Description
Delicious and flavorful Hummus Bowls featuring tender chicken shawarma marinated in warm spices, roasted to perfection, and served over protein-packed quinoa with creamy hummus and fresh toppings. A wholesome and easy-to-make meal perfect for lunch or dinner, with an option for a plant-based alternative.
Ingredients
Chicken Shawarma Marinade
- 1 ½ pounds boneless, skinless chicken thighs
- 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 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, as desired
- 1 teaspoon kosher salt
- 1 teaspoon ground black pepper
Bowl Ingredients
- 1 cup hummus
- 1 ½ cups cooked quinoa (from ½ cup dry quinoa, cooked)
- ¼ cup crumbled feta cheese
- Pickled red onions (optional)
- Cucumbers (optional)
- Cabbage (optional)
- Fresh basil (optional)
- Extra lemon for squeezing
- Additional olive oil for drizzling
Instructions
- Marinate the chicken: Place the boneless, skinless chicken thighs in a large Ziplock bag or a baking dish. Add olive oil, honey (or maple syrup/agave), lemon juice, finely chopped garlic, ground cumin, smoked paprika, ground cinnamon, ground ginger, dried oregano, ground turmeric, cayenne pepper (if using), kosher salt, and ground black pepper. Toss thoroughly to coat the chicken evenly in the marinade. Cover and refrigerate for at least 2 hours, or up to 3 days to develop deep flavor.
- Preheat the oven: Set your oven to 425°F (220°C) with one rack positioned in the center and another rack 4–6 inches below the broiler. Line a baking sheet with foil for easy cleanup.
- Roast the chicken shawarma: Transfer the marinated chicken to the prepared baking sheet, shaking off any excess marinade. Roast in the oven for 15 to 18 minutes, until the chicken is nearly cooked through.
- Broil to finish: Remove the chicken from the oven. Slice the chicken into thin strips. Preheat the broiler and return the sliced chicken to the baking sheet. Broil for 4 to 5 minutes, turning the pan halfway through, until the chicken is caramelized and golden brown on the edges.
- Assemble the hummus bowls: Spoon a generous amount of hummus into the bottom of a shallow bowl and use the back of the spoon to create a swoop in the hummus. Add cooked quinoa and arrange the sliced chicken shawarma on top. Garnish with pickled red onions, cucumbers, cabbage, crumbled feta, fresh basil, or any other favorite toppings. Finish with a squeeze of fresh lemon juice and a drizzle of olive oil. Serve immediately and enjoy!
Notes
- For a plant-based alternative, substitute chicken thighs with roasted vegetables such as cauliflower, mushrooms, or eggplant marinated in the same spice blend.
- Cook quinoa according to package instructions, typically simmering ½ cup dry quinoa with 1 cup water until fluffy, about 15 minutes.
- Pickled red onions, cucumbers, and cabbage add fresh crunch but are optional based on preference.
- Adjust cayenne pepper to manage the spiciness level to taste.
- Marinating for longer than 2 hours enhances the flavor but can be done ahead up to 3 days.
- Prep Time: 10 minutes (plus minimum 2 hours marinating time)
- Cook Time: 25 minutes
- Category: Main Dish
- Method: Roasting
- Cuisine: Middle Eastern
