Chicken Shawarma Bowls with Hummus (Printable)
Spiced chicken, hummus, and fresh veggies served over fragrant rice for a satisfying meal.
# What You’ll Need:
→ Chicken Shawarma Marinade
01 - 1.3 lbs boneless, skinless chicken thighs
02 - 2 tbsp olive oil
03 - 2 tsp ground cumin
04 - 2 tsp ground coriander
05 - 1 ½ tsp smoked paprika
06 - 1 tsp ground turmeric
07 - 1 tsp ground cinnamon
08 - ½ tsp cayenne pepper
09 - 4 garlic cloves, minced
10 - 1 ½ tsp salt
11 - 1 tsp black pepper
12 - Juice of 1 lemon
→ Rice Base
13 - 1.25 cups basmati rice
14 - 2 cups water
15 - 1 tsp salt
16 - 1 tbsp olive oil
→ Bowl Toppings
17 - ¾ cup hummus
18 - 1 cucumber, diced
19 - 1.5 cups cherry tomatoes, halved
20 - ½ small red onion, thinly sliced
21 - 2 oz mixed salad greens
22 - 1 small bunch fresh parsley, chopped
23 - 1 lemon, cut into wedges
24 - 1 tbsp sumac
→ Optional Yogurt Sauce
25 - ⅔ cup plain Greek yogurt
26 - 1 tbsp lemon juice
27 - 1 tbsp chopped fresh mint
28 - Salt and pepper to taste
# Steps:
01 - In a large bowl, whisk together olive oil, cumin, coriander, paprika, turmeric, cinnamon, cayenne, garlic, salt, pepper, and lemon juice. Add chicken thighs, toss to coat thoroughly, cover, and refrigerate for at least 20 minutes or up to 2 hours for optimal flavor.
02 - Rinse basmati rice under cold water until the water runs clear. Combine the rice, water, salt, and olive oil in a saucepan. Bring to a boil, reduce heat to low, cover, and simmer for 12–15 minutes until the rice is tender and water is absorbed. Fluff with a fork and keep warm.
03 - Preheat a grill pan or skillet over medium-high heat. Remove chicken from the marinade and cook for 5–6 minutes per side until golden brown and cooked through. Let the chicken rest for 5 minutes before slicing into strips.
04 - While the chicken is cooking, dice the cucumber, halve the cherry tomatoes, slice the red onion, chop the parsley, and prepare the lemon wedges.
05 - Divide the cooked rice among four bowls. Arrange salad greens, sliced chicken, hummus, cucumber, tomatoes, red onion, and parsley on top. Sprinkle sumac over the vegetables if desired and serve with lemon wedges on the side.
06 - In a small bowl, mix the Greek yogurt, lemon juice, mint, salt, and pepper until smooth. Drizzle over the bowls just before serving if desired.
# Expert Advice:
01 -
- The chicken stays juicy because thighs are forgiving, unlike breasts that dry out if you look at them wrong.
- Everything comes together in under an hour, so you can feed four people without losing your mind on a Tuesday night.
02 -
- Don't skip the marinating step—it's not just flavor, it's what keeps the chicken tender and seasoned all the way through.
- Chicken thighs are more forgiving than breasts, but they do need actual cooking time; don't just pass the pan over them once and call it done.
03 -
- Don't slice the chicken until after it rests—cut it too early and all those beautiful juices run out onto your cutting board instead of staying in the meat.
- Toast your spices dry in a warm pan for 30 seconds before mixing the marinade if you want an extra layer of depth that tastes more authentic.