Name: Chicken Shawarma Hummus Bowls with Sesame Sweet Potatoes
Ingredients: 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; 2 medium sweet potatoes, scrubbed, dried and sliced into 1/4-inch rounds; 2 tablespoons sesame seeds, plus more for sprinkling on finished bowl; 8 ounces red cabbage, finely shredded; Juice of 1/2 lemon; 1 tablespoon extra-virgin olive oil; 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

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.

Ingredients

Scale

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

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.
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.
For the Lemony Cabbage Slaw: Combine all of the ingredients in a medium mixing bowl and toss to combine. Set aside.
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.
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