India-Spiced Patties with Yogurt Sauce

From Rachael Ray
Serves 4

1 1/4 lbs ground chicken or lamb
2 T mild or hot curry paste
1 T grill seasoning
2 pinches of ground cinnamon
1 1/2 t ground cumin
1 1/2 t ground coriander
Extra-virgin olive oil
1 C Greek yogurt
1 garlic cloves
Juice of 1/2 lemon
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

Pre-heat 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 four large, 1/2-inch thick patties. Coat the patties with a little EVOO and grill for 4-5 minutes on each side (grill for 3 minutes on each side for lamb).

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.

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.