Method:Grilling

1. Formula

1. 1 1/2 pounds boneless, skinless chicken thighs, cut into rough chunks
2. 4 scallions, thinly sliced
3. 3 tablespoons chopped fresh ginger
4. 2 tablespoons freshly squeezed lemon juice
5. 1 tablespoon paprika
6. 2 teaspoons ground cumin
7. 1/2 teaspoon ground cardamom
8. 1/4 teaspoon cayenne pepper
9. Coarse salt and ground pepper
10. Vegetable oil, for grates
11. 4 (6 inch) whole-wheat pitas
12. 1 (8 ounce) cucumber, halved lengthwise and thinly sliced on the diagonal
13. 1/2 cup fresh cilantro sprigs
14. Cumin yogurt sauce, (see recipe below)
15. Watermelon slices (optional)

2. Nutrition Information

• Calories: 502 kcal
• Carbohydrates: 51 g
• Dietary Fiber: 6 g
• Fat: 16 g
• Protein: 39 g
• Sugars: 12 g

Please avoid eating too much Fat and Calories to keep fit and lose your weight.

3. Directions

1. 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.
2. Transfer chicken mixture to a food processor; 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).
3. 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.
4. For the Cumin Yogurt Sauce: In a small bowl, combine 1/2 cup plain low-fat yogurt with 1/2 teaspoon ground cumin; season with coarse salt and ground pepper.
5. 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.

4. Remark