Chicken Shawarma Bowls
Warmly spiced shawarma-rubbed chicken thighs, oven-roasted until charred at the edges, over creamy hummus and tabbouleh with a quick garlic sauce.
- Total time
- 35 min
- Servings
- 2
- Calories
- 530
- Protein
- 44g
middle-easternchickenbowlshawarmahummusgluten-free
Ingredients
- 400 g boneless chicken thighs
- 1.5 tsp cumin
- ½ tsp turmeric
- 1 tsp smoked paprika
- ¼ tsp cinnamon
- 3 tbsp olive oil
- ½ cup hummus
- 100 g cherry tomatoes
- ½ piece cucumber
- ¼ cup fresh parsley
- ½ cup Greek yogurt
- 1 piece garlic clove
- 2 tbsp lemon juice
Instructions
- 1
Mix cumin, turmeric, paprika, cinnamon, olive oil, and a generous pinch of salt. Coat chicken thighs thoroughly.
- 2
Roast at 220°C (425°F) for 25 minutes, flipping once halfway, until charred at edges and cooked through.
- 3
Mix yogurt with minced garlic and lemon juice for the garlic sauce.
- 4
Slice rested chicken. Spread hummus in bowls, top with chicken, chopped tomatoes, cucumber, and parsley. Drizzle with garlic sauce.
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