Chicken Shawarma Meatballs

Course: Appetizer

Cuisine: Middle Eastern

Prep Time: 15

Cook Time: 15

Total Time: 30

Servings: people

Calories: 334kcal

Author: Platings and Pairings

Chicken Shawarma Meatballs take all the bold, aromatic flavors you crave from your favorite street food and pack them into juicy, crowd-pleasing bites that cook up in under 20 minutes.

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Equipment

Ingredients

Tahini Sauce

3/4 cup yogurt
1/4 cup tahini paste
1 clove garlic grated or minced
1 lemon juiced
1/2 teaspoon cumin
1 drizzle olive oil extra virgin
Salt
Water as needed to thin

Meatballs

1 1/2 pounds ground chicken
1/2 cup bread crumbs or panko
1 egg lightly beaten
2 cloves garlic grated or minced
3 Tablespoons onion grated or finely minced
1 Tablespoon cumin
1 Tablespoon coriander
1 Tablespoon paprika
1/2 Tablespoon turmeric
1/2 Tablespoon ground cardamom
1 teaspoon red pepper flakes optional
1/2 teaspoon ground allspice
1 Tablespoon fresh parsley minced (or 1 teaspoon dried parsley)
1 Tablespoon fresh mint minced
Salt and pepper
1 Tablespoon Olive oil extra virgin

For Serving

Instructions

Tahini Sauce

In a small bowl, stir together the 1/4 cup tahini paste, 3/4 cup yogurt, 1 clove garlic, 1/2 teaspoon cumin, 1 lemon (juiced), 1 drizzle olive oil and salt, to taste. Thin with a little water until spoonable.

Meatballs

In a large bowl, combine 1 1/2 pounds ground chicken, 1/2 cup bread crumbs, 1 egg, 2 cloves garlic, 3 Tablespoons onion, 1 Tablespoon fresh parsley, 1 Tablespoon fresh mint, 1 Tablespoon cumin, 1 Tablespoon coriander, 1 Tablespoon paprika, 1/2 Tablespoon turmeric, 1/2 Tablespoon ground cardamom, 1 teaspoon red pepper flakes, and 1/2 teaspoon ground allspice. Season with a pinch of salt and pepper.
Shape mixture into tablespoon sized balls (you should have about 40).

To Fry

Heat the 1 Tablespoon Olive oil in a large skillet over medium-high heat. Add the meatballs and cook on all sides until browned and cooked through (165-degrees on an instant read meat thermometer).

To Bake

Preheat your oven to 400 degrees. Line a baking sheet with parchment paper or tin foil. Arrange the meatballs on the sheet and drizzle with 1 TBSP olive oil. Bake for 15-20 minutes, until the meatballs are cooked through (165-degrees on an instant read meat thermometer).

Notes

Storing

Leftover chicken shawarma meatballs can be stored in an airtight container in the refrigerator for up to 3 days or in the freezer for up to 3 months. Thaw the leftovers overnight in the fridge before reheating.
To reheat, place the meatballs in a saucepan and heat over low heat with olive oil until warmed through.
The homemade tahini sauce can be stored in an airtight container in the refrigerator for up to a week. Give it a whisk with a little water or lemon juice to thin it if it thickens from storage.

Tips and tricks

Make sure your meatballs are roughly the same size before cooking. This ensures they’ll cook evenly.
Meatballs are done when they reach a temperature of 165-degrees. I love using this meat thermometer to test for doneness.
Double the meatballs and freeze half for easy cooking later on.
Fry your meatballs in batches so they brown instead of steam. Leave 1 inch of space in between each meatball in the skillet when browning.
Make this tahini sauce 3-4 days in advance – the flavors improve after resting in the fridge! Stir in your choice of liquid when serving stored tahini sauce as the sauce will naturally thicken when chilled.
Mix the meatball mixture just until everything is combined to keep the meatballs light and tender. Don’t pack or compress them too tightly, or else they’ll be dry!
If the ground chicken mixture feels too sticky, pop it in the fridge for 15 to 20 minutes to help it firm up. Also, wet your hands with a little water to prevent the meat from sticking.
You can taste test the meatballs by cooking a small spoonful of the meatball mixture in the skillet. Give it a taste once cooked, then adjust the seasonings in the meat mixture as needed.
Use a cookie scoop or a tablespoon to portion the meat mixture, trying not to pack them too tightly.

Variations

Ground meat options - For a similarly lean, mild flavor, swap the ground chicken for ground turkey. For a richer flavor, use ground lamb, beef, or pork.
Dairy-free chicken shawarma meatballs - Make the tahini sauce with a dairy-free yogurt and make sure the tzatziki sauce is also dairy-free.
Veggie-packed meatballs - Feel free to mix finely grated zucchini, carrots, or spinach into the meatballs for more nutrition and flavor. Just remember to drain any excess moisture from the vegetables before adding them.
Gluten-free chicken shawarma meatballs - Use gluten-free bread crumbs when assembling the meatball mixture. Serve with gluten-free pita bread or omit the pitas entirely and enjoy this dish as a nutritious bowl with gluten-free add-ins.
Different sauce: If you don’t enjoy tahini sauce, consider adjusting the consistency of this garlic sauce.

Nutrition