Possibly my favorite dinner I’ve ever made, packed with TONS of flavor. Serves 4 (gluten-free, dairy free option)
I’ve always been a lover of Greek and Mediterranean inspired food, the flavors are unmatched- but it also just makes you feel good and energetic. For these bowls, we’re whipping up a homemade roasted red bell pepper hummus (homemade is SO MUCH BETTER than store bought- just trust me on this!), grilling my delicious chicken shawarma recipe, adding an addictive cucumber tomato salsa, sumac pickled onions, and lots of feta. If you want to step it up a notch, add some pita or pita chips on the side and scoop up all the deliciousness. This also makes leftover hummus, which makes the perfect snack with your favorite chip or cracker!! Here’s the full recipe, I hope you love these as much as I do:
For the roasted red bell pepper hummus:
one 15oz can drained and rinsed chickpeas
2/3 packed cup roasted red bell peppers (I used from the jar)
2 large garlic cloves
2 tbsp water
3 tbsp runny tahini
1 tsp hot honey
2 tbsp lemon juice
1/2 tsp sweet paprika
1/2 tsp salt
Blend all ingredients in a high powered blender until smooth. I made this in advance to allow the flavors to come together.
For the grilled chicken shawarma:
1-1.5lb chicken thighs
2 tbsp olive oil
1 tsp salt
1 tsp garlic powder
1 tsp cumin
1 tsp oregano
1/2 tsp sweet paprika
1/2 tsp smoked paprika
1 tsp turmeric
1/2 tsp coriander
1/2 tsp allspice
1/2 tsp Ceylon cinammon
Freshly ground cracked black pepper
Whisk all ingredients together in a large bowl until a thin paste forms, then add your chicken thighs to the bowl. Toss to coat, and allow to marinade for at least one hour or overnight for best flavor.
To grill the chicken thighs: cook for 6-8 minutes per side on medium high heat. Alternatively, cook on a pan on medium high heat until the internal temp is 165F.
For the crispy potatoes:
-3 large yellow potatoes, chopped into chunks
-2 tbsp olive oil
-4-5 cloves garlic, finely minced or grated
-1/2 tsp oregano
-1/2 tsp salt, or to taste
-1/8 tsp cracked black pepper
First, boil your potato chunks: allow them to boil for approx. 8-10 minutes, until they’re fork tender. If they get a little too soft, that’s okay- it’ll allow them to crisp up. After boiling, drain but DO NOT RINSE! Allow to cool for a minute, then toss the potatoes in a bowl with the rest of the ingredients.
Next, preheat your oven to 425F. Place the potatoes on a parchment lined baking sheet in a single layer. Spread them out to ensure even cooking, then allow to roast for 30-40 minutes until they’re browned and crisp. You can turn the pan halfway through or flip the potatoes to another side to get them extra crispy. I put the potatoes on a low broil during the last 5 minutes of cooking. Finish with a sprinkle of lemon juice, and extra salt if needed.
For the tomato cucumber salsa:
4 Persian cucumbers, finely chopped
1 pint heirloom or regular cherry tomatoes, quartered
1/4 large red onion, finely chopped
1 tsp red wine vinegar
Salt, to taste
Add all ingredients to a bowl, toss to combine. I recommend tasting and adding salt as needed.
For the sumac pickled onions:
1 large red onion, finely sliced
1:1 ratio water to rice wine, apple cider, or red wine vinegar
1/2 tbsp sumac
1/2 tsp salt
1/2 tsp coconut sugar or sugar
Optional: 1 tsp peppercorns
Combine all ingredients in a jar. Shake well to combine, then store in the fridge and allow to pickle for at least 24hrs for best flavor.
For serving:
roasted red bell pepper hummus
Tzatziki
Grilled chicken shawarma
Crispy potatoes
sumac pickled onions
tomato cucumber salsa
Feta crumbles*
Start with a bed of the roasted red bell pepper hummus. If you tolerate dairy, feel free to add some tzatziki on top of the hummus. Next, add your chicken thighs on top of the hummus, along with the crispy potatoes. Put a generous amount of salsa on top, along with some of those sumac pickled onions, and lots of feta crumbles. If you’re feelin’ fancy, you can also add some fresh parsley. Dig in and enjoy! <3
*to make this meal dairy-free, omit the feta and tzatziki.
Tag me on Instagram @abigailsapron if you make this recipe, and subscribe for more delicious + healthy recipes like this one! <3
I hope you guys have an amazing week, I’ll see you on the next post!
With love,
Abigail