Chicken Shawarma Meatballs
Chicken Shawarma Meatballs are a fun take on a classic Middle Eastern dish. Serve with rice, hummus and a tomato cucumber salad for dinner!
Equipment
- Mixing Bowls
- Baking Sheet
Ingredients
- 2 lemons juiced
- 1/3 cup olive oil plus 2 tablespoons
- 6 garlic cloves minced
- 1 teaspoon kosher salt
- 2 teaspoons coarse black pepper
- 2 teaspoons ground cumin
- 2 teaspoons paprika
- 1/2 teaspoon turmeric
- 1/4 teaspoon ground Aleppo peppers
- pinch of ground cinnamon
- 2 lbs ground chicken
- 2 large eggs
- 1 cup bread crumbs
- 1 tablespoon chopped parsley
- 2 small red onions peeled and sliced thick
Instructions
- In a large bowl, whisk together the lemon juice, 1/3 cup olive oil, garlic, salt, black pepper, cumin, paprika, turmeric, Aleppo pepper, and cinnamon until smooth. Add the chicken, eggs, bread crumbs, and parsley until just combined. Do not over mix at this stage. Cover with plastic wrap and chill for at least 3 hours or overnight.
- Preheat oven to 400°F. Drizzle the remaining 2 tablespoons olive oil onto a large baking sheet and brush evenly. Set aside.
- Shape the chilled chicken mixture into meatballs the size of a golfball and place onto the prepared baking sheet, spacing them out evenly. Arrange the sliced red onions among the meatballs, making sure everything is in a single layer.
- Bake until golden and slightly crispy, 25 to 30 minutes. Serve with basmati rice, hummus, tzatziki, tahini sauce, cucumber and tomato salad and/or warm pita. Enjoy!
Notes
Adapted from NYT Cooking.