Chicken Shawarma Hummus Bowl with Crispy Quinoa Recipe
A vibrant Chicken Shawarma Hummus Bowl featuring tender, spiced chicken baked and broiled for a perfect char, paired with golden crispy quinoa, tangy sun-dried tomato vinaigrette, fresh mixed greens, creamy hummus, and topped with feta and fresh dill. Served with naan for a wholesome and flavorful Mediterranean-inspired meal.
- Prep Time: 10 minutes
- Cook Time: 40 minutes
- Total Time: 50 minutes
- Yield: 6 servings
- Category: Main Course
- Method: Baking
- Cuisine: Mediterranean
Ingredients
Chicken Shawarma
- 2 pounds mixed chicken breasts and thighs, cubed
- 1/4 cup olive oil
- 1/4 cup shawarma spice mix (or yellow curry powder)
- Sea salt and pepper, to taste
- Chili flakes, to taste
- 1 tablespoon honey
Crispy Quinoa
- 2 cups cooked quinoa (or store-bought crispy quinoa)
- 4 tablespoons salted butter
Sun-Dried Tomato Vinaigrette
- 1/3 cup sun-dried sliced tomatoes, plus oil from the jar
- 2 tablespoons lemon juice
- Sea salt and pepper, to taste
- Chili flakes, to taste
Bowls and Garnishes
- 4 ounces feta, cubed
- 2 cups garlic or plain hummus
- 6 cups mixed greens
- Fresh dill, for garnish
- Naan bread, for serving
Instructions
- Preheat and Bake Chicken: Preheat the oven to 425°F. On a baking sheet, combine the cubed chicken, olive oil, shawarma spice mix, salt, and pepper. Toss well to coat the chicken evenly. Bake the chicken for 10 minutes.
- Broil Chicken: Remove the chicken from the oven, toss it with honey to add a touch of sweetness, then switch the oven setting to broil. Broil the chicken for 3–5 minutes until it develops a lightly charred, caramelized exterior.
- Cook Crispy Quinoa: While the chicken is broiling, melt the salted butter in a large skillet over medium-high heat. Add the cooked quinoa and stir occasionally, cooking for about 15–20 minutes or until the quinoa is golden and crispy.
- Prepare Sun-Dried Tomato Vinaigrette: In a small bowl, combine the sun-dried sliced tomatoes, the oil reserved from the jar, and lemon juice. Season this mixture with salt, pepper, and chili flakes to your taste preferences and mix well.
- Assemble the Bowls: Spread a generous layer of hummus at the base of each bowl. Top with mixed greens and drizzle the sun-dried tomato vinaigrette over them. Add the crispy quinoa and the charred chicken on top.
- Garnish and Serve: Finish the bowls with cubed feta cheese and fresh dill. Serve with warm naan on the side to enjoy alongside the bowl.
Notes
- Shawarma spice mix can be substituted with yellow curry powder for a slightly different flavor profile.
- You can use pre-made crispy quinoa for convenience, or make your own by cooking quinoa and crisping it in butter as described.
- Adjust chili flakes according to your spice preference.
- If you prefer, substitute naan with pita bread or flatbread.
- Leftover chicken and quinoa store well in the refrigerator for up to 3 days.
