Spiced Chicken Shawarma Bowl with Brown Rice, Hummus & Toum

How to Make It

1. 1

   Prepare the Shawarma Marinade

   In a large bowl, combine the yoghurt, 20 ml olive oil, minced garlic (2 cloves), cumin, coriander, smoked paprika, turmeric, cinnamon, allspice, black pepper, 15 ml lemon juice, and salt. Whisk until smooth. Add the chicken thighs and toss to coat thoroughly. Cover and refrigerate for a minimum of 30 minutes, or ideally 4–8 hours for deeper flavour penetration.

   Tip: The yoghurt in the marinade acts as a tenderiser and helps the spices adhere evenly to the chicken. Longer marination yields more aromatic, clinic-quality results.
2. 2

   Cook the Brown Rice

   Place the rinsed brown rice in a medium saucepan with 600 ml low-sodium broth. Bring to a boil over medium-high heat, then reduce to a low simmer. Cover and cook for 35–40 minutes until all liquid is absorbed and rice is tender. Remove from heat and allow to steam, covered, for 5 minutes. Fluff gently with a fork.

   Tip: Using broth instead of water infuses the rice with gentle umami depth without added salt, improving palatability while maintaining a controlled sodium profile.
3. 3

   Make the Lightened Hummus

   In a food processor, combine drained chickpeas, tahini, juice of half a lemon (remaining 15 ml), 2 garlic cloves, and ice-cold water. Blend on high for 3–4 minutes until completely smooth and creamy. Season lightly with salt. Drizzle in the remaining 10 ml of olive oil while blending for a silky finish.

   Tip: Blending for longer than most recipes suggest — up to 4 minutes — breaks down the chickpea cell walls fully, producing a noticeably smoother, creamier clinical-grade hummus.
4. 4

   Prepare the Light Garlic Sauce (Toum)

   In a small bowl, whisk together low-fat Greek yoghurt, 2 minced garlic cloves, a squeeze of lemon juice, and a pinch of salt. Stir until well combined and refrigerate until serving. This yoghurt-based toum delivers the signature pungent garlic flavour of traditional Levantine toum with significantly less saturated fat.

   Tip: Traditional toum is an emulsified oil-and-garlic sauce. This clinical adaptation substitutes Greek yoghurt to reduce caloric density while preserving the aromatic profile.
5. 5

   Grill the Chicken

   Heat a grill pan, cast iron skillet, or outdoor grill over medium-high heat. Remove chicken from marinade, shaking off excess. Cook thighs for 5–6 minutes per side, until deeply golden and the internal temperature reaches 75°C (165°F). Remove from heat and rest for 5 minutes before slicing thinly against the grain to replicate the classic shawarma shave.

   Tip: Resting the chicken is non-negotiable — it redistributes juices and keeps the meat moist when sliced. Slice on a slight diagonal for the most authentic shawarma presentation.
6. 6

   Assemble the Shawarma Bowls

   Divide the brown rice evenly between four bowls as the base. Arrange sliced chicken over one half of the rice. Spoon a generous dollop of hummus alongside the chicken. Add sliced cucumbers, diced tomatoes, and a portion of rinsed pickled turnips. Drizzle the garlic yoghurt sauce over the chicken. Finish each bowl with fresh parsley, a dusting of sumac, and a sprinkle of za'atar if using.

   Tip: Rinsing the pickled turnips briefly under cold water reduces sodium content by up to 30% while preserving their tangy crunch and probiotic value — an important step for hypertension and kidney-conscious diners.