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Preheat your oven to 400°F. Line a baking sheet with parchment paper for easy cleanup.

Place the Trader Joe's Shawarma Chicken Thighs on the prepared baking sheet. Bake for 15-20 minutes, or until cooked through and slightly browned. Once cooked, let rest for a few minutes, then slice into bite-sized pieces.

While the chicken is cooking, prepare the garlic sauce. In a small bowl, whisk together the mayonnaise, minced garlic, lemon juice, water, salt, and black pepper until smooth. Set aside.

Warm the pita bread according to package directions, or lightly toast in a dry skillet for a minute on each side until soft and pliable.

Assemble the bowls: Spread a generous amount of Trader Joe's Creamy Dreamy Hummus at the bottom of each bowl. Top with the sliced shawarma chicken, diced cucumber, halved cherry tomatoes, and thinly sliced red onion.

Drizzle generously with the homemade garlic sauce and sprinkle with crumbled feta cheese and fresh chopped parsley. Serve immediately with warm pita bread on the side.


Preheat your oven to 400°F. Line a baking sheet with parchment paper for easy cleanup.

Place the Trader Joe's Shawarma Chicken Thighs on the prepared baking sheet. Bake for 15-20 minutes, or until cooked through and slightly browned. Once cooked, let rest for a few minutes, then slice into bite-sized pieces.

While the chicken is cooking, prepare the garlic sauce. In a small bowl, whisk together the mayonnaise, minced garlic, lemon juice, water, salt, and black pepper until smooth. Set aside.

Warm the pita bread according to package directions, or lightly toast in a dry skillet for a minute on each side until soft and pliable.

Assemble the bowls: Spread a generous amount of Trader Joe's Creamy Dreamy Hummus at the bottom of each bowl. Top with the sliced shawarma chicken, diced cucumber, halved cherry tomatoes, and thinly sliced red onion.

Drizzle generously with the homemade garlic sauce and sprinkle with crumbled feta cheese and fresh chopped parsley. Serve immediately with warm pita bread on the side.
