Chicken Shawarma With Quinoa Tabbouleh
A gut-friendly twist on a Middle Eastern classic. Spiced chicken pairs perfectly with a bright, refreshing quinoa tabbouleh.
The perimenopause lens
A cautious perimenopause lens
These tags explain why the recipe may appear in Lila. They are prompts for noticing your own patterns—not evidence that this meal treats a symptom.
Perimenopause symptoms and relief · Office on Women’s HealthDigestive comfort
Let tolerance guide the portion
Fiber, portion size and ingredients land differently for everyone. Increase unfamiliar foods gradually and notice comfort.
Track: comfort + portion
Night sweats
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Track: night sweats + wake-ups
Low energy
Check how the whole meal lands
Food is one part of energy. Notice meal timing, sleep and symptoms together rather than assigning the result to one nutrient.
Track: energy 1–3 hours later
Sleep changes
Look beyond the last thing you took
Track timing, hot flashes, stress and wake-ups together instead of assuming one meal or supplement explains the night.
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Before you start
Your 35-minute game plan
Gather everything first, then tap ingredients and steps as you go.
Equipment
Large skillet · Colander · Mixing bowl · Knife and cutting board
Time saver
Leftover tabbouleh holds up wonderfully in the fridge, as the lemon dressing softens the parsley overnight.
Do these three things first
- 1Set out all ingredients before cooking
- 2Measure the pantry ingredients before heating the pan
- 3Read through the steps once before you begin
Ingredients
Gather as you go
For the Shawarma Chicken
For the Quinoa Tabbouleh
From Your Pantry
Cook along
One clear step at a time
0 of 6 steps complete
Next: Place the quinoa in a fine-mesh sieve…
- 01
Place the quinoa in a fine-mesh sieve…
Place the quinoa in a fine-mesh sieve and rinse thoroughly under cold water. Transfer to a small pot with 1 cup of water and a pinch of salt. Bring to a boil, then reduce heat to low, cover, and simmer for 15 minutes until the water is absorbed. Fluff with a fork and set aside to cool slightly.
Tap card to mark done - 02
While the quinoa cooks
While the quinoa cooks, toss the chicken thighs in a bowl with a drizzle of olive oil, salt, black pepper, and a generous dusting of ground cumin, coriander, smoked paprika, and a pinch of turmeric.
Tap card to mark done - 03
Heat a skillet over medium-high heat with…
Heat a skillet over medium-high heat with a splash of olive oil. Sear the chicken for 5 to 7 minutes per side, or until deeply browned and the internal temperature reaches 165°F. Remove from the pan, let rest for 5 minutes, then slice into thin strips.
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Finely chop the parsley leaves (discarding the…
Finely chop the parsley leaves (discarding the tough stems) and dice the tomato and cucumber into small, even pieces.
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In a medium mixing bowl
In a medium mixing bowl, combine the cooled quinoa, chopped parsley, tomato, and cucumber. Dress the tabbouleh with 1 tablespoon of olive oil, the juice of half the lemon, salt, and black pepper. Toss well to combine.
Tap card to mark done - 06
Divide the quinoa tabbouleh between two bowls…
Divide the quinoa tabbouleh between two bowls and top with the sliced shawarma chicken. Serve with a wedge of the remaining lemon.
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The nutrition underneath
Why this bowl holds together
Rinsing your dry quinoa is a…
Rinsing your dry quinoa is a crucial step; it removes the natural saponin coating that can cause mild digestive upset for some people.
If you have an extra 15…
If you have an extra 15 minutes, let the chicken sit in the spice mixture before cooking to deepen the shawarma flavor.
Leftover tabbouleh holds up wonderfully in…
Leftover tabbouleh holds up wonderfully in the fridge, as the lemon dressing softens the parsley overnight.
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