Easy Chicken Shawarma Meatballs

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These tasty chicken shawarma meatballs are a burst of deliciousness! We love making them with ground chicken in our handy food processor—it makes a big difference.

Here’s a bonus tip: throw in some chickpeas! They not only keep the meatballs juicy but also add extra protein and fiber with a plant-based twist, giving them a bit of a falafel vibe too!

Easy Chicken Shawarma Meatballs

Prep Time 5 minutes
Course Appetizer
Servings 4


  • 2 chicken breasts trimmed
  • 1/4 cup fresh parsley
  • 1/2 red onion
  • 1 can chickpeas drained and rinsed
  • 2 garlic cloves
  • 2 tablespoons tomato paste
  • 2 teaspoons smoked paprika
  • 2 teaspoons cumin
  • 1 teaspoon salt
  • 1/2 teaspoon pepper
  • 1 teaspoon onion powder
  • Cooking spray


  • Preheat the oven to 350 degrees Fahrenheit (175 degrees Celsius).
  • In a food processor, blend the chicken breasts, parsley, red onion, chickpeas, garlic cloves, tomato paste, smoked paprika, cumin, salt, pepper, and onion powder until it forms a cohesive mixture.
  • Shape the mixture into meatballs of your desired size.
  • Place the meatballs on a baking sheet lined with parchment paper or sprayed with cooking spray.
  • Lightly spray the meatballs with cooking spray to help them brown and avoid sticking.
  • Bake the meatballs in the preheated oven for 20-25 minutes, or until they’re cooked through and golden brown on the outside.
  • Once baked, let the meatballs cool slightly before serving.
  • Enjoy the chicken shawarma meatballs as a tasty appetizer or main dish—on their own, with pita bread, or in a salad.
  • Store any leftovers in an airtight container in the fridge for up to 4 days.


To freeze, shape the meatballs as usual and place them on a baking sheet. Freeze for 1-2 hours or until solid, then transfer to a sealable bag and freeze for up to 3 months. Bake from thawed or frozen.

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