Chicken Shawarma Hummus Bowls with Pickled Onions

Serves 4 · 25 min prep · 20 min cook

Ingredients

• 1.5 lb boneless skinless chicken thighs
• 1/3 cup plain Greek yogurt
• 3 tbsp olive oil
• 3 tbsp lemon juice
• 4 garlic cloves, minced
• 2 tsp ground cumin
• 2 tsp smoked paprika
• 1 tsp ground coriander
• 1/2 tsp ground turmeric
• 1/4 tsp cayenne pepper
• 1.5 tsp kosher salt
• 1/2 tsp black pepper
• 3 cups cooked basmati or jasmine rice
• 1 cup prepared hummus
• 1 English cucumber, diced
• 1.5 cups cherry tomatoes, halved
• 1/2 red onion, thinly sliced
• 1/4 cup white vinegar
• 1 tsp sugar
• 1/4 cup fresh parsley, chopped
• 1/2 cup crumbled feta

Instructions

1. 1In a medium bowl, whisk Greek yogurt, olive oil, lemon juice, minced garlic, cumin, smoked paprika, coriander, turmeric, cayenne, salt, and black pepper until smooth.
2. 2Add chicken thighs and toss until every piece is coated. Cover and marinate in the refrigerator at least 20 minutes (or up to overnight for deeper flavor).
3. 3Meanwhile, quick-pickle the onions: place thinly sliced red onion in a small bowl with white vinegar, sugar, and salt. Toss and set aside at room temperature, stirring once, until lightly pink and tangy, about 15 minutes.
4. 4Heat a large 12-inch skillet over medium-high heat and add the remaining olive oil. When the oil shimmers, add the marinated chicken in a single layer (work in batches if needed).
5. 5Cook chicken without moving for 5–6 minutes until deeply browned and caramelized on the bottom. Flip and cook another 5–7 minutes until the internal temperature reaches 165°F and the exterior is charred in spots.
6. 6Transfer chicken to a cutting board and rest 5 minutes, then slice thinly against the grain. Squeeze the remaining lemon juice over the slices.
7. 7Warm the cooked rice if needed. Divide rice among 4 bowls. Swirl hummus into the base or side of each bowl.
8. 8Top each bowl with sliced shawarma chicken, diced cucumber, halved cherry tomatoes, drained pickled onions, crumbled feta, and chopped parsley. Drizzle any pan juices over the chicken and serve immediately, or pack components separately for meal-prep lunches.