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:
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.
Preheat the oven to 425 °F.
Place the chicken on a large baking sheet, shaking off any excess marinade.
Roast the chicken on the center rack for 15 - 18 minutes, depending on the thickness of the chicken thighs, until nearly cooked through.
Remove the chicken from the oven and preheat the broiler. Meanwhile, thinly slice the chicken.
Place the sliced chicken back onto the baking sheet. Place the baking sheet about 6 inches from the broiler and broil for 4-5 minutes, turning the pan halfway through cooking, until the chicken shawarma is browned and caramelized.
Meanwhile, divide the hummus and cooked quinoa among 4 shallow bowls.
To each bowl, add in the chicken shawarma, pickled red onions, thinly sliced cucumbers, and shredded cabbage.
Finish the bowls off with crumbled feta, thinly sliced cilantro, a drizzle of extra-virgin olive oil, and a squeeze of lemon. Serve with warm naan or pita. Enjoy!
This homemade version of Chicken Shawarma Bowl is colorful, healthy, and so delicious. Plus, it’s easy to make. Simply marinate the chicken and then roast it in the oven until caramelized and perfect. Serve with hummus, quinoa, veggies, feta, a drizzle of olive oil, and a squeeze of lemon for an easy, balanced meal. If you give this recipe a go, please come back and leave a comment to let us know how you went!
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