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Hummus Bowls with Easy Chicken Shawarma (or Roasted Veggie Shawarma!)

Bold, flavor-packed, and unbelievably easy, these Easy Hummus Bowls with Chicken Shawarma are a game-changer! Creamy, dreamy hummus is the heart of this grain bowl, topped with juicy homemade chicken shawarma (or roasted veggie shawarma for a plant-based twist!) and finished with all your favorite toppings—fluffy quinoa, crunchy cabbage, tangy pickled onions, and more. Whether you need a quick weeknight dinner or a meal-prep win, these hummus bowls have been a PWWB reader favorite since 2018!
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Prep Time 20 minutes
Cook Time 25 minutes
Total Time 45 minutes
Servings: 4
Calories: 585
Ingredients Method Notes

Ingredients
  

  • 1 ½ pounds boneless, skinless thighs (see Recipe Notes for plant-based substitute)
  • 1 cup hummus (see Recipe Notes)
  • 1 ½ cups cooked quinoa (½ cup dry cooked according to package directions)
  • ¼ cup feta, crumbled
  • 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 tsp ground cumin
  • 1 ½ tsp 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

Method
 

  1. Place the chicken in a large Ziplock bag or baking dish. Add the olive oil, honey (or maple), lemon juice, garlic, cumin, smoked paprika, cinnamon, ginger, oregano, turmeric, cayenne, kosher salt, and ground black pepper. Toss to coat well. Cover and marinate in the refrigerator for at least 2 hours, or up to 3 days.
  2. Preheat the oven to 425°F with one rack in the center and another 4–6 inches below the broiler. Line a baking sheet with foil for easy cleanup. Transfer the marinated chicken to the prepared baking sheet, shaking off any excess marinade. Roast for 15–18 minutes, or until nearly cooked through.
  3. Remove the chicken from the oven and preheat the broiler. Slice the chicken into thin strips, return to the baking sheet, and broil for 4–5 minutes, turning the pan halfway through, until caramelized and golden brown.
  4. Add a generous spoonful of hummus to the bottom of a shallow bowl and swoop it with the back of a spoon. Add quinoa and sliced chicken shawarma. Top with pickled red onions, cucumbers, cabbage, feta, fresh basil, and any other toppings you love. Finish with a squeeze of lemon and a drizzle of olive oil. Enjoy!

Notes

  • For the juiciest chicken, aim for an internal temperature of 165°F and look for a golden-brown color before removing it from the oven.
  • If you're short on time, a quick 30-minute marinade still infuses great flavor, but marinating for at least 2 hours will yield the best results.
  • Feel free to swap the chicken for roasted chickpeas or your favorite seasonal veggies for a delicious plant-based option that still packs a flavor punch.
  • To prevent the chicken from drying out, avoid overcooking by checking it a few minutes before the recommended cooking time, especially when broiling.
  • Leftovers can be stored in an airtight container in the fridge for up to 3 days; reheat in the oven at 350°F for about 10 minutes to restore that crispy texture.