Style at Home - - Food -

¼ cup grated English cu­cum­ber ½ cup 2% Greek yo­gurt 1½ tsp harissa paste 1½ tsp or­ganic liq­uid honey ½ tsp freshly squeezed lemon juice 1 lb lean ground chicken 2 cloves gar­lic, minced 1 large egg, lightly beaten 2 tbsp finely chopped fresh mint 1 tbsp ground co­rian­der 2 tsp ground cumin 1 tsp salt 4 pita pock­ets Thinly sliced wa­ter­melon radishes and cu­cum­ber, crum­bled feta cheese, torn fresh mint leaves and fresh sprouts for top­ping Wrap the grated cu­cum­ber in a clean tea towel; squeeze to re­move any ex­cess liq­uid. In a small bowl, mix to­gether the cu­cum­ber, yo­gurt, harissa, honey and lemon juice.

In a large bowl, mix to­gether ¼ cup of the yo­gurt mix­ture, the chicken, gar­lic, egg, mint, co­rian­der, cumin and salt.

Shape the mix­ture into four ½"-thick pat­ties. (Pat­ties can be lay­ered be­tween squares of parch­ment pa­per in an air­tight con­tainer and re­frig­er­ated for up to 24 hours.)

Place the pat­ties on a greased grill over medi­umhigh heat; cook, turn­ing once, un­til an in­stantread ther­mome­ter in­serted side­ways into the pat­ties reads 160°F, 8 to 10 min­utes.

Place the pi­tas on the grill, turn­ing once, un­til warmed through, about 1 minute. Spread some of the re­main­ing yo­gurt mix­ture on the pi­tas. Top the pi­tas with the pat­ties and de­sired top­pings; serve im­me­di­ately.

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