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
Ingredients
- 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
Instructions
- 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.
Notes
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.