Eating out, but the meal feels heavenly and healthy, just like home-cooked food. Chicken Shawarma Over Hummus is that divine combination of spices with hearty vegetables and generous dips of hummus; one cannot ask for more!
The Mediterranean chicken hummus bowl has become a weeknight staple in many homes. The goodness of ingredients and calories, of course, is one of the prime reasons you will be hooked.
The best part is that it is very easy to pull together. Some of the components can be made in batches, so you can fix a chicken shawarma over hummus bowl when you are out of ideas or need a healthy snack fix.
Why Chicken Shawarma and Hummus Are a Perfect Match
The combination isn’t new—street vendors across the Levant have long served shawarma scraped straight from the spit over a bed of silky hummus.
The yogurt-marinated chicken goes perfectly with cool, lemony hummus. On the other hand, the spices in the marinade echo the earthy notes of chickpeas and tahini.
One bite and you’ll understand why this duo has stood the test of time.
Is Hummus Good with Chicken Shawarma?
Yes, and it’s more than just “good.” Hummus acts as both a sauce and a base, adding creaminess and subtle nuttiness that tempers the bold shawarma spices.
It also boosts the protein content significantly, turning a simple chicken dish into a truly satisfying, macro-friendly meal.
Chicken Shawarma Over Hummus Recipe (Serves 4–6)
Chicken Shawarma Marinade
- 2 lbs (900g) boneless, skinless chicken thighs (thighs stay juicier than breasts)
- ⅓ cup plain Greek yogurt (full-fat recommended)
- 3 Tbsp olive oil
- 4 garlic cloves, minced
- Juice of 1 large lemon
- 2 tsp ground cumin
- 2 tsp smoked paprika
- 1 tsp ground coriander
- 1 tsp turmeric
- ¾ tsp ground cinnamon
- ¾ tsp ground allspice (or substitute with a pinch each of clove and nutmeg)
- ½ tsp cayenne pepper (optional, for heat level to taste)
- 1 ½ tsp kosher salt
- ½ tsp freshly ground black pepper
Combine everything in a large zip-top bag or bowl. Marinate at least 2 hours, ideally overnight.
Homemade Hummus (or use your favorite store-bought)
- 2 (15-oz) cans chickpeas, drained and rinsed
- ⅓ cup tahini (stirred well)
- ¼ cup fresh lemon juice
- 2 garlic cloves
- ½ tsp ground cumin
- ¼ cup ice-cold water (more as needed)
- Salt to taste
- 2–3 Tbsp extra-virgin olive oil
Blend until ultra-smooth (60–90 seconds in a high-powered blender). Adjust seasoning and water for the desired consistency.
Garlic-Tahini Sauce | Chicken Shawarma over Hummus
Whisk all the components to create this magic, which complements all foods. Remember to make a big jar of this goodness.
- ¼ cup tahini
- 2 tbsp lemon juice
- 1 small garlic clove, grated
- Pinch of salt
- Ice water, added 1 Tbsp at a time until pourable
For the Bowls
When you add these components, it will become a massive bowl. So, be careful with portions.
- Warm pita or flatbread. When you have nothing, crisp, toasted bread also works fine.
- Diced cucumber and tomato salad. No harm if red onion, parsley, lemon, and olive oil join the party.
- Pickled turnips or cucumbers
- Fresh parsley or mint. Be generous; parsley and mint hurt no one.
- Optional: crumbled feta, olives, hot sauce. However, they shine in the bowl like a rock star.
Cooking Methods | Chicken Shawarma over Hummus
This is an oven method, and the taste enhances massively when cooked this way.
- Preheat oven to 425°F (220°C). Line a baking sheet with parchment or foil.
- Spread chicken in a single layer. Bake 25–30 minutes, flipping once, until the internal temperature reaches 175°F (thighs can handle slightly higher for tenderness).
- Rest 5 minutes, then slice thinly.
Stovetop Skillet Method (Best Browning)
Cook in two batches in a hot cast-iron or heavy skillet with a little oil, 6–8 minutes per side. Slice after resting.
Bonus Vertical Rotisserie Effect
If you own a grill or air fryer, thread marinated thighs onto skewers and cook upright for authentic caramelized edges.
How to Serve Chicken Shawarma Over Hummus
- Spread a generous layer (½–¾ cup) of hummus on the bottom of each wide, shallow bowl.
- Pile warm sliced shawarma on top.
- Spoon over garlic-tahini sauce.
- Add cucumber-tomato salad, pickles, and herbs.
- Serve with warm pita on the side for scooping.
What Goes with Chicken Shawarma?
Beyond the classics already mentioned, popular accompaniments include:
- Tabbouleh or fattoush salad
- Roasted vegetables (especially cauliflower or eggplant)
- Zhoug or harissa for heat
- Rice or freekeh for a heartier bowl
Hummus with Chicken Shawarma Calories (Approximate per serving, ⅙ of recipe)
- Chicken thighs: 280 kcal
- Hummus (¾ cup): 220 kcal
- Tahini sauce + veggies: 100 kcal
Total ≈ 600–650 kcal with 40–45 g protein—making this a legitimately protein-packed Mediterranean meal that keeps you full for hours.
Make-Ahead & Storage Tips | Chicken Shawarma over Hummus
- Marinate chicken up to 48 hours in advance.
- Hummus keeps refrigerated for 5–6 days.
- Cooked chicken reheats beautifully (add a splash of water and cover) or is delicious cold straight from the fridge.
- Assemble bowls just before serving to keep textures fresh.
This chicken shawarma over hummus bowl manages to be both comforting and light, bold yet balanced. Once you try it at home, it’s likely to become part of your regular rotation.
Your guests will never guess how little effort it actually took. Enjoy the flavors of the Mediterranean any night of the week.
To order fresh halal chicken shawarma over hummus at Shawarma Kebab
