Basically everything there is to want out of life…all piled up into one colorful, easy, beautiful bowl – Shawarma Hummus Bowls. These bowls have so much freaking flavor! And color! And texture! Needless to say, I’m pretty obsessed.
These shawarma hummus bowls are inspired by the hummus bowls at a fast-casual lunch spot in downtown Minneapolis that my team frequented back when I worked in the corporate world. It was one of my favorite lunches because life seriously doesn’t get better than a bowl of creamy, dreamy hummus piled high with all kinds of toppings (along with the warmest & freshest puffy pita – DROOL.).
I originally published this hummus bowl recipe back in 2018. It continues to be a PWWB fave up to this day, which isn’t surprising to me whatsoever. These hummus bowls are colorful, flavorful, & fresh feel-good food, & they’re so easy to throw together on even the busiest weeknights. I’ve streamlined the recipe a bit & have added a plant-based option for our vegetarian, vegan, & veggie-loving readers, but it still delivers the same colorful, texture-filled, flavor-bomb meal that you already know & love. (I promise!)
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Easy Shawarma Hummus Bowls – Recipe Highlights
These shawarma hummus bowls are…
- MEGA-FLAVORFUL! – With the toasty warm shawarma spices, tangy brightness of quick pickled onions, & crisp freshness of any fresh veggies you love, these bowls are filled with flavor. (& they’re a texture-lover’s dream!)
- SERIOUSLY EASY – Aside from prepping a quick shawarma marinade & whatever toppings you’re craving, these hummus bowls are mostly an assembly job. Plus, they’re super meal prep friendly – check the Recipe Notes for meal prep tips!
- TOTALLY VERSATILE – You can switch these hummus bowls up by changing the toppings, using different kinds of hummus, or even swapping the chicken for roasted shawarma veggies. Basically whatever your happy little heart desires!
There’s seriously nothing not to love about ’em. ♡ Read on to learn more about these Shawarma Hummus Bowls, or jump straight to the recipe & get cookin’!
Shawarma Hummus Bowls start with an Easy Shawarma Marinade.
At the heart of these hummus bowls – aside from hummus, of course – is a simple shawarma marinade. Made with some pantry staples & flavorful spices that are probably already on your spice rack, this shawarma marinade adds a big punch of flavor to chicken, veggies & more.
You will need…
- Shawarma spices – Namely ground cumin, smoked paprika, cinnamon, ginger, oregano, turmeric & a little bit of cayenne pepper for heat.
- Garlic – Of course!
- Honey – Adds a really nice kiss of sweetness, plus it helps create crispy & caramelized edges on the veggie or chicken shawarma. If you’d like to make sure your hummus bowls are vegan, feel free to use agave or pure maple syrup in its place.
- Lemon juice – Its brightness balances out the warm spices beautifully.
- Olive oil – Just a little bit, to bring everything together.
Suggested marinating time ⇢ The longer the protein or veggies can sit in the shawarma marinade, the better! Marinate chicken for at least 8 hours or up to 3 days. Veggies will last even longer – you can marinate them for up to 5 days.
At-Home Chicken Shawarma
Traditionally shawarma is slowly roasted on a vertical spit, resulting in succulent shawarma meat with addictively crispy & caramelized edges. Since most home chefs, myself included, don’t have a vertical spit set-up, I wanted to figure out a way to replicate the flavors & textures of traditional shawarma. The answer ended up being pretty simple – the broiler!
Here’s how it happens…
- Transfer the chicken to a sheet pan: Transfer the marinated shawarma chicken to a quarter baking sheet. Be sure to drain & discard any excess marinade so the chicken roasts evenly.
- Bake: Pop the pan in the oven & bake until the chicken is just nearly cooked through.
- Thinly slice the chicken, mimicking the way traditional spit-roasted shawarma is sliced off a vertical spit.
- Broil for smoky, crispy edges: Place the sliced chicken back on the sheet pan & pop it under the broiler for a few minutes, until the edges are browned & crispy. So easy, so good!
Alternative cooking option ⇢ If you do not have a broiler in your oven (or if you don’t feel like turning on your oven for dinner), you can also create a similar smoky, crispy, caramelized effect using a grill or grill pan. Grill the chicken shawarma for 5-6 minutes per side, until cooked through. Easy!
Hummus Bowl Assembly
With your shawarma prepped & ready to go, all that’s left is the fun part…Hummus Bowl assembly!
Here’s what you’ll do…
- Hummus – First, place a big swoop of your favorite hummus down on a plate or shallow bowl. Use the back of a large spoon to help spread it across the surface. You can absolutely make a batch of homemade hummus, though these bowls are also just as good with store-bought hummus!
- Add your favorite grain – If you want to, add a spoonful of your favorite cooked grains. I like quinoa best, but these bowls are also great with brown rice, jasmine rice, cauliflower rice, & so on. Or, skip the grains altogether!
- Shawarma Chicken (or Veggies!) – Next, pile on your roasty, toasty shawarma.
- Toppings – Finish with any & all toppings you love most. I love topping my hummus bowls off with really finely sliced cabbage, thinly sliced cucumber, crumbled feta, & tangy-delicious pickled red onions.
Step-by-Step Video
Easy Variations:
Another fun thing about hummus bowls is that you can easily switch them up by using different kinds of hummus, swapping for a different protein, changing out toppings, & so on. You can go wherever your creativity (& cravings) lead you to!
A couple of easy hummus bowl variations to get you started:
- Make ’em vegetarian or vegan! Swap the chicken with roasted veggies & chickpeas (like you find in this popular PWWB recipe). Check out the Recipe Notes for full vegetarian/vegan directions!
- Switch up the hummus: I like these bowls best with classic hummus, but you can easily change up the flavors by using different types of hummus – roasted red pepper hummus, roasted garlic hummus, spicy hummus, etc. Butternut squash hummus or pumpkin hummus are also amazing during the fall & winter months!
- Make it a salad – Swap out grains for your favorite greens, or make a simple cabbage slaw by tossing finely shredded cabbage with a little bit of olive oil, lemon juice, & a pinch of ground cumin for warmth.
- Change up the toppings – Go wherever your creativity leads you to build a hummus bowl that speaks to your cravings.
(…But no matter what you do, don’t forget a piece of warm pita bread or naan…you will NOT regret it!)
I can’t wait for you to try these Shawarma Hummus Bowls! They’re a serious fave here at PWWB, & I know you’ll love them too. If you do give them a try, be sure to let me know! Leave a comment with a star rating below. You can also snap a photo & tag @playswellwithbutter on Instagram. I LOVE hearing about & seeing your PWWB creations! Happy cooking! ♡
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Hummus Bowls with Easy Chicken Shawarma (or Roasted Veggie Shawarma!)
- Prep Time: 20 Minutes
- Cook Time: 25 Minutes
- Total Time: 45 minutes
- Yield: Serves 4
- Category: Entree Salads & Bowls, Main Dishes
- Method: Sheet Pan, Baked
- Cuisine: Middle Eastern
- Diet: Gluten Free
Description
Bold, flavor-packed, and unbelievably easy, these Easy Hummus Bowls with Chicken Shawarma are a game-changer!
Creamy, dreamy hummus is the heart of this grain bowl, topped with juicy homemade chicken shawarma (or roasted veggie shawarma for a plant-based twist!) and finished with all your favorite toppings—fluffy quinoa, crunchy cabbage, tangy pickled onions, and more.
Whether you need a quick weeknight dinner or a meal-prep win, these hummus bowls have been a PWWB reader favorite since 2018!
Ingredients
for the hummus bowls:
- 1 ½ pounds boneless, skinless thighs (see Recipe Notes for plant-based substitute)
- 1 cup hummus (see Recipe Notes)
- 1 ½ cups cooked quinoa (½ cup dry cooked according to package directions)
- ¼ cup feta, crumbled
for the shawarma marinade:
- 2 tablespoons olive oil
- 1 tablespoon honey (or pure maple syrup or agave)
- ½ lemon, juiced
- 3 cloves garlic, finely chopped or grated
- 1 ½ tsp ground cumin
- 1 ½ tsp smoked paprika
- ¾ teaspoon ground cinnamon
- ¾ teaspoon ground ginger
- ¾ teaspoon dried oregano
- ¾ teaspoon ground turmeric
- optional: ¼ – ½ teaspoon cayenne pepper, as desired
- 1 teaspoon kosher salt
- 1 teaspoon ground black pepper
Instructions
- Marinate the chicken: Place the chicken in a large Ziplock bag or baking dish. Add the olive oil, honey (or maple), lemon juice, garlic, cumin, smoked paprika, cinnamon, ginger, oregano, turmeric, cayenne, kosher salt, and ground black pepper. Toss to coat well. Cover and marinate in the refrigerator for at least 2 hours, or up to 3 days.
- Roast the chicken shawarma: Preheat the oven to 425°F with one rack in the center and another 4–6 inches below the broiler. Line a baking sheet with foil for easy cleanup. Transfer the marinated chicken to the prepared baking sheet, shaking off any excess marinade. Roast for 15–18 minutes, or until nearly cooked through.
- Broil to finish: Remove the chicken from the oven and preheat the broiler. Slice the chicken into thin strips, return to the baking sheet, and broil for 4–5 minutes, turning the pan halfway through, until caramelized and golden brown.
- Assemble the hummus bowls: Add a generous spoonful of hummus to the bottom of a shallow bowl and swoop it with the back of a spoon. Add quinoa and sliced chicken shawarma. Top with pickled red onions, cucumbers, cabbage, feta, fresh basil, and any other toppings you love. Finish with a squeeze of lemon and a drizzle of olive oil. Enjoy!
Notes
- Can I use boneless, skinless chicken breasts instead? Yes! I prefer thighs for their juiciness and flavor, but boneless, skinless chicken breasts work too. Pound them flat or butterfly them for even cooking. Skip the broiler step (Step 3) to avoid drying them out.
- Vegan hummus bowls: To make this recipe vegan, swap the chicken for a mix of roasted veggies and chickpeas. Use ½ small head cauliflower (cut into florets), 1 large sweet potato (diced), and a 14-ounce can chickpeas (rinsed and patted dry). Prepare the marinade with maple syrup or agave (instead of honey), then toss and roast at 450°F for 20-25 minutes, until tender and golden. Assemble as directed!
- 10-Minute Meal Prep: The marinade is where most of the prep work happens. Whisk it up at the start of the week and marinate the chicken (or veggies) for up to 3 days. When it’s dinnertime, roast and assemble—easy!
- Note: This recipe has been updated since its original publish in April 2018. If you are looking for the original recipe, which included grill preparation and a quick lemony cabbage slaw, click here to download a printable version!
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The spices/seasoning on the chicken in this dish are phenomenal. Everyone loves it. Thank you!
The shawarma seasoning is one of my favorites too!! Thanks for taking the time to leave a review, Claudia!
My husband has been diagnosed with CKD and this recipe is now his favourite. I can do it with no salt whatsoever and it is still delicious with nuances to the flavours and textures. So grateful to find adaptable/ no/low salt recipes.
Hi Louise, so thrilled that this recipe is a winner for you and your husband!! We totally agree, the flavors and textures are great with or without salt! 🙂
This could possibly be my favorite meal. I have made it dozens of times now and always pass it on to others. I love it with homemade hummus and sourdough naan!
Homemade hummus and sourdough naan?! Yes, please! So happy to hear this recipe is in your regular rotation, Kaitlin!
This recipe is amazing! The whole family loves it. I make the chicken on the flattop instead and once the prep work is done, it comes together so quickly. I dice the chicken before marinating so I just have to dump it on the grill. I don’t always have fresh basil on hand, but it’s still so flavorful without it. Roasted garlic hummus is the best with this bowl meal!
Making this chicken on the flattop is a great choice, Heidi!! We love garlic hummus in these bowls, too! 🙂
Delicious!!!
Agreed! So glad you enjoyed! 🙂
This is a fabulous recipe that I have on rotation for meal prep. I’ve memorized the spice ratios and LOVE the added broiling method. SO flavorful!
We couldn’t agree more, Katie! This is such a great choice for meal prep – so glad to hear it’s a favorite of yours, too! Thank you for the review! 🙂
This recipe was outstanding. the marinade is so delicious. I can easily see me making this once a week. thank you.
Hi Celesta, we love to hear that! Thank you so much for leaving a review! 🙂
Wowowowow! This recipe is Fantastic! The marinade is 🔥, the topping suggestions were perfect. My 2 and 5 year old kiddos absolutely scarfed this up. We did the chicken on the grill for ease and it turned out great. Thank you for an awesome, healthy and deeelish recipe! This one’s going in the rotation.
Thanks so much for your review, Lindsay! We love hearing that this recipe was a hit with whole family!! 🙂