Chicken Shawarma Hummus Bowl

Chicken Shawarma

Prepare Marinade

1. Slice the chicken breasts into 5-6 pieces each and the thighs into 3-4 pieces each. Place them in a large plastic zipper bag.
2. In a small bowl, whisk together ¼ cup olive oil, the spices, ¾ tsp salt, and ¼ tsp black pepper. Pour the spice marinade over the chicken pieces and whisk. Place chicken in the refrigerator and let it marinate at least 1 hour, up to overnight.

Oven Cooking Method

1. Preheat oven to 400 degrees F.  Spray the baking sheet with nonstick cooking oil. Place the chicken pieces on the sheet, evenly spaced.
2. Place the chicken in the oven. Let it roast for about 15 minutes until cooked through, turning the chicken pieces once with tongs halfway through cooking.
3. Take chicken out of the oven and let it cool slightly. Use a sharp knife to slice the meat into small, thin shawarma-like pieces.
4. Heat 1 tablespoon of oil in a skillet on the stovetop over medium. Pour the chicken into the skillet and sauté for 3-4 minutes until the smallest pieces of chicken turn brown and crisp. Serve warm.
    

Hummus Bowl

1. Spread the hummus around the bottom and sides of a bowl. Place the chopped tomatoes, sliced cucumber, carrots, red and green cabbage, chickpeas, and olives into the hummus bowl. Add cooked chicken shawarma to the middle of the bowl. Squeeze a lemon quarter over the top and enjoy.
2. For a sauce topping, we recommend a Skhug Sauce, garlic sauce, or fiery Harissa.