Shawarma-Spiced Lamb Meatball Bowls

Shawarma-spiced lamb meatball bowls are a bold, Middle Eastern–inspired dish built around juicy, aromatic lamb meatballs seasoned with a warm blend of spices like cumin, coriander, paprika, garlic, and cinnamon. The meatballs are typically baked or pan-seared until browned and tender, then served over a base such as rice, couscous, or greens. The bowl is rounded out with fresh, crunchy vegetables like cucumber, tomato, and red onion, plus creamy elements like hummus or a tangy yogurt (often tzatziki-style) sauce. A drizzle of lemon juice or tahini adds brightness, tying everything together into a balanced meal that’s savory, slightly smoky, fresh, and satisfying.

Yield: 2 servings
Prep Time: 30 minutes
Cook Time: 10 minutes

Ingredients

For the Bowls

• 1-1½ cups cooked brown rice

• 1 lb ground lamb

• 2 tablespoons shawarma seasoning

• Salt, to taste

• 2 cups fresh arugula

• 1 oz tzatziki sauce

• 1 oz hummus

• 1 oz crumbled feta

• Pickled red onions

  For the Greek Dressing

• 1 tablespoon minced garlic

• ½ cup olive oil

• 3 tablespoon red wine vinegar

• 1 tablespoon fresh squeezed lemon juice

• ½ teaspoon Dijon mustard

• 1 teaspoon dried oregano

• ½ teaspoon salt

For the Cucumber Tomato Salad

• 1 cucumber, diced

• 1 cup tomatoes, chopped

• 1 tablespoon olive oil

• 2 teaspoons fresh squeezed lemon juice

• Fresh mint, chopped (a couple sprigs)

• Fresh parsley, chopped

Directions

1. Preheat oven to 450°F.
   Prepare the Greek dressing by whisking all dressing ingredients together until well combined. Set aside.

2. Make the cucumber tomato salad by combining cucumber, tomatoes, olive oil, lemon juice, mint, and parsley. Toss and set aside.

3. Prepare the meatballs by mixing ground lamb with shawarma seasoning and salt to taste. Form into 1-ounce meatballs.

4. Sear and bake: Heat a pan over medium-high heat. Sear meatballs on all sides until golden brown, then transfer to the oven and cook for 3-5 minutes, or until fully cooked through.

5. Assemble the bowls: Start with a base of brown rice and arugula. Top with cucumber tomato salad, meatballs, tzatziki, hummus, feta, Greek dressing, and pickled red onions.