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Friday, June 24, 2011

Chicken Shawarma Meatballs

Chicken sawarma is all about the spices and the paper thin cut chicken. I didn't feel like going through the process of cutting up chicken breast, the overnight marination, and trying to roast them correctly, so I decided to make this dish into meatballs and go from there. The process was quite simple and the great flavors of the dish come out in every bite.

1 lb Chicken, minced
1/2 Lemon, juice only
2 Tbsp Greek yogurt
1/4 tsp Allspice
1/4 tsp Cumin
1/4 tsp Cardamom
1/4 tsp Cinnamon
1/2 tsp Paprika
dash Nutmeg
1/2 tsp Salt

Pita Bread
Tzatziki Sauce (video on this site)

Add the minced chicken to a large bowl. Squeeze in the lemon, and add the yogurt and spices. Mix everything together until well incorporated. Cover with plastic wrap, and let sit in the firdge for at least an hour (a few hours would be better). With moist hands, take a heaping tablespoon of the chicken mixture and roll into a ball (about the size of the golf ball). Place on a cooking sheet a few inches apart. Place the cooking sheet under the broiler for 10 minutes. Remove and turn the meatballs over and place under the broiler for another 10 minutes. Remove from the oven and let rest under a foil tent for 10 minutes. To build your sandwich - put down the pita bread and spread on some tzatziki sauce, add 4/5 of your chicken shawarma meatballs, then lettuce, tomato, and onion. Eat & Enjoy!

Happy Cooking!



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