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Tandoori-Style Chicken Burgers
1 1/2 pounds, 4 to 5 boneless, skinless chicken thighs, cut into rough chunks
4 scallions, thinly sliced
3 tablespoons chopped fresh ginger (from a peeled 2-inch piece)
2 tablespoons freshly squeezed lemon juice
1 tablespoon paprika
2 teaspoons ground cumin
1/2 teaspoon ground cardamom
1/4 teaspoon cayenne pepper
coarse salt and ground pepper
vegetable oil, for grates
4 6 inch whole-wheat pitas
1 medium cucumber, halved lengthwise and thinly sliced on the diagonal
1/2 cup fresh cilantro sprigs
cumin yogurt sauce, recipe below
watermelon slices, optional
Heat grill to medium-high. In a medium bowl, place chicken, scallions, ginger, lemon juice, paprika, cumin, cardamom, cayenne, 1 1/2 teaspoons coarse salt, and 1/2 teaspoon pepper; toss to combine. Set aside to marinate, at least 10 and up to 30 minutes.
Transfer chicken mixture to a food processor and pulse until roughly chopped, but not pasty, 10 to 12 times. Gently form mixture into sixteen 3/4 inch thick patties, about 3 tablespoons each.
Moisten a folded paper towel with oil; grasp with tongs and rub over grates.
Season patties with salt and pepper; grill until opaque throughout, 2 to 3
minutes per side.
For the Cumin Yogurt Sauce: In a small bowl, combine 1/2 cup plain low-fat yogurt with 1/2 teaspoon ground cumin and season with coarse salt and ground pepper.
Halve pitas crosswise, toast on grill, if you like. Into each pocket, place 2 chicken patties, cucumber slices, and cilantro sprigs. Serve with Cumin Yogurt Sauce and, if desired, watermelon slices.
Serves 4.
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Tandoori-Style Chicken Burgers
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Category: Recipes
Prep Time: Cook Time: Total Time:
Tandoori-Style Chicken Burgers
1 1/2 pounds, 4 to 5 boneless, skinless chicken thighs, cut into rough chunks
4 scallions, thinly sliced
3 tablespoons chopped fresh ginger (from a peeled 2-inch piece)
2 tablespoons freshly squeezed lemon juice
1 tablespoon paprika
2 teaspoons ground cumin
1/2 teaspoon ground cardamom
1/4 teaspoon cayenne pepper
coarse salt and ground pepper
vegetable oil, for grates
4 6 inch whole-wheat pitas
1 medium cucumber, halved lengthwise and thinly sliced on the diagonal
1/2 cup fresh cilantro sprigs
cumin yogurt sauce, recipe below
watermelon slices, optional
Heat grill to medium-high. In a medium bowl, place chicken, scallions, ginger, lemon juice, paprika, cumin, cardamom, cayenne, 1 1/2 teaspoons coarse salt, and 1/2 teaspoon pepper; toss to combine. Set aside to marinate, at least 10 and up to 30 minutes.
Transfer chicken mixture to a food processor and pulse until roughly chopped, but not pasty, 10 to 12 times. Gently form mixture into sixteen 3/4 inch thick patties, about 3 tablespoons each.
Moisten a folded paper towel with oil; grasp with tongs and rub over grates.
Season patties with salt and pepper; grill until opaque throughout, 2 to 3
minutes per side.
For the Cumin Yogurt Sauce: In a small bowl, combine 1/2 cup plain low-fat yogurt with 1/2 teaspoon ground cumin and season with coarse salt and ground pepper.
Halve pitas crosswise, toast on grill, if you like. Into each pocket, place 2 chicken patties, cucumber slices, and cilantro sprigs. Serve with Cumin Yogurt Sauce and, if desired, watermelon slices.
Serves 4.
Note: This recipe is part of a user's personal recipEbox. It is not part of the CDKitchen collection.
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