As posted on Dallas Morning News

• 1 1/2 pounds boneless, skinless chicken thighs (4 to 5), cut into rough chunks


• 4 scallions, whites and greens, thinly sliced


• 3 tablespoons chopped fresh ginger (from a peeled 2-inch piece)


• 2 tablespoons fresh lemon juice


• 1 tablespoon paprika


• 2 1/2 teaspoons ground cumin (divided use)


• 1/2 teaspoon ground cardamom


• 1/4 teaspoon cayenne pepper


• Coarse salt and freshly ground black pepper


• Vegetable oil, for coating grill grates


• 1/2 cup plain low-fat yogurt


• 4 (6-inch) whole-wheat pitas


• 1 cucumber, halved lengthwise and thinly sliced on the diagonal


• 1/2 cup fresh cilantro sprigs

For the burgers, heat the grill to medium-high. In a large bowl, toss the chicken with the scallions, ginger, lemon juice, paprika, 2 teaspoons cumin, cardamom, cayenne pepper, 1 ½ teaspoons salt and ½ teaspoon pepper. Set aside to marinate at least 10 minutes (and up to 30 minutes).

Transfer the mixture to a food processor. Pulse until coarsely chopped, but not pasty, 10 to 12 times. Gently form the mixture into 16 patties, each ¾ inch thick (about 3 tablespoons of mixture per patty).

Moisten a folded paper towel with oil; grasp with tongs and rub over the grill grates to coat with oil. Season the patties with additional salt and pepper. Grill until opaque, about 2 to 3 minutes per side.

While the burgers cook, make the sauce: In a small bowl, combine yogurt and remaining ½ teaspoon cumin. Season to taste with salt and pepper.

Halve the pitas crosswise and place 2 patties, cucumber slices and some cilantro in each half. Serve with yogurt sauce. Makes 4 large servings (each is 2 pita halves and 4 burgers).

PER SERVING: Calories 530 (38% fat) Fat 22 g (5 g sat) Cholesterol 114 mg Sodium 764 mg Fiber 7 g Carbohydrates 44 g Protein 40 g
SOURCE: Great Food Fast (Clarkson Potter, $25)/The Associated Press