Ingredients

• 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

Directions

1 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.

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

3 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.)

4 Place the patties on a greased grill over medium- high heat; cook, turning once, until an instant read thermometer inserted sideways into the patties reads 160°F, 8 to 10 minutes.

5 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.

Serve 4

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Excerpted from Canadian Living's Mediterranean Flavours by The Canadian Living Test Kitchen. Recipes Copyright © 2018. Excerpted by permission by Juniper Publishing. All rights reserved.