Name: Chicken Shawarma Hummus Power Bowl
Prep time: 20 min
Cook time: 40 min
Total time: 1 h
Yield: 4 bowls
Ingredients: — For the pickled onions —; 1 small red onion, very thinly sliced; 1/2 cup (120 ml) red wine vinegar; 1 teaspoon (5 ml) sugar; 1/2 teaspoon (3 ml) kosher salt, for the pickle; — For the chicken —; 1 3/4 lb (795 g) boneless, skinless chicken thighs, sliced into 1/2-inch strips; 3 tablespoons (45 ml) olive oil; 2 teaspoons (10 ml) ground cumin; 2 teaspoons (10 ml) sweet paprika; 1/2 teaspoon (3 ml) ground cardamom; 1/2 teaspoon (3 ml) ground turmeric; 3 cloves garlic, finely grated; 2 tablespoons (30 ml) lemon juice; 1 teaspoon (5 ml) kosher salt; — For the bowls —; 1 cup (240 ml) brown rice, rinsed; 2 1/4 cups (540 ml) water; 3/4 cup (180 ml) hummus

Chicken Shawarma Hummus Power Bowl

Spiced roasted chicken shawarma over brown rice with hummus and bright pickled red onions.

By the Bowlyra kitchen Updated November 11, 2026

Prep

20 min

Cook

40 min

Total

1 hr

Makes

4 bowls

Home ovens can't copy a vertical rotisserie, but a very hot sheet pan gets close: thinly sliced thighs roast in the spiced oil until the edges crisp and darken. Quick-pickled onions take ten minutes and cut through the richness of the hummus.

Why this recipe works

Thin strips of thigh meat have lots of surface area, so they brown quickly in a very hot oven and stay moist inside. The acid in the pickled onions balances the warm spices and rich hummus.

Ingredient notes

Cardamom is strong; half a teaspoon is enough to add a floral note without tasting soapy. Turmeric mainly adds color, and it stains, so use a spoon rather than your hands to toss the chicken.

Common mistakes

Piling the chicken on the pan; it steams and turns pale instead of crisping.
Slicing the chicken too thick, which needs longer cooking and dries the edges.

What to serve with it

Sliced cucumber and tomatoes or a drizzle of tahini go well alongside.

Meal prep

Roast a double batch of chicken; it reheats well. Keep the hummus and pickled onions in separate small containers.

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Cooking tips

Line the pan with foil for easier cleanup, but not parchment, which can char at 450°F (230°C). The pickled onions keep for 2 weeks in the fridge.

Swaps and variations

Use chicken breast, sliced 1/2 inch thick, and start checking for 165°F (74°C) after 15 minutes. Use white rice or warm pita in place of brown rice; pita is not gluten-free.

Storing and reheating

Refrigerate cooked chicken and rice within 2 hours for up to 4 days. Reheat until hot throughout (165°F / 74°C). Hummus keeps for 4 to 5 days refrigerated after opening.

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