Chicken Shawarma Hummus Bowl with Crispy Quinoa.

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.