MJ and Hungryman

Cook Once, Eat Thrice – Grilled Chicken Shawarma

by

Share or Save It for Later!

Welcome to another edition of Cook Once, Eat Thrice. In case you missed it, check out this slow-cooker sesame orange chicken from last week. As I shared in my previous post, I’ve been spending much time in the kitchen developing both gluten-free AND dairy-free recipes for my clients. Personally, not adding cheese to my creations has proven to be most challenging so far. I want to take a moment to give a shoutout to a couple of fellow RD bloggers, Gretchen and EA, who I had the privilege of meeting at the inaugural Blog Brulee Conference last year. I’ve been gaining sooo many inspirations/tips from their gluten free blogs and have been recommending them to all of my clients. You, too, should check out their work if you haven’t done so already.

In any case, let’s dive right into how this grilled chicken shawarma can be transformed and enjoyed 3 different ways during the week.

Grilled Chicken Shawarma

Game Plan:

Over the weekend or whenever you find time

  • Make grilled chicken shawarma and tahini sauce
  • Roast cauliflower florets (I seasoned them with turmeric and ginger)
  • Clean and chop vegetables – tomatoes, cucumbers, red onion, parsley
  • Cook a batch of quinoa
  • Cook up a big batch of chickpeas (and freeze whatever you’re not using). Here’s what I do once every month. You’ll never want to buy canned beans again.

Meal #1

Easy Grilled Chicken Shawarma

Grilled chicken Shawarma with a drizzle of tahini sauce served alongside quinoa and roastsed cauliflower

Print
Grilled Chicken Shawarma with Tahini Sauce
Author: 
Recipe type: Main entree
Serves: 6-8
 
Ingredients
  • 2 lbs. boneless, skinless chicken breasts
  • 3 tablespoons olive oil
  • 2 tablespoons lemon juice
  • 2 tablespoons minced garlic
  • 2 tablespoons cumin
  • 1 tablespoon coriander
  • 2 teaspoons turmeric
  • 1 teaspoon cardamom
  • 1 teaspoon smoked paprika
  • 1 teaspoon salt and pepper
Tahini sauce:
  • ½ cup tahini sesame seed paste
  • 3 tablespoon freshly squeezed lemon juice, more if necessary
  • 1 clove garlic, minced
  • ¼ teaspoon salt
  • 2 tablespoons lukewarm water (or more for desired consistency)
Instructions
To make the chicken: Combine all ingredients except the chicken in a large bowl and mix thoroughly. Add the chicken and use your hands to coat each piece. Let marinate at least 4 hours (overnight preferred). Heat the grill (I used a grill pan) over medium-high heat and cook for 6-8 minutes (depending on the size of your pieces) or until cooked through.
    To make the sauce: Place all the ingredients into a food processor and process until smooth. Add the water a little at a time to form a smooth, creamy sauce. More water may be needed depending on the thickness of your tahini paste. Taste and add more salt and lemon juice as necessary. Plate the chicken, drizzle tahini sauce on top and serve alongside rice, salad, pita bread, etc.
      Nutrition Information
      Calories: 225 Fat: 11g Saturated fat: 2g Carbohydrates: 4g Sodium: 351mg Fiber: 1g Protein: 29g

       

      Meal #2Chickpea Orange Arugula Salad with Tahini Dressing

      Arugula salad with chickpeas, grape tomatoes, walnuts, cauliflower, and orange slices. I suggest thinning out the tahini sauce you made earlier to drizzle over the salad.

      Cook Once, Eat Thrice – Grilled Chicken Shawarma #mealprep @mjandhungryman

      Click To Tweet

      Meal #3

      Chicken Shawarma Quinoa Salad

      Mediterranean quinoa salad. In a bowl, mix together quinoa, tomatoes, cucumber, olives, parsley, and freshly squeezed lemon juice. Add sliced avocado and the chicken (no need to reheat).

      As you can see, all these meals can be on the table in <5 minutes if you follow the game plan. Once you get in the habit of meal prepping in advance, you’ll find that eating healthfully throughout the week is a breeze!

      Past Meal Prep Inspirations:

      Share or Save It for Later!

      About Min

      Thank you so much for stopping by! I am Min, a Registered Dietitian, a Christ follower, a wife, and a mom to our miracle baby, Caleb. Currently, I’m having a ton of fun feeding his little tummy and sharing our baby led weaning journey! Follow me on Instagram if interested in seeing daily menu as well as tips and tricks.

      Reader Interactions

      Comments

      2. Contestchef says

        Your blog is impressive, thanks to the quality of your recipes & other content. We would be glad if you would participate on Contestchef so that your quality recipes can contest with other such bloggers/ recipe creators and win accolades from various players in the global food industry.

        Contestchef is a global forum for food/ recipe bloggers to showcase their skills to the world. This is a one of a kind concept and backed by food conglomerates around the world. Several recipe creators/bloggers are already contesting on Contestchef.
        Click to join Contestchef
        Sincerely,
        Nandy
        Contestchef

      5. selene says

        So nice of you in sharing your recipes ! Great website , thanks ! Will definitely try them !

      6. Savita @ ChefDeHome says

        Hi Min, thanks for sharing the link on FB..It is an awesome recipe and I’m sure adding it to the roundup. Also, wanted to say, you have an awesome blog! I’m loving a lot of your recipes. I wanted to email you but could not find your email id on your blog. You have my id now 🙂

        • Min says

          Thank you so much, Savita, for your kind words! So happy to connect with you. And your email brightened up my day ;).