CHICKEN SHAWARMA HUMMUS BOWLS | plus, easy vegan veggie shawarma option!

hummus

🥗Healthier: avocado spread

💰Cheaper: bean dip

Avocado spread provides healthy fats while bean dip is budget-friendly.

olive oil

🥗Healthier: avocado oil

💰Cheaper: vegetable oil

Avocado oil offers similar health benefits, while vegetable oil is cost-effective.

Start by making the shawarma inspired spice blend with generous amounts of cumin, smoked paprika, cinnamon, ginger, oregano, and turmeric.

Add the juice of half a lemon, three finely chopped or grated cloves of garlic, and enough olive oil to bring everything together in a large mixing bowl.

Season the mixture with a good amount of salt and pepper and whisk it all together.

Add boneless skinless chicken thighs to the marinade and toss to ensure all the chicken is well coated.

Set the chicken aside to marinate; ideally for at least 6 hours or up to 3 days in the refrigerator, but it can also be cooked right away if short on time.

Preheat the oven to 425°F, ensuring one rack is in the center position and another is 6 to 8 inches under the broiler.

Transfer the marinated chicken to a sheet pan, discarding any excess marinade to prevent steaming.

Roast the chicken in the oven on the center rack for about 15 to 18 minutes until almost cooked through.

Remove the sheet pan from the oven, slice the chicken into bite-sized pieces, and return it to the sheet pan.

Broil the chicken under the broiler for 4 to 5 minutes until caramelized and crispy, keeping a close eye and rotating as needed.

While the chicken is roasting, prepare your bowl add-ins: start with a big spoonful of hummus at the base of a shallow bowl.

Layer on cooked quinoa, shredded cabbage, and the chicken shawarma.

Top with cucumber, pickled red onions, crumbled feta, and finish with a squeeze of lemon juice.

Cooking Techniques

Equipment Needed

Spice Level:

Dietary

Allergens