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My simplest sheet pan dinner, made with chicken tossed in olive oil and shawarma spices, then broiled until perfectly charred around the edges, just like traditional rotisserie-style shawarma. Served over creamy hummus with homemade crispy quinoa and a fresh feta tomato salad for color and flavor. It’s one big, delicious dinner bowl.
With Memorial Day weekend just around the corner, it really feels like summer is here. I’m especially excited because we have so many new summer recipes coming your way, and this bowl is just the start.
Here in Miami, my brother is constantly giving me new inspiration for dinner. He loves Middle Eastern food, which is often what we’ll go out for when we eat here. The food scene in Miami really thrives, and I always come home with new ideas.
Shawarma is a popular Middle Eastern dish, traditionally made by roasting seasoned meat on a rotisserie and shaving it thin. It’s incredibly flavorful, thanks to the spice blend and that signature char.
Recreating street-style favorites at home is one of my favorite things to do. It’s always fun and usually much easier than you’d expect.
I came up with this version, and my family fell in love right away. The hummus spread on the bottom of each bowl is key. And the crispy quinoa? Totally unexpected, but so good!
These are the details
Ingredients
The Chicken Shawarma
- chicken breasts and thighs, cubed
- olive oil
- shawarma spice mix (or yellow curry powder) *Homemade in Notes
- sea salt and pepper
- chili flakes
- honey
Crispy Quinoa
- cooked quinoa
- salted butter
The Feta Salad
- sun-dried sliced tomatoes, plus oil from the jar
- lemon juice
- cubes of feta
Serving
- garlic or plain hummus
- mixed greens – we love shredded romaine
- Naan or pita
- fresh dill
Tools
For this recipe, you’ll need a sheet pan, a mixing bowl, and a few spatulas. If you’re making your own shawarma spice blend, you’ll also want a small glass jar for storing the extra spice mix.
Steps
Step 1: Mix the spice blend
If you’re making homemade shawarma seasoning, start here. I almost always prefer homemade because you can control the warmth and spice level. Plus, it makes your kitchen smell incredible. I like to keep extra in a jar since it works on everything—from chicken to roasted vegetables and even fries. Stir everything together until evenly mixed and fragrant. *Recipe in Notes
Step 2: Roast the chicken
Spread the chicken out on a sheet pan and toss well with olive oil, garlic, and the shawarma seasoning. Make sure every piece is evenly coated—that’s where all the flavor comes from. Roast until cooked through, then finish under the broiler to get those charred edges. That crispy, caramelized finish is what gives it that classic street-style shawarma feel. I always sneak a few pieces straight from the pan.
Step 3: Crisp the quinoa
This is the unexpected part, but honestly, one of my favorites. Add the cooked quinoa to a hot skillet with butter and let it cook until golden and crisp. Don’t stir too much at first or it won’t get crunchy. It reminds me a bit of crispy rice, just lighter. The texture with the creamy hummus is so good.
Step 4: Mix the salad
Toss the sun-dried tomatoes with a little of the oil from the jar, fresh lemon juice, feta, and a pinch of chili flakes. It’s simple, but adds brightness and saltiness that balance the warm spices from the chicken. I love the color it brings to the bowls too. Fresh dill on top is especially good if you have it.
Step 5: Assemble the bowls
Spread a generous layer of hummus onto the bottom of each bowl. Add the greens first, so they soak up the dressing, then pile on the crispy quinoa and warm shawarma chicken. Finish with the feta tomato salad, cucumbers, and lots of fresh herbs. Serve with warm naan or pita for scooping everything up. Everyone in my family builds their bowl a little differently, and somehow they always disappear fast.
Chicken Shawarma Hummus Bowl with Crispy Quinoa
Nutritional information is only an estimate. The accuracy of the nutritional information for any recipe on this site is not guaranteed.
Ingredients
- 2 pounds mixed chicken breasts and thighs, cubed
- 1/4 cup olive oil
- 1/4 cup shawarma spice mix (or yellow curry powder) Homemade in notes
- sea salt and pepper
- chili flakes
- 1 tablespoon honey
- 2 cups cooked quinoa (you can also buy crispy quinoa)
- 4 tablespoons salted butter
The Feta Salad
- 1/3 cup sun-dried sliced tomatoes, plus oil from the jar
- 2 tablespoons lemon juice
- 4 ounces feta, cubed
For Serving
- 2 cups garlic or plain hummus
- 6 cups mixed greens
- fresh dill and naan
Instructions
- 1. Preheat the oven to 425° F.2. On a baking sheet, combine the chicken, olive oil, garlic, and shawarma spice mix. Season with salt and pepper and toss well. Bake for 10 minutes. Remove from the oven, toss the chicken with the honey, then switch the oven to broil. Broil for 3–5 minutes, until lightly charred.2. Melt the butter in a large skillet over medium-high heat. Add the cooked quinoa and cook, stirring occasionally, until golden and crispy, about 15–20 minutes.3. Combine the sun-dried tomatoes, reserved oil from the jar, and lemon juice. Season with salt, pepper, and chili flakes to taste.4. To serve, spread the hummus into bowls. Top with the mixed greens and spoon the vinaigrette over the greens. Add the crispy quinoa and chicken, then finish with feta, fresh dill, and naan or pita on the side. Enjoy!
Notes
1 tablespoon turmeric powder
1 tablespoon ground coriander
1 tablespoon garlic powder
1 tablespoon sweet Spanish paprika
1 tablespoon smoked paprika
1/2 teaspoon ground cloves
1–2 teaspoons cayenne pepper
Flaky sea salt Mix all ingredients in a glass jar.
Looking for more EASY dinner ideas – here are some favorites:
Easy Greek Sheet Pan Chicken and Potatoes
30 Minute Spicy Indian Butter Chicken
Sheet Pan Sticky Sweet and Sour Chicken
Sheet Pan Chicken Gyros with Feta Tz
