Dinner

Hummus Bowls with Chicken Shawarma Recipe

Name: Hummus Bowls with Chicken Shawarma Recipe
Prep time: 10 min
Cook time: 25 min
Total time: 2 h 35 min
Cuisine: Middle Eastern
Ingredients: 1 ½ pounds boneless, skinless chicken thighs; 3 cloves garlic, finely chopped; 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; 1 teaspoon kosher salt; 1 teaspoon ground black pepper; 1 tablespoon honey; Juice of ½ lemon; 1 cup hummus; 1 ½ cups cooked quinoa; ¼ cup crumbled feta; 2 tablespoons olive oil; Vegetables of choice (e.g., cucumber, tomatoes, parsley) – optional, as not specified in ingredients but referenced in instructions

ByRafael Mansero April 14, 2026April 14, 2026

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Introduction

This flavorful hummus bowl with chicken shawarma offers a delicious balance of protein and wholesome ingredients. It’s perfect for a satisfying meal that’s both nutritious and packed with Middle Eastern-inspired spices.

A white bowl holds a layered dish starting with a base of light yellow quinoa grains. On top, there are pieces of grilled chicken with a golden-brown charred texture sitting on the left side. Next to the chicken on the right, there is a thick circle of creamy pale beige hummus with a small well filled with olive oil in the center. Above the hummus, there are thin slices of bright pink pickled onions. To the lower right, crumbled white feta cheese is scattered over the quinoa and cucumber slices, which are light green with darker edges. Fresh green herbs are sprinkled around the dish. The photo is taken on a white marbled surface. photo taken with an iphone --ar 4:5 --v 7

Ingredients

1 ½ pounds boneless, skinless chicken thighs
1 cup hummus
1 ½ cups cooked quinoa
¼ cup crumbled feta
2 tablespoons olive oil
1 tablespoon honey
Juice of ½ lemon
3 cloves garlic, finely chopped
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
1 teaspoon kosher salt
1 teaspoon ground black pepper

Instructions

Step 1: In a dish or resealable bag, combine the chicken thighs with olive oil, honey, lemon juice, garlic, cumin, smoked paprika, cinnamon, ginger, oregano, turmeric, cayenne pepper (if using), kosher salt, and black pepper. Coat the chicken evenly with the marinade. Refrigerate for at least 2 hours or up to 3 days for best flavor.
Step 2: Preheat your oven to 425°F (220°C). Lay the marinated chicken thighs on a baking sheet lined with parchment paper or foil. Roast in the oven for 15–18 minutes until cooked through.
Step 3: Slice the roasted chicken thighs into strips. Place them under the broiler for 4–5 minutes to achieve a lightly browned, slightly crispy finish.
Step 4: To assemble the bowls, spread a layer of hummus on the base, add a portion of cooked quinoa, top with the sliced chicken shawarma, and sprinkle with crumbled feta. Add any fresh vegetables or herbs you like, then finish with a drizzle of olive oil and a squeeze of fresh lemon juice.

Tips & Variations

For a spicier kick, increase the cayenne pepper or add a dash of hot sauce when serving.
Swap quinoa for couscous or brown rice if preferred.
Add fresh vegetables like cucumber, tomato, or chopped parsley for extra freshness.
Use Greek yogurt mixed with garlic and lemon as an alternative dressing to drizzle over the bowl.

Storage

Store leftover chicken, quinoa, and hummus separately in airtight containers in the refrigerator for up to 3 days. To reheat, warm the chicken in the oven or microwave until heated through, then reassemble the bowl. Keep hummus cold and add fresh toppings just before serving.