Here is a great recipe that’s super easy and Will and I love to eat.  If you can’t find Greek yogurt (which I never can), take 1.5 times the amount of yogurt recipe calls for and put on a paper towel inside a sieve.  Let the yogurt drain for 4 hours over a bowl to thickent the yogurt. This will help the consistency of the yogurt.  I can never get the recipe to stay in patty form, so I just cook it like ground beef and we put it into the pitas like that.

Lamb or Chicken Pita Pockets

Recipe Courtesy Rachael Ray, www.foodnetwork.com

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

Directions

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.