Ingredients
Tahini Sauce
- 3/4 cup yogurt
- 1/4 cup tahini paste
- 1 clove garlic, grated or minced
- 1 lemon, juiced
- 1/2 teaspoon cumin
- 1 drizzle olive oil (extra virgin)
- Salt, to taste
- Water, as needed to thin
Meatballs
- 1 1/2 pounds ground chicken
- 1/2 cup bread crumbs or panko
- 1 egg, lightly beaten
- 2 cloves garlic, grated or minced
- 3 Tablespoons onion, grated or finely minced
- 1 Tablespoon cumin
- 1 Tablespoon coriander
- 1 Tablespoon paprika
- 1/2 Tablespoon turmeric
- 1/2 Tablespoon ground cardamom
- 1 teaspoon red pepper flakes (optional)
- 1/2 teaspoon ground allspice
- 1 Tablespoon fresh parsley, minced (or 1 teaspoon dried parsley)
- 1 Tablespoon fresh mint, minced
- Salt and pepper, to taste
- 1 Tablespoon olive oil (extra virgin) for cooking
To Serve
- Red onion, sliced
- Red pepper, sliced
- Tzatziki sauce
- Cucumbers, sliced
- Pita bread
Instructions
- Prepare the Tahini Sauce: In a small bowl, combine 1/4 cup tahini paste, 3/4 cup yogurt, 1 grated or minced garlic clove, 1/2 teaspoon cumin, juice of 1 lemon, a drizzle of extra virgin olive oil, and salt to taste. Stir well and add water a little at a time until the sauce reaches a smooth, spoonable consistency.
- Make the Meatball Mixture: In a large bowl, mix 1 1/2 pounds ground chicken, 1/2 cup bread crumbs or panko, 1 lightly beaten egg, 2 grated or minced garlic cloves, 3 tablespoons grated or finely minced onion, 1 tablespoon each of fresh parsley and mint, and the spices: 1 tablespoon cumin, 1 tablespoon coriander, 1 tablespoon paprika, 1/2 tablespoon turmeric, 1/2 tablespoon ground cardamom, 1 teaspoon red pepper flakes (optional), 1/2 teaspoon ground allspice. Season with salt and pepper to taste and mix until just combined.
- Shape the Meatballs: Form the mixture into tablespoon-sized balls, aiming for about 40 meatballs.
- Cook the Meatballs (Frying Method): Heat 1 tablespoon extra virgin olive oil in a large skillet over medium-high heat. Add the meatballs and cook, turning them occasionally, until evenly browned on all sides and cooked through to an internal temperature of 165°F (74°C).
- Cook the Meatballs (Baking Method): Preheat the oven to 400°F (200°C). Line a baking sheet with parchment paper or tin foil, arrange the meatballs spaced evenly, and drizzle with 1 tablespoon olive oil. Bake for 15-20 minutes until cooked through to 165°F (74°C).
- Serve: Plate the cooked meatballs with sliced red onion, red pepper, cucumbers, pita bread, and a generous drizzle or side of tzatziki and the prepared tahini sauce. Enjoy the vibrant, aromatic flavors that capture the essence of shawarma.
Notes
- You can choose to either fry or bake the meatballs depending on your preference for texture; frying yields a crispier exterior while baking is a lighter option.
- If you want to reduce carbs, serve the meatballs with salad instead of pita bread.
- For a spicier kick, increase the red pepper flakes or add a dash of cayenne pepper to the meatball mixture.
- The tahini sauce can be made ahead and stored in the refrigerator for up to 2 days.
- Make sure not to over-mix the meatball mixture to keep the meatballs tender.
- Use a meat thermometer to ensure the meatballs reach a safe internal temperature of 165°F.
- Prep Time: 10 minutes
- Cook Time: 20 minutes
- Category: Main Course
- Method: Frying
- Cuisine: Middle Eastern
- Diet: Halal
