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+ servings

Chicken Shawarma Bowls With Hummus & Veggies

Prep Time 20 minutes
Cook Time 45 minutes
Total Time 1 hour 5 minutes
Servings 3 meals


For the chicken

  • 16 oz chicken thighs sub breast or steak, chopped into small strips
  • 1 lemon juiced
  • 1/4 cup olive oil
  • 2 clove garlic mashed and minced
  • 1 tsp cumin
  • 1 tsp paprika
  • 1/2 tsp turmeric
  • 1/2 tsp cinnamon
  • 1 pinch red pepper flakes
  • salt and pepper to taste
  • 1 TBSP vegetable oil sub coconut oil or avocado oil

For the pickled cabbage

  • 1/4 head small red cabbage chopped into strips (about 1-1/2 or 2 cups)
  • 1/3 cup apple cider vinegar
  • 1/3 cup water
  • 2-1/2 tsp granulated sugar
  • 1 tsp salt
  • 1 clove garlic minced and mashed

Everything else

  • 2 cups romaine lettuce chopped
  • 1 cup cherry tomatoes whole or halved
  • 1/2 cup parsley chopped, for garnish (optional)
  • 3/4 cup hummus storebought or homemade

For baked "fries"

  • 1 large russet potato chopped into wedges, peeling is optional, sub sweet potato
  • 1 TBSP olive oil
  • salt and pepper to taste


  • Marinate the chicken: add the olive oil, lemon juice, garlic, cumin, paprika, turmeric, cinnamon, red pepper flakes, salt and pepper to a large bowl. Taste the marinade and adjust flavors if desired. Add the chopped chicken pieces to the bowl and toss gently to coat. You can marinate in the fridge overnight (cover the bowl) or leave the chicken on the counter for 20 minutes to marinate. Chicken cooks best when it's not super cold!
  • Preheat your oven to 425 F. in a bowl, toss the potato wedges with oil, salt and pepper. Arrange on a baking sheet and bake on the middle rack for 30-40 minutes, flipping once halfway.
  • Quick pickle the cabbage: To a glass jar or glass container/bowl, add the chopped cabbage, apple cider vinegar, water, sugar, salt and garlic. Shake/stir it up, cover and let the cabbage sit in the fridge for an hour or overnight.
  • If you're making hummus (see notes) make it at this point!
  • Cook the chicken: heat up a cast-iron skillet, grill pan or regular skillet over a medium flame for 5 minutes. Add the vegetable oil (or high smoke point oil such as coconut or avocado oil) and heat it up for 2-3 minutes. Using a fork or tongs, transfer the chicken thigh pieces to the pan, avoiding pouring too much liquid in the pan. You may need to cook in batches to give the chicken some space! Cook on each side for 6-8 minutes, until you start to see some golden color on the pieces. If using chicken breast, cook for 4-6 minutes on each side.
  • Assemble! Add 1/4 cup of hummus to each container, followed by the baked fries and chicken. Sprinkle parsley on top if using. You can add the lettuce, tomato and pickled red cabbage at this point too, but if you want to keep those on the side for fresh toppings (as opposed to reheating them in the container with the chicken), pack them together in a separate smaller container.


I made my own hummus for this bowl, but you don't have to. Here's a quick recipe. Add all of this to a food processor and process until smooth:
  • 1/2 cup tahini
  • 15 oz can of chickpeas, rinsed and drained
  • 1/2 tsp salt (plus more to taste)
  • 2/3 cup water (plus more to thin if needed)