Chicken Shawarma Meatball Subs with Za'atar Slaw

Ingredients

• 2 lbs Ground chicken
• 1 cup Panko breadcrumbs
• 3 cloves Garlic, minced
• 2 large Eggs
• 1/2 half White onion, grated, drained
• 1 1/2 tsp Garlic powder
• 1 1/2 tsp Ground coriander
• 1 1/2 tsp Ground cumin
• 1 1/2 tsp Ground paprika
• 1 1/2 tsp Ground cardamom
• 1 1/2 tsp Kosher salt
• 1 1/2 tsp Ground pepper
• 8 Hot dog buns
• Tzatziki, for garnish
• For the Za'atar Slaw:
• 1/2 cup Olive oil
• 1 clove Garlic, minced
• 1 tsp Za'atar seasoning
• 1/2 tsp Kosher salt
• 1/2 tsp Ground pepper
• 2 large Lemons, juiced
• 6 cups Shredded green cabbage
• 4 cups Shredded red cabbage
• 3 large Scallions, minced
• 3/4 cup Chopped fresh mint

Instructions

1. 1

   Preheat the oven to 400 degrees. Spray one large baking sheet with nonstick cooking spray.

2. 2

   In a large mixing bowl gently combine ground chicken, grated onion, panko, garlic, egg, kosher salt, pepper, garlic powder, cardamom, coriander, paprika, and cumin. Once combined using an ice cream scoop, scoop about ½-inch to 1-inch sized meatballs and place them on the baking sheet. Bake for about 18 to 20 minutes.

3. 3

   While the meatballs cook, assemble the slaw. In a large mixing bowl add the green cabbage, purple cabbage, lemon juice, garlic, kosher salt, ground pepper, scallions, mint and Za’atar seasoning. Toss everything until well combined. ****Note you will have leftover slaw!

4. 4

   To assemble the subs: dollop a spoonful of tzatziki onto the sub bun. Spread it evenly into the bottom. Top with 3 chicken meatballs followed by the Za’atar slaw. Serve and enjoy!