Chicken Hummus Bowls With Shawarma Spices

3 servings
1 hr 10 min

Chicken hummus bowls with shawarma spices is a fast, easy and delicious weeknight meal!

chicken hummus bowls in gray ceramic bowls with bakelite forks and a striped linen napkin

hummus is NOT just for snacking!

Did you catch my updated hummus post earlier this week? My recipe was long overdue for some freshening up, and though you can’t argue with the deliciousness of hummus and pita chips, I wanted to do more.


And lo and behold a lovely little recipe from The Nosher popped up on my feed – I knew it would be perfect and I got to work!


have you tried my oven-baked chicken?

I made some minor tweaks to this recipe, starting with replacing the use of rotisserie chicken with my oven baked chicken breasts. This technique is SO easy, and I prefer it because I always have boneless breasts in the freezer, there is zero waste and even less fuss. But feel free to go store bought if you want!

oven baked chicken with lemon and parsley in a pyrex bowl

I didn’t know what shawarma was till now!

So maybe you all are familiar with shawarma, but I wasn’t. Shawarma (for those of you like me) is a Middle Eastern dish of marinated meat made with spices like cumin, turmeric and paprika. The meat is thinly sliced, stacked on a skewer and rotated for several hours as it cooks.

This dish is clearly not classic shawarma, but uses those spices to flavor the chicken – and it was truly so delicious!

shawarma spices in a glass bowl

what ingredients do you need?

To make chicken hummus bowls with shawarma spices you will need:

chickpeas


garlic cloves


tahini


cumin


lemons


olive oil


1/4 cup water


cooked and shredded chicken


cumin


turmeric


coriander


regular or smoked paprika


ground cloves


cinnamon


pita bread


how do you make chicken hummus bowls with shawarma spices?

This is one of those recipes that can be easy and fast, or can be SUPER easy and fast, depending on how much you want to make at home versus store bought.

You can skip making your own hummus but I highly recommend trying your own at least once!

bowls of tahini and chickpeas next to lemon halves and a garlic clove

Place drained chickpeas and garlic in a food processor. Blend until completely broken down, scraping down the bowl as needed. Add tahini, cumin and lemon juice and blend again.

Scrape down the bowl and add cold water, a bit at a time, till you’ve reached your desired consistency.

hummus in a food processor

For the shawarma chicken you can again, buy the spice mix pre-made as well as using a rotisserie chicken OR you can easily make your own!

Make the shawarma spice mix by combining your spices in a small bowl – it’s that easy!

shawarma spices in a glass bowl

Finish the dish by heating a large skillet with some olive oil, and adding the cooked shredded chicken and spice mix.

chicken with shawarma spices in a ceramic skillet

Stir till the chicken is well coated and warmed through.

chicken with shawarma spices in a ceramic skillet

You have two options for serving – you can spread the hummus on a large platter and top with the chicken mixture and parsley:

hummus on a serving platter
chicken shawarma over hummus on a ceramic serving platter

Or serve in individual bowls, garnish with parsley. Either way, be sure to serve with warm pita wedges!

chicken hummus bowls in gray ceramic bowls with bakelite forks and a striped linen napkin

These chicken shawarma hummus bowls are absolutely delicious, and whether you go the store bought route or make-your-own I guarantee you will love it. Let me know if you give it a try!

chicken hummus bowls in gray ceramic bowls with bakelite forks and a striped linen napkin
Chicken Hummus Bowls With Shawarma Spices
Recipe details
  • 3  servings
  • Prep time: 20 Minutes Cook time: 50 Minutes Total time: 1 hr 10 min
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Ingredients
For the oven baked chicken:
  • butter
  • 1 - 2 pounds boneless skinless chicken breasts
  • olive oil
  • kosher salt and black pepper
  • lemon wedges and parsley sprigs, optional
For the hummus:
  • 15- ounce can chickpeas, rinsed and drained
  • 2 garlic cloves, peeled and smashed
  • 1/2 cup tahini
  • 1/2 teaspoon cumin
  • 1/4 cup fresh lemon juice, from 1 - 2 lemons
  • 1/4 cup water
For the shawarma spice mix:
  • 2 tablespoons cumin
  • 2 teaspoons turmeric
  • 1 teaspoon coriandar
  • 1 teaspoon regular or smoked paprika
  • pinch ground cloves
  • pinch ground cinnamon
For serving:
  • chopped fresh parsley
  • warm pita wedges
Instructions
Make the oven baked chicken:
Pre-heat the oven to 400 degrees. Butter a pan large enough to hold the chicken with a little room between and around the breasts. Cut a piece of parchment paper to fit the top of the pan and butter one side of that, too.
Place the chicken in your prepared pan with a bit of space between. Drizzle with some olive oil and sprinkle with salt and pepper. Place the parsley sprigs and lemon wedges (if using) around the chicken. Place the parchment – buttered side down – on top of the chicken, tucking the edges under for a snug fit. Bake for 30 – 40 minutes, or till the internal temperature of the chicken reaches 165 degrees.
Let sit till cool enough to handle and shred into bite-sized pieces (can be made ahead and refrigerated for up to one week).
Make the hummus:
Place the drained chickpeas and garlic in a food processor. Blend until completely broken down, scraping down the bowl as needed. Add the tahini, cumin and lemon juice and blend again.
Scrape down the bowl and add cold water, a bit at a time, till you’ve reached your desired consistency.
Make the shawarma spice mix:
Combine all of the ingredients in a small bowl.
Prepare the chicken:
Heat a large skillet with 3 - 4 tablespoons of olive oil. Add the shredded chicken and enough of the spice mix to coat thoroughly. Stir till the chicken is evenly coated and warmed through.
To serve, spread the hummus on a platter and top with the chicken. Garnish with parsley and serve with warm pita wedges. If you prefer, you can divide the hummus between serving bowls and top with the shredded chicken. Garnish with parsley and serve with the pita wedges.
Tips
  • You can substitute the boneless breasts with a rotisserie chicken, and the homemade hummus with store bought.
  • Pre-made shawarma spice can be purchased here.
Sheri silver
Want more details about this and other recipes? Check out more here!
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