Ingredients
49 total- 1. Shawarma Chicken (Protein)
- 2 lbs boneless, skinless chicken thighs
- ½ cup plain yogurt
- 1 sweet onion, thinly sliced
- 2 tbsp Shawarma Spice Mix (see below)
- 1 tsp kosher salt
- 2 tbsp canola oil (for sheet pan)
- Shawarma Spice Mix (makes enough for ~2 lbs chicken):
- 2 tsp ground cumin
- 2 tsp ground coriander
- 2 tsp smoked paprika
- 1½ tsp ground turmeric
- 1½ tsp ground allspice
- 1 tsp ground cinnamon
- 1 tsp ground black pepper
- 1 tsp ground cardamom (optional)
- 1 tsp chili powder or cayenne (adjust to taste)
- 2. Muhammara – Roasted Red Pepper Dip
- 3 large red bell peppers, roasted, peeled, and deseeded
- ½ cup toasted breadcrumbs (panko works)
- ½ cup unsalted toasted walnuts
- ¼ cup olive oil
- 2 tbsp pomegranate molasses
- 1 clove garlic
- ½ tsp chili flakes (or cayenne, to taste)
- 1 tbsp tomato paste
- Juice of ½ lemon (more to taste)
- 3. Hummus – Chickpea Dip
- 2 cans chickpeas (~500 g), drained (reserve ¾ cup liquid)
- ¼ cup tahini
- 2 garlic cloves
- Juice of 1 lemon
- 1 tsp kosher salt (more to taste)
- 2–3 ice cubes
- 4. Toum – Garlic Dip
- 2 tsp salt (to taste)
- 5. Fresh Crunch & Dippers
- mini cucumbers
- 4 radishes, quartered
- 1 cup cherry tomatoes
- ½ cup pickled turnips or peppers
- 12 mini pitas or naan (not traditional, but works as a carb)
- ½ cup seeded crackers (optional)
- 6. Cheese & Extras
- 4 Laughing Cow cheese wedges
- Mixed salad of choice
- ½ cup mixed olives
- ½ cup fresh fruit (grapes, figs, or pomegranate seeds)
- ¼ cup roasted almonds or pistachios (optional)
Directions
24 stepsShawarma Chicken
Step 1
Preheat oven to 450°F with a sheet pan inside, coated with ~2 tbsp canola oil.
Step 2
Slice chicken thighs into thin strips and toss with yogurt, toum, onion, Shawarma Spice Mix, and salt until well coated.
Step 3
Carefully remove the hot sheet pan and spread chicken mixture evenly.
Step 4
Roast for 20–25 minutes, until cooked through (165°F internal temp) and edges are caramelized.
Step 5
Chop further if desired, then portion for your bento box.
Muhammara – Roasted Red Pepper Dip
Step 1
Roast peppers over flame or in oven until charred. Peel, deseed, and remove stems.
Step 2
Add peppers, breadcrumbs, walnuts, garlic, tomato paste, chili flakes, salt, and pomegranate molasses to a food processor. Blend until smooth.
Step 3
Stream in olive oil while blending.
Step 4
Finish with lemon juice and adjust seasoning.
Hummus – Chickpea Dip
Step 1
In a food processor, combine chickpeas, tahini, garlic, lemon juice, and salt. Add ice cubes. (Optional: peel chickpeas or buy pre-peeled for a creamier result—labour-intensive but worth it if you want the silkiest texture.)
Step 2
Blend, drizzling in reserved chickpea liquid until creamy.
Step 3
Stream in olive oil and adjust with more lemon or salt as needed.
Toum – Garlic Dip
Step 1
Add garlic, lemon juice, and salt to a food processor. Blend until smooth.
Step 2
With the motor running, slowly drizzle in oil to emulsify
Step 3
Continue until light, fluffy, and creamy. Adjust salt to taste.
Assembly
Step 1
Portion roasted chicken into 4 bento sections.
Step 2
Add 4–5 mini pitas plus optional seeded crackers.
Step 3
Pack 2 oz containers of hummus, toum, and muhammara.
Step 4
Add veggie sticks and pickled turnips.
Step 5
Include 1 cheese wedge, a handful of fruit/nuts, and olives.
Storage Tips - Shelf life varies for each dip:
Step 1
Hummus: 4–5 days (fridge), 3 months (freezer)
Step 2
Toum: 3–4 weeks (fridge), 3 months (freezer)
Step 3
Muhammara: 4–5 days (fridge), 2 months (freezer)
Step 4
Keep dips sealed separately in airtight containers for best freshness.