These Air Fryer Chicken Shawarma Meatballs transform the flavors of a popular Middle Eastern street food into an easy, bite-sized meatball. They’re made from 3 simple ingredients and infused with a hefty amount of spices, then air fried to golden perfection in just over 10 minutes. Plus, they’re gluten free, dairy free and have no breadcrumbs!
I feel so grateful that I had the opportunity to study abroad in college because it allowed me to try a variety of food from around the world. Our home base was in Vienna, Austria and right across from the Airbnb was a renowned doner kebab stand. This place always seemed to have a line, so of course we had to see what the hype was about. And it turned out to be one of the best things we’ve ever eaten. Plus, it was only 3 or 4 euros at the time.
Although there are slight differences between doner kebab and chicken shawarma, they certainly bear their similarities too. And, I can’t help but feel nostalgic whenever I order chicken shawarma or make my own recipes inspired by it.
But don’t worry, even if you don’t have an emotional tie to chicken shawarma, you’re sure to appreciate these Chicken Shawarma Meatballs simply because they are so flavorful, delicious and easy.
They are also the first recipe in my March Meatball Madness series where I’ll be sharing new and fun meatball recipes all week long. This was actually a request from a follower of mine on Instagram; I’m sure she was joking but I totally rolled with it. I’ve said it once and I’ll say it again…meatballs are the best because they’re 1) easy, 2) protein-packed, 3) delicious, and 4) the flavor options are endless!
Why You’ll Love these Air Fryer Chicken Shawarma Meatballs
- These Chicken Shawarma Meatballs take just 12 minutes in the air fryer.
- They are gluten free, grain free, dairy free & paleo friendly!
- These are a great way to achieve chicken shawarma flavor with little effort.
- They are heavily spiced with a classic blend of cumin, cardamom, turmeric & paprika.
- Each chicken meatball has 7g of protein!
What You Need to Make these Air Fryer Chicken Shawarma Meatballs
- Ground Chicken: This is a great lean protein option! Feel free to swap in ground turkey as well.
- Egg: 1 large egg acts as the binder to hold these chicken shawarma meatballs together.
- Almond Flour: Almond flour is my preferred way to make gluten free meatballs! However, if you’re not gluten free, you can try substituting an equal amount of bread crumbs and it should work.
- Shawarma Seasoning: I make my own shawarma seasoning since I typically have all the necessary spices on hand, but you can certainly substitute 4 tsp of a store-bought shawarma blend.
How To Make these Air Fryer Chicken Shawarma Meatballs
Mix Together the Shawarma Seasonings:
First, start by mixing together all your shawarma seasonings in a small bowl. Of course, if you’re using a store-bought shawarma blend instead, you can skip this step!
Combine Remaining Ingredients:
Then, in a large bowl add the ground chicken, egg, almond flour, garlic and shawarma seasoning blend. Use your hands to mix until just incorporated. Try not to over-mix or it will lead to dense, dry meatballs!
Rest in the Fridge:
Next, transfer the ground chicken mixture to the fridge for 10-15 minutes to firm up. This really helps them retain their shape and is even more crucial when using a higher fat percentage (like 92% lean ground chicken).
Roll into Balls & Air Fry:
After it’s done resting in the fridge, scoop out 2 heaping tbsp of the ground chicken mixture, roll into balls and place it on a greased or parchment-lined air fryer tray/basket. It should make 14-16 meatballs depending on how large you make them.
My air fryer is big enough to fit all of them, but if you’re using a smaller basket-style air fryer, you may need to work in batches. They can be very close together but obviously just not overlapping!
Finally, air fry the meatballs at 400F for about 12 minutes or until the internal temperature reaches at least 165F. Enjoy!
What is Chicken Shawarma?
Shawarma is a Middle Eastern dish that dates back to the Ottoman Empire. It’s made of sliced meat that’s stacked in the shape of an inverted cone, slowly roasted, and then shaved off when ready to serve. It’s a popular street food all around the world these days, so you’ve probably seen it!
Shawarma can be a variety of different meats, but chicken is very common especially in the Middle East. Usually, the meat is spiced with seasonings such as cumin, cardamom, turmeric and paprika…all of which appear in this recipe!
Equipment Recommendations:
- Air Fryer: I have the Ninja Combi and love it! It goes above and beyond what a traditional air fryer can do. And you can fit a bunch on the tray so you only need to cook these meatballs in one batch!
- Cookie Scoop: A game changer for making evenly sized meatballs. The medium size holds about 2 tbsp, and I usually do a heaping scoop for these meatballs.
Expert Tips:
- Take advantage of the bulk section for spices: Many health food stores have a bulk section where you can just get a small amount of spices, which is perfect for recipes like this that require spices you may not have on hand or use often.
- Don’t over-mix the meatball mixture: The more you mix, the tougher it will be. So, try to mix until everything is just incorporated.
- Let it rest in the fridge to firm up: This will make rolling them into balls easier and will also help retain the shape.
Substitutions:
- Ground Chicken: Ground turkey works too, and is usually cheaper!
- Almond Flour: I haven’t personally tested it, but an equal amount of breadcrumbs should work if you are allergic to nuts.
- Garlic: Don’t want to bother mincing fresh garlic cloves? Just add 1/2 tsp of garlic powder to the shawarma seasoning mixture.
What Should I Serve with these Air Fryer Chicken Shawarma Meatballs?
I love serving this plate-style alongside hummus, fresh pita and a mixture of chopped cucumber, cherry tomato, pickled red onion and feta! You could also sandwich the meatballs into the pita. Or transform it into a salad/bowl by serving the Chicken Shawarma Meatballs over a bed of half rice and half arugula (or your favorite lettuce). The options are truly endless!
How Do I Store & Re-Heat Leftovers?
Allow the Chicken Shawarma Meatballs to cool completely before transferring them to an airtight container and storing in the fridge. I highly recommend warming the leftovers up in the microwave for the best flavor and texture.
Find the full recipe below. As always, please let me know if you tried it by leaving a rating and review below and tagging me on Instagram, @munchinwithmaddie_.
Looking for more Meatball Recipes?
- Gluten Free Sage Chicken Meatballs with Sweet Potato Carrot Mash
- Meatball Shakshuka
- Pumpkin Curry with Turkey Meatballs
…and keep an eye out for more coming this week as I roll out my March Meatball Madness Series!
Air Fryer Chicken Shawarma Meatballs
Equipment
- small bowl
- spoon
- medium cookie scoop optional
Ingredients
- 1 lb ground chicken
- 1 large egg whisked
- ½ cup packed almond flour (breadcrumbs should work too)
- 2 large garlic cloves minced
For the Shawarma Seasoning – SEE NOTE*:
- 1 tsp paprika
- 1 tsp cumin
- ½ tsp ground coriander
- ½ tsp red pepper flakes
- ½ tsp onion powder
- ¼ tsp turmeric
- ¼ tsp cardamom
- ¼ tsp cinnamon
- 1 tsp kosher salt
- ¼ tsp black pepper
Instructions
- In a small bowl, mix together all of the shawarma seasonings.1 tsp paprika, 1 tsp cumin, ½ tsp ground coriander, ½ tsp red pepper flakes, ½ tsp onion powder, ¼ tsp turmeric, ¼ tsp cardamom, ¼ tsp cinnamon, 1 tsp kosher salt, ¼ tsp black pepper
- In a large bowl, add the ground chicken, egg, almond flour, garlic and shawarma seasoning blend. Use your hands to mix until just incorporated.1 lb ground chicken, 1 large egg, ½ cup packed almond flour, 2 large garlic cloves
- Transfer ground chicken mixture to the fridge for 10-15 minutes to firm up.
- Scoop out 2 heaping tbsp of the ground chicken mixture, roll into balls and place it on a greased or parchment-lined air fryer tray/basket. It should make 14-16 meatballs.
- Air fry at 400F for about 12 minutes or until the internal temperature reaches at least 165F.
Video
Notes
Nutrition
Did you make this recipe?
Please let me know how it turned out for you! Leave a star rating and review below and tag @munchinwithmaddie_ on Instagram and/or hashtag it #munchinwithmaddie.
The flavors in these easy meatballs are soooo good!
Appreciate you!
My new favorite meatball recipe!!
Honored, thanks Kirsten!