Chicken Shawarma Hummus Bowl

This Chicken Shawarma Hummus Bowl recipe is the grain bowl of my dreams! With fluffy couscous, shawarma spiced chicken thighs, a bright cucumber and tomato salad, all on a bed of hummus, these bowls are the most, in the best way! Plus, they take only 30 minutes to make, and are a full meal in one bowl.

The Best Chicken Hummus Bowl Recipe

I’m always thinking about recipes for bowls that are not just tasty, but balanced and easy to make, and this one checks all the boxes. The couscous cooks up quickly, the chicken is packed with flavor but comes together in no time, and the salad adds the perfect pop of freshness! I also love having a little bed of hummus on the bottom for a variety of flavor and texture. This chicken shawarma hummus bowl is just SO good!

For the most flavorful chicken, I use my chicken shawarma marinade. It lends so much flavor to these chicken shawarma bowls! For this recipe, I cooked them in the air fryer, but you can also sear them in a skillet.

I also love that this bowl is versatile and forgiving. Swap in your favorite veggies, adjust the spice level, or switch up the hummus flavor. No matter what, it’s a bowl that is both easy to make and is packed with flavor.

Chicken Hummus Bowl Ingredients

For the Chicken:

• Chicken Thighs: Juicy and flavorful! These are perfect for soaking up all that shawarma marinade. I used skinless chicken thighs with the bone-in. But if you want to slice the chicken before serving, you will need boneless, skinless chicken thighs.
• Yogurt: Tenderizes the chicken and adds tang to the marinade.
• Lemon Juice: Brightens and balances the spices.
• Olive Oil: Helps the chicken brown beautifully in the air fryer or skillet.
• Cumin, Oregano, Turmeric, Smoked Paprika: The classic warm, smoky shawarma spice blend.
• Garlic: Use fresh cloves for punchy flavor or garlic powder for ease.
• Salt: For added flavor! You’ll need some for the salad, too.

For the Couscous:

• Butter: Toasts the couscous for a nutty base.
• Pearl Couscous: Soft, chewy, and so good at soaking up flavor.
• Broth (or Water + Bouillon): Adds depth to the couscous and makes the flavor extra cozy.
• Oregano: A simple herb that ties the couscous to the Mediterranean flavors in the chicken.

For the Salad:

• Tomatoes + Cucumber: Add freshness and crunch.
• Lemon Juice + Olive Oil: A quick dressing that brings the salad to life.
• Hummus: The creamy foundation of the bowl! Any flavor works, but classic or roasted garlic are both great choices.

Choosing the Right Couscous

Couscous comes in different sizes! Here is the difference between each:

• Moroccan couscous: Tiny, fluffy, and quick-cooking. Perfect if you want a light, almost cloud-like texture.
• Israeli (pearl) couscous: Slightly larger, chewy pearls that hold up well in bowls and soak up flavor beautifully. This is what I used here.
• Lebanese couscous (moghrabieh): The largest pearls, with a hearty, pasta-like bite that’s great for hearty salads or slow-cooked dishes.

I like pearl couscous here, but any size of couscous will work!

Chicken Shawarma Bowl Variations & Substitutions

• Grains: Swap pearl couscous for quinoa, rice, or farro.
• Chicken: Use chicken breast instead of thighs if you prefer leaner meat (just be careful not to overcook).
• Dairy-Free: Make it dairy-free by using a dairy-free yogurt for the marinade.
• Toppings: Add toppings like feta, pickled red onions, olives, or fresh herbs for extra flavor.

How to Make Chicken Shawarma Hummus Bowls

1. Marinate the chicken: In a large bowl, combine the yogurt, olive oil, lemon juice, cumin, garlic, salt, oregano, turmeric, and smoked paprika. Add the chicken thighs and coat well. 
2. Cook the chicken: Place marinated chicken thighs in the air fryer at 400F, cook for 10 minutes, then flip and cook for another 8 to 9 minutes.
3. Cook the couscous: Melt the butter in a saucepan over medium heat. Add the couscous and toast for 1–2 minutes until lightly golden. Stir in the broth (or water + bouillon), bring to a simmer, then cover and cook for 7 to 8 minutes until tender and fluffy.
4. Make the salad: Dice the tomatoes and cucumber into small pieces. Toss them in a bowl with lemon juice, olive oil, and a pinch of salt. Set aside to let the flavors meld.
5. Assemble the bowls: Divide the hummus into the bowls, top with couscous and then with sliced shawarma chicken, and the tomato cucumber salad. Garnish with fresh parsley if desired.

Storage and Reheating Tips

Store each component separately in airtight containers in the refrigerator for up to 4 days. Reheat the chicken and couscous gently, then assemble with fresh hummus and salad just before serving.

Shawarma Bowl FAQs

More Favorite Recipes to Try

30-Minute Chicken Shawarma Hummus Bowl Recipe

This Chicken Shawarma Hummus Bowl recipe is the grain bowl of my dreams! With fluffy couscous, shawarma spiced chicken thighs, a bright cucumber and tomato salad, all on a bed of hummus, these bowls are the most, in the best way! Plus, they take only 30 minutes to make, and are a full meal in one bowl.

Print Recipe Pin Recipe

Prep Time 10 minutes mins

Cook Time 20 minutes mins

Total Time 30 minutes mins

Servings: 2 bowls

Course: Main Course

Cuisine: American, Mediterranean

Calories: 936

Ingredients Method Nutrition Notes

Ingredients

  

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For the chicken:

• 1 lb chicken thighs skinless and boneless if preferred
• ¼ cup plain yogurt
• Juice of ½ lemon
• 2 tsp olive oil
• ¼ tsp cumin
• 2 garlic cloves minced or ½ tsp garlic powder
• ½ tsp salt
• ½ tsp oregano
• ¼ tsp turmeric
• ¼ tsp smoked paprika

For the couscous:

• ½ tbsp butter
• ¾ cup pearl couscous
• 1 ½ cups broth or water + better than bouillon
• ½ tsp oregano

For the tomato-cucumber salad:

• 1 cup cherry tomatoes sliced in half, or 1-2 roma tomatoes diced
• ½ English cucumber diced
• Juice of ½ lemon
• 1 ½ tsp olive oil
• Salt to taste

To serve:

• Hummus

Method

 

Marinate the chicken:

1. In a large bowl, combine the yogurt, olive oil, lemon juice, cumin, garlic, salt, oregano, turmeric, and smoked paprika. Add the chicken thighs and coat well.

Cook the chicken:

1. In the air fryer: place marinated chicken thighs in the air fryer at 400F, cook for 10 minutes, then flip and cook for another 8 to 9 minutes.
2. In a skillet: Heat a large skillet or grill pan over medium-high heat. Cook the marinated chicken thighs for 6 to 7 minutes per side, until browned and cooked through (internal temp 165°F). Let rest for a few minutes.

Cook the couscous:

1. Melt the butter in a saucepan over medium heat. Add the couscous and toast for 1–2 minutes until lightly golden. Stir in the broth (or water + bouillon), bring to a simmer, then cover and cook for 7 to 8 minutes until tender and fluffy.

Make the salad:

1. Dice the tomatoes and cucumber into small pieces. Toss them in a bowl with lemon juice, olive oil, and a pinch of salt. Set aside to let the flavors meld.

Assemble the bowls:

1. Divide the hummus into the bowls, top with couscous and then with sliced shawarma chicken, and the tomato cucumber salad. Garnish with fresh parsley if desired.

Nutrition

Serving: 1bowlCalories: 936kcalCarbohydrates: 66gProtein: 50gFat: 52gSaturated Fat: 14gPolyunsaturated Fat: 10gMonounsaturated Fat: 23gTrans Fat: 0.3gCholesterol: 234mgSodium: 2792mgPotassium: 996mgFiber: 6gSugar: 6gVitamin A: 1204IUVitamin C: 20mgCalcium: 128mgIron: 4mg

Notes

These bowls can be stored in the fridge for up to 3 days. Keep the components separate if possible (couscous, chicken, salad, and hummus) to maintain the best texture. Reheat the chicken and couscous before serving, then serve with the hummus and salad!

• Cook the shawarma chicken in the air fryer! I know you can cook them in a skillet or in the oven, but the air fryer is the easiest way to cook chicken thighs. Traditionally, shawarma is cooked on a spit, to get nice and crispy edges. But the air fryer does a good job of getting the outside nice and crispy, in my opinion!
• Use quinoa for a gluten-free option. Couscous is not gluten free! So if you need a gluten-free option, opt for quinoa or rice.
• Cook the couscous in broth! Instead of cooking it in just water, I recommend cooking it in broth. It can be chicken broth or vegetable broth (or a combo of water + Better than Bouillon). This adds flavor and makes it extra cozy.

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