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Last Updated on May 26, 2021 by Aimee
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This recipe for Chicken Shawarma Meal Prep was really fun and I have never done anything quite like it to date! I served mine with a Couscous Tabbouleh and a simple Tahini Shawarma White Sauce.
What is Chicken Shawarma?
It’s a middle eastern dish consisting of thinly sliced meat that is stacked and cooked slowly on a rotating rotisserie. We’re cooking ours in the oven on a baking sheet.
What spices are in Shawarma seasoning?
Organic Spices (Including Cinnamon, Coriander, Cardamom), Organic Garlic & Sea Salt, among others.
It all began with this find in my local grocery store. If you can’t find it, Amazon.com (*affiliate link) makes shopping for unique spices an easy task!
How to make Chicken Shawarma?
I used chicken breast for this recipe, but you could also use chicken thighs. This process is made 100 times easier if you start with chicken that is almost, but not quite defrosted from a frozen state. If using fresh, stick it in the freezer for about 20 minutes.
You’ll want to slice vertically in half and then slice into thin square like shapes. Basically, if you were to cube up the chicken, make these half as thick. Then, marinate and thread onto a wooden skewer as shown. Remember to SOAK YOUR WOODEN SKEWERS for about 20 minutes before using, or they will burn!
Place all of your finished skewers onto a baking sheet and bake at 375 degrees Farhenheit for about 25-30 minutes or until the internal temperature reads 165 degrees on a meat thermometer. Do not over cook or they will be tough. I place them on the top rack of my oven for the last 10 minutes of cooking to get those crispy browned edges.
While the chicken is cooking, I prepare a 5 minute boxed couscous using vegetable broth. Fluff it up with a fork and add diced tomatoes and cucumbers. I added parsley and green onion (scallions) as well.
What is Shawarma Sauce made of?
For dipping, I made a Tahini Shawarma White Sauce. This included Greek yogurt, tahini, lemon juice, garlic, dill and salt. You could also opt to add mint if you so desire. I love this new tahini I found!
The skewers came out amazing and rather than cutting into cubes, the little threaded slices of chicken make it seem more true to the original. I love adapting recipes like this and making them my own.
I cut the skewers to fit my meal prep containers (it’s easier after they’ve soaked a bit) and chose to use a glass container with no dividers so everything would fit nicely. You can find the one I use here on Amazon.com (*affiliate link).
Did you make my recipe for this Chicken Shawarma Meal Prep? Leave me a comment below and let me know what you thought! You can also tag me on Instagram @aimee_stock. I always love seeing what you come up with.
As always, I appreciate your likes, comments, shares and PINS. It helps me out a lot! 🙂
Chicken Shawarma Meal Prep
- Sheet Pan
FOR THE CHICKEN:
- 1 large Chicken Breast (partially frozen) cut in half lengthwise and then into thin square slices (or cut into cubes, then cut the cubes in half)
- 1 tbsp Olive Oil
- Lemon Juice from 1/2 of a lemon
- 1 tbsp Shawarma Seasoning
- 1 tbsp Parsley chopped
- pinch Salt & Pepper
FOR THE COUSCOUS TABBOULEH:
- 1/2 c Couscous
- 1/2 c PLUS 2 tbsp Vegetable Broth
FOR THE TAHINI SHAWARMA SAUCE:
- 1/2 c Greek Yogurt
- Lime Juice from one lime
- 1 tbsp Tahini
- 1/4 tsp Garlic minced
- 1 tsp Dried Dill or 1 tbsp FRESH dill
- pinch Salt
FOR THE CHICKEN:
- Using a large chicken breast that has been partially defrosted (or partially frozen if using fresh), slice in half lengthwise and then into slices.
- Add all of the ingredients for the marinade and toss well to coat. Cover with plastic wrap and place in the refrigerator for 30 minute to an hour.
FOR THE COUSCOUS TABBOULEH:
- Make the 5 minute couscous using broth. After 5 minutes, use a fork to fluff it up. Toss in the remaining ingredients.
FOR THE TAHINI SHAWARMA WHITE SAUCE:
- Combine all ingredients and refrigerate until ready to serve.