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Chicken Shawarma Meatballs

chicken shawarma meatballs on a blue plate shown with roasted red peppers, onions, cucumbers, tahini and tzatziki sauce.
  • Serves:  6
  • Prep Time:  20 min
  • Cook Time:  20 min

Ingredients

  • 2 pounds ground chicken
  • 2 large eggs
  • 1 cup breadcrumbs
  • ¼ cup whole milk
  • 4 garlic cloves, minced
  • ½ medium yellow onion, grated
  • 2 teaspoons kosher salt
  • 1 teaspoon ground tumeric
  • 1 teaspoon ground cinnamon
  • 2 teaspoons cumin
  • 1 teaspoon paprika
  • 1 teaspoon garlic powder
  • 1 teaspoon onion powder
  • ½ red onion, cut into ½-inch-thick slices
  • 1 red bell pepper, cut into ½-inch-thick strips
  • Extra-virgin olive oil, for brushing
  • Fresh flat-leaf parsley leaves, minced

For serving

  • Hummus
  • Tzatziki
  • Tahini sauce
  • Pita, warmed
  • Sliced cucumbers

Method

  1. Preheat the oven to 400°F with a rack in the center position.
  2. Add the grated onion to a thin kitchen towel or nutbag. Gather the towel around the onion and squeeze out as much liquid as possible over the sink. 
  3. In a large bowl, combine the ground chicken, eggs, breadcrumbs, milk, garlic, grated onion, salt, turmeric, cinnamon, cumin, paprika, garlic powder and onion powder. 
  4. Mix well, then with wet hands, form meatballs (about 2 tablespoons each) and arrange on an oiled, rimmed baking sheet pan. You should have about 24 meatballs.
  5. Arrange the red onion and bell peppers on the sheet pan between the meatballs. Brush the meatballs and vegetables with olive oil.
  6. Bake until the internal temperature of the meatballs reaches 165°F on an instant-read thermometer, about 20 minutes. 
  7. Sprinkle with fresh parsley and serve with hummus, tzatziki, tahini sauce, pita, and cucumbers alongside.