Chicken Shawarma Meat-Balls in Tomato Chilli Sauce

Everyone really enjoyed watching our beloved childhood shawarma become more popular and introduce new people to the spices and flavors of Middle Eastern cooking.



  • 1 lb. Ground chicken breast
  • 1 Onion, peeled and small diced
  • 2 Cloves garlic, peeled and minced
  • 1 Egg
  • 2 Teaspoons shawarma spice (recipe below)
  • 1/4 Teaspoon salt
  • 1/4 Cup chopped parsley
  • 1/4 Cup breadcrumbs

Tomato Sauce:

  • 2 Tablespoon olive oil, divided
  • 1 Small onion, peeled and small diced
  • 1 Tablespoon all purpose flour
  • 6 oz. Tomato paste
  • 2 Cups chicken stock
  • 1/2 Cup milk or yogurt
  • 1 Teaspoon shawarma spice
  • 2 Tablespoons chopped parsley
  • 1/4 Cup crumbled feta cheese
  • Additional salt to to taste

Shawarma Spice Mix:

  • 1 Teaspoon cumin
  • 1 Teaspoon coriander
  • 1/2 Teaspoon garlic powder
  • 1/2 Teaspoon cinnamon
  • 1/2 Teaspoon turmeric
  • 1/2 Teaspoon salt
  • 1/2 Teaspoon black pepper
  • Pinch of cayene pepper


Pre-heat the oven to 400 degrees.

Make the spice mixture by combining the cumin, coriander, garlic powder, cinnamon, turmeric, salt and black pepper in a small bowl. You can make extra and keep in a covered jar along with your other spices.

In a large bowl, mix together the chicken, small diced onion, minced garlic, egg, shawarma spice, salt, parsley and breadcrumbs.

Using a 1 oz. scoop (approximately) scoop out meatballs onto a baking sheet lined with parchment paper.

You should get about 24 meatballs. Bake for 30 minutes.

While the meatballs are cooking, make the sauce by adding 1 tablespoon of the olive oil and the diced onion to a large skillet and sauteing for a few minutes until the onion becomes translucent. Add the remaining tablespoon of olive oil and whisk in the flour until combined. Whisk in the chicken stock and then stir in the tomato paste and shawarma spice. Stir in the milk or yogurt and the chopped parsley. Season with additional salt if needed.

When the meatballs are cooked, add them to the sauce and simmer for an additional 10 minutes. Add the crumbled feta cheese and serve warm.


Team Eas{Z}y Kitchen

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Posted by on Mar 29 2016 Filed under Mexican, Top Kitchen. You can follow any responses to this entry through the RSS 2.0. You can leave a response or trackback to this entry

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