Remember how I told you recently that everyone should have an Elly in their life? Earlier it was because she’s so smart. But to add to that list, she has a knack for pointing out just what you’re looking for – especially when she’s already created it.
With some yogurt tahini sauce leftover from my baked pumpkin falafel in mind, I was busy pondering some of kind deconstructed shawarma, if you will. Shawarma flavors all mixed up and put back together in burger form. Because I told you before, burgers are a much easier way to throw a bunch of stuff together and make it taste like you marinated it all day. So I was pondering, and chatting with Elly, and she’s all, you know, been there, done that. I guess I can’t win! But that’s ok – I’ll settle for second place with my meatball spin-off version.
I had to modify a bit, because Elly’s recipe called for thyme and sumac, and I didn’t have either. But I did have some za’atar, which is just a blend of thyme and sumac with some sesame seeds and salt thrown. If you need to get your hands on either sumac or za’atar, I suggest an visit (in person or virtual) to Penzeys.
I made sure to take a bite of naked ball (oh, um, yeah) to see how the flavors came through – and yes, they were delish. And perfectly complimented, as I suspected, by the sauce. I made some smokey grilled eggplant and seasoned it with za’atar too, since I knew it would also be incredible with the tahini.
Turkey Shawarma Meatballs
Adapted from Elly’s Lebanese Chicken Burgers
8oz 93% lean ground turkey
1 1/2 tablespoons light sour cream
2 tablespoons (15gm) panko breadcrumbs
1 clove of garlic, minced
1/4 teaspoon ground allspice
1/4 teaspoon ground cinnamon
1/2 teaspoon za’atar seasoning
juice from 1/2 of a small lemon
freshly ground salt & pepper
Preheat broiler. Place a cooling rack on top of a baking and lightly spray with nonstick cooking spray (or, if you have a broiler pan, that would work well since that’s exactly what we’re trying to mimic here.)
Combine all ingredients and mix gently with hands. Shape into balls and place on the rack. Broil for 3 minutes, or until lightly browned. Turn and broil for another 3 minutes, until lightly browned on opposite side and cooked through.
Serve with yogurt tahini sauce.
Nutritional Info (for the turkey shawarma meatballs, no sauce!)
Servings Per Recipe: 2
Amount Per Serving
Total Fat: 9.5 g
Cholesterol: 83.8 mg
Sodium: 108.3 mg
Total Carbs: 9.0 g
Dietary Fiber: 1.3 g
Protein: 23.5 g