Shawarma Chicken Hummus Bowls
 
Prep Time
Cook Time
Total Time
 
Author:
Yield: 4-6 servings
Ingredients
Shawarma Chicken
  • 2 lbs boneless, skinless chicken thighs (see Notes)
  • Juice of ½ lemon
  • ¼ cup extra virgin olive oil
  • 1½ tablespoons curry powder
  • 1 tablespoon smoked paprika
  • 1½ teaspoons salt
  • ½ teaspoon freshly ground black pepper
  • ¼ teaspoon cayenne pepper
White Bean Hummus
  • 1 (15 oz) can cannellini beans, drained and rinsed
  • ¼ cup extra virgin olive oil
  • 2 tablespoons tahini
  • 1-2 cloves of garlic
  • salt & pepper, to taste
  • lukewarm water, as needed
Tomato Salad
  • 1-2 beefsteak tomatoes, diced
  • ¼ vidalia onion, diced
  • ¼ red onion, diced
  • 1 tablespoon extra virgin olive oil
  • 1 teaspoon red wine vinegar (see Notes)
  • fresh basil, torn
  • salt & pepper, to taste
Additional Toppings
  • sliced cucumber, kalamata olives, roasted red peppers, feta cheese, fresh cilantro
Instructions
Shawarma Chicken
  1. In a large bowl, whisk together the lemon juice, olive oil and spices.
  2. Slice chicken thighs into small chunks, and add to the bowl. Combine well, and let marinate at room temperature for at least 20 minutes (see Notes).
  3. Heat 1-2 tablespoons of olive oil in a large skillet over medium-high heat. Once hot, add chicken - including all juices. Cook for 8-10 minutes, until meat is thoroughly cooked.
White Bean Hummus
  1. Add all ingredients (except water) to a food processor or high-powdered blender. Turn on high for 30 seconds, or until beans are broken down and mixture is starting to combine.
  2. Add water 1-2 tablespoons at a time as needed, and continue blending until smooth and creamy.
  3. Taste and add more salt & pepper if needed.
Tomato Salad
  1. Add all ingredients to a small bowl, and mix well. Let sit for 5-10 minutes before serving.
Prep Hummus Bowls
  1. Start by adding ¼ - ½ cup of hummus to each bowl, and place desired amount of shawarma chicken next to it.
  2. Scoop in ¼ cup of tomato salad, along with desired toppings - a few slices of cucumber, a handful of olives, some sliced roasted red peppers and a few leaves of cilantro.
  3. Top hummus and chicken with additional juice from chicken skillet.
Notes / Variations
Chicken breasts (or tenderloins) can be used in place of chicken thighs, if preferred. However, I find that thighs tend to be juicier and more flavorful.

If you are running short on time, feel free to cook the chicken immediately upon seasoning. I promise it will be just as delicious! If you chose to wait the 20 minutes, you can prep the hummus, tomato salad and other toppings in meantime.

Apple cider vinegar can be used instead of red wine vinegar in the tomato salad, if preferred.

This bowl can be easily modified to your taste and/or to align with the seasons. For example, add roasted cauliflower or asparagus in the spring, and then roasted squash or sweet potatoes in the fall. Get creative!
Recipe by Confessions of a Midnight Baker at https://www.confessionsofamidnightbaker.com/shawarma-chicken-hummus-bowls/