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Chicken Shawarma Hummus Bowl with Crispy Quinoa Recipe

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4.1 from 5 reviews

This Chicken Shawarma Hummus Bowl with Crispy Quinoa combines tender, spiced chicken baked to perfection with crispy quinoa, creamy hummus, and a tangy feta salad. This flavorful and satisfying bowl is perfect for a wholesome lunch or dinner, offering a delightful balance of textures and Middle Eastern-inspired flavors.

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) – see notes
  • Sea salt and pepper, to taste
  • Chili flakes, to taste
  • 1 tablespoon honey

Crispy Quinoa

  • 2 cups cooked quinoa (or crispy quinoa purchased)
  • 4 tablespoons salted butter

Feta Salad

  • 1/3 cup sun-dried sliced tomatoes, plus oil from the jar
  • 2 tablespoons lemon juice
  • 4 ounces feta cheese, cubed

For Serving

  • 2 cups garlic or plain hummus
  • 6 cups mixed greens
  • Fresh dill, for garnish
  • Naan or pita bread, to serve

Shawarma Spice Mix (if making homemade)

  • 1 tablespoon ground cumin
  • 1 tablespoon turmeric powder
  • 1 tablespoon ground coriander
  • 1 tablespoon garlic powder
  • 1 tablespoon sweet Spanish paprika
  • 1 tablespoon smoked paprika
  • 1/2 teaspoon ground cloves
  • 1–2 teaspoons cayenne pepper
  • Flaky sea salt, to taste

Instructions

  1. Preheat and prepare chicken: Preheat your oven to 425°F (220°C). On a baking sheet, combine cubed chicken with olive oil, garlic, and shawarma spice mix. Season well with sea salt and pepper, then toss to coat the chicken evenly.
  2. Bake chicken: Place the chicken in the preheated oven and bake for 10 minutes until partially cooked. Remove the tray, toss the chicken with honey, then switch the oven setting to broil.
  3. Broil chicken: Broil the chicken for 3 to 5 minutes until lightly charred and caramelized on the edges, enhancing the shawarma flavor.
  4. Cook crispy quinoa: While the chicken finishes, melt the salted butter in a large skillet over medium-high heat. Add the cooked quinoa and cook, stirring occasionally, for about 15 to 20 minutes. Cook until the quinoa turns golden and crispy on the edges.
  5. Prepare feta salad: In a bowl, combine sun-dried sliced tomatoes with the oil from the jar and lemon juice. Season with salt, pepper, and chili flakes according to taste, creating a bright and spicy dressing.
  6. Assemble the bowl: Spread hummus evenly in serving bowls. Top with mixed greens and drizzle the sun-dried tomato vinaigrette over them. Add a generous portion of crispy quinoa and the broiled chicken on top. Finish by sprinkling cubed feta cheese, fresh dill, and serve with naan or pita bread on the side.
  7. Enjoy: Serve immediately and enjoy a hearty, flavorful meal combining Middle Eastern flavors and varied textures.

Notes

  • The shawarma spice mix can be made at home by mixing ground cumin, turmeric powder, ground coriander, garlic powder, sweet Spanish paprika, smoked paprika, ground cloves, cayenne pepper, and flaky sea salt.
  • To save time, use pre-cooked quinoa or crispy quinoa available in stores.
  • If preferred, adjust the level of cayenne pepper in the shawarma spice mix to make it more or less spicy.
  • You can substitute mixed chicken breasts and thighs with just one type depending on your preference for leaner or juicier meat.
  • Serving with naan or pita adds an authentic touch and is perfect for scooping up the bowl’s components.

Find it online: https://recipesbyliza.com/chicken-shawarma-hummus-bowl-with-crispy-quinoa-recipe/