Chicken Shawarma Bowls with Hummus and Pickled Veggies
Flavorful chicken shawarma served in a bowl with creamy hummus, fluffy rice, and tangy pickled vegetables for a complete and satisfying Middle Eastern dinner.
Ingredients
- •1.5 lbs boneless, skinless chicken thighs, cut into 1-inch pieces
- •2 tbsp olive oil
- •1 tbsp lemon juice
- •1 tsp ground cumin
- •1 tsp ground coriander
- •1 tsp smoked paprika
- •0.5 tsp turmeric powder
- •0.5 tsp garlic powder
- •0.25 tsp cayenne pepper (optional)
- •0.5 tsp salt
- •0.25 tsp black pepper
- •2 cups cooked basmati rice
- •1 (15-ounce) can chickpeas, rinsed and drained
- •0.25 cup tahini
- •2 tbsp lemon juice (for hummus)
- •1 clove garlic, minced (for hummus)
- •2-4 tbsp cold water (for hummus)
- •Salt to taste (for hummus)
- •0.5 cup thinly sliced red onion
- •0.5 cup thinly sliced cucumber
- •0.25 cup white vinegar
- •0.25 cup water
- •1 tbsp sugar
- •0.5 tsp salt (for pickled veggies)
- •Fresh parsley, chopped, for garnish
Dietary Info
Instructions
- 1
In a medium bowl, combine the chicken pieces with 2 tbsp olive oil, 1 tbsp lemon juice, cumin, coriander, smoked paprika, turmeric, garlic powder, cayenne pepper (if using), 0.5 tsp salt, and 0.25 tsp black pepper. Toss to coat evenly. Let marinate for at least 15 minutes while you prepare other components.
- 2
Prepare the pickled vegetables: In a small bowl, combine the sliced red onion, sliced cucumber, white vinegar, 0.25 cup water, sugar, and 0.5 tsp salt. Stir well and set aside to pickle while you cook the chicken.
- 3
Make the hummus: In a food processor, combine the rinsed chickpeas, tahini, 2 tbsp lemon juice, minced garlic, and a pinch of salt. Process until smooth, adding cold water 1 tablespoon at a time until the desired creamy consistency is reached. Taste and adjust salt and lemon juice if needed.
- 4
Cook the chicken: Heat a large skillet or cast-iron pan over medium-high heat. Add the marinated chicken in a single layer, ensuring not to overcrowd the pan (cook in batches if necessary). Cook for 5-7 minutes per side, or until deeply browned and cooked through. Remove from heat.
- 5
Assemble the bowls: Divide the cooked basmati rice among 4 serving bowls. Add a generous scoop of hummus to each bowl. Top with the cooked chicken shawarma. Drain the pickled vegetables and add them to the bowls. Garnish with fresh chopped parsley and serve immediately.
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