- 1 ½ lbs Chicken thighsboneless, skinless
For the shawarma marinade:
- 2 tbsp Olive oil
- 1 tbsp Honey
- ½ Lemonjuiced
- 3 cloves Garlicfinely chopped
- 1 ½ tsp Cumin
- 1 ½ tsp Smoked Paprika
- ¾ tsp Cinnamon
- ¾ tsp Ground ginger
- ¾ tsp Dried oregano
- ¾ tsp Turmeric
- ¼ – ½ tsp Cayenne pepperor to taste
- 1 tsp Kosher Salt
- ½ tsp Black pepper
For the hummus bowls:
- 1 cup Hummushomemade or store-bought
- 1 ½ cups Quinoacooked
- ¼ cup Feta cheesecrumbled
For serving:
- 1 Cucumberssmall, thinly sliced
- Cabbageto taste, shredded
- Olive oilextra-virgin, to taste
- 4 wedges Lemon
- Cilantroor basil, thinly sliced
- Pickled onionsto taste
- 4 Naan wrapsor pitas, warm
Chicken Shawarma Bowl
Keeping things simple and healthy with this Chicken Shawarma Bowl. Roasted chicken thighs flavored with Middle Eastern spices and served up bowl-style with protein and fiber-packed quinoa, hummus, fresh veggies, and warm pitas or naan. You can of course make this scrumptious bowl totally from scratch. Check out our top 10 hummus recipes for inspiration, as well as this recipe for homemade naan bread or this recipe for whole wheat pita bread.
This chicken shawarma recipe is easy to make. The first step is to marinate the chicken thighs for about two hours. If you’re short on time, you can skip this step, but I find it really makes the chicken tender, juicy, and extra flavorful. While it’s marinating, prep all the veggies, make the hummus, and cook the quinoa. The next step is to arrange the marinated chicken on a sheet pan and roast it until nearly cooked through. Remove the chicken from the oven and thinly slice it while preheating the broiler. Broil for 4-5 minutes until the chicken is browned and caramelized. Now it’s time to assemble the bowls. Spread the hummus on the bottom of a shallow bowl. Add in the quinoa and chicken shawarma. Top with pickled onions, shredded cabbage, sliced cucumbers, crumbled feta, and chopped cilantro. Serve with a drizzle of extra-virgin olive oil and a squeeze of lemon. Colorful, healthy, and so delicious. Enjoy!
To make this Chicken Shawarma Bowl, you will need the following ingredients:
Steps to make Chicken Shawarma Bowl
1 | Marinate chicken | 2h |
Place 1 ½ pounds boneless, skinless chicken thighs in a large bowl. Add 2 tablespoons olive oil, 1 tablespoon honey, juice of ½ lemon, 3 finely chopped garlic cloves, 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, ¼ – ½ teaspoon cayenne pepper or to taste, 1 teaspoon kosher salt, and ½ teaspoon ground black pepper. Toss to coat well. Let the chicken marinate in the refrigerator for at least 2 hours or up to 3 days. | ||
2 | Preheat oven | |
Preheat the oven to 425 °F. | ||
3 | Arrange chicken thighs | 1 |
4 | Roast | 18 |
5 | Preheat broiler and slice chicken | 5 |
6 | Broil | 5 |
7 | Divide hummus and quinoa among serving bowls | 2 |
8 | Assemble bowls | 4 |
9 | Serve | |
Recipe Reviews
Delicious and bright Mediterranean dish!
Write your own review