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Osteoporosis Canada
Chicken Shawarma Meatballs and Couscous

Chicken Shawarma Meatballs and Couscous

Chicken Shawarma Meatballs and Couscous Chicken Shawarma Meatballs and Couscous

Chicken Shawarma Meatballs and Couscous

PREP TIME: 20 minutes
COOK TIME: 20 minutes
SERVES: 4 – 6

PREP TIME: 20 minutes

COOK TIME: 20 minutes

SERVES: 4 – 6

Chicken Shawarma Meatballs and Couscous

PREP TIME: 20 minutes
COOK TIME: 20 minutes
SERVES: 4 – 6

Ingredients

Chicken Shawarma meatballs oven roasted with vegetables and served with couscous will get dinner made and ready to enjoy in just 40 minutes.  Meatballs are great for batch cooking to freeze and reheat when needed and are so versatile. They can be served with an easy to make Yogurt Garlic Sauce or with hummus, sliced dill pickles, lettuce and cucumber. If you don’t have couscous, serve over rice or wrapped in a pita with veggies for a meal everyone will love.

  • 1/4 cup (60 mL) plain dry breadcrumbs
  • 2 tbsp (30 mL) ground flax
  • 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 or turkey
  • 2 bell peppers (any colour), sliced
  • 1 jalapeno pepper, sliced
  • Half a red onion, sliced
  • 2 tbsp (30 mL) extra virgin olive oil
  • 1/2 cup (125 mL) crumbled feta
  • Yogurt Garlic Sauce, optional (see recipe below)

 Greek Yogurt Garlic Sauce:

  • 3/4 cup (175 mL) plain Greek yogurt
  • 3 tbsp (45 mL) extra virgin olive oil
  • 2 tbsp (30 mL) fresh lemon juice
  • 1 large clove garlic, rasped
  • 1/2 tsp (2 mL) ground cumin
  • Salt to taste

 Kale Couscous:

  • 1 1/2 cups (375 mL) chicken broth or water
  • 2 cups (500 mL) coarsely chopped kale leaves
  • 1 cup (250 mL) couscous

Preparation

With slightly damp hands, roll mixture into meatballs (about 20) and place on parchment lined baking sheet. Sprinkle bell peppers, jalapeño pepper and onion all over baking sheet. Lightly drizzle vegetables and meatballs with olive 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 160ºF (74ºC) when meatball is tested.

Greek Yogurt Garlic Sauce: In a bowl, whisk together Greek yogurt, oil, lemon juice, garlic, cumin and salt. Cover and refrigerate until ready to use.  

Kale Couscous: Meanwhile, in a saucepan, bring broth to a simmer. Add kale and couscous; cover and remove from heat. Let stand 5 minutes. Fluff with fork and spoon into a shallow bowl. Top with meatballs and vegetables. Sprinkle with feta and drizzle with Yogurt Garlic Sauce, if desired.

Ingredients

Chicken Shawarma meatballs oven roasted with vegetables and served with couscous will get dinner made and ready to enjoy in just 40 minutes.  Meatballs are great for batch cooking to freeze and reheat when needed and are so versatile. They can be served with an easy to make Yogurt Garlic Sauce or with hummus, sliced dill pickles, lettuce and cucumber. If you don’t have couscous, serve over rice or wrapped in a pita with veggies for a meal everyone will love.

  • 1/4 cup (60 mL) plain dry breadcrumbs
  • 2 tbsp (30 mL) ground flax
  • 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 or turkey
  • 2 bell peppers (any colour), sliced
  • 1 jalapeno pepper, sliced
  • Half a red onion, sliced
  • 2 tbsp (30 mL) extra virgin olive oil
  • 1/2 cup (125 mL) crumbled feta
  • Yogurt Garlic Sauce, optional (see recipe below)

 Greek Yogurt Garlic Sauce:

  • 3/4 cup (175 mL) plain Greek yogurt
  • 3 tbsp (45 mL) extra virgin olive oil
  • 2 tbsp (30 mL) fresh lemon juice
  • 1 large clove garlic, rasped
  • 1/2 tsp (2 mL) ground cumin
  • Salt to taste

 Kale Couscous:

  • 1 1/2 cups (375 mL) chicken broth or water
  • 2 cups (500 mL) coarsely chopped kale leaves
  • 1 cup (250 mL) couscous
Preparation

With slightly damp hands, roll mixture into meatballs (about 20) and place on parchment lined baking sheet. Sprinkle bell peppers, jalapeño pepper and onion all over baking sheet. Lightly drizzle vegetables and meatballs with olive 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 160ºF (74ºC) when meatball is tested.

Greek Yogurt Garlic Sauce: In a bowl, whisk together Greek yogurt, oil, lemon juice, garlic, cumin and salt. Cover and refrigerate until ready to use.  

Kale Couscous: Meanwhile, in a saucepan, bring broth to a simmer. Add kale and couscous; cover and remove from heat. Let stand 5 minutes. Fluff with fork and spoon into a shallow bowl. Top with meatballs and vegetables. Sprinkle with feta and drizzle with Yogurt Garlic Sauce, if desired.

DID YOU KNOW?

Bone is a living tissue, that is constantly renewing and repairing itself from everyday wear and tear. However, many nutrients are absorbed less effectively as we age. Try the Nutrient Calculator to see if you are getting enough bone building nutrients in your daily diet.

NUTRIENT CALCULATOR
Emily Richards
Recipe by

Emily Richards

Professional Home Economist

Nutritional Information

Per Serving (1/4 serving)
  • Calories
    640
  • Fat
    32g
  • Saturated
    7g
  • Cholesterol
    150mg
  • Sodium
    950mg
  • Fibre
    8g
  • Potassium
    1000mg
  • Carbohydrate
    57g
  • Sugars
    7g
  • Iron
    26%DV
  • Vitamin A
    41%DV
  • Vitamin C
    202%DV
  • Vitamin D
    0.8 µg
  • Vitamin K
    ≥278 µg
  • Calcium
    300mg
  • Protein
    38g
  • Magnesium
    110mg

Osteoporosis Canada’s position on nutrition for healthy bones focuses on calcium and vitamin D while stressing a well-balanced diet which includes fiber and whole grains, vitamins and minerals and protein.

DID YOU KNOW?

Bone is a living tissue, that is constantly renewing and repairing itself from everyday wear and tear. However, many nutrients are absorbed less effectively as we age. Try the Nutrient Calculator to see if you are getting enough bone building nutrients in your daily diet.

Nutritional Information (Per Serving)
  • Calories
    640
  • Saturated
    7g
  • Fat
    32g
  • Cholesterol
    150mg
  • Sodium
    950mg
  • Fibre
    8g
  • Potassium
    1000mg
  • Carbohydrate
    57g
  • Sugars
    7g
  • Iron
    26%DV
  • Vitamin C
    202%DV
  • Calcium
    300mg
  • Protein
    38g
  • Vitamin A
    41%DV
  • Vitamin D
    0.8 µg
* The percentage of calcium is based on the Osteoporosis Canada’s daily calcium requirement for people under 50 years of age of 1000 mg.

Osteoporosis Canada’s position on nutrition for healthy bones focuses on calcium and vitamin D while stressing a well-balanced diet which includes fiber and whole grains, vitamins and minerals and protein.
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