Recipe: Shawarma Chicken Meatballs
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Time to read 2 min
Chicken Shawarma Meatballs are everything we love about Middle Eastern flavours in one easy, family-friendly dinner. Inspired by Ottolenghi's famous shawarma marinade, these juicy chicken meatballs are packed with spices, garlic and onion, then baked until beautifully golden.
Serve them tucked into warm flatbreads with hummus and salad, alongside fluffy rice, or simply with a dollop of Greek yoghurt for an easy weeknight meal.Â
Martha's Tip: We made these using Ottolenghi's Shawarma Marinade. It's a simple way to achieve beautifully balanced Middle Eastern flavours without measuring out a long list of spices, and one of those pantry staples you'll reach for again and again.
Why you'll love these Shawarma Meatballs
- Ready in around 30 minutes.
- Made with simple supermarket ingredients plus Ottolenghi's Shawarma Marinade.
- Perfect for meal prep and leftovers.
- Great served in wraps, rice bowls or with a fresh salad.
Equipment
A food processor fitted with a multipurpose blade will make quick work of the meatball mix.
You'll also need a roasting pan or skillet (I cook mine in my Le Creuset enamel cast iron roaster).
Chicken Shawarma Meatballs
10 minutes
30 minutes
4
Quick & Easy Dinner
Middle Eastern
Ingredients
- 2 slices of day-old bread
- 1 red onion
- 600g chicken thigh fillets
- 2 cloves garlic, peeled
- 3 tbsp Ottolenghi Shawarma Marinade
- a handful fresh parsley
- 1 tbsp Murray River sea Salt Flakes
- a good grind of freshly ground black pepper
Step By Step Instructions
- Preheat your oven to 190°C.
- In a food processor fitted with a multipurpose blade, pulse your bread until they become breadcrumbs.
- Add the red onion and garlic, and pulse until finely chopped.
- Add the chicken thighs, Shawarma marinade, parsley, salt and pepper.
- Turn the food processor on and mix/chop until everything in minces together and uniform in colour/texture.
- Scoop small amounts of the ckicken mince mixture (I get approx. 20 meatballs) and, using damp hands, roll the chicken meatballs and place on an oiled baking tra, leaving space between each one to cook. Drizzle with a little olive oil and pop into the preheated oven for 25-30 minutes or until cooked.
- Serve them up with warmed pitta bread, hummus or Greek yogurt, and all the salads for a quick and easy dinner.
We made these meatballs using Ottolenghi Shawarma Marinade, one of our favourite pantry shortcuts for adding rich Middle Eastern flavour. You'll also find cast iron skillets, serving platters and pantry essentials in store and online at Martha's.
Enjoy! x
The Author: Emma Lee
Emma is the co-owner of Martha's Food & Home. She loves a good wine, owns way too many shoes, and is obsessed with her Le Creuset cookware. Along with spending her days instore at Martha's, Emma is also the creator of theirishmanswife.com, a food and recipe website.
