Change it up-Chicken Shawarma Meatballs

I wanted to change up dinner but had the spice profile in mind, so here is where I ended up-Chicken Shawarma Meatballs and then because I didn't have any Naan bread I decided to make that as well. Trust me when I say it was super easy and I needed to use up some yogurt in the fridge! 

Chicken Shawarma Meatballs 

When you love the spice flavours of a dish and want to try something different this is the result! A perfect way to shake up dinner for the family and you can serve it with your favourite additions like hummus, yogurt, sliced dill pickles, lettuce and cucumber are just some of mine. 

1/2 cup (125 mL) plain dry breadcrumbs

1 large egg

2 tbsp (30 mL) plain Greek yogurt

1/4 cup (60 mL) finely diced red onion

1 large clove garlic, minced

2 tsp (10 mL) smoked paprika

1 tsp (5 mL) each ground cumin and ground coriander

1 tsp (5 mL) salt

1/2 tsp (2 mL) each ground turmeric, ground cinnamon and ground cardamom

1 lb (500 g) lean ground chicken 

1 red bell pepper, sliced 

1 jalapeno pepper, sliced

3/4 cup (175 mL) shredded carrot 

Half a red onion, sliced

Canola oil (for drizzling) 

In a large bowl, using a fork, stir together breadcrumbs, egg, yogurt, onion, garlic, smoked paprika, cumin, coriander, salt, turmeric, cinnamon and cardamom. Add chicken and stir together (or alternatively use hands) until evenly mixed together. 

With slightly damp hands or wearing gloves, roll mixture into meatballs (about 20) and place on parchment lined baking sheet. Sprinkle red bell and jalapeño pepper all over baking sheet along with carrot and onion. Lightly drizzle vegetables and meatballs with some oil. 

Bake in preheated 425ºF (220ºC) oven for 12 minutes. Turn meatballs over and bake for about 8 minutes or until golden and thermometer reaches 165ºF (74ºC) when meatball is tested. 

Serve meatballs with vegetables and any accompaniments you prefer. 

Naan Bread

I enjoy tearing the naan to eat with the meatballs while dipping it into hummus or rolling it up what some pickle and lettuce. Feel free to add the meatballs and wrap them up in the naan or create your own style. 

2 cups (500 mL) all purpose flour

1 1/2 tsp (7 mL) baking powder

1 tsp (5 mL) salt

1 cup plus 2 tbsp (280 mL) plain Greek yogurt 

Canola oil (for panfrying)

In a bowl, whisk together flour, baking powder and salt. Add yogurt and stir until ragged dough forms. Knead dough until smooth, sprinkling with flour as needed. Divide dough into 4 pieces.

Roll each piece into a thin oval or round, sprinkling lightly with flour if needed. 

In a large skillet, heat a few tablespoons of oil over medium high heat and pan fry each naan bread for about 4 minutes, turning halfway until both side are slightly bubbly and browned in spots. Remove to a plate and repeat with remaining breads. 

Tip: I like to brush some soft butter on each one as it comes out of the skillet. You can add some chopped herbs and garlic to the butter or use garlic butter to brush over top of the warm naan if you like.