Chicken Shawarma Meatball Subs with Za’atar Slaw

Spice up your dinner game with Chicken Shawarma Meatball Subs with Za’atar Slaw! Juicy, spice-packed meatballs meet crisp, tangy slaw in a soft bun—perfect for BBQs or weeknight dinners.

Where are my chicken shawarma lovers at? 

*Raises both hands*

I grew up eating chicken shawarma almost weekly and I still continue that tradition today. There are so many wonderful ways to enjoy this Middle Easter spiced comfort food. A few of my favorites: Beef Shawarma Skewers, Roasted Veggie Shawarma Bowls, Sheet Pan Chicken Shawarma Fajitas, and now Chicken Shawarma Meatball Subs with Za’atar Slaw. 

What I love about these meatballs is that they’re perfect for summer cookouts, casual lunches, or game-day feasts. Something about these juicy, spice-infused meatballs with a refreshing, crunchy slaw, all nestled in a soft bun that makes a girl giddy.

Why Chicken Shawarma Meatball Subs

These subs take traditional shawarma and put it into a fun, handheld format. The meatballs are packed with warm spices like cumin, paprika, and garlic. Paired with a zesty Za’atar slaw featuring crisp vegetables and a tangy dressing, each bite balances rich, savory flavors with bright, fresh notes. 

Perfect for Any Occasion

Like I mentioned above these subs are perfect whether hosting a backyard barbecue, planning a family dinner, or prepping a make-ahead meal. Their portable nature makes them a hit for picnics or potlucks, while the vibrant slaw adds a colorful, healthy touch. Serve them at summer parties or cozy fall gatherings because these subs are versatile enough to steal the show year-round.

Ingredients Used to Make Chicken Shawarma Meatball Subs with Za’atar Slaw

These subs combine the bold, aromatic flavors of Middle Eastern shawarma with the convenience of meatballs and a fresh, tangy slaw. Here’s what you’ll need from the pantry: 

• Ground chicken
• Panko breadcrumbs
• Egg
• Garlic
• White onion
• Kosher salt and freshly ground pepper
• Garlic powder
• Cardamom
• Coriander
• Paprika 
• Cumin
• Green cabbage 
• Red cabbage
• Za’atar seasoning
• Lemon juice
• Scallions
• Fresh mint
• Hot Dog buns

How to Make Chicken Shawarma Meatball Subs with Za’atar Slaw

Creating Chicken Shawarma Meatball Subs with Za’atar Slaw is a delicious way to blend Middle Eastern flavors with a classic sandwich format. Follow the steps below to ensure success: 

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

Variations of Chicken Shawarma Meatball Subs with Za’atar Slaw

Below are several variations to customize the meatballs, slaw, or assembly, keeping the core concept of spiced chicken meatballs paired with a fresh Za’atar slaw and served in a sub.

Spicy Harissa Chicken Shawarma Subs: Infuse the meatballs with a fiery kick using harissa paste for a North African twist. Add a spoonful of harissa paste to the meatball mixture along with the shawarma spices. Adjust the amount for the desired heat level. Pair with a cooling tzatziki-based slaw to balance the spice.

Pita Pocket Shawarma Subs: Swap the sub rolls for pita bread to create a more traditional shawarma-inspired pocket. Use soft, round pita or flatbread, cut in half to form pockets. Stuff with meatballs, slaw, and a generous drizzle of tahini or garlic sauce. Lightly toast or grill the pita for added texture.

Mini Slider Shawarma Subs: Transform the subs into bite-sized sliders for appetizers or party platters.Form smaller meatballs (about 1-inch diameter) and bake or pan-fry. Use mini slider buns or dinner rolls, toasted lightly. Top each with a small spoonful of slaw and a drizzle of sauce, securing with a toothpick if needed.

Low-Carb Shawarma Lettuce Wraps: Replace the bun with lettuce wraps for a lighter, low-carb option. Use large, sturdy lettuce leaves (like romaine or butter lettuce) as the base. Place 2-3 meatballs in each leaf, top with slaw, and drizzle with tahini or tzatziki. Secure with a toothpick or serve open-faced

Proper Storing  

Properly storing Chicken Shawarma Meatball Subs with Za’atar Slaw ensures the meatballs stay juicy, the slaw remains crisp, and the flavors remain vibrant. 

Short-Term Storage (1-2 Days) – Separate Components: For best results, store the meatballs, slaw, sauce, and buns separately to preserve texture and freshness.

Long-Term Storage (Up to 1 Month)

• Freezing Meatballs:
  • Preparation: Cool cooked meatballs. Transfer to a freezer-safe airtight container or heavy-duty zip-top freezer bag.
  • Duration: Freeze for up to 1 month for optimal flavor and texture.
  • Thawing: Thaw in the refrigerator overnight. Reheat in a 350°F (175°C) oven for 8-10 minutes or in a skillet over medium heat until warmed through (165°F/74°C internal temperature).
• Freezing Slaw: Not recommended, as fresh vegetables like cabbage and cucumber lose their crispness when frozen. Instead, prep slaw ingredients (shredded veggies) and store in an airtight container in the fridge for up to 3 days; dress just before serving.