with the garlic, lemon juice, cilantro and mint until smooth. Season the lettuce and tomatoes with a little salt.
3. Char the pitas on the grill, about 1 minute on each side, and cut about 1 inch off the tops. Open each pita and fill with a patty, a quarter of the chopped lettuce and sliced tomatoes and a generous spoonful of the yogurt sauce.
Serves 4
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