Description
This flavorful Hummus Bowls with Chicken Shawarma recipe combines tender, spiced chicken thighs with creamy hummus and nutritious quinoa for a high-protein, balanced meal. Roasted and broiled to perfection, the chicken absorbs a rich blend of Middle Eastern spices, paired with a fresh assembly of feta, vegetables, and a drizzle of lemon juice and olive oil, delivering a satisfying and vibrant dish perfect for lunch or dinner.
Ingredients
Scale
Chicken Shawarma and Marinade
- 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
Bowls Assembly
- 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
Instructions
- Marinate the Chicken: Place the chicken thighs in a dish or resealable bag and add the marinade ingredients including garlic, cumin, smoked paprika, cinnamon, ginger, oregano, turmeric, cayenne pepper (if using), kosher salt, black pepper, honey, and lemon juice. Mix well to ensure the chicken is evenly coated. Refrigerate for at least 2 hours or up to 3 days for maximum flavor infusion.
- Roast the Chicken: Preheat your oven to 425°F (220°C). Line a baking sheet with parchment paper or foil. Arrange the marinated chicken thighs on the sheet and roast in the oven for 15 to 18 minutes until cooked through and juices run clear.
- Broil for Browning: Slice the roasted chicken into strips or bite-sized pieces. Switch your oven to broil and place the sliced chicken under the broiler for 4 to 5 minutes, watching closely, until the edges are lightly browned and slightly crispy.
- Assemble the Bowls: In each serving bowl, spread a generous layer of hummus, followed by a portion of cooked quinoa. Add the sliced chicken shawarma on top, along with your choice of fresh vegetables such as cucumbers, tomatoes, or parsley to add freshness and texture. Sprinkle crumbled feta over the bowl. Finish by drizzling with extra olive oil and an additional squeeze of fresh lemon juice for a bright, tangy finish. Serve immediately.
Notes
- Marinating time can be as short as 2 hours but up to 3 days for deeper flavor.
- If you prefer a spicier dish, increase cayenne pepper according to taste.
- Use boneless, skinless chicken thighs for the best balance of tenderness and flavor.
- Cook quinoa ahead of time to save preparation time.
- Feel free to add fresh herbs like parsley or mint for garnish.
- Vegetables such as cucumbers, tomatoes, or shredded lettuce can be added for extra freshness and crunch.
- Prep Time: 10 minutes (plus marinating time)
- Cook Time: 25 minutes
- Category: Main Course
- Method: Baking
- Cuisine: Middle Eastern
Keywords: Chicken shawarma, hummus bowl, high protein meal, Middle Eastern chicken, quinoa bowl, roasted chicken, healthy lunch, dinner recipe
