Ingredients
1 container (6 ounces) plain yogurt, divided2 tablespoons Dijon mustard2 teaspoons grated lemon zest1 teaspoon grated orange zestCHICKEN SLIDERS:3 tablespoons chopped fresh mint4 teaspoons minced garlic2 teaspoons ras el hanout (Moroccan seasoning)1-1/2 teaspoons coarsely ground pepper1 teaspoon ground cumin1 teaspoon kosher salt1 pound ground chicken2 tablespoons canola oil4 miniature pita pockets, halved and warmed8 red leaf lettuce leaves8 slices tomato
Preparation
In a small bowl, stir together 2/3 cup yogurt, mustard and zests. Refrigerate until serving.
In a large bowl, combine remaining 2 tablespoons yogurt, mint, garlic, ras el hanout, pepper, cumin and salt. Crumble chicken into bowl; mix lightly but thoroughly. Shape into 8 1/2-in.-thick patties; press small indention in middle of each patty.
In a large nonstick skillet, heat oil over medium heat. Add patties; cook until golden brown and no longer pink, 4-5 minutes on each side. Serve patties inside pita pocket with sauce, lettuce and tomato.
