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Hummus & Chicken Shawarma
With Garlic- Yogurt Sauce


This simple flatbread is loaded with Middle Eastern flavors and textures that will become one of your favorite minimal-prep lunch or appetizer.  This recipe started off as a clean-your-fridge meal where I used up leftover veggies, chicken, and hummus.  The best part is- this flatbread is completely customizable and flexible. You can also create a vegetarian-friendly option where you can swap the chicken with chickpeas seasoned with the shawarma seasoning mix I used. 


The garlic-yogurt dressings adds the perfect creamy topping for this flatbread. This is my favorite share-able option to take on picnics or to serve on charcuterie appetizer boards before a family dinner. Filled with fiber, protein, and vibrant colors, making it a satisfying and delicious meal!

Hummus & Chicken Shawarma Flatbread Recipe

Servings: 2

Prep Time: 10 minutes

Cook Time: 15-20 minutes

Total Time: About 30 minutes

Author: Huma Naz


  • 2 whole wheat flatbread like naan or pita bread

  • 2 chicken breasts coated in shawarma seasoning listed below( you can make the flatbread with leftover chicken or rotisserie chicken as well)

  • 4 tbsp. hummus ( I used roasted red bell pepper hummus)

  • 1/2 small, red onion, chopped

  • 1 roma tomato, sliced

  • Handful of spinach, chopped

  • Sprinkle of cheese of your choice

  • Pickled peppers

  • Shawarma seasoning: Adjust spices to your liking

    •  1/2 tbsp. minced garlic

    • Dash of salt/pepper

    • 1/3 tsp. paprika

    • 1/3 tsp. ground cayenne pepper

    • 1 tsp. ground coriander

    • 1/2 tsp. ground cumin

    • 1/3 tsp. ground cardamon

    • 1 tbsp. lemon juice

    • 1 tbsp. olive oil

  • Garlic yogurt sauce:

    • 1/4 cup yogurt, plain or Greek 

    • 1 small garlic clove, minced

    • 1/2 tsp. onion powder or 1 tsp. minced onion

    • 1/2 tsp. cumin 

    • 1 tsp. lemon juice

    • 1 tsp. tahini sauce

    • salt & pepper to taste


  1. Preheat oven to 350 degrees Fahrenheit.

  2. Coat the chicken breast in the shawarma seasoning.

  3. Air fry the chicken for 18-20 minutes or until cooked through, flipping in-between.  You can also heat a pan with a little oil and pan fry for 7-8 minutes on each side or until cooked through. (You can skip step 2 and 3 if you have leftover chicken or rotisserie chicken ready-to-go).

  4. On a baking pan, place the flatbreads of your choice, spread 2 tbsp. hummus on each flatread, layer over cheese, spinach, tomatoes, chicken, and onion.  Bake for 10 minutes at 350 degrees Fahrenheit or until flatbread edges start to crisp up and cheese melts. 

  5. While the flatbread is baking, stir together all the garlic-yogurt sauce ingredients in a bowl and drizzle over flatbread right before serving.

I'd love to see your recreations- Don't forget to tag
 @adoseofnutrition on instagram!
I will gladly drop a comment & share your recreation photo in my stories!
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