shawarma macro meatballs and bulgur

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Step 1

1. Prepare the Shawarma Meatballs

Step 2

Preheat your oven to 200°C (400°F) and line two large baking sheets with parchment paper.

Step 3

In a large mixing bowl, combine the 900g ground turkey, egg, minced garlic, grated onion, and the spice blend.

Step 4

Mix gently by hand until just combined. Do not overwork the meat.

Step 5

Roll the mixture into 24 to 32 meatballs (aim for roughly 35g–40g per ball).

Step 6

Place on the baking sheets and bake for 15–18 minutes until the internal temperature reaches 74°C (165°F).

Step 7

2. Cook the Bulgur & Lentil Base

Step 8

Rinse the 180g red lentils and 400g bulgur in a fine-mesh strainer.

Step 9

In a large pot, bring the 1.3L broth to a boil.

Step 10

Add the bulgur and lentils. Reduce heat to low, cover, and simmer for 12–15 minutes.

Step 11

Once the liquid is absorbed, remove from heat and let sit, covered, for 5 minutes.

Step 12

Fluff with a fork and stir in the 30ml lemon juice and 15g parsley.

Step 13

3. Mix the Fresh Salad

Step 14

In a medium bowl, combine the diced tomatoes, chopped pickled turnips, and drained chickpeas.

Step 15

Add the 30g parsley, 45ml lemon juice, and dried mint. Toss well.

Step 16

Tip: If you are meal prepping for the whole week, keep the dressing separate so the tomatoes don't get mushy.

Step 17

4. Assembly & Portioning

Step 18

Divide the components into 8 airtight containers:

Step 19

Base: ~225g of the cooked Bulgur/Lentil mix.

Step 20

Protein: 3 or 4 Shawarma Meatballs.

Step 21

Fresh: A generous scoop of the Tomato/Turnip/Chickpea salad.

Step 22

Sauce: 22ml (approx. 1.5 tbsp) of Toum on the side.