These supremely satisfying Chicken Shawarma Meatball Bowls are everything I love in a weeknight dinner – easy, full of flavor, and totally customizable. Juicy, golden meatballs spiced with warm shawarma seasoning roast right alongside sweet bell peppers and red onion on a sheet pan, then get piled into bowls with mixed greens or fluffy rice, crisp veggies, and a big drizzle of garlic yogurt sauce. It’s got all the cozy vibes of classic Middle Eastern food, just in a faster, bite-sized package that my whole family devours!
Traditional shawarma is one of the most iconic Middle Eastern street foods, usually made by roasting layers of seasoned meat on a vertical spit. Since most of us don’t have one of those hanging around, this version turns those bold, cozy shawarma flavors into juicy meatballs that are fast, easy, and perfect for weeknights.
These are the kind of meatballs that get golden on the outside and stay tender in the middle—thanks to just the right combo of spices, breadcrumbs, and moisture. Toss them on a sheet pan with veggies, and you’ve basically got dinner done using only one pan. My family devours these every time they’re on the table and leftovers make a fantastic lunch!
If you’re loving the warm flavors of classic chicken shawarma, check out my Grilled Chicken Shawarma Wraps, Grilled Cilantro Lime Chicken Thighs, Grilled Chicken Kabobs, Easy Homemade Cajun Chicken, and Best Beef Kabobs.
Why We Love This Recipe
- All the classic, savory, shawarma flavors, packed into juicy, bite-sized meatballs that are easy to make any night of the week.
- Roasted with red onion and bell peppers for sweet, caramelized flavor and easy sheet pan cleanup.
- Super versatile – serve with rice, greens, or pita for a meal the whole family loves.
What You’ll Need
Scroll down to the recipe card below this post for ingredient quantities and full instructions.
- Lean Ground Chicken – Lean and protein-rich, it’s the perfect base for flavorful, tender chicken meatballs.
- Panko Breadcrumbs – Help bind the meatball mixture while keeping it light and tender.
- Milk – Adds moisture so the meatballs stay juicy and never dry out.
- Eggs – Help hold everything together for a meatball that doesn’t fall apart when cooked.
- Shawarma Seasoning: Ground cumin, turmeric, smoked paprika, cinnamon, cardamom, coriander, black pepper, onion powder, and oregano – A warm, fragrant mix, with a hint of earthy herbiness, that gives the meatballs their signature shawarma flavor. Don’t be intimidated by the long list–you probably already have all of the spices in your spice drawer and it only takes a minute to measure them out.
- Red Onion – Roasts up sweet and tender, pairing perfectly with the meatballs.
- Bell Peppers – I like using red bell pepper, but any color will add a fresh, crisp contrast to the spiced meat.
- Olive Oil – Helps the veggies caramelize and keeps the meatballs from sticking.
- Hummus, Mixed Greens, or Cooked Rice – Great options for building your shawarma bowls.
- Flatbread, Pita, or Naan – Perfect for wrapping things up or scooping every last bite.
- Tzatziki or Garlic Yogurt Sauce – Cool, creamy, and packed with flavor to balance the spices.
- Chopped Fresh Cilantro or Parsley – Brightens up the finished dish with a burst of freshness.
How to Make Chicken Shawarma Meatball Bowls
- Mix the spices. In a small bowl, combine all the shawarma spices: cumin, turmeric, smoked paprika, cinnamon, cardamom, coriander, onion powder, oregano, black pepper, and kosher salt for the best flavor in these chicken shawarma meatball bowls.
- Make the meatball mixture. In a large bowl combine ground chicken, panko breadcrumbs, milk, eggs, garlic, and the prepared spice mix. Stir until everything is evenly combined, being careful not to overmix to keep the chicken meatballs tender.
- Form the meatballs. Use a cookie scoop or your hands to roll the mixture into balls, roughly the size of golf balls (about 2 tablespoons each). Arrange them in rows on a parchment-lined or lightly oiled rimmed baking sheet pan for even cooking.
- Add the veggies. Toss sliced red onion and bell peppers with olive oil, then scatter them evenly around the meatballs on the baking sheet. This way, everything roasts together and picks up flavor for a full chicken shawarma-inspired dinner.
- Bake. Roast in a preheated 425°F oven for 18–20 minutes, or until the meatballs are fully cooked and lightly golden on top, with crisp edges and juicy centers.
- Serve. Transfer the cooked meatballs and veggies to bowls filled with rice, greens, or warm pita. Add hummus, tzatziki or garlic yogurt sauce, and garnish with fresh herbs, cucumber slices, or anything else you love for the ultimate shawarma bowl experience.
Recipe FAQ’s
Not at all. Just a bowl and a spoon (or your hands) are all you need to mix everything together.
Nope. They’re full of warm spices like cumin and cinnamon, but nothing that brings heat – perfect for kids and spice-sensitive eaters.
Yes! Air fry at 400°F for 10–12 minutes, shaking halfway through, until the meatballs are golden and cooked through.
Store cooled meatballs in an airtight container in the fridge for up to 4 days. Reheat in the microwave, oven, or air fryer just until warmed through. If they seem a little dry, add a splash of water or broth.
Yes! Freeze them in a single layer on a baking sheet, then transfer to a freezer-safe container. They’ll keep well for up to 3 months.
You sure can! Mix and shape the meatballs up to a day in advance, and store covered in the fridge until ready to bake.
Tips for Success
- Mix the meatball ingredients just until combined to keep them tender, not tough.
- Use a cookie scoop for evenly sized meatballs that bake consistently.
- Roast the veggies on the same pan to build flavor and cut down on cleanup.
- A quick sear after baking adds extra color and flavor, but it’s totally optional.
- The garlic yogurt sauce or tzatziki brings everything together – don’t skip it!
Make It a Whole Mezze Moment
If you’re turning this into a whole Middle Eastern-inspired spread, there are so many ways to round out the meal. Add a scoop of Pesto Hummus or a dollop of my Homemade Greek Tzatziki Sauce on the side for dipping, or serve a bowl of Fresh Mango Salsa to brighten everything up. For dessert, offer guests a taste of Greek Baklava, Turkish Baklava, or even a Dubai Chocolate Bar to end the night with something sweet, rich, and a little unexpected.
Substitutions and Variations
- Want a little heat? Add a pinch of cayenne or a finely chopped chili to the meatball mixture.
- Swap ground chicken for ground turkey or lamb – both work wonderfully and still soak up all the shawarma spices.
- Use almond flour instead of bread crumbs for a gluten-free option that still holds together nicely.
- Skip the milk or use a dairy-free alternative like unsweetened almond or oat milk if needed.
- Toss in extra veggies like zucchini, cauliflower, or cherry tomatoes to roast alongside the meatballs, or mix in chopped fresh herbs for even more flavor.
More Delicious Meatball Recipes
- Grape Jelly Meatballs
- Swedish Meatballs
- Meatball Sliders
- Porcupine Meatballs
- Korean Meatball Bowls
- Coconut Curry Meatballs
- Baked Greek Feta Meatballs
Chicken Shawarma Meatball Bowls
Ingredients
- 2 lbs. ground chicken
- 3/4 cup Panko breadcrumbs
- 1/4 cup milk
- 2 large eggs
- 4 cloves garlic minced
- 2 teaspoons Kosher salt
- 2 teaspoons ground cumin
- 1 teaspoon turmeric
- 1 teaspoon onion powder
- 1 teaspoon smoked paprika
- 1 teaspoon ground cinnamon
- 1/2 teaspoon cardamom
- 1/2 teaspoon black pepper
- 1/2 teaspoon coriander
- 1/2 teaspoon oregano
- 1 red onion cut into 1/2-inch pieces
- 2 bell peppers thinly sliced
- 3 Tablespoons olive oil
For Serving
- 8 ounces hummus
- Flatbread, pita bread, or naan
- chopped fresh cilantro or flat-leaf Italian parsley
- Tzatziki or garlic yogurt sauce
- Mixed greens or cooked rice
Instructions
- Preheat oven to 425°F.
- Combine meatball ingredients in a large mixing bowl. Make 2 Tablespoon-sized meatballs with a cookie scoop (about 24-28 meatballs). Arrange on a large baking sheet.2 lbs. ground chicken, ¾ cup Panko breadcrumbs, ¼ cup milk, 2 large eggs, 4 cloves garlic, 2 teaspoons Kosher salt, 2 teaspoons ground cumin, 1 teaspoon turmeric, 1 teaspoon onion powder, 1 teaspoon smoked paprika, 1 teaspoon ground cinnamon, ½ teaspoon cardamom, ½ teaspoon black pepper, ½ teaspoon coriander, ½ teaspoon oregano
- In a large bowl, toss the sliced red onion and bell peppers with the olive oil. Scatter around the meatballs. Bake for 18-20 minutes until the meatballs are cooked through.1 red onion, 2 bell peppers, 3 Tablespoons olive oil
- Heat a large skillet over medium-high heat. Spray with cooking spray. Sear the meatballs quickly on all sides, whether still hot from the oven or cold from the fridge. Transfer to a plate.
- Serve the meatballs over a bed of mixed greens, fluffy rice, or zucchini noodles, with tzatziki sauce and hummus. Garnish with cilantro, green onions, and a squeeze of fresh lime to enhance the freshness and brightness of the dish.8 ounces hummus, Flatbread, pita bread, or naan, Tzatziki or garlic yogurt sauce, Mixed greens or cooked rice, chopped fresh cilantro or flat-leaf Italian parsley
Notes
- Garlic yogurt sauce: 2/3 cup plain greek yogurt, 1 teaspoon lemon juice, 1 finely minced clove garlic, ½ teaspoon ground cumin, ¼ teaspoon kosher salt, ¼ teaspoon black pepper.
Storage & Make Ahead
- Store: Let meatballs cool, then refrigerate in an airtight container for up to 4 days. Reheat in microwave, oven, or air fryer, adding a splash of water or broth if needed.
- Freeze: Flash-freeze on a lined tray, then transfer to a freezer bag; freeze for up to 3 months.
- Make Ahead: Mix and shape meatballs up to 1 day ahead; store covered in the fridge until baking.
