Chicken Shawarma Bowls with Hummus

There's something about the smell of cumin and coriander hitting a hot pan that instantly transports me to a tiny shawarma stand I stumbled upon during a layover in Beirut. I was jet-lagged and skeptical, but one bite of that spiced chicken changed everything. Now, whenever I make these bowls at home, I'm chasing that same magic—that perfect balance of warm spices, bright acidity, and the satisfying ritual of building your own plate.

I made this for my roommate who kept saying he'd never had proper shawarma, and watching his face when he took that first bite was worth every minute of prep. He went back for seconds, then thirds, and asked if I could make it every week. That's when I knew I'd nailed the spice ratio.

Ingredients

• Boneless, skinless chicken thighs (600 g): Thighs won't betray you like breast meat does—they're forgiving and stay tender even if you slightly overcook them.
• Ground cumin (2 tsp): The backbone of shawarma flavor, it brings earthiness and warmth that makes people ask what your secret is.
• Ground coriander (2 tsp): This adds a subtle brightness that prevents the spices from feeling heavy or one-dimensional.
• Smoked paprika (1½ tsp): Skip the regular paprika—the smoke is essential and gives the chicken that grilled depth even if your pan isn't perfect.
• Ground turmeric (1 tsp): A pinch of golden richness that ties the whole spice blend together.
• Ground cinnamon (1 tsp): Just enough to add sweetness and complexity without making anyone say 'is this dessert?'
• Cayenne pepper (½ tsp, optional): Add this only if you like a gentle warmth at the back of your throat, not a fire alarm situation.
• Garlic cloves (4, minced): Fresh garlic matters here—it won't be the same if you use powder, trust me on this one.
• Olive oil (2 tbsp for marinade): Good oil carries the spices into the chicken and keeps everything from sticking.
• Lemon juice (from 1 lemon): The acid is crucial—it brightens everything and helps tenderize the meat overnight.
• Salt and black pepper: Season generously; chicken needs it more than you think.
• Basmati rice (250 g): Use basmati specifically—it stays fluffy and separate instead of clumping into a sad mass.
• Hummus (200 g): Creamy, cool, and essential for balancing the warm spices and grilled chicken.
• Fresh vegetables (cucumber, cherry tomatoes, red onion): The crunch and brightness cut through the richness and make each bite feel fresh.
• Mixed salad greens and fresh parsley: These add color, texture, and a living quality that makes the bowl feel vibrant instead of heavy.
• Sumac (1 tbsp, optional): A tangy-sour spice that's not essential but elevates everything if you can find it.
• Greek yogurt (150 g, optional): Creamy and cooling, this optional sauce gives people a choice in how to enjoy their bowl.

Instructions

Build your spice blend and coat the chicken:

Whisk together all the dry spices, garlic, olive oil, and lemon juice in a large bowl until it looks like a loose paste. Add your chicken thighs and toss until every piece is coated—use your hands if you need to, it's faster and you'll know when it's right.

Let time work its magic:

Cover and refrigerate for at least 20 minutes, though ideally closer to 2 hours so the spices really penetrate the meat. The longer you wait, the deeper the flavor.

Prep your rice while the chicken waits:

Rinse the basmati under cold water until the water runs clear—this removes excess starch and keeps grains separate. Combine rice, water, salt, and olive oil in a saucepan.

Cook the rice gently:

Bring to a boil, then immediately drop the heat to low, cover, and don't peek for 12 to 15 minutes. You'll hear subtle sounds—little pops and steam escaping—that let you know it's working.

Get your grill pan screaming hot:

Use medium-high heat for 2 to 3 minutes before adding the chicken—you want it to sizzle aggressively the moment it hits the pan. This creates a golden, slightly charred exterior while keeping the inside juicy.

Sear the chicken without moving it around:

Cook each side for 5 to 6 minutes without fussing with it, then slice into strips. A 5-minute rest afterward keeps all the juices inside where they belong.

Prepare your toppings while chicken rests:

Dice the cucumber, halve the cherry tomatoes, thinly slice the red onion, chop the parsley. Fresh vegetables taste better when they're not sitting around waiting.

Build your bowls with intention:

Start with warm rice as your base, then layer in greens, sliced chicken, a generous dollop of hummus, and all those bright vegetables. The warm-cool-fresh progression matters more than you'd think.

Make the optional yogurt sauce if you want creaminess:

Stir together Greek yogurt, lemon juice, mint, salt, and pepper until smooth. Drizzle it just before eating so it doesn't make everything soggy.

Save

I served this to someone who said they didn't usually like Middle Eastern food, and they ended up eating every last grain of rice on their plate. Sometimes it's not about converting people to your favorite cuisine—it's about discovering that maybe they just hadn't tasted it done right before.

Why the Spice Blend Works

The genius of shawarma isn't one single spice—it's the harmony. Cumin and coriander form the foundation, paprika adds warmth, turmeric brings color and earthiness, and cinnamon adds a shadow of sweetness that most people can't identify but absolutely notice. Garlic and lemon juice tie everything together and keep the flavors from feeling dusty. I've tried shortcuts with spice blends, and they never quite land the same way as mixing it yourself.

Building Your Perfect Bowl

The best thing about this recipe is how customizable it is without losing its identity. Some people prefer more hummus, others want extra vegetables or skip the rice entirely. I've found that people eat more of this when they feel like they're building something themselves rather than being served a predetermined plate. The ritual of assembling each element—warm rice, cool greens, spiced chicken, creamy hummus—makes the eating part feel intentional.

• If you can't find basmati, jasmine rice works in a pinch, though the texture is slightly different.
• Make the yogurt sauce ahead of time so it's cold and ready to drizzle.
• Everything except the chicken can be prepped the morning of, which means dinner comes together in minutes.

Storage and Reheating

Leftover chicken keeps beautifully for three days in the fridge and reheats well if you add a splash of water and cover it to steam gently. The vegetables are best fresh, but they won't suffer if they sit in a sealed container overnight. I've packed these bowls for lunch and eaten them cold the next day, which is somehow even better because the flavors have melded.

Variations That Keep It Interesting

Once you nail the basic version, you can play with it endlessly. Roasted cauliflower rice makes it low-carb without sacrificing satisfaction, and grilled tofu takes it vegetarian if anyone in your group needs that. I've added pickled onions, roasted eggplant, and even a drizzle of tahini sauce when I'm feeling adventurous. The spiced chicken and fresh toppings are flexible enough to accommodate whatever vegetables you have on hand.

• Substitute chicken thighs with boneless breast or tofu for a different protein without changing the cooking method.
• Swap regular rice for cauliflower rice to cut carbs, though you'll need to adjust liquid and cooking time slightly.
• Serve with warm pita bread alongside if you want something to wrap and more substance in the meal.

Save

This is the kind of meal that reminds you why cooking at home matters—it's not just about saving money or eating healthier, it's about sitting down with people you care about and sharing something you made with your own hands. Every time someone asks for seconds, you know you've done something right.

Recipe FAQs

→ What cut of chicken works best?

Boneless, skinless chicken thighs are ideal because they remain juicy and tender during grilling, absorbing the spices well.

→ Can I make this vegetarian?

Yes, you can substitute the chicken thighs with firm tofu or chickpeas, using the same spice blend for flavor.

→ Is the spice blend very hot?

The marinade uses warm spices like cinnamon and paprika; it is not spicy unless you add the optional cayenne pepper.

→ How long should I marinate the meat?

Marinate for at least 20 minutes, but letting it sit for up to two hours will deepen the flavor significantly.

→ What rice is best for these bowls?

Basmati rice is recommended for its fragrant aroma and fluffy texture that complements the rich shawarma spices.