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Roasted Chicken Shawarma Bowls

Prep Time30 minutes
Cook Time15 minutes
Total Time45 minutes
Course: dinner, lunch, Main Course
Cuisine: Mediterranean, Middle Eastern
Keyword: fresh, gluten free, healthy,, spicy
Servings: 6 servings
Author: Christen Clark

Ingredients

For the chicken shawarma

  • 2 pounds chicken thighs thinly sliced
  • 2 cloves garlic minced
  • 1/2 half medium yellow onion thinly sliced
  • 1 lemon juiced
  • 1/3 cup olive oil
  • 1 tbsp cumin
  • 1 tbsp paprika
  • 1 tbsp coriander
  • 1 tbsp turmeric
  • 1 tsp cinnamon
  • 1 1/2 tsp salt
  • 1/2 tsp cayenne

For the shawarma bowls:

  • roasted garlic hummus
  • greens such as spinach, arugula or kale
  • diced cucumber
  • cherry tomatoes
  • thinly sliced red onion
  • thinly sliced bell pepper
  • crumbled feta cheese
  • chopped fresh parsley
  • cooked grains such as quinoa, farro or brown rice
  • olive oil and lemon halves

Instructions

Marinate the chicken

  • In a large bowl, mix together the salt and spices. Add the olive oil, lemon juice, onion, garlic and sliced chicken thighs. Marinate at least 4 hours, if not overnight.
    Preheat the oven to 425 degrees. Arrange the marinated chicken and onion in an even layer on a large sheet pan. Use two pans if it is too crowded. Roast the chicken for 15 to 18 minutes or until it reaches 165 degrees.

Assemble the bowls.

  • Add your favorite fresh ingredients to a bowl and top with the roasted chicken shawarma and roasted garlic hummus. Drizzle olive oil and squeeze on fresh lemon juice.