Introduction
After a decade spent behind hot stoves, noisy prep kitchens, and open grills, I’ve learned that some dishes have an energy all their own. Chicken Shawarma with Chickpeas and Dukkah Courgettes is one of those rare recipes that manages to be vibrant, nutritious, and downright satisfying in a way that surprises people every time. I’ve cooked countless variations of shawarma over the years, but this version became a personal favorite because it brings together warm spices, creamy chickpeas, and courgettes dusted in crunchy dukkah. It’s the kind of dish that comforts without being heavy and tastes like it took hours even when it didn’t.
What makes Chicken Shawarma with Chickpeas and Dukkah Courgettes so special is how seamlessly Middle Eastern flavors blend with wholesome ingredients. The marinade infuses the chicken with depth. The chickpeas build richness and body. The courgettes offer freshness with a nutty twist. And the whole plate feels like a story in flavor form. Today, I want to share that story with you, step by step, in the same way I’ve taught my students, family, and anyone who ever walked into my kitchen hungry.
Essential Ingredients
This version of Chicken Shawarma with Chickpeas and Dukkah Courgettes begins with boneless chicken thighs, because they stay tender and flavorful even at high heat. The marinade is a fragrant mix of yogurt, garlic, paprika, cumin, coriander, turmeric, and a touch of lemon. Those spices bloom beautifully once the chicken hits the heat.
Chickpeas add heartiness. When simmered with shawarma spices, they absorb every bit of flavor, becoming creamy on the inside while keeping their shape perfectly. They carry the warmth of the dish and help create a full and balanced plate.
Courgettes are sliced lengthwise and tossed with olive oil before getting coated in dukkah. If you’ve never cooked with dukkah before, you’re in for a real treat. It’s a crunchy mix of nuts, seeds, and spices that brings texture and a toasty finish. Together, the chicken, chickpeas, and courgettes create a harmony that feels as natural as it is bold.
Alternative Ingredients
Sometimes life demands substitutions, and that’s perfectly fine. You can prepare Chicken Shawarma with Chickpeas and Dukkah Courgettes with chicken breast instead of thighs if you prefer a leaner option. Both work well, though thighs deliver more juiciness.
If chickpeas aren’t your thing, white beans or even lentils can step in. They won’t mimic chickpeas exactly, but they’ll carry the seasoning beautifully.
Courgettes can be swapped for aubergine or roasted peppers, especially during seasons when courgettes aren’t at their best. As for dukkah, if you can’t find it, you can mix crushed pistachios, sesame seeds, cumin, and a pinch of coriander for a homemade version that works surprisingly well.
Recipe Info Table
Prep Time: 20 minutes
Cook Time: 35 minutes
Total Time: 55 minutes
Servings: 4
Yield: One complete dinner bowl featuring chicken, chickpeas, and courgettes
Key Features
This recipe is fast enough for weeknights but flavorful enough to serve guests. It uses whole ingredients and layered seasonings that make the dish taste far more complex than it is. Chicken Shawarma with Chickpeas and Dukkah Courgettes is protein packed, naturally wholesome, and easy to customize. Everything cooks in the same seasoning family, which means every bite tastes intentional and balanced. Even better, nothing feels heavy. You get richness without the weight.
Nutrition Facts Table
Approximate per serving
Calories: 460
Protein: 35 g
Carbohydrates: 28 g
Fat: 22 g
Fiber: 7 g
Sodium: 610 mg
Step-by-Step Directions
- Start by preparing the chicken. Place the chicken thighs in a bowl and coat them with yogurt, minced garlic, paprika, cumin, coriander, turmeric, lemon juice, salt, and pepper. This marinade is what helps Chicken Shawarma with Chickpeas and Dukkah Courgettes take on its unmistakable depth. Let the chicken sit for at least 15 minutes, though longer is always better.
- While the chicken marinates, prepare the courgettes. Slice them lengthwise into long strips. Toss them lightly with olive oil, then dust generously with dukkah. You want them coated but not overwhelmed. Set them aside while you warm your pan or grill.
- Heat a large skillet over medium high. Cook the chicken thighs until golden on both sides, allowing the spices to caramelize. This creates the warm and smoky notes that shawarma is known for. Once cooked through, remove the chicken from the pan and set it aside to rest.
- In the same skillet, add the chickpeas. Use the leftover pan juices to coat them. Sprinkle a bit more cumin and paprika if needed. Let them simmer for a few minutes until they taste rich and aromatic. This step ties the chickpeas directly into the flavor profile of the chicken.
- Grill or pan cook the dukkah coated courgettes until tender. They should have a slight char and a toasted aroma. This is where the crunch and earthy flavor truly develop.
- Slice the cooked chicken into strips. Arrange everything together on a serving platter or bowl. The Chicken Shawarma with Chickpeas and Dukkah Courgettes should look colorful, layered, and inviting.
- Taste as you build the plate. Adjust salt, lemon, or spices as needed. A little brightness from lemon at the end brings the whole dish alive.
Pro Tips
Give the chicken as much marinating time as your schedule allows. Even thirty minutes makes a difference. Let your spices heat long enough in the pan to bloom. It’s a chef’s trick that unlocks their full aroma. Try not to rush the courgettes. Good caramelization adds flavor you can’t get any other way.
And here’s a trick from my ten years in professional kitchens. Save a spoonful of the marinade, thin it with a splash of hot water, and pour it over the final dish as a finishing sauce. It’s subtle, but it deepens the shawarma flavor in a beautiful way.
Why You’ll Love This Recipe
You’ll love Chicken Shawarma with Chickpeas and Dukkah Courgettes because it’s bold without being complicated. It respects your time while treating your tastebuds. It makes healthy cooking feel like an indulgence instead of a chore. Every element works together, from the spiced chicken to the comforting chickpeas to the nutty courgettes. And once you make it once, you’ll want it in your weekly rotation.
What Makes This Recipe Unique
This is not your standard shawarma plate. The pairing of chickpeas and courgettes dusted with dukkah turns this into something more elevated. It blends Middle Eastern technique with modern home cooking. It feels restaurant worthy but stays grounded in simple ingredients. That balance is what makes Chicken Shawarma with Chickpeas and Dukkah Courgettes stand out.
FAQs
Q: Can I meal prep this dish
A: Absolutely. The chicken, chickpeas, and courgettes reheat very well. Store them separately and assemble when ready to eat.
Q: Can I make this vegetarian
A: Yes. Replace the chicken with roasted cauliflower or grilled halloumi while keeping the chickpeas and dukkah courgettes.
Q: How spicy is this recipe
A: It’s warmly spiced rather than hot. You can add chili flakes if you want more heat.
Q: What can I serve with this
A: Flatbread, rice, quinoa, or a crisp salad all pair beautifully.
You’ll Also Love
Mediterranean Chicken Enchilada Casserole
Spicy Brazilian Coconut Chicken
Oven Roasted Garlic Cabbage Steaks
Baked Spinach Mushroom Quesadillas
Conclusion
After ten years working as a chef, I’ve learned that great recipes are the ones that offer comfort, nourishment, and personality. Chicken Shawarma with Chickpeas and Dukkah Courgettes checks every box. It’s flavorful, grounded in tradition yet flexible enough for modern kitchens, and packed with textures that make each bite interesting. Bring this dish into your home and make it your own.
Don’t forget to share your creations with #Beesrecipes on instagram . We would love to see your version at the table.