Simple, reliable, and packed with flavour, these Lebanese-style shawarma balls are the kind of recipe you throw together without overthinking. Everything goes into one bowl, gets mixed by hand, rolled into juicy spiced meatballs, and then we bake them until they are golden and tender. No frying, no standing over the stove, just a full easy to prep recipe that cooks itself in the oven.
This recipe is one that will hopefully become part of your weekly rotation. The shawarma balls stay juicy and deeply seasoned, the vegetables soak up all the spiced juices, and the whole thing turns into the perfect meal prep setup with rice, salad, garlic sauce, and a fresh green herb sauce on the side.
Read more: Baked Lebanese Shawarma Kofta Meatballs (Lamb or Chicken)Jump to:
Why this recipe works so well
- One tray, minimal effort. Everything cooks together in the oven so there's less mess and barely any hands-on cooking.
- Big flavour, simple ingredients. Baharat, shawarma spice, garlic, and herbs give that warm Middle Eastern flavour without needing loads of spices.
- Juicy, tender kofta. Grated onion, olive oil, and the natural fat from the meat keep everything soft and moist.
- Perfect for meal prep. The kofta reheat beautifully and pair perfectly with rice, salad, garlic sauce, and green sauce for easy lunches throughout the week.
- Balanced full meal. Protein, vegetables, fresh salad, and sauces all in one easy setup.
- Flexible and adaptable. Use lamb or chicken, swap vegetables depending on what you have, and adjust the spice level easily.
- Basically, it's low effort, high reward, and exactly the kind of recipe you'll end up making on repeat.
Ingredient Breakdown
Lamb mince or chicken mince - Lamb gives that classic rich kofta flavour, while chicken keeps things lighter but still juicy and flavourful.
Onion - Grating it helps it melt into the mixture for tenderness. Squeezing out the excess liquid keeps the kofta from becoming too soft.
Garlic and herbs - Fresh garlic adds depth while parsley or coriander bring freshness and balance.
Baharat and shawarma seasoning - These do most of the heavy lifting flavour-wise. Warm, savoury, slightly smoky, and full of depth without needing a huge spice list.
Tomato puree - Adds richness and helps keep the kofta soft and juicy.
Egg - Helps bind everything together so they hold their shape while baking.
Olive oil - Keeps the kofta tender and helps the vegetables roast properly.
How To Make
Prep - Preheat the oven to 180°C fan and line a large tray or baking dish.
Mix - Add all the kofta ingredients to a large bowl and knead and mix with your hands until combined.
Shape - Use slightly wet or oiled hands to roll the mixture into evenly sized shawarma balls and place onto the tray.
Bake - Bake for 15 - 20 minutes until the kofta are cooked through and lightly golden.
Optional: Grill for the final couple of minutes for extra colour.
Meal Prep Bowl Idea
This recipe is ideal for weekly meal prep because everything reheats beautifully without drying out. Build your bowls with:
- Roasted tray bake vegetables
- Rice, couscous, or quinoa
- Tabbouleh, Fattoush or Cucumber and Tomato Salad
- Pickled onions or Cabbage
- Garlic yoghurt sauce
- Fresh green herb sauce like zhug
Portion everything into containers and keep the sauces separate until serving for the best texture.
Tips
- Don't over mix the kofta mixture. It keeps them tender.
- Use slightly wet hands when rolling to stop sticking.
- Keep the kofta similar in size so they cook evenly.
- Roast harder vegetables slightly longer if needed.
- Cook a small test piece first if you want to adjust seasoning.
- Spice levels are easy to customise.
- Chicken mince works especially well with extra herbs and garlic.
How To Serve
These go with pretty much anything. Serve them over rice, tucked into warm flatbreads, or loaded into meal prep bowls with salad and sauces.
They're especially good with garlic yoghurt, tahini, hummus, or a sharp green herb sauce for freshness. Or honestly, straight from the tray while still warm is also completely acceptable.
Storage
Fridge - Store in airtight containers for up to 4 days.
Freezer - Freeze cooked or uncooked for up to 3 months.
Reheating - Reheat in the oven or microwave until piping hot throughout.
Cooking From Frozen- Bake at 180°C fan for 20 to 25 minutes until fully heated through.
More Great Meal Prep Recipes:
Peri Peri Chicken and Rice Bowl Inspired by Pepe's
Chicken Shawarma Rice Bowls (Halal Cart Style)
Easy One Tray Chicken and Potato Bake with Customisable Marinade
One Pot Seekh Kebab Meatballs and Pulao
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📖 Recipe
Baked Lebanese Shawarma Kofta Meatballs (Lamb or Chicken)
Ingredients
- 1 Onion Diced finely, excess liquid squeezed out using a muslin cloth. (It is ok if some juice remains)
- 900 g Lamb Mince
- Handful Parsley Leaves Chopped
- 4-5 Garlic Cloves Crushed
- 2 teaspoon Shawarma Spice Mix or Baharat Spice Mix
- 2 teaspoon Baharat Spice Mix or add more Shawarma Spice Mix
- 1 teaspoon Smoked Paprika
- 1 tablespoon Olive Oil
- 2 tablespoon Tomato Puree
- 1 teaspoon Salt
- 1 teaspoon Ground Black Pepper
- 1 Egg
Instructions
- Prep - Preheat the oven to 180°C fan, 200 C, Gas Mark 6 and line a large tray or baking dish.
- Mix - Add all the kofta ingredients to a large bowl and knead and mix with your hands until combined.
- Shape - Use slightly wet or oiled hands to roll the mixture into evenly sized shawarma balls and place onto the tray. You will get around 24 balls.
- Bake - Bake for 15 - 20 minutes until the kofta are cooked through and lightly golden.
- Optional but recommeded - Grill for the final couple of minutes for extra colour.
Notes
Meal Prep Bowl Idea
This recipe is ideal for weekly meal prep because everything reheats beautifully without drying out. Build your bowls with:-
- Roasted tray bake vegetables
- Rice, couscous, or quinoa
- Tabbouleh, Fattoush or Cucumber and Tomato Salad
- Pickled onions or Cabbage
- Garlic yoghurt sauce
- Fresh green herb sauce like zhug
Tips
- Don't over mix the kofta mixture. It keeps them tender.
- Use slightly wet hands when rolling to stop sticking.
- Keep the kofta similar in size so they cook evenly.
- Roast harder vegetables slightly longer if needed.
- Cook a small test piece first if you want to adjust seasoning.
- Spice levels are easy to customise.
- Chicken mince works especially well with extra herbs and garlic.
How To Serve
These go with pretty much anything. Serve them over rice, tucked into warm flatbreads, or loaded into meal prep bowls with salad and sauces. They’re especially good with garlic yoghurt, tahini, hummus, or a sharp green herb sauce for freshness. Or honestly, straight from the tray while still warm is also completely acceptable.Storage
Fridge - Store in airtight containers for up to 4 days.Freezer - Freeze cooked or uncooked for up to 3 months.
Reheating - Reheat in the oven or microwave until piping hot throughout.
Cooking From Frozen- Bake at 180°C fan for 20 to 25 minutes until fully heated through.
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