Spicy Chicken Shawarma wirh Roasted Red Pepper Hummus

Spice Up Your Day

Celebrate Mediterranean flavors with our delectable recipe for Roasted Spicy Red Pepper Hummus topped with Spicy Chicken Shawarma. This dish combines the rich, smoky goodness of homemade roasted red pepper hummus with the bold and savory kick of perfectly spiced chicken shawarma. 

Whether you're looking for a satisfying appetizer for two or a flavorful snack, our recipe offers a delightful balance of creamy, zesty, and spicy notes. Join us on a culinary journey as we guide you through creating this mouthwatering Mediterranean-inspired dish that's sure to tantalize your taste buds. Get ready to savor every bite of this healthy and satisfying combination that's perfect for any occasion.

Get creative 

You can use Avocado Hummus instead of Roasted Red Pepper Hummus.

Substitute traditional hummus or avocado hummus with a low-carb alternative (Keto-Friendly Cauliflower Hummus) to instantly transform this recipe into a keto-friendly delight.

 Print Recipe

TOTAL TIME35-50 mins

SERVINGS2 people

CALORIES350-400 kcal

INGREDIENTS

For the Roasted Red Pepper Hummus:

• 1 large red bell pepper
• 1/2 can (7.5 ounces) chickpeas, drained and rinsed
• 1 clove garlic, minced
• 1.5 tablespoons tahini
• 1.5 tablespoons lemon juice
• 1 tablespoon olive oil
• 1/2 teaspoon ground cumin
• 1/4 teaspoon smoked paprika
• A pinch of cayenne pepper (adjust to taste for spiciness)
• Salt and pepper to taste

For the Garnish:

• 1/2 cup fresh spinach leaves
• 2 tablespoons pine nuts, toasted
• 2 tablespoons crumbled feta cheese
• Organic brown mustard sprouts (as needed)

For the Spicy Chicken Shawarma:

• 2 boneless, skinless chicken breasts
• 2 tablespoons olive oil
• 2 cloves garlic, minced
• 1 teaspoon ground cumin
• 1 teaspoon ground coriander
• 1 teaspoon smoked paprika
• 1/2 teaspoon cayenne pepper (adjust to taste for spiciness)
• Salt and pepper to taste

INSTRUCTIONS

 

Roasted Red Pepper Hummus:

1. Preheat your oven's broiler to high. Place the whole red bell pepper on a baking sheet and broil, turning occasionally, until the skin is charred and blistered. This will take about 10-15 minutes.
2. Remove the pepper from the oven and immediately place it in a bowl. Cover the bowl with plastic wrap and let it steam for about 5-7 minutes. This will make it easier to peel off the skin.
3. After steaming, peel and seed the roasted red pepper, then roughly chop it.
4. In a food processor, combine the roasted red pepper, half of the chickpeas, minced garlic, tahini, lemon juice, olive oil, ground cumin, smoked paprika, cayenne pepper, salt, and pepper. Process until the mixture is smooth and creamy. If it's too thick, you can add a bit of water to reach your desired consistency.

Spicy Chicken Shawarma:

1. In a bowl, combine olive oil, minced garlic, ground cumin, ground coriander, smoked paprika, cayenne pepper, salt, and pepper. Mix well to create a marinade.
2. Slice the boneless, skinless chicken breasts into thin strips or bite-sized pieces.
3. Toss the chicken strips in the marinade, ensuring that each piece is well coated. Let the chicken marinate for at least 15-30 minutes.
4. Heat a skillet or grill pan over medium-high heat. Cook the marinated chicken strips until they are cooked through and have a nice char on the outside, about 4-6 minutes per side.

Assembling:

1. Divide the roasted red pepper hummus between two serving plates.
2. Top each plate with fresh spinach leaves.
3. Scatter the toasted pine nuts and crumbled feta cheese over the spinach.
4. Garnish with organic brown mustard sprouts.
5. Finally, arrange the spicy chicken shawarma on top of the garnishes on each plate.
6. Serve your delicious roasted spicy red pepper hummus with chicken shawarma garnish for two and enjoy!

NUTRITIONAL FACTS PER SERVING

 

Nutritional Facts (per serving):

• Calories: Approximately 350-400 calories per serving.
• Protein: Approximately 25-30 grams per serving.
• Carbohydrates: Approximately 15-20 grams per serving.
• Dietary Fiber: Approximately 5-7 grams per serving.
• Fat: Approximately 20-25 grams per serving.
• Sodium: The sodium content will depend on factors such as how much salt is added during cooking and the specific brands of ingredients used. Be mindful of the salt content, especially in the chicken shawarma seasoning.

These values are rough estimates and can vary based on the specific brands of ingredients and portion sizes you use. For precise nutritional information, consider using a nutrition calculator with the exact ingredients you plan to use.

GROCERY LIST

 

For 2 servings:

Proteins:

• 2 boneless, skinless chicken breasts

Produce:

• 1 large red bell pepper
• 1 clove garlic
• 1/2 cup fresh spinach leaves
• Organic brown mustard sprouts (as needed)
• 1 lemon (for juice)

Canned Goods:

• 1/2 can (7.5 ounces) chickpeas

Dairy:

• 1.5 tablespoons tahini
• 2 tablespoons crumbled feta cheese

Pantry Items:

• Olive oil
• Ground cumin
• Ground coriander
• Smoked paprika
• Cayenne pepper (adjust to taste)
• Salt and pepper

Nuts and Seeds:

• 2 tablespoons pine nuts

Please double-check your pantry for any of these items that you may already have to avoid unnecessary purchases. This list includes all the ingredients needed for both the Roasted Spicy Red Pepper Hummus and the Spicy Chicken Shawarma.

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