Ingredients

• 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)

Instructions

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.