Instructions

Preheat your oven to 350°F.

In a large bowl combine the chicken, garlic, cumin, cinnamon, coriander, salt, lemon zest, and yogurt. Mix well to combine. If you're okay with this I'd suggest using your hands.

Heat a cast iron (or other oven safe skillet) over medium high heat. Cook a teaspoon size patty to test for seasoning. Add more salt if needed.

Add the oil to the pan. Use a cookie scoop or a spoon to shape the meatballs into roughly two tablespoon-sized balls. They may loose their shape a bit as there are no eggs or bread crumbs but just add them gently to the pan then sear on all sides, turning them carefully with tongs.

Carefully transfer the skillet to the oven after all the meatballs have seared and roast for 10 minutes or until the meatballs are cooked through.

In a small bowl combine the yogurt, feta, dill, salt and pepper. Mix to combine. Taste and add more salt as needed.