Chicken Shawarma Hummus Bowls with Sesame Sweet Potatoes

A full meal in a bowl is the best, yes?

Imagine combining the savory, seasoned chicken, the creamy richness of hummus, and the sweet crunch of sesame-coated sweet potatoes—all in one harmonious dish. Enter the Chicken Shawarma Hummus Bowls with Sesame Sweet Potatoes: your passport to begin exploring the depths of Middle Eastern flavors from the comfort of your kitchen.

I am utterly obsessed with shawarma. There’s something about the melding of spices, the tenderness of the meat, and the way it all comes together in a delicious wrap or bowl that captivates me. The best I’ve ever had was from a food truck called King of Shawarma in Charleston, SC. It was there, happening upon the truck at the exact moment I could go no further without food after a night of cocktail indulging, that I found myself in the comforting embrace of the shadows, holding what I can only describe as a masterpiece wrapped in paper. Each bite was a revelation, the flavors more vibrant and soul-satisfying than any I had ever tasted. As a sauce person, I distinctly remember the gentleman serving my shawarma up doused it in a duo of sauces, but I’ve searched and searched to try to figure out what they were to no avail. I know variation of tahini sauces are sometimes included with shawarma, but the one I’ve been chasing was not that.

What Is Shawarma?

Shawarma is much more than food; it is a story of tradition, migration, and cultural fusion woven into the very fabric of Middle Eastern cuisine. Originating from the Levant, an area that encompasses modern-day countries like Lebanon, Syria, Iraq, and Israel, shawarma has roots that delve deep into the history of this rich and diverse region.

The term “shawarma” derives from the Turkish word “çevirme,” which means “turning,” a reference to the cooking technique that is central to the dish’s preparation. This method, which involves stacking seasoned meat on a vertical spit and slowly roasting it as it turns beside a heat source, is a testament to the ingenuity of ancient cooking practices. This technique ensures the meat is cooked evenly while retaining its juices and flavor, a method similar to the Greek gyros and the Turkish doner kebab, showcasing the interconnected culinary traditions of the region.

Historians suggest that the concept of cooking meat on a spit dates back to the Ottoman Empire, making shawarma a dish with centuries-old roots. As the Ottoman Empire expanded, it brought its culinary traditions to new lands, where they were adapted and blended with local flavors and ingredients. This fusion is evident in the variety of spices used in shawarma, which can include cumin, coriander, turmeric, garlic, paprika, and warm spices like cinnamon and cloves, each adding a unique layer to the dish’s complex flavor profile.

The evolution of shawarma is also a story of migration and cultural exchange. As people from the Middle East traveled and settled in different parts of the world, they brought their culinary traditions with them. Shawarma quickly became a global phenomenon, adapted to suit the tastes and ingredients of its new homes. Today, you can find shawarma in countless variations, from the traditional lamb or chicken to adaptations featuring beef, goat, and even vegetarian options, like ones using mushrooms.

Shawarma is not just food; it’s a cultural ambassador, representing the history, diversity, and culinary prowess of the Middle Eastern region. It pays homage to the ancient cooks who first roasted meat on spits under the open sky, to the vibrant spice markets of the Levant, and to the generations of families who have passed down their recipes, each adding their own touch to this beloved dish.

In enjoying shawarma, we partake in a rich culinary tradition that transcends borders, a testament to the power of food to bring people together, sharing in the universal language of deliciousness. Whether served in a bustling market in Beirut, a cozy restaurant in Damascus, or a trendy food truck in New York City, shawarma continues to be a symbol of shared heritage and enduring appeal, a savory slice of history wrapped up in a warm pita, inviting us to take a bite out of the world’s rich mosaic of cultures.

Now, let’s get to the recipe!

First, let’s talk ingredients for these shawarma bowls:

– Yogurt-Marinated Shawarma Chicken: Juicy chicken breasts bathed in a creamy yogurt mixture, infused with a blend of spices that bring the heat and the sweet. Marinating meat in yogurt essentially guarantees a tender outcome, but don’t leave it in the marinade too long, or the acidity and enzymes from the yogurt can break down the chicken into an unpleasant, mushy texture.

– Sesame Sweet Potatoes: Sweet potato rounds turned golden and crispy, with a sprinkle of sesame seeds for that extra crunch and nuttiness.

– Lemony Cabbage Slaw: A refreshing, tangy counterpoint to the rich flavors of the bowl, adding that crucial crunch.

– The Assembly: Bringing it all together with creamy hummus, tangy feta, and fresh veggies, this is where the magic happens.

Crafting the Bowl:

Yogurt-Marinated Shawarma Chicken

Start with the heart of the dish: the chicken. We’re talking about slices of chicken breast taking a dip in a spiced yogurt bath with smoked paprika, sweet paprika, cumin, cinnamon, and more. Marinate for at least 2 hours to let those flavors meld.

 Sesame Sweet Potatoes: The Sidekick

While your chicken marinates, turn your attention to the sweet potatoes. Sliced, spiced, and everything nice, these rounds are tossed with sesame seeds and roasted to perfection. They’re the Robin to your Shawarma Chicken’s Batman, providing a sweet and crunchy contrast.

 Lemony Cabbage Slaw: The Fresh Factor

No bowl is complete without a bit of fresh, and that’s where the lemony cabbage slaw comes in. It’s like that cool breeze on a warm day – absolutely refreshing.

 Assembly: The Art of Bowl Building

Here’s where your inner artist shines. Start with a hummus canvas, then layer on your slaw, feta, green onions, and those sesame sweet potatoes. Crown it with your shawarma chicken, and voilà, a masterpiece. You can absolutely include something saucy and creamy, like a tahini or yogurt sauce. For me, the hummus adds that creaminess, but I would never turn down a drizzle or dollop of something else. Some hot sauce would not be a bad idea, either.

 Serving Suggestion: The Final Touch

Serve your bowl with a side of fresh pita, sliced Persian cucumbers, and a sprinkle of fresh herbs.

Why This Recipe Rocks

– Flavor Explosion: Every bite is a burst of flavor, from the tangy yogurt chicken to the sweet and nutty sweet potatoes.

– Texture Paradise: Creamy hummus, crunchy slaw, tender chicken – this bowl has it all.

– Visually Stunning: This bowl isn’t just tasty; it’s a feast for the eyes, with vibrant colors in every bite.

This Chicken Shawarma Hummus Bowl with Sesame Sweet Potatoes isn’t just dinner; it’s a journey of flavors, textures, and colors that come together in an all-in-one dinner. Whether you’re a seasoned chef or a curious cook, this recipe is your ticket to trying new flavors.

Happy cooking!

Chicken Shawarma Hummus Bowls with Sesame Sweet Potatoes

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• Author: Amanda
• Yield: 4 servings

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Description

Dive into this flavorful bowl recipe that combines juicy yogurt-marinated chicken, crunchy slaw, and nutty sweet potatoes in a step-by-step guide. Perfect for those seeking a taste of Middle Eastern food at home.

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Ingredients

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YOGURT-MARINATED SHAWARMA CHICKEN:

• 1 pound boneless skinless chicken breasts, sliced in half horizontally to make two thinner cutlets per breast
• 3/4 cup whole-milk plain yogurt
• Juice of 1/2 lemon
• 1 teaspoon smoked paprika
• 1 teaspoon sweet paprika
• 1-1/2 teaspoons ground cumin
• 1/4 teaspoon ground cinnamon
• 1/2 teaspoon ground coriander
• 1/2 teaspoon ground turmeric
• 1/2 teaspoon garlic powder
• 1/2 teaspoon dried oregano
• Pinch of Aleppo chili flakes, plus more for serving
• Kosher salt and freshly ground black pepper

SESAME SWEET POTATOES:

• 2 medium sweet potatoes, scrubbed, dried and sliced into 1/4-inch rounds
• 2 tablespoons sesame seeds, plus more for sprinkling on finished bowl

LEMONY CABBAGE SLAW:

• 8 ounces red cabbage, finely shredded
• Juice of 1/2 lemon
• 1 tablespoon extra-virgin olive oil

TO ASSEMBLE:

• 2 cups hummus, preferably homemade (warm or at room temperature)
• 4 ounces sliced or cubed feta cheese
• 4 green onions, thinly sliced
• Fresh pita, sliced Persian cucumbers, and fresh parsley and mint, for serving

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Instructions

1. Prepare the Yogurt-Marinated Shawarma Chicken: In a large mixing bowl, mix the yogurt, lemon juice, paprika, cumin, cinnamon, coriander, turmeric, garlic powder, Aleppo chili and salt and pepper, whisking to combine. Add the chicken, tossing to coat; marinate it for at least 2 hours.
2. Preheat the oven to 425°. Place the sliced sweet potatoes, sesame seeds, salt, and pepper on a large sheet pan in a single layer. Drizzle with olive oil and toss to coat. Transfer to the oven and roast for 15 minutes. Flip the potatoes over and return to the oven for an additional 10 minutes, until browned in spots and tender.
3. For the Lemony Cabbage Slaw: Combine all of the ingredients in a medium mixing bowl and toss to combine. Set aside.
4. In the meantime, preheat an outdoor grill, grill pan, or cast-iron skillet over medium-high heat. Lightly grease the grill or pan with olive oil. Drain the chicken from the marinade, allowing the excess to drip off. Place the chicken on the grill or in the pan and cook, turning once, for 6 to 8 minutes, or until cooked through and the exterior has charred spots. Remove from the heat and transfer to a cutting board. Allow to rest for 5 minutes before thinly slicing.
5. To assemble: Swoop some of the hummus into the bottom and up the sides of a bowl. Arrange the cabbage slaw, feta, green onions, cucumbers, fresh herbs, and sesame sweet potatoes in the bowl. Add the sliced chicken on top. Drizzle with a little more olive oil and sesame seeds, if desired. Serve with fresh pita on the side.

• Category: Chicken, Middle Eastern-Inspired