These Moroccan spiced chicken meatballs are packed with flavour from savory spices and kept moist with the addition of yogurt.
For the meatballs:
- 1 tsp extra virgin olive oil
- 2 shallots, finely chopped
- 1 tbsp Ras El Hanout spice blend
- 3 cloves garlic, minced
- 1 1/4 lb ground chicken (mix of dark and white meat preferred)
- 1/3 cup Greek yogurt
- 1/4 cup parsley (chopped)
- 1/2 cup panko (or other breadcrumbs)
- 1 egg (lightly beaten)
- 3/4 tsp kosher salt
- zest from half a lemon
For the yogurt sauce dip:
- 1 tbsp extra virgin olive oil
- 1/2 tsp cumin seeds
- 1 cup Greek yogurt
- 1 tbsp finely chopped preserved lemon (see substitutions)
- 1/4 cup finely chopped parsley
- 1 garlic clove (minced)
For the plate:
- cucumber, sliced thin
- red onion, thinly sliced
- parsley, for garnish