Chicken Shawarma Meatball Bowls
Chicken Shawarma Meatball Bowls are packed with bold spices, roasted veggies, and creamy sauce - perfect for a flavorful, make-ahead meal.
Servings: 6 servings
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, 3/4 cup Panko breadcrumbs, 1/4 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, 1/2 teaspoon cardamom, 1/2 teaspoon black pepper, 1/2 teaspoon coriander, 1/2 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, 1/2 teaspoon ground cumin, 1/4 teaspoon kosher salt, 1/4 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.
Nutrition
Calories: 426kcal | Carbohydrates: 18g | Protein: 34g | Fat: 25g | Saturated Fat: 6g | Polyunsaturated Fat: 5g | Monounsaturated Fat: 13g | Trans Fat: 0.1g | Cholesterol: 186mg | Sodium: 1093mg | Potassium: 1083mg | Fiber: 4g | Sugar: 4g | Vitamin A: 1527IU | Vitamin C: 53mg | Calcium: 85mg | Iron: 4mg
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