Shawarma Spiced Meatball Sub Sandwiches

Name: Shawarma Spiced Meatball Sub Sandwiches
Prep time: 18 min
Cook time: 22 min
Total time: 40 min
Yield: 4 servings
Cuisine: Middle Eastern
Ingredients: 8 oz (227 g) ground lamb; 8 oz (227 g) ground beef; ⅓ cup (40 g) panko breadcrumbs; 1 egg large egg, at room temperature; 7 clove (35 g) garlic cloves, minced; 1 tsp (5 g) ground cumin; 1 tsp (5 g) ground coriander; 1 tsp (6 g) paprika; ½ tsp (2½ g) ground sumac; ¼ tsp (½ g) ground allspice; ⅛ tsp (¼ g) cayenne pepper; 1¼ tsp (7½ g) kosher salt; ½ tsp (1 g) black pepper, freshly ground; 2 tbsp (30 ml) olive oil; ¾ cup (180 ml) mayonnaise; 2 tbsp (30 ml) fresh lemon juice; 4 roll 6-inch hoagie rolls; 8 slice (113 g) sliced provolone cheese; 1 tomato (182 g) medium tomato; ½ medium (56 g) red onion; 1 cucumber (149 g) medium cucumber; ¼ cup (15 g) fresh flat-leaf parsley, chopped; 2 cup (50 g) iceberg or romaine lettuce, shredded (optional)

From the MyKitchenBank Kitchen

Juicy baked meatballs seasoned with warm shawarma spices—cumin, coriander, sumac, and allspice—served in toasted hoagie rolls with garlicky mayo, melted provolone, and fresh toppings. A fusion take on the Middle Eastern classic that's easy enough for weeknight dinners.

Prep: 18 min
Cook: 22 min
Total: 40 min
Makes: 4 sandwiches

Save to My Kitchen Jump to recipe

Ingredients

4 servings

For the meatballs
8 oz (227 g) ground lamb
8 oz (227 g) ground beef
⅓ cup (40 g) panko breadcrumbs
1 egg large egg, at room temperature
7 clove (35 g) garlic cloves, minced
1 tsp (5 g) ground cumin
1 tsp (5 g) ground coriander
1 tsp (6 g) paprika
½ tsp (2.5 g) ground sumac
¼ tsp (0.5 g) ground allspice
⅛ tsp (0.3 g) cayenne pepper
1¼ tsp (7.5 g) kosher salt
½ tsp (1 g) black pepper, freshly ground
2 tbsp (30 ml) olive oil
For the garlic sauce
¾ cup (180 ml) mayonnaise
2 tbsp (30 ml) fresh lemon juice
For assembly
4 roll 6-inch hoagie rolls
8 slice (113 g) sliced provolone cheese
1 tomato (182 g) medium tomato
½ medium (56 g) red onion
1 cucumber (149 g) medium cucumber
¼ cup (15 g) fresh flat-leaf parsley, chopped
2 cup (50 g) iceberg or romaine lettuce, shredded (optional)

Equipment (8)

9×13-inch (23×33 cm) baking sheet
Parchment paper
Large mixing bowl
Small mixing bowl
Whisk
Instant-read meat thermometer
Knife and cutting board
Measuring spoons and cups

Steps

Before you start

Preheat oven to 400°F (200°C) with one rack in the upper third (for broiling rolls later).
Line a 9×13-inch baking sheet with parchment paper.
Have all ingredients measured and gathered—mise en place prevents scrambling later.
Read through the recipe so you know steps 3 and 4 happen while meatballs bake.

1
Mix meatball base
- In a large bowl, combine ground lamb, ground beef, panko breadcrumbs, egg, and 4 minced garlic cloves.
- Add cumin, coriander, paprika, sumac, allspice, cayenne, 1 tsp salt, and black pepper.
- Using your hands, gently mix until just combined—do not overmix, as this makes meatballs tough and heavy.
- Divide the mixture into 12–16 equal portions and gently shape each into a ball about 1.5 inches (4 cm) in diameter.
+ Show details− Hide details
Tip: Don't overmix the meatball mixture or they will become dense and tough. Mix until the ingredients are just barely combined.
2
Shape and bake meatballsOven 400°F / 205°C
- Arrange meatballs on the parchment-lined baking sheet, spacing them about 1 inch (2.5 cm) apart.
- Drizzle with 1 tbsp olive oil and gently roll the meatballs to coat all sides.
- Bake at 400°F (200°C) for 18–20 minutes, until browned on the outside and cooked through.
- Test with an instant-read thermometer inserted into the thickest meatball; it should read 160°F (71°C).
+ Show details− Hide details
Ready when: Meatballs are browned on the outside and reach 160°F (71°C) internally
Tip: Space meatballs 1 inch apart so they brown evenly on all sides instead of steaming.
3
Make garlic sauce
- While the meatballs bake, prepare the garlic sauce.
- In a small bowl, whisk together mayonnaise, 3 minced garlic cloves, lemon juice, and 1/4 tsp salt until smooth and creamy.
- Taste and adjust seasoning if needed.
- Set aside at room temperature.
+ Show details− Hide details
Tip: Mince fresh garlic just before using for the brightest flavor; jarred pre-minced garlic lacks the same vibrance.
4
Prep toppings
- While the meatballs continue baking, prepare the toppings.
- Slice the tomato into ¼-inch-thick rounds.
- Thinly slice the red onion into half-moons.
- Slice the cucumber into thin rounds or half-moons.
- Finely chop the parsley.
- If using lettuce, shred or tear it into bite-sized pieces.
- Arrange all toppings on a platter or board for easy assembly.
+ Show details− Hide details
Tip: Prep toppings while the meatballs bake to streamline assembly once everything is ready.
5
Toast hoagie rolls
- Slice each hoagie roll in half lengthwise.
- Lightly brush the cut sides with the remaining 1 tbsp olive oil.
- Place cut-side up on a baking sheet and broil in the upper third of the oven for 1–2 minutes, watching carefully, until the cut sides are golden brown and lightly crispy.
- Remove from the oven and set aside.
+ Show details− Hide details
Ready when: Cut sides are golden brown and lightly crispy
Tip: Watch the rolls closely under the broiler—they go from golden to charred very quickly. Remove as soon as they're light golden.
6
Assemble sandwiches
- Spread 3 tbsp garlic sauce on the inside of each toasted roll.
- Divide the warm meatballs evenly among the rolls, placing 3–4 meatballs in each.
- Top each sandwich with 2 slices of provolone cheese.
- Layer with tomato slices, red onion slices, cucumber slices, and a pinch of fresh chopped parsley.
- Add shredded lettuce if desired.
- Close the sandwiches and serve immediately while the meatballs and sauce are warm.
+ Show details− Hide details
Tip: Work quickly to assemble sandwiches so the meatballs stay warm. If they cool, pop them back in a 325°F oven for 2–3 minutes.

Good to know

Tips

Freshly minced garlic is essential to the sauce's flavor. If using a garlic press or microplane, mince or grate it just before mixing to avoid oxidation and bitter notes.
Toasting the rolls prevents them from becoming soggy when loaded with warm meatballs and sauce. Don't skip this step.
Sumac is the signature tangy spice in shawarma. Don't omit it or substitute—source it from a Middle Eastern grocer or online if needed. It's what gives shawarma its distinctive flavor.
Serve sandwiches immediately while the meatballs are warm and the sauce is creamy; cool meatballs lose their appeal.

Make ahead

Meatballs can be shaped and refrigerated up to 8 hours ahead; add 2–3 minutes to the baking time. Garlic sauce can be made up to 2 days ahead and stored in an airtight container in the refrigerator. Toppings can be prepped several hours in advance and stored separately to prevent sogginess.

Storage & reheating

Cooked meatballs: refrigerate in an airtight container up to 3 days; reheat in a 350°F (175°C) oven for 8–10 minutes. Freeze cooked meatballs in an airtight container or freezer bag up to 2 months; thaw overnight in the refrigerator and reheat as above. Assembled sandwiches are not recommended for storage as the rolls will absorb moisture and become soggy; store components separately and assemble just before serving.

Substitutions

ground lamb → All-beef meatballs (use 1 lb / 454 g ground beef instead of the lamb-beef mixture). The flavor will be less aromatic and complex, but still delicious. Reduce cumin and coriander to 3/4 tsp each to avoid overpowering the beef.
mayonnaise → Tahini sauce (1/2 cup tahini thinned with 3 tbsp warm water, 2 minced garlic cloves, 2 tbsp lemon juice, and salt to taste). This creates a more traditional shawarma-style sauce. Whisk until creamy and smooth.
6-inch hoagie rolls → 4–6-inch warm pita bread rounds. Wrap filled pitas tightly in foil to keep them warm and contain the fillings. This is more authentic to Middle Eastern shawarma.
fresh flat-leaf parsley → Fresh mint (2 tbsp chopped) or a mix of mint and parsley. Mint adds a bright, cooling element that complements the warm spices and is common in Middle Eastern sandwiches.