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chicken shawarma meal prep

Easy Chicken Shawarma Meal Prep

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This easy chicken shawarma meal prep packs marinated chicken breasts tightly into a cast iron loaf pan to keep them juicy. Perfect for high-protein rice bowls, wraps, and salads throughout the week.
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Prep Time 15 minutes
Cook Time 45 minutes
Total Time 1 hour
Servings: 6 servings
Course: Main Course
Cuisine: Middle Eastern Inspired
Calories: 230
Ingredients Equipment Method Nutrition Notes

Ingredients
  

Marinade
  • 1/2 cup plain Greek yogurt
  • 2 tbsp olive oil
  • 1 tbsp lemon juice
  • 3 cloves garlic minced
  • 1 tbsp ground cumin
  • 1 tbsp smoked paprika
  • 1 tsp turmeric
  • 1 tsp ground coriander
  • 1 tsp salt
  • 1/2 tsp black pepper
Chicken
  • 2 lbs boneless skinless chicken breasts

Equipment

Cast Iron Loaf Pan
Digital Scale
Digital Scale
Mixing Bowl
Mixing Bowl

Method
 

  1. In a large mixing bowl, whisk together the Greek yogurt, olive oil, lemon juice, minced garlic, cumin, smoked paprika, turmeric, coriander, salt, and black pepper until smooth.
  2. Add the chicken breasts to the bowl and toss until every piece is fully coated in the marinade. Let sit for 30 minutes in the fridge if you have the time.
  3. Preheat your oven to 375°F (190°C). Lightly oil a cast iron loaf pan or a 6-inch baking dish.
  4. Lay the chicken breasts flat into the pan, pressing them down so they stack tightly with no empty space.
  5. Bake for 40 to 45 minutes, or until the top is slightly browned and the thickest part reaches 165°F (74°C).
  6. Remove the pan from the oven and let the chicken rest for 10 minutes before transferring to a cutting board to slice thinly.

Nutrition

Calories: 230kcalCarbohydrates: 4gProtein: 35gFat: 8g

Notes

Easy Chicken Shawarma Tips & Expert Strategy

TEXTURE EXPECTATION: The chicken should be juicy and tender in the center with slightly darker, spiced edges on the top, similar to meat carved off a spit.
PACK IT TIGHT: Do not use a pan that is too large. If there is empty space around the chicken, it will dry out instead of steaming in its own juices.
LET IT REST: Do not skip the resting time. Slicing the stack straight out of the oven will cause all the juices to run out, leaving your meal prep dry for the rest of the week.
SERVING TIP: Serve the slices over warm rice with a spoonful of plain Greek yogurt or hummus and diced cucumbers for a quick bowl.

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