Ingredients
Mint & Cilantro Pita Sticks
- 6 oz. Kontos® Baked Pita Sticks
- 1.5 tbsp(s) Extra Virgin Olive Oil
- 1 tbsp(s) Tandoori Seasoning
- to taste Kosher Salt
- to taste Ground Black Pepper
- 0.75 cup(s) Mint & Cilantro Yogurt Sauce
- as needed Cilantro Fresh, Chopped
Mint & Cilantro Chutney Yogurt Sauce
- 2 cup(s) Cilantro Leaves Packed
- 2 cup(s) Mint Leaves Packed
- 2 tsp(s) Green Chili Pepper (Used Jalapeno)
- 2 tbsp(s) Ginger Fresh, Peeled, Minced
- 2 tsp(s) Lemon Juice
- 0.5 cup(s) Water
- 2 tsp(s) Toasted Cumin Powder
- 2 cup(s) Kontos® 9% Milk Fat Greek Yogurt
- to taste Kosher Salt
- to taste Ground Black pepper
Instructions
Tandoori Sticks
- Add pita sticks to a large mixing bowl and toss with extra virgin olive oil, tandoori seasong, kosher salt, and ground black pepper.
- Transfer half the sticks to a serving plate and drizzle with half of the mint and cilantro yogurt sauce.
- Top with remaining pita sticks, and drizzle remaining mint & cilantro yogurt sauce before garnishing with fresh parsley.
Mint & Cilantro Chutney Yogurt Sauce
- Combine all ingredients except for water and greek yogurt in the base of a food processor.
- Blend on medium speed while slowly streaming in water until chutney is smooth in consistency.
- Add chutney to a large mixing bowl and whisk in Greek yogurt until smooth; Adjust seasoning with salt and pepper.
- Transfer to an airtight container and refrigerate until needed.
Tried this recipe?Let us know how it was!