Prep Time: 10 min. • Cook Time: 30 min.
Preheat oven to 425°F. Peel and grate ginger on microplane. Cut cucumber in half lengthwise and then into quarters and dice. Roughly chop half of the cilantro bunch and pick the leaves from the other half. Pick the mint leaves.
In a large mixing bowl, combine the ground chicken, chopped cilantro, ginger, 1 teaspoon of of salt, ¼ teaspoon of pepper, and cumin. Mix together until all ingredients come together and form into ping pong sized meatballs. Spray sheet tray with pan spray and arrange meatballs on top. Place in oven and cook for 25 minutes*.
Add the tikka sauce to a sauté pan and heat on medium for 2-3 minutes. Add in the cooked chicken meatballs to the tikka sauce and coat meatballs with sauce.
In a mixing bowl combine the cucumber, tomatoes, red onion, picked mint and cilantro leaves, lemon juice, oil, ½ teaspoon of salt, and ¼ teaspoon of pepper. Mix everything together and taste for seasoning.
Heat pita in the toaster or oven for one minute or until warm. Spoon the tikka meatballs on top and garnish with the cucumber salad.
*For food safety, cook chicken to an internal temperature of 165°F.
Approximate Nutritional Information (Per serving):
Calories 430, Fat 18g, Sat Fat 3.5g, Trans Fat 0g, Cholesterol 100mg, Sodium 1290mg, Total Carbohydrate 40g, Fiber 3g, Sugars 8g, Protein 27g
ALLERGEN INFORMATION: Tree Nut-Free, Peanut-Free, Egg-Free