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    You are here: Home » Meal Type » Main Dishes » Chicken Shawarma Meatballs (Keto, Whole30)

    Chicken Shawarma Meatballs (Keto, Whole30)

    February 11, 2021 By Danielle Esposti 3 Comments

    May contain affiliate links.See our Privacy Policy and disclosure.

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    Pinterest image for chicken shawarma meatballs with tahini dipping sauce.
    Pinterest collage for chicken shawarma meatballs with tahini dipping sauce.
    Pinterest image for keto chicken meatballs with shawarma seasoning and tahini dipping sauce.
    Pinterest collage for keto chicken meatballs with shawarma seasoning and tahini dipping sauce.

    Easy. Fast. Delicious. Who says you can’t have it all? Chicken Shawarma Meatballs go above and beyond, flexibly fitting into most meal plans and easily double as a main course or an appetizer. These tender (never dry) bites of perfectly-seasoned ground chicken get a big boost of healthy fats from my tangy, creamy tahini sauce.

    Keto chicken meatballs on a white platter with a small bowl of tahini dipping sauce.
    Jump to:
    • Tips for Making This Recipe Perfectly
    • What Makes This Recipe Keto?
    • How to Serve Chicken Shawarma Meatballs
    • More Meatballs With A Twist
    • Recipe

    Dieting is hard, y’all. You know me. I am not a weight-loss zealot – there is no “goal weight,” there is only happy and healthy. I believe in better living through better ingredients. (Plus the occasional pan of slightly undercooked brownies when you are having trouble being cooped up on snow days.) I want to feel better, so I’m trying to stay mindful and not become scale-obsessed but I swear, I don’t know how some of you do it.

    I’ve kept up my water intake, increased my fiber, and yet the needle isn’t moving the way I thought it might. And it’s all snacks fault. I’m a big believer in family dinners, and weekend breakfasts, but otherwise, all bets are off. I graze. A lot. And it wasn’t until I stopped and counted my macros one day that I realized how quickly carbs can add up in foods I passively took for granted as a compliant snack.

    I’m not advocating counting or tracking – you do you. But I’m just reminding us all that mindful eating isn’t the same as diligence.

    So this one’s for all you out there trying to stick with it but dammit you just need a friggin’ quick and easy bite that won’t send you into a tailspin! I got you. Loaded with protein and healthy fats (well, the tahini dressing is, so do. not. skip. it.) and ridiculously tasty, these keto chicken meatballs are perfect as a snack, appetizer, or meal. But heads up – you’ll probably want to make a double (or hell, triple) batch, cause I suppose other people in your house need to eat too…

    A collage showing the seasoning for shawarma meatballs, browning the meatballs in a pan, and the cooked meatballs on a white plate.

    Tips for Making This Recipe Perfectly

    • For the easiest prep ever, use a food processor.
    • Feel free to use ground turkey, lamb, or even pork.
    • Use fresh herbs for the best flavor. This recipe calls for a robust serving of both parsley and mint. If you hate the thought of fresh herbs withering away in the fridge, consider making a batch of cauliflower tabbouleh, which pairs perfectly with this dish.
    • Similarly, ensure your dried spices are fresh. We don’t talk about this enough, so here we go – spices lose their potency over time, so replenish with a fresh stock as often as is prudent. I’m not a stickler, and oregano from 2018 isn’t going to kill you, but boy does it taste like nothing. Rub a bit of spice between your fingers and give it a good sniff – if the aroma is strong, your spices are still fresh. If it’s dull, time to restock.

    What Makes This Recipe Keto?

    The majority of the clean, healthy fats come from the tahini dipping sauce – so don’t skip it! Extra virgin olive oil and tahini (sesame paste) help balance macros and are essential to making these chicken meatballs keto.

    Left - chicken shawarma meatballs on a white platter with tahini dipping sauce; right - dipping a keto chicken meatball in a bowl of sauce.

    How to Serve Chicken Shawarma Meatballs

    • As an appetizer, with tahini dipping sauce.
    • As a main dish, over cauliflower tabbouleh.
    • Stuffed into pita bread with tomato cucumber salad.
    • Swap for chicken breast in chicken shawarma salad or bowls.

    More Meatballs With A Twist

    • Lebanese Kofta Spiced Beef Meatballs
    • Ginger Scallion Pork Poppers
    • Buffalo Chicken Meatballs
    • Italian Meatballs (Whole30, Keto)
    • Ranch Chicken Poppers
    A gold fork dippin a keto chicken shawarma meatball into a small bowl of tahini dressing.

    Did you make these Chicken Shawarma Meatballs? I’d love to know how they turned out! Leave a comment and a rating below.

    While you’re at it, let’s be friends – follow me on Pinterest and Instagram for the latest and greatest.

    Recipe

    Chicken Shawarma Meatballs

    5 from 1 vote
    Author: Danielle Esposti
    Print Recipe Rate this Recipe Pin Recipe
    If the perfect bite exists, it may just be a meatball. These moist, flavorful keto chicken meatballs are seasoned with my shawarma blend and fresh herbs. Pulse all ingredients in a food processor and form into balls, Brown and crisp in a cast iron skillet and finish in the oven. Dress with homemade lemon tahini sauce and serve warm or save for snacking.
    Prep Time: 10 mins
    Cook Time: 25 mins
    Total Time: 35 mins
    Servings : 6
    Calories: 381

    Recommended Equipment

    • Food Processor
    • Cast Iron Skillet

    Ingredients

    Meatballs

    • ½ small red onion, coarsely chopped (about ¼ cup)
    • ¼ c fresh parsley
    • ¼ c fresh mint
    • 1 tsp kosher salt
    • 1 tsp pepper
    • 1 tsp cumin
    • 1 tsp paprika
    • ½ tsp garlic powder
    • ¼ tsp turmeric
    • ¼ tsp red pepper flakes
    • 1 lb ground chicken
    • 1 large egg yolk
    • 1-2 tbsp olive oil

    Tahini Sauce

    • ½ c. tahini
    • ¼ – ½ c. water
    • ¼ c. olive oil
    • 1 lemon, juiced (about 2 tbsp)
    • ½ tsp kosher salt
    • ½ tsp pepper

    Instructions

    • Heat the oven to 350°F.
    • Add the onion, mint, and parsley to the well of a food processor. Pulse 8-10 times until the herbs and onions are minced. Add the salt, pepper, cumin, paprika, garlic powder, turmeric, and red pepper flakes to the onion and herb mixture and pulse a few times to incorporate the spices.
      Top - red onion, parsley, and mint pulverized in a food processor; bottom - spices added to onion and herbs.
    • Break up the ground chicken into chunks and add to the spiced onion and herb mixture, then add the egg yolk. Pulse the mixture until the ingredients are completely incorporated into the ground chicken.
      Top - the ingredients for chicken shawarma meatballs in the bowl of a food processor; bottom - meatball mixture after mixing in a food processor.
    • Form the mixture into 18 1.5” (1 heaping tablespoon) meatballs.
      Raw shawarma meatballs formed into 1.5" rounds on a baking sheet.
    • Heat a cast iron skillet over medium heat. Add the oil and heat until it shimmers. Add half the meatballs to the pan and brown on all sides, turning with tongs and gently shaking the pan to preserve their round shape. Remove the meatballs once evenly browned, then repeat with the remaining batch.
      Chicken shawarma meatballs browning in a cast iron skillet.
    • Once all the meatballs have been browned, return them all to the cast iron skillet in a single layer, leaving a bit of room between each. Transfer to the oven and bake for 15-18 minutes, or until the internal temperature reaches 165°F using an instant read thermometer.
      Cooked chicken shawarma meatballs in a cast iron skillet.
    • While the meatballs are baking, prepare the tahini sauce. Place the tahini, olive oil, lemon juice, salt and pepper into a blender along with ¼ cup of water to start. Blend on high until emulsified. Add additional water, 1 tbsp at a time, to reach desired consistency.
    • Remove the meatballs from the oven and serve immediately with tahini sauce on the size.
      Chicken shawarma meatballs on a white platter with a small bowl of tahini dipping sauce.

    Notes

    Storing and Reheating
    • FRIDGE:  store meatballs and tahini dressing separately in sealed containers in the fridge. Reheat meatballs in the microwave for 40-45 seconds, or until warmed through.
    • FREEZER:  flash freeze the meatballs for best results. To do so, arrange the meatballs in a single layer on a parchment lined baking sheet, leaving a bit of room between each. Transfer to the freezer until firm, about 1 hour. Place the individually frozen meatballs into a freezer-safe storage container and store for up to 3 months. To reheat, place meatballs into a microwave safe bowl and with a plate on top. Microwave 1-2 minutes, or until warmed through. 

    Nutrition Information

    Serving: 3meatballs, Calories: 381kcal (19%), Carbohydrates: 3g (1%), Protein: 19g (38%), Fat: 33g (51%), Saturated Fat: 4g (20%), Polyunsaturated Fat: 1g, Monounsaturated Fat: 9g, Trans Fat: 0g, Cholesterol: 87mg (29%), Sodium: 344mg (14%), Potassium: 31mg (1%), Fiber: 1g (4%), Sugar: 0g, Vitamin A: 7% (7%), Vitamin C: 1% (1%), Calcium: 5% (5%), Iron: 7% (7%)
    Did you make this recipe?Mention @oursaltykitchen or tag #oursaltykitchen!
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    Disclaimer: This post and the recipe card may contain affiliate links, which means we receive a small commission (at no cost to you!) if you make a purchase using these links. Rest assured, we only endorse products we own and truly love!

    3 Comments
    Filed Under: Appetizers, Gluten Free, Grain Free, Keto, Main Dishes, Paleo, Whole30 Dinner Recipes, Whole30 Meal Prep, Whole30 Recipes

    Reader Interactions

    Comments

    1. Tracey

      November 10, 2022 at 1:36 pm

      5 stars
      I made the chicken shawarma meatballs last night and they were delicious! You are right, fresh herbs make a big difference. This will definitely become a regular in my house.

      Reply

    Trackbacks

    1. Cauliflower Tabbouleh Salad (Vegan, Whole30) | Our Salty Kitchen says:
      February 23, 2021 at 5:09 pm

      […] as a side dish with Beef Kofta Spiced Meatballs or Chicken Shawarma Meatballs, or on its own as an afternoon […]

      Reply
    2. Ground Chicken Bolognese - Our Salty Kitchen says:
      September 20, 2022 at 4:46 pm

      […] canvas just waiting for a bevy of flavors. Ground chicken makes for incredibly flavorful meatballs (shawarma meatballs are a family favorite, but if you crave traditional flavors, try this chicken meatball soup); […]

      Reply

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