Shawarma Meatball Sub

We've finally taken the great meatball sub to a whole new level.

Done in 45 minutes

Serves 4

Dish by Ori Goldberg

Ingredients

Shawarma Meatballs:

250gturkey mince

250gfatty beef mince

2 tbsppaprika

1 tbspcumin

1/2 tbspground cardamom

1 tbspturmeric

1/2 tbspbaharat

1brown onion, minced

3garlic cloves, minced

salt and pepper, to taste

Green Zchug:

20gfresh parsley

20g fresh coriander

10g dill

3 green chilli peppers

1 /4tomato

2 garlic cloves

100ml extra virgin olive oil

salt, to taste

Mixed Salad:

1/2 cucumber, diced

2 tomatoes, diced

1white onion, sliced

2 tspsumac

4 tbspolive oil

1 /2lemon, juiced

handful of fresh herbs (parsley and dill)

To Serve:

4 bread sub rolls, toasted

1 tbsp hummus (per sub)

handful of pickled red cabbage

handful of pickled baby peppers

1 tbsptahini, to drizzle

2 tspsamba (fermented mango sauce), to drizzle

Everyone has their own spin on the classic meatball, whether it be an Italian meatball with marinara, or Swedish Malmö meatballs, or Japanese Tsukune. We've done the same and have maybe come up with the best meatball in town... The shawarma meatball, best served, in a sub with all the shawarma toppings. Pure bliss.

Method

For the meatballs, mix the minced meats with all the spices, minced onion and garlic until the meat becomes smooth and tacky (and a little bit sticky). Make balls a little bit bigger than the width of the sub roll you'll use, and lay them out on a baking tray. Oil and bake in a preheated oven at 220°c, for 5 minutes, before turning down to 180°c, for another 25-30 minutes.

The green zchug, a yemenite chilli sauce, is simply made by adding all the ingredients to a blender, or food processor, and blending until you reach your desired consistency. You can have this pretty chunky, or blend for longer for a smoother sauce!

Just before the meatballs are ready, get all the fillings ready; the hummus, tahini and Amba, and the pickled cabbage and chilli peppers, before making your salad. Make the salad by chopping the cucumber and tomatoes into the same size, and slicing the onions. Mix then all together with olive oil, sumac, lemon juice and salt.

Stack this sub first with the hummus and zchug, followed by the red cabbage and our meatballs. drizzle on the tahini and Amba onto the meatballs, and load the other half of the sub with the salad and pickle chilli peppers. Close, wrap and enjoy! Or if you can't wait, just eat it straight away.

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Ori Goldberg

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Coming from a family of entertainers and cooks, Ori (a professional eater turned chef) has been surrounded by all things food for as long as he can remember. Born and raised in NW London, post university Ori decided to dedicate some time into running the family restaurant, delve deep into his middle-eastern roots, and create menus expressing his love for traditional street foods and baked goods. Now, the dream is to continue to push boundaries of technique and fusion, through life experiences and upbringing!