Chicken Shawarma Meatballs with a Tahini Yogurt Sauce

This is an easy recipe that starts with a basic chicken meatball, but has some flavorful shawarma spices added to make it different and delicious. I like to serve the meatballs with some rice, roasted peppers and onions, and a simple salad. The yogurt tahini sauce is so creamy and flavorful, and it is super simple to make.

The ingredient list may look long, but don't be intimidated! There are a lot of dried spices in these meatballs so it keeps the prep easy. I buy all of my spices at Burlap and Barrel and love their quality and selection. If you don't have all of these, don't worry! Use what you have, and they will still be delicious!

The yogurt tahini sauce is so good and makes a delicous dip for veggies and pita chips as well! If you want to skip the extra step of making this at home, pick up a container of tzatziki sauce at the market instead.

Chicken Shawarma Meatballs with tzatziki (instead of the yogurt tahini sauce)

Don't worry about making too many of these...the leftovers are so good! They make a great lunch tucked into a pita with the yogurt tahini sauce.

Chicken Shawarma Meatballs

Serves 6

Ingredients:

• 2 eggs

• 3 tablespoons Greek Yogurt (full fat recommended)

• 1/4 cup fresh chopped parsley

• 2 tablespoons fresh chopped mint

• 1 small shallot, minced

• 2 teaspoons kosher salt

• fresh ground pepper - to taste

• 1 teaspoon dried thyme

• 1 teaspoon garlic powder

• 1 teaspoon onion powder

• 1 teaspoon smoked paprika

• 1 teaspoon turmeric

• 2 teaspoons Aleppo pepper

• 1/2 teaspoon ground cumin

• 1/2 teaspoon ground cardamom

• 1/2 teaspoon ground cinnamon

• 1 cup panko breadcrumbs

• 2 pounds ground chicken

• Olive Oil (for the sheet pan)

For the Yogurt Tahini Sauce:

• 3/4 cup full fat Greek Yogurt

• 1/4 cup Tahini Paste

• Juice from 1/2 of a lemon

• 1/2 tsp honey

• 1/2 tsp salt

• 1 Tbsp olive oil

• fresh herbs to garnish if desired (parsley, mint, or chives)

• sprinkle of Aleppo pepper flakes

  
  

Directions:

Meatballs

1. Preheat your oven to 400 degrees.

2. Prep a sheet pan with a layer of parchment paper drizzled with olive oil.

3. Add the eggs and yogurt to a large bowl and whisk well to combine. Add the herbs and all of the spices and mix to incorporate with the egg and yogurt. Add the ground chicken and the breadcrumbs and use your hands to mix well until thoroughly combined (I use these gloves for this part!)

4. Coat your hands with a little olive oil and roll the chicken mixture into golf ball-sized meatballs and place on your sheet pan.

5. Bake for about 20 to 25 minutes or until cooked through.

6. Serve drizzled with the Tahini Yogurt Sauce, the optional roasted peppers and onions, a side salad, and some basmati rice.

   
   

Tahini Yogurt Sauce:

Add yogurt, tahini, lemon juice, garlic, and honey to a bowl and whisk until smooth and creamy. Top with a pinch of Aleppo pepper flakes and a sprinkle of fresh herbs.

Optional Roasted Peppers and Onions:

Slice 1 red onion, and 2 bell peppers of choice. Layer onto a sheet pan with parchment paper and drizzle generously with olive oil. Toss to coat evenly and season with salt and pepper. Roast in the oven at 400 degrees at the same time as the meatballs for about 15 minutes or until tender and starting to brown.