Ingredients

Start to finish: 40 minutes

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 teaspoons cumin
1/2 teaspoon 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
1/2 teaspoon cumin
Four 6-inch whole-wheat pita breads
1 cucumber, halved lengthwise and thinly sliced on the diagonal
1/2 cup fresh cilantro sprigs

Directions

For the burgers, heat the grill to medium-high. In a large bowl, toss the chicken with the scallions, ginger, lemon juice, paprika, cumin, cardamom, cayenne pepper, 1 1/2 teaspoons salt and 1/2 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 3/4-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 cumin. Season to taste with salt and pepper.

Halve the pitas crosswise and place two patties, cucumber slices and some cilantro in each half. Serve with yogurt sauce.

Makes 4 large servings (each is two pita halves and four burgers).