Ingredients
For the Hummus Bowls:
- 1 ½ pounds boneless, skinless chicken thighs (or plant-based substitute: cauliflower florets, sweet potato, chickpeas)
- 1 cup hummus
- 1 ½ cups cooked quinoa (from ½ cup dry quinoa, cooked according to package directions)
- ¼ cup crumbled feta
For the Shawarma Marinade:
- 2 tablespoons olive oil
- 1 tablespoon honey (or pure maple syrup or agave for vegan option)
- ½ lemon, juiced
- 3 cloves garlic, finely chopped or grated
- 1 ½ teaspoons ground cumin
- 1 ½ teaspoons smoked paprika
- ¾ teaspoon ground cinnamon
- ¾ teaspoon ground ginger
- ¾ teaspoon dried oregano
- ¾ teaspoon ground turmeric
- Optional: ¼ – ½ teaspoon cayenne pepper, to taste
- 1 teaspoon kosher salt
- 1 teaspoon ground black pepper
Instructions
- Marinate the chicken: Place the chicken thighs in a large Ziplock bag or baking dish. Add olive oil, honey or maple syrup, lemon juice, garlic, cumin, smoked paprika, cinnamon, ginger, oregano, turmeric, cayenne pepper if using, kosher salt, and black pepper. Toss well to evenly coat the chicken. Cover and refrigerate for at least 2 hours, or up to 3 days for maximum flavor infusion.
- Roast the chicken shawarma: Preheat your oven to 425°F, placing one rack in the center and another 4–6 inches below the broiler for later. Line a baking sheet with foil. Transfer the marinated chicken to the sheet, shaking off excess marinade. Roast for 15-18 minutes until chicken is almost cooked through.
- Broil to finish: Remove the chicken from the oven. Preheat the broiler. Slice the chicken thinly, spread it on the baking sheet, and broil for 4-5 minutes, turning halfway through, until the chicken is caramelized and golden brown.
- Assemble the hummus bowls: Spoon a generous amount of hummus into the bottom of shallow bowls, spreading it out with the back of a spoon. Add cooked quinoa, then top with the sliced chicken shawarma. Garnish with pickled red onions, cucumbers, shredded cabbage, crumbled feta, fresh basil, and any other desired toppings. Finish with a squeeze of lemon and a drizzle of olive oil. Serve immediately and enjoy!
Notes
- You can substitute boneless, skinless chicken breasts for thighs; pound or butterfly the breasts for even cooking and skip the broiling step to avoid drying them out.
- For a vegan version, replace chicken with a combination of ½ small head cauliflower florets, 1 large diced sweet potato, and a 14-ounce can of rinsed chickpeas. Use maple syrup or agave in the marinade and roast at 450°F for 20-25 minutes until tender and golden.
- Meal prep tip: Prepare the marinade at the start of the week and marinate chicken or veggies for up to 3 days. Roast and assemble when ready to eat for quick meals.
- This recipe was updated from its original 2018 version and includes a broiler finishing step for extra caramelization.
- Prep Time: 20 minutes
- Cook Time: 25 minutes
- Category: Entree Bowl
- Method: Baking
- Cuisine: Middle Eastern
- Diet: Halal
