Lunchbreak: Chicken shawarma hummus bowl, prepared by Naf Naf Grill’s Sahar Sander

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Sahar Sander, founder and the Chief Culinary Officer

Naf Naf Grill

Chicken Shawarma Hummus Bowl

4 oz (about 1/2 cup) chicken shawarma
6 oz (about 3/4 cup) hummus
3 oz chopped salad (diced cucumber, tomato, white cabbage, and cilantro)
2 oz (about 4 Tbs or 1/4 cup) purple cabbage, shredded
few slices sumac onions
few slices middle eastern cucumber pickles

Prepare the chopped salad by combining all the ingredients for the salad in a medium mixing bowl. In a separate bowl, toss the shredded purple cabbage with olive oil, lemon juice, and salt to taste. Assemble the shawarma bowls by placing heaping scoops of your favorite hummus in the bottom of a two serving bowls. Top with sliced shawarma chicken, chopped salad, cabbage, onions, and pickles, and drizzle with choice of sauce.


2 cloves garlic
2 cups canned chickpeas
1/2 cup tahini
salt, to taste
juice of 1 lemon
chopped fresh parsley leaves for garnish

Put ingredients except parsley in a food processor and process, Add the chickpea liquid or water as needed to produce a smooth puree. Taste and adjust the seasoning as desired. Garnish with parsley and olive oil.

Optional Sauces:
Tahini – A smooth and nutty sauce made from toasted ground hulled sesame seeds
Garlic sauce – A simple blend of fresh garlic and mayo
Amba – Traditional Middle Eastern sauce made with pickled mango
S’Khug – A blend of jalapenos, red pepper, garlic, cumin and other seasonings
Harissa – A blend of red chili peppers and other Middle Eastern seasonings