Y’all. I adapted this recipe from Dale over at The Daley Plate after seeing her share them on her Instagram and they have instantly become part of my weeknight dinner rotation since. These spiced chicken patties are that good. They’re super delicious and stay absolutely tender while cooking thanks to the Greek yogurt used to bind the meat instead of using any egg or any breadcrumbs. They don’t take long at all to make and you can adapt whatever spices you see fit with what you have at home! I went with a Middle Eastern flavor profile thanks to a baharat spice blend I hadn’t tried yet. Paired with my roasted cauliflower and curried yogurt that same evening, dinner was a big hit!

I typically make this recipe portion size so I can enjoy them for dinner the night of and then have some for meal prep the rest of the week. You can also freeze some of them and have them ready to make ahead of time; all you’d have to do is thaw the frozen seasoned chicken patties out in the fridge the day before you’d like to cook them. Easy peasy! Let’s get cooking!

Spiced Chicken Patties

Serves: 6-8

Cook time: 15-20 minutes

2lbs ground chicken

2 tsp kosher salt

2 tsp black pepper

2 tbsp baharat spice blend

1 sprig rosemary, finely chopped

2 large lemons, zested and juiced

3 tbsp garlic paste

3 tbsp plain Greek yogurt

2 tsp honey

Vegetable oil

In a large mixing bowl, combine all of the ingredients making sure they’re all fully incorporated without overworking the meat. You can do this by gently folding everything into itself in the bowl. Next, divide the chicken mixture into four equal parts and form two patties from each separated fourth. Remember, you can easily cut the recipe in half if you don’t want leftovers and want four patties, instead of eight.

Once you’ve portioned out the patties and have set them aside, preheat a large frying pan or skillet over medium-high heat and add a little bit of vegetable oil to coat the pan. Sear the chicken patties on each side for 5-8 minutes or until the internal temperature reaches 160ºF. You can remove them from the heat and let them rest for 5 minutes prior to eating to let the carry over heat finish cooking them through. This ensures the meat is at a safe temperature to consume without drying it out.

Serve immediately and enjoy the chicken patties on a sandwich, wrap, or with your favorite side dish!

¡Buen provecho!