Elevate your weeknight dinner with juicy chicken shawarma meatballs served over fluffy rice, crisp vegetables, and a creamy tahini-yogurt sauce. Bursting with bold Middle Eastern spices, these easy ground chicken meatballs bake in the oven in about 20 minutes. They’re flavorful, protein-packed, and great for prepping ahead—I often double the recipe so there’s enough for two nights.
Think chicken shawarma reimagined as meatballs—everything you love about the classic flavors in an easier, more weeknight-friendly format.
These bowls check all the boxes: carbs, protein, vegetables, healthy fats, and a sauce that ties everything together. If you like bowl-style dinners (see my Mediterranean chicken and zucchini bowls), this one will be a fast favorite. Meatballs are my go-to for quick dinners: no pounding chicken breasts, easy to portion, and satisfyingly handheld if you want to snack while cooking.
The combination of warm shawarma spices, cooling tahini-yogurt sauce, tangy feta, and crisp veggies makes these bowls an instant crowd-pleaser. They also reheat well, so doubling the batch is a smart move if you want leftovers or freezable portions.
Starring ingredients (and why)
- Ground chicken: I developed this recipe using 93% lean ground chicken—some fat helps keep the meatballs juicy. Ground turkey or beef would also work if you prefer.
- Panko: Essential for texture and moisture absorption. I tested oats and they didn’t give the same result.
- Spices: The shawarma blend here gives the meatballs their signature flavor. I use a touch more cinnamon than many recipes for added warmth, and smoked paprika for depth.
- Olive oil: A splash of olive oil in the mix helps keep baked meatballs moist and adds healthy fats.
Let’s make ’em!
Storing leftovers
Store components separately in the refrigerator for up to 5 days. The meatballs freeze well—make a double batch and freeze half for an easy future meal.
I hope you love this twist on chicken shawarma!
If you try it, a quick rating or review is always appreciated—feedback helps me keep sharing recipes you’ll want to make again.
Chicken Shawarma Meatball Bowls With Yogurt Tahini Sauce
5 from 3 reviews
- Author: Alexis Joseph, MS, RD
- Prep Time: 20 minutes
- Cook Time: 20 minutes
- Total Time: 40 minutes
- Yield: 4 servings
- Category: Bowls
- Method: Oven
- Cuisine: Middle-Eastern
- Diet: Gluten Free
Description
Juicy chicken shawarma meatballs served over basmati rice with crisp vegetables and a tangy tahini-yogurt sauce. These meatballs are seasoned with warm, aromatic spices and bake quickly for an easy weeknight meal. Use frozen rice and store-bought sauce to speed things up, or make the full sauce and salad if you have time.
Ingredients
Units
Scale
For the meatballs:
- 1 large egg
- 1 tbsp extra virgin olive oil
- ¼ cup finely chopped onion (white, yellow, or red)
- 3 cloves garlic, minced
- ½ cup panko breadcrumbs
- 1 tsp kosher salt
- 1 tsp cumin
- 1 tsp smoked paprika
- ¼ tsp turmeric
- ¼ tsp cinnamon*
- ½ tsp ground black pepper
- 1 lb ground chicken
For the bowls:
- 2–3 cups cooked basmati rice
- Greek yogurt tahini sauce (or store-bought tzatziki)
- Sliced tomatoes and cucumbers (or a quick cucumber–tomato–red onion salad)
- Freshly crumbled feta from a block
Instructions
- Preheat oven to 400°F and line a baking sheet with parchment paper.
- In a medium bowl, whisk together egg, olive oil, chopped onion, minced garlic, panko, salt, cumin, smoked paprika, turmeric, cinnamon, and pepper. Add the ground chicken and gently combine with your hands—avoid over-mixing.
- Form the mixture into golf ball–sized meatballs (about 16) and arrange evenly on the baking sheet. Bake for 20 minutes, until cooked through.
- While the meatballs bake, prepare rice and make the tahini-yogurt sauce and cucumber–tomato salad, or simply slice fresh vegetables.
- Assemble bowls by scooping rice into bowls, topping with meatballs, vegetables, a generous drizzle of yogurt-tahini sauce, and crumbled feta. Garnish with fresh parsley or a sprinkle of sumac if desired.
Notes
*If you’re not fond of cinnamon in savory dishes, reduce it to 1/8 tsp.
For a dairy-free option, try a green tahini sauce instead of yogurt-based sauce.
Instant Pot rice method: For fluffy basmati in the Instant Pot, combine 2 cups basmati rice with 2 cups water, 1 tsp kosher salt, and a drizzle of olive oil. Cook on Manual for 4 minutes (3 minutes for long-grain white rice). Adjust times for brown rice.