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
Scale
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!