These Shish Tawook Meal Prep Bowls are fresh, comforting, and packed with bold Lebanese-inspired flavour. Juicy marinated chicken, buttery Lebanese rice, crisp salad, pickles, and creamy garlic sauce come together for the ultimate high-protein meal prep.
The chicken is marinated in yoghurt, garlic, lemon, paprika, and Aleppo pepper to keep it deeply flavourful and incredibly juicy, while the Lebanese rice adds warmth and comfort to every bowl.
Perfect for busy weekdays, healthy lunches, or easy fakeaway dinners at home.
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Why You Will Love This Recipe
- Perfect for weekly meal prep
- High in protein and deeply satisfying
- Chicken stays juicy and tender for days
- Lebanese rice is buttery, fluffy, and comforting
- Tastes like restaurant-style Shish Tawook at home
- Easy to customise with sauces and salads
What is Shish Tawook?
Shish Tawook is a popular Lebanese and Middle Eastern chicken dish traditionally made with marinated chicken skewers. The marinade combines:
- Yoghurt
- Garlic
- Lemon juice
- Olive oil
- Paprika
- Aleppo pepper
- Herbs and spices
This combination keeps the chicken juicy while creating the signature smoky, garlicky flavour Shish Tawook is known for.
Ingredients and Why They Matter
Chicken Thighs or Chicken Breast
Chicken thighs stay extra juicy and flavourful, while chicken breast offers a leaner option that still stays tender thanks to the yoghurt marinade.
Onion
Finely grated onion adds moisture, sweetness, and depth to the marinade.
Yoghurt
Tenderises the chicken while helping the marinade cling properly for maximum flavour.
Garlic
One of the key flavours in authentic Shish Tawook. It adds savoury depth and richness.
Lemon Juice
Brightens the marinade and balances the richness of the chicken.
Paprika
Adds warmth, smokiness, and colour to the chicken.
Pul Biber or Aleppo Pepper
Adds gentle warmth and subtle sweetness without overpowering heat.
Cumin, Mint, and Oregano
These create the signature earthy, herby flavour profile found in Lebanese-style marinades.
Tatli Biber Salcasi or Tomato Paste
Adds richness, savoury depth, and helps build authentic flavour.
Vermicelli Pasta
Toasted vermicelli gives Lebanese rice its signature nutty flavour and texture.
Ghee
Adds richness and buttery flavour to the rice.
Basmati Rice
Keeps the rice fluffy and light while absorbing flavour beautifully.
How to Make Shish Tawook Meal Prep Bowls
Make the marinade
In a large bowl, mix together finely grated onion, yoghurt, black pepper, salt, ground cumin, oregano, mint, paprika, pul biber or aleppo pepper, lemon juice, olive oil, tatli biber salcasi or tomato paste and garlic. Mix until smooth and fully combined.
Marinate the chicken
Add the chicken thighs or chicken breast to the marinade and coat thoroughly.
Cover and marinate for at 30 minutes if you have time or overnight for the best flavour.
Cook the chicken
Heat a grill pan, frying pan, air fryer, or barbecue over medium-high heat. Cook the chicken until deeply golden and lightly charred on the outside.
Optional: slice and return the chicken to the pan for crispy edges.
Stove top
- Add a little oil to the pan first.
- Place chunks in a single layer with space between them.
- Cook for about 4-5 minutes per side.
- Turn 2-3 times total for even colour.
- Total time: 10-14 minutes depending on exact size.
Air fryer
- Preheat to 200°C / 400°F.
- Lightly oil the basket or chicken.
- Cook for 10-12 minutes, shaking halfway.
- Larger or very cold-from-fridge pieces may need 13-14 minutes.
Barbecue
- Medium-high direct heat.
- Cook 4-5 minutes per side with lid closed if possible.
- Total around 10-14 minutes.
How to tell they're done
- Outside: deep golden with a few charred spots.
- Inside: fully opaque white, no translucent/raw center.
- Juices should run clear.
- Best check: thermometer reads 75°C / 165°F in the thickest piece.
If the outside is browning too fast before the center cooks:
- Lower heat slightly to medium.
- Or move to a cooler side of the grill for a few extra minutes.
Make the Lebanese rice
Toast the vermicelli
Heat the ghee and olive oil in a saucepan over medium heat.
Add the vermicelli pasta and cook until deep golden brown, stirring constantly to prevent burning.
Add the rice
Add the basmati rice and stir for 1 to 2 minutes until coated in the ghee and toasted vermicelli.
Add water
Pour in the water and season with salt.
Bring to a boil.
Simmer
Reduce the heat to low and cover tightly with a lid.
Cook for 15 to 18 minutes without lifting the lid.
Rest and fluff
Remove from the heat and leave covered for 5 minutes.
Fluff with a fork before serving.
Assemble the meal prep bowls
Divide the Lebanese rice between meal prep containers.
Top with sliced chicken, salad, herbs, pickles, and sauces.
Store sauces separately to keep everything fresh.
You can also make Shish Tavuk Strips and serve with Yelllow Rice (Mediterranean Rice) like the one we use in this Chicken doner meal prep with rice.
Tips and Tricks
- Marinating overnight gives the best flavour
- Chicken thighs stay juicier, but chicken breast works beautifully too
- Finely grating the onion helps flavour the marinade properly
- Toast the vermicelli well for authentic Lebanese rice flavour
- Let the chicken rest before slicing to keep it juicy
- Store sauces separately for fresher meal prep bowls
Storage and Meal Prep
Fridge
Store in airtight containers for up to 4 days.
Reheating
Reheat the chicken and rice gently to avoid drying out the chicken.
Freezing
The chicken can be frozen cooked or uncooked in the marinade for up to 2 months.
The rice can also be frozen separately.
Serving Suggestions
These bowls pair perfectly with:
- Fattoush
- Hummus
- Garlic sauce
- Pickled chillies
- Flatbread
- Lebanese cucumber salad
- Sumac onions
- Roasted vegetables
You can also turn the chicken into:
- Wraps
- Pita sandwiches
- Loaded fries
More Meal Prep Recipes:
Chicken Doner Meal Prep with Mediterranean Yellow Rice
Baked Lebanese Shawarma Kofta Meatballs (Lamb or Chicken)
Crispy Chicken Shawarma Wrap with Toum and Pomegranate Molasses
Baked Lebanese Shawarma Kofta Meatballs (Lamb or Chicken)
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📖 Recipe
Shish Tawook Meal Prep Bowls with Lebanese Rice
Ingredients
Tavuk Sis - Shish Tawook
- 1 kg Chicken breast chunks 1 ½ inches
- 1 Onion grated
- 3 tablespoon Plain Greek Yoghurt
- 1 - 1 ½ teaspoon Salt
- ½ teaspoon Ground Black Pepper
- 1 teaspoon Ground Cumin
- ¼ teaspoon Dried Oregano
- ¼ teaspoon Dry Mint
- 2 teaspoon Smoked Paprika
- 2 teaspoon Aleppo Pepper
- 2 tablespoon Lemon Juice
- 2 tablespoon Olive Oil
- 2 tablespoon Tatli Biber Salcasi or Tomato Puree
- 1 heaped tablespoon Garlic Paste
Lebanese Vermicelli Rice
- 2 cups Rice Soaked for 30 minutes or washed until water runs clear
- 3 tablespoon Vermicelli Pasta
- 2 tablespoon Ghee
- 1 tablespoon Olive Oil
- 2 teaspoon Salt
- 4 cups Chicken Stock Unsalted
Salad and Toppings
- Chopped cucumber
- Choppe Tomatoes
- Chopped Lettuce
- Pickled turnips
- Sumac onions
- Fresh parsley
Sauces
- Toum
- Garlic yoghurt sauce
- Chilli sauce
Instructions
Make the Chicken
- Make the marinade - In a large bowl, mix together finely grated onion, yoghurt, black pepper, salt, ground cumin, oregano, mint, paprika, pul biber or aleppo pepper, lemon juice, olive oil, tatli biber salcasi or tomato paste and garlic. Mix until smooth and fully combined.
- Marinate the chicken - Add the chicken thighs or chicken breast to the marinade and coat thoroughly.Cover and marinate for at 30 minutes if you have time or overnight for the best flavour.
- Cook the chicken - Heat a grill pan, frying pan, air fryer, or barbecue over medium-high heat. Cook the chicken until deeply golden and lightly charred on the outside.
- Stove - Add a little oil to the pan first. Place chunks in a single layer with space between them. Cook for about 4-5 minutes per side. Turn 2-3 times total for even colour. Total time: 10-14 minutes depending on exact size.
- Airfryer - Preheat to 200°C / 400°F. Lightly oil the basket or chicken. Cook for 10-12 minutes, shaking halfway. Larger or very cold-from-fridge pieces may need 13-14 minutes. Medium-high direct heat. Cook 4-5 minutes per side with lid closed if possible. Total around 10-14 minutes
Make the Lebanese Rice
- Toast the vermicelli - Heat the ghee and olive oil in a saucepan over medium heat.Add the vermicelli pasta and cook until deep golden brown, stirring constantly to prevent burning.
- Add the rice - Add the basmati rice and stir for 1 to 2 minutes until coated in the ghee and toasted vermicelli.
- Add water - Pour in the water and season with salt. Bring to a boil.
- Simmer - Reduce the heat to low and cover tightly with a lid. Cook for 15 to 18 minutes without lifting the lid.
- Rest and fluff - Remove from the heat and leave covered for 5 minutes.Fluff with a fork before serving.
Assemble the meal prep bowls
- Divide the Lebanese rice between meal prep containers. Top with sliced chicken, salad, garlic sauce, pickles before eating.
Notes
Tips and Tricks
- Marinating overnight gives the best flavour
- Chicken thighs stay juicier, but chicken breast works beautifully too
- Finely grating the onion helps flavour the marinade properly
- Toast the vermicelli well for authentic Lebanese rice flavour
- Let the chicken rest before slicing to keep it juicy
- Store sauces separately for fresher meal prep bowls
Storage and Meal Prep
FridgeStore in airtight containers for up to 4 days. Reheating
Reheat the chicken and rice gently to avoid drying out the chicken. Freezing
The chicken can be frozen cooked or uncooked in the marinade for up to 2 months.
The rice can also be frozen separately.
Serving Suggestions
These bowls pair perfectly with:- Fattoush
- Hummus
- Garlic sauce
- Pickled chillies
- Flatbread
- Lebanese cucumber salad
- Sumac onions
- Roasted vegetables
- Wraps
- Pita sandwiches
- Loaded fries
Safira says
One of my favourite meals ever!