4 SERVINGS
Grilled chicken burgers are stuffed into whole wheat pitas and topped with a healthy dollop of raita, a simple yogurt-based sauce seasoned lightly with ground cumin and fresh cilantro. The Tandoori Seasonings are not only excellent with ground chicken, but are equally delicious as a flavoring for boneless chicken parts, lamb (whole and ground), and seafood.
1 pound ground chicken or turkey
1½ pounds shredded carrots
2 tablespoons olive or canola oil, or olive oil spray, for oiling the grill
2 large whole wheat pitas, halved crosswise
2 cups assorted prewashed salad greens
Sliced tomatoes and/or avocados (optional)
2 tablespoons minced fresh ginger
1½ tablespoons minced garlic
1 teaspoon crushed red pepper flakes, or to taste
1 teaspoon ground cumin
1 teaspoon dried oregano
1 teaspoon salt
½ teaspoon freshly ground black pepper
1. Combine the ground chicken and carrots in a bowl, add the Tandoori Seasonings, and mix. Dipping your hands in water to prevent the chicken from sticking, shape the mixture into eight 3⁄4-inch-thick patties. Arrange on a plate that has been brushed with oil and refrigerate.
2. Prepare a medium-hot fire for grilling, or preheat a gas grill. Arrange a rack 3 to 4 inches from the heat. Brush or spray the rack with oil and arrange the patties on the rack. Cover and grill for 4 to 5 minutes per side, until cooked through. Remove to a platter and let sit for a few minutes.
3. While the chicken burgers are grilling, toast the pitas on the grill for a few minutes on each side, or wrap in a damp towel and microwave for 1 minute.
4. To serve, stuff two burgers into a pita, add some greens on top, and spoon some raita into the sandwich. Serve the extra raita on the side in a serving bowl.