Easy Chicken Shawarma Recipe

A bowl of chicken shawarma meatballs with veggies and tzatziki.

5 from 3 votes

Easy Chicken Shawarma Recipe

Make these easy chicken shawarma meatballs in 30 minutes or less, and enjoy them on their own or as part of a main course!

Prep Time5

Course: Appetizer, Main Course

Cuisine: middle eastern

Keyword: chicken shawarma meatball, shawarma meatball

Servings: servings

Author: Food Dolls

Equipment

1 Food processor
1 Baking sheet

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, combine the chicken breasts, parsley, red onion, chickpeas, garlic cloves, tomato paste, smoked paprika, cumin, salt, pepper, and onion powder. Process until the mixture is well blended and forms a cohesive mixture.
2 chicken breasts, 1/4 cup fresh parsley, 1/2 red onion, 1 can chickpeas, 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
Roll the mixture into meatballs, shaping them to the desired size.
Place the meatballs on a baking sheet lined with parchment paper or sprayed with cooking spray.
Cooking spray
Lightly spray the meatballs with cooking spray to help them brown and prevent sticking.
Bake the chicken shawarma meatballs in the preheated oven for about 20-25 minutes, or until they are cooked through and golden brown on the outside.
Once baked, remove the meatballs from the oven, and let them cool slightly before serving.
Serve the chicken shawarma meatballs as a delicious appetizer or main dish. They can be enjoyed on their own, with pita bread, or in a salad.
Store leftovers in an airtight container in the fridge for up to 4 days.

Notes

To freeze, form the meatballs as usual, and arrange them on a baking sheet. Then, place the raw meatballs to the freezer for 1-2 hours or until solid. Transfer them to a sealable bag, and freeze for up to 3 months. Bake from thawed or frozen.

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