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Home » 30 Minutes or Less » Meal Prep: Chicken Shawarma Quinoa Bowls

Meal Prep: Chicken Shawarma Quinoa Bowls

Profile photo of chef Jessica Randhawa of The Forked Spoon Jessica Randhawa
June 1, 2018
4.87 from 23 votes


Last Updated June 18, 2019 | 8 Comments

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1.2K shares
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Ready in less than 30 minutes, these CHICKEN SHAWARMA QUINOA BOWLS WITH EASY MEAL PREP is the perfect introductory dish to the amazing taste and spice of Middle Eastern cuisine. Marinated in mix of everyday spices and herbs, the result is juicy, complex, and wonderfully flavored chicken dinner perfect for week-long meal prepping!

The flavor, color, and smell of Middle Eastern food makes it a favorite here at TFS and includes recipes such as Moroccan Beef Tajine with Eggplant, Persian Cranberry Rice Pilaf, and Easy Sheet Pan Sumac Chicken with Roasted Vegetables.

White salad bowl filled with chicken shawarma, quinoa, and salad.

If you are wondering what this chicken shawarma is or what it’s all about, I totally get it. You’re not alone. In fact, if I’m being completely transparent, I’m still trying to figure it out myself. So, with that in mind, this is what I have figured out about this deliciously flavorful Middle Eastern chicken.

WHAT IS CHICKEN SHAWARMA?

If you ask google, Wikipedia will tell you that chicken shawarma is a “…meat preparation, where lamb, chicken, turkey, beef, veal, or mixed meats are placed on a spit …and may be grilled for as long as a day.”

Well, you can already see that my preparation is not exactly authentic. But that’s ok. This chicken is so tasty and smells so delicious, you will have the whole neighborhood flocking to your house asking for the recipe.

INGREDIENTS IN THE CHICKEN SHAWARMA MARINADE

The marinade and marinating time is KEY. Try to plan for an overnight marinade to really let the flavor and spices be absorbed.

  • Lemon juice (the real deal. not the fake stuff)
  • Garlic
  • Cumin
  • Paprika
  • Salt + Pepper
  • Cayenne (not much, just a teeny bit)
  • Cinnamon
  • Cardamon
  • Olive oil

I’m going to guess that you have at least half of those ingredients in your house already. yes? no? no idea? That’s ok. The spice drawer is a scary place for me, too.

Baked Chicken Shawarma on a baking sheet

Healthy salad of chicken, quinoa, cucumber, tomato, avocado, and chickpeas.

BEST WAYS TO COOK CHICKEN SHAWARMA

There are several different methods of cooking chicken shawarma. Since I’m guessing most of us don’t have a vertical spit, we’ll have to settle on one of the below-

  • BBQ or grill
  • Pan fry
  • Bake

When it comes to cooking meat, I feel that it’s best to go with what YOU know best. Or, whatever is easiest for you at that given time. In other words, there is no “best” way to cook chicken shawarma.

Personally, I like to bake chicken. It’s more reliable than pan frying and it’s less multi-tasking. When I made these quinoa bowls with the intention of also using the leftovers for meal prep, I was doing so with a 4-year-old at home.

This is not easy. And so, the oven is my friend.

HOW TO SERVE CHICKEN SHAWARMA

I’m going to tell you a secret…there is no right way. At least I have never encountered a wrong way.

That said, I have a couple recommendations on what to eat chicken shawarma with or on or in…

  1. In a salad bowl. I am going to leave this very broad and open for your own personal interpretation. For today I made a quinoa bowl with Cucumber Tahini Yogurt, but who’s to say I won’t serve it with cabbage and rice tomorrow?
  2. Wrapped up. There really are few things better in this life than chicken shawarma wrapped in soft and fluffy Middle Eastern flatbread. When I lived in Germany döner kebab were everywhere and became my go-to for an easy dinner.
  3. As a chicken platter. A little chicken, fresh vegetables, warm flatbread, hummus…

In other words, do whatever makes you happy.

Chicken shawarma quinoa bowl in a white bowl with a while napkin

WHAT MAKES CHICKEN SHAWARMA AN EASY MEAL PREP IDEA?

  • The chicken and marinade can easily be made in bulk.
  • It’s fast and easy to make!
  • It can be served in a variety of different ways (see above).
  • Ingredients will stay fresh through the week (translation- no soggy mess).

So easy meal prep ideas. I am all about them these days and Chicken Shawarma Quinoa Bowls are a brilliant way to meal prep on Sunday and have lunch ready for the week.

To each bowl, I’ve added-

  • Mixed greens
  • Tomatoes and cucumber
  • Quinoa
  • Chickpeas
  • Lemon

MEAL PREP STORAGE SOLUTIONS

Ok, guys. Ultimately everyone will have their own opinions on what or where they want to store their food. At the end of the day, you do you. However for me, personally, if I know I want to keep certain things separate or it will be going in the microwave, I will always use glass.

Here are my favorites and products I use regularly.

  • Glass Meal Prep Containers (one compartment)
  • Glass Meal Prep Containers (two compartments)
  • Reusable Plastic Meal Prep Containers
  • Disposable sauce cups (I have 1 ounce, 2 ounces may be better) 

From an environmental standpoint, the mini disposable sauce cups are as bad as it gets. I totally get this and I am currently on the hunt for something better that will still fit right in the meal prep container. If you know of something, please leave a comment and let me know!

CHICKEN SHAWARMA QUINOA BOWLS WITH EASY MEAL PREP

MORE EASY AND DELICIOUS MEAL PREP IDEAS

CURRIED CHICKEN SALAD (MEAL PREP)

MEAL PREP: SKILLET KIELBASA WITH BELL PEPPERS

MEAL PREP: BUFFALO TURKEY MEATBALLS

healthy chicken shawarma meal prep ideas

 

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meal prep chicken shawarma bowls

Meal Prep: Chicken Shawarma Quinoa Bowls

4.87 from 23 votes
Chef: Profile photo of chef Jessica Randhawa of The Forked SpoonJessica Randhawa
Mild, yet still full of beautiful and bright flavor, Chicken Shawarma is a great chicken dinner to try if you're new to Middle Eastern cuisine. For best results, marinate the chicken overnight, or for at least 2-4 hours. This allows the chicken to really absorb the awesome spice in the marinade. To cook the chicken, you can grill, pan fry, or bake. Baking is my preferred method, but go with what you know best! This recipe is served with quinoa and salad for a healthy weeknight dinner and leftovers are packed away in glass containers with chickpeas and yogurt sauce for easy meal prep.
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Prep Time 10 minutes mins
Cook Time 20 minutes mins
marinate 4 hours hrs
Total Time 30 minutes mins
Course Lunch, Main Course, Meal Prep, Salad
Cuisine Middle Eastern
Servings 6
Calories 722 kcal

Ingredients
 
 

  • 2.5 lb boneless skinless chicken thighs

FOR THE MARINADE

  • 4 tablespoon olive oil
  • 2 lemons - juiced
  • 6 cloves garlic - minced
  • 1 teaspoon cumin
  • 2 teaspoon paprika
  • 2 teaspoon salt
  • 1 teaspoon freshly ground black pepper
  • ½ teaspoon cayenne pepper
  • ¼ teaspoon ground cinnamon
  • 1 teaspoon ground cardamon

FOR THE CUCUMBER TAHINI YOGURT

  • 2 cups plain Greek yogurt
  • 4 tablespoon tahini
  • 1 clove garlic - minced
  • 1 tablespoon lemon juice
  • ½ cup cucumber - grated

TO SERVE

  • 2 cups cooked quinoa
  • 2 heads romaine lettuce - finely chopped
  • ½ cup green onion - chopped
  • 4 roma tomatoes - chopped
  • 1 can chickpeas - drained and rinsed
  • 2 avocado - peeled and sliced
  • 1 large English cucumber - sliced
  • Fresh lemon, mint, and sesame seeds - to garnish
Prevent your screen from going dark

Instructions
 

FOR THE CHICKEN AND MARINADE

  • In a large bowl whisk together all ingredients for the marinade until combined. Transfer the marinade to a large ziplock bag.
  • Carefully transfer the chicken to the bag. Seal the bag shut, removing as much air as possible. Gently mix the chicken in with the marinade, making sure every single part of each chicken piece is covered with marinade.
  • Transfer the chicken to the refrigerator to marinate for at least 2 hours, ideally overnight.
  • When ready to cook, remove chicken from the refrigerator and preheat oven to 375 degrees F. Line a baking sheet with parchment paper. Transfer chicken to the baking sheet, using two sheets if needed (don't overcrowd the baking sheet as the chicken will cook less efficiently).
  • Bake at 375 degrees F for approximately 20 minutes, or until the internal temperature registers 165 degrees with a digital thermometer.  Remove from the oven and allow the chicken to rest.

FOR THE CUCUMBER TAHINI YOGURT

  • Place all ingredients for the cucumber tahini yogurt in a medium bowl and stir well to combine. Season to taste and store in the refrigerator until ready to serve.

FOR THE QUINOA BOWLS

  • As the chicken is cooking prepare the ingredients for the quinoa salad bowls. Divide among each bowl the lettuce, quinoa, tomato, chickpeas, avocado, and cucumber. Garnish with fresh mint, sesame seeds, and lemon. Top each bowl with sliced chicken shawarma and cucumber tahini yogurt.

FOR THE MEAL PREP BOWLS

  • If you are making these into meal prep bowls or you have leftovers, the same idea applies to meal prep bowl building as it does to make a salad bowl. Simply decide which ingredients you would like to go into each container and arrange accordingly 🙂

Nutritional Information

Calories: 722kcal | Carbohydrates: 48g | Protein: 56g | Fat: 36g | Saturated Fat: 5g | Cholesterol: 182mg | Sodium: 1212mg | Potassium: 1879mg | Fiber: 16g | Sugar: 8g | Vitamin A: 19195IU | Vitamin C: 44.2mg | Calcium: 248mg | Iron: 7.3mg

(Nutrition information provided is an estimate and will vary based on cooking methods and specific brands of ingredients used.)

Keyword Chicken Meal Prep, Chicken Schawarma Quinoa Bowls, Chicken Shawarma, Easy Chicken Dinner, Meal Prep Ideas
Did You Make This Recipe? Tag it Today!Mention @theforkedspoon or tag #theforkedspoon and please leave your star rating in the comment section below.

IF YOU LOVE THESE EASY CHICKEN SHAWARMA QUINOA BOWLS WITH EASY MEAL PREP, YOU MAY ALSO ENJOY

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easy chicken meal prep idea

 

 

About Jessica

Profile photo of chef Jessica Randhawa of The Forked Spoon

Chef Jessica Randhawa leads The Forked Spoon. A world traveler, Jessica developed her passion for culinary arts while adventuring. With her recipes making their way onto renowned platforms such as Women's Health, Daily Mail, Al Jazeera, and Fox News, she's marked her presence in the culinary world. Jessica's academic credentials include a Bachelor of Science from the University of California.

1.2K shares
Profile photo of chef Jessica Randhawa of The Forked Spoon

About Jessica Randhawa

Chef Jessica Randhawa leads The Forked Spoon. A world traveler, Jessica developed her passion for culinary arts while adventuring. With her recipes making their way onto renowned platforms such as Women's Health, Daily Mail, Al Jazeera, and Fox News, she's marked her presence in the culinary world. Jessica's academic credentials include a Bachelor of Science from the University of California.

Comments

  1. Carla says

    April 14, 2019 at 3:42 pm

    5 stars
    In terms of a single use dressing container, try silicon cupcake liners. Colorful, reusable and best of all, no single use plastic! Recipe looks great too!

    Reply
  2. Amy Hiebert says

    December 9, 2018 at 10:35 am

    5 stars
    For a reusable dressing container I love the brand Tupperware. They have a condiment container it fits in most of my meal prep containers if not i just add it to my lunch bag. I do not sell for them. This is just the one I love. I have attached it so you can see.

    Reply
  3. lorna says

    June 2, 2018 at 3:55 pm

    5 stars
    That looks so yummy and healthy – I can wait to cook it!

    Reply
  4. Kylie Archer says

    June 2, 2018 at 5:59 am

    5 stars
    Oh my goodness this looks amazing! Yum yum!

    Reply
  5. Jacqueline Meldrum says

    June 2, 2018 at 3:50 am

    5 stars
    That is such a colourful and summery bowl. I haven’t had quinoa for ages, you have inspired me to try it again.

    Reply
  6. Jemma says

    June 1, 2018 at 11:29 pm

    This is one tasty looking bowl of goodness. Yum!

    Reply
  7. Lisa Bryan says

    June 1, 2018 at 5:16 pm

    5 stars
    I’m such a fan of macro bowls and love all of the flavors in this recipe. Yum!

    Reply
  8. Marisa says

    June 1, 2018 at 2:50 pm

    5 stars
    These look so comforting and full of flavor!

    Reply

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Chef Jessica Randhawa of The Forked Spoon

I’m Jessica, the chef behind The Forked Spoon, where I share my delicious recipes along with my kitchen tips and expert advice to transform your everyday cooking into a gratifying culinary experience. Learn more about me→

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