Chicken Shawarma Bowls Hummus (Printable Version)
Spiced grilled chicken paired with creamy hummus, fresh veggies, and fragrant rice in a vibrant bowl.
# Ingredient List:
→ Chicken Shawarma
01 - 1.3 lb boneless, skinless chicken thighs
02 - 2 tbsp olive oil
03 - 2 tsp ground cumin
04 - 2 tsp ground coriander
05 - 1 1/2 tsp smoked paprika
06 - 1 tsp ground turmeric
07 - 1 tsp ground cinnamon
08 - 1/2 tsp cayenne pepper (optional)
09 - 4 garlic cloves, minced
10 - 1 1/2 tsp salt
11 - 1 tsp black pepper
12 - Juice of 1 lemon
→ Rice
13 - 1 1/4 cups basmati rice
14 - 2 cups water
15 - 1 tsp salt
16 - 1 tbsp olive oil
→ Toppings
17 - 7 oz hummus
18 - 1 cucumber, diced
19 - 7 oz cherry tomatoes, halved
20 - 1/2 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)
→ Optional Yogurt Sauce
25 - 5.3 oz plain Greek yogurt
26 - 1 tbsp lemon juice
27 - 1 tbsp chopped fresh mint
28 - Salt and pepper to taste
# Directions:
01 - Combine olive oil, cumin, coriander, smoked paprika, turmeric, cinnamon, cayenne pepper, minced garlic, salt, black pepper, and lemon juice in a large bowl. Add chicken thighs and toss to coat thoroughly. Cover and refrigerate for at least 20 minutes or up to 2 hours to develop flavor.
02 - Rinse the basmati rice under cold water until the water runs clear. In a saucepan, combine rice, water, salt, and olive oil. Bring to a boil over medium-high heat, then reduce the heat to low, cover, and simmer for 12 to 15 minutes until the water is absorbed and rice is tender. Fluff with a fork and keep warm.
03 - Preheat a grill pan or skillet over medium-high heat. Remove chicken from marinade and cook for 5 to 6 minutes per side until golden brown and fully cooked. Allow the chicken to rest for 5 minutes before slicing into strips.
04 - While the chicken cooks, dice the cucumber, halve the cherry tomatoes, thinly slice the red onion, chop the parsley, and cut the lemon into wedges. Arrange mixed salad greens.
05 - Divide the cooked rice evenly among four bowls. Top each with a portion of salad greens, sliced chicken, hummus, cucumber, cherry tomatoes, red onion, and parsley. Sprinkle sumac over the vegetables if desired. Serve with lemon wedges on the side.
06 - In a small bowl, mix Greek yogurt, lemon juice, chopped mint, salt, and pepper. Drizzle the sauce over the assembled bowls if preferred.
# Expert Tips:
01 -
- One bowl feels like a complete, protein-packed meal that actually fills you up and keeps you satisfied for hours.
- The marinade comes together in minutes, and you can prep it the night before if life gets hectic.
- It's naturally dairy-free if you skip the yogurt sauce, yet rich and creamy from the hummus alone.
- You can prep most components ahead and assemble fresh right before eating, which is perfect for weeknight cooking.
02 -
- Don't skip the marinating step—it's the difference between good chicken and chicken that tastes like it came from a street stall in Damascus.
- Always let your grilled chicken rest before slicing; cutting too soon releases all those precious juices and leaves you with dry meat.
- Rinse your rice properly or it'll turn gluey instead of fluffy, completely changing the texture of your final bowl.
03 -
- Toast your spices in a dry pan for 30 seconds before whisking them into the oil—it awakens their flavor and makes the entire marinade taste more vibrant and alive.
- If you can't find good sumac, a tiny pinch of cayenne pepper plus extra lemon zest gives you a similar brightness and complexity.