• In a small bowl, combine all of the shawarma spices mix ingredients.
  1/2 tsp sweet paprika, 1/2 tsp ground cumin, 1/2 tsp ground coriander, 1/8 tsp ground black pepper, 1/4 tsp garlic powder, 1/8 tsp ground turmeric, 1/8 tsp ground cardamom, 1/8 tsp ground cinnamon, 1/2 tsp salt
• Add the spices, gound beef, whisked egg, and breadcrumbs to a medium-sized bowl. Mix by hand or with a spoon to fully combine. Divide the mixture into 16 equally sized portions - just under golf-ball sized.
  1 lb ground beef, 1 egg, 1/4 cup breadcrumbs
• In a small bowl, add the diced red onions, 1 tbsp of olive oil and salt. Toss to combine. Thread the meatballs and onions onto the skewers, alternating between the two.
  2 red onions, 1/4 tsp salt, 2 tbsp olive oil

Oven Cooked Meatball Kabobs

• Heat the oven to 400F (200C). Line a baking sheet with parchment paper and place an oven rack on top of it. Grease it generously with the remaining olive oil to ensure the meatballs don't stick to the metal when cooked.
• Place the skewers on the rack and bake them for 8 minutes on each side, turning them in between. The inside temperature of the meatballs needs to reach 160°F (71°C).

BBQ Cooked Meatball Kabobs

• Preheat the BBQ to medium-high heat - indirect heat.
• Grill the meatball skewers for 6 minutes on each side, turning them half-way through. The inside temperature of the meatballs needs to reach 160°F (71°C).