Shawarma is one of the primary joys in my life and I was excited at the prospect of replicating it at home when I saw this recipe on the (oddly named) Plays Well With Butter blog. Obviously I knew I’d never be able to match the happiness of watching chicken shawarma get sliced off a rotating spit at my favourite spot*, but I felt like if I could get in the ballpark with the savoury, spicy flavour then I was in business.

This recipe starts with a marinade that had me pulling out numerous bottles from my spice cupboard, and mixing these spices with olive oil, honey and lemon juice. The chicken marinates in this mixture for a minimum of two hours, so in that time, I figured I might as well make some pickled red onions (my fave) and a garlicky tahini sauce for drizzling.

Once the chicken is roasted in the oven, the recipe wants you to thinly slice it (like it’s coming off the spit!) and then return it to the oven to broil and get nice and caramelized and crispy. The chicken then gets added to a bed of hummus and chopped lettuce (you can add quinoa in there if you want) and topped with anything delicious you want; I added cucumbers, pickles, feta (would have added cherry tomatoes if I had them) and my beloved pickled red onions and tahini sauce.

This was a flavour explosion! I absolutely loved it. Yes, it takes a bit of time to make all the components and chop all the veggies, but this is the kind of thing you could prep on a weekend afternoon and then assemble for lunch all week (I’m not into meal prep, but if I was, I would meal prep this).

There’s also a vegetarian version on the blog with sweet potatoes and chickpeas which I will definitely try next, plus this would be outstanding with falafel if I ever figure that out (recipe recommendations welcome… I’ve yet to find one I like).

*constantly changing, currently Lezzet in Mississauga

Chicken Shawarma Hummus Bowls

Source: Plays Well With Butter & Everyday Annie

Ingredients

Chicken Shawarma

  • 2 tbsp olive oil
  • 1 tbsp honey
  • juice of 1/2 a lemon
  • 3 cloves garlic, grated with a microplane
  • 1 1/2 tsp cumin
  • 1 1/2 tsp smoked paprika (also knows as chipotle chili powder)
  • 3/4 tsp cinnamon (I leave this out)
  • 3/4 tsp ginger
  • 3/4 tsp oregano
  • 3/4 tsp turmeric
  • 1 tsp kosher salt
  • 1 tsp freshly ground black pepper
  • 1 1/2 lbs chicken breasts or thighs (you can also use a mixture of chickpeas and cubed sweet potatoes for a vegetarian version)

Pickled Red Onions

  • 1/2 cup white vinegar
  • 1/2 cup water
  • 1/2 cup sugar
  • 1 tsp kosher salt
  • 1 red onion, thinly sliced

Tahini Sauce

  • 4-6 tbsp lemon juice (or whatever comes out of 2 lemons)
  • 2 cloves garlic, grated with a microplane
  • 1/2 cup tahini
  • 1/2 tsp kosher salt
  • up to 1/3 cup cold water

For the Bowls

  • hummus
  • chopped lettuce
  • sliced cucumber
  • pickles
  • halved cherry tomatoes
  • crumbled feta
  • lemon wedges

Directions

  1. For the Chicken Shawarma, add all the ingredients to a bowl, stir together, cover and chill for at least 2 hours or up to 3 days. While the chicken is marinating, make the pickled red onions and tahini sauce.
  2. For the Pickled Red Onions, add the vinegar, water, sugar and salt to a microwave safe measuring cup or bowl. Heat in the microwave for about 2 minutes, then remove and stir with a fork until the sugar is dissolved. Placed the sliced onions in a mason jar or other container with a lid, and pour the vinegar mixture over top. Stir with a fork until the majority of the onions are submerged. Let cool at room temperature for about 25 minutes, then cover and store in the fridge. They’ll be ready to go in about an hour, and even better over time. Will keep in the fridge indefinitely.
  3. For the Tahini Sauce, whisk together the lemon juice and garlic in a small bowl, and let sit for 5-10 minutes so the garlic can mellow out. Add the tahini and salt and whisk to combine. Stream in the water, whisking consistently, until you get the consistency you want (I like it on the thinner side for easy drizzling).
  4. When ready to cook the chicken, preheat the oven to 425, line a baking sheet with foil and spray with non-stick spray. Transfer the chicken to the baking sheet (shaking off excess marinade) and roast for 15-18 minutes until cooked through. Remove the chicken from the oven and place on a cutting board.
  5. Switch the oven to the broil setting, and while it’s heating, thinly slice the chicken. Transfer the chicken back to the baking sheet, and broil for 4-5 minutes until the chicken is sizzling, brown and caramelized.
  6. To assemble the bowls, dollop hummus onto a plate or bowl, and use the back of the spoon to swoop it across one side. Fill the other side with lettuce, then top with chicken, pickled red onions, cucumber, pickles and tomatoes. Sprinkle with crumbled feta, drizzle with tahini sauce and squeeze a lemon wedge over top.