Dash TURBO DIGITAL HAND MIXER, Instruction Manual, Page: 26 / 32

∙ 26 ∙
For the hummus bowls:
1½ pounds boneless
chicken thighs, skin
removed
1 cup hummus
1½ cups cooked quinoa
(½ cup dry cooked)
¼ cup feta, crumbled
For the shawarma
marinade:
2 tbsp olive oil
1 tbsp honey
½ lemon, juiced
3 cloves garlic, finely
chopped or grated
1½ tsp ground cumin
1½ tsp smoked paprika
¾ tsp ground cinnamon
¾ tsp ground ginger
¾ tsp dried oregano
¾ tsp ground turmeric
1 tsp kosher salt
1 tsp ground black pepper
¼-½ tsp cayenne pepper
(optional)
Ingredients:
Shredded Chicken
Shawarma
&
Hummus Bowl
1.
Place the chicken thighs in a large resealable plastic bag or baking dish. Add the
olive oil, honey, lemon juice, cumin, smoked paprika, cinnamon, ginger, oregano,
turmeric, cayenne (if desired), kosher salt, and ground black pepper, then toss to
combine. Be sure to evenly coat the chicken in the shawarma marinade, then let it
marinate in your refrigerator for at least 2 hours or up to 3 days.
2.
Preheat your oven to 425ºF, arranging the oven racks so that one is in the center of
the oven and one is 4-6 inches under the broiler. Line a baking sheet with foil for
easy clean up and set aside.
Directions: