Emeril’s Chicken Patty Pockets

If you like the taste of a gyro, you will like this lighter option made with chicken. I’m a huge fan of greasy gyro meat wrapped in a warm pita and dripping with tzatziki sauce,  but it isn’t a meal I prepare at home. These chicken patties have a similar Mediterranean spice structure and are served in pitas with gyro-like fixings. Great for a quick weeknight meal and perfect for kids – you can always adjust the seasoning based on their needs! 🙂

Recipe Notes:

*I stuck very closely to his recipe but simply used plain Greek yogurt as the sauce. His recipe includes mint and lime juice – you could add this – but I like a traditional cucumber tzatziki, so I stuck to a yogurt and sliced cumber combination.


  • 1 lb. ground dark-meat chicken
  • 2 large egg whites, lightly beaten
  • ½ cup plain dried breadcrumbs
  • ¼ cup finely chopped onion
  • ¼ cup finely chopped parsley
  • 1 tbsp. minced garlic
  • 1 tsp. coarse salt
  • ½ tsp. cayenne pepper
  • ½ tsp. ground coriander
  • ¼  tsp. ground cumin
  • ¼ tsp. ground nutmeg
  • 2 tbsp. olive oil
  • Pita pockets, lettuce, sliced tomatoes and cucumber for serving
  • Greek yogurt to spread on the pitas


Heat broiler with the rack in the upper third of the oven. In a large bowl, combine the chicken, egg whites, breadcrumbs, onion, parsley, garlic, salt, and spices and mix until well blended. Line a rimmed baking sheet with foil and drizzle with 1 tbsp. olive oil.

Divide chicken mixture into 4 portions and shape like hamburgers. Place on the foiled baking sheet. Drizzle the remaining 1 tbsp. oil over the patties.

Broil until lightly browned, about 5 minutes. Flip and cook until cooked through, about 5 more minutes. Check temperature with a meat thermometer. Serve in pita pockets spread with Greek yogurt. Top with lettuce, cucumber, and tomatoes.

Serves: 4

Recipe Source: Emeril Lagasse

Time: 30 minutes or less