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This Chicken Shawarma & Mediterranean Vegetables meal prep may have a few more spices and steps, but trust us when we tell you it is WORTH IT. Get ready to experience the most flavorful spice crusted chicken, served with crave-worthy roasted vegetables and the most delicious dill yogurt sauce. Serve it with your desired portion of couscous, quinoa, or rice for a macro-balanced meal.

NOTES: You can use chicken breasts for this recipe, but it will be less juicy and flavorful. You can also buy store-bought shawarma seasoning (if you can find it). The longer you can marinade the chicken, the more flavorful it will be!

Chicken Shawarma & Mediterranean Vegetables 

Makes 6 servings


2 lbs. boneless skinless chicken thighs

1 tbsp. lemon juice

1 1/2 tsp. ground coriander

1 1/2 tsp. ground cumin

1 1/2 tsp. ground cardamom 

1 tsp. smoked paprika

1/2 tsp. salt 

1/4 tsp. black pepper

1/4 tsp. cayenne pepper (optional)

1 tbsp. olive oil

Yogurt sauce:

1/2 cup plain Greek yogurt

1 tbsp. lemon juice

1 garlic clove, crushed

1 tsp. dried dill

Mediterranean vegetables:

2 cup eggplant, diced

1 1/2 cup red pepper, sliced

1 1/2 cup zucchini, sliced

1 cup red onion, sliced

1 tbsp. olive oil

1/2 tsp. ground cumin

1/2 tsp. smoked paprika

1/2 tsp. sea salt

1/2 tsp. black pepper

Prepared couscous (optional)


Combine spices for chicken in a small bowl (coriander, cumin, cardamom, paprika, salt, pepper, optional cayenne). You can also use store-bought seasoning.

Rub chicken thighs with spices and squeeze with lemon. Set chicken aside to marinate in the fridge for a couple of hours (or at least 30 minutes).

Combine yogurt, lemon, garlic and dill then place in the fridge to chill.

Preheat your oven to 400 degrees F.

Toss vegetables with olive oil, cumin, paprika, salt, and pepper. 

Roast on a baking sheet lined with parchment paper for 15 minutes, then stir vegetables and roast another 10 minutes for even cooking. Set roasted vegetables aside.

If desired, prepare couscous according to package directions as a side.

Pan-fry chicken thighs in a skillet over medium heat with remaining tablespoon of oil for 5 minutes on the first side, then 4 minutes on the second side or until crispy and cooked through.

Serve chicken shawarma with Mediterranean vegetables, yogurt sauce, and couscous if desired.

For meal prep, divide six equal servings into Metabolic Nutrition containers. These will keep in the fridge for up to four days or in the freezer for up to a month.

Calories (1/6th chicken and vegetables, minus couscous): 268kcal, Fat: 14.8g, Sat fat: 3.7g, Carbs: 9g, Fiber: 3g, Sugar: 4g, Protein: 28g, Sodium: 615mg

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