You’ll love this easy Shawarma Rice recipe – Aromatic and flavorful shawarma-spiced chicken is served over fragrant basmati rice and paired with a creamy garlicky yogurt sauce and a fresh salad for a complete meal
Ready for a fun and exciting take on the standard one-pot chicken and rice meal? You have to try this delicious Shawarma seasoned dish!
Cooked all in one skillet on the stove, this flavorful Middle Eastern-inspired shawarma rice and chicken can be ready in under an hour, with minimal prep work but maximum enjoyment.
Made this for dinner last night, it was delicious, my family even asked to have it once every week, five stars.
Mildred
What is Chicken Shawarma?
Marinated chicken is cooked on a rotisserie and sliced thinly to fill wraps or platters. This is a popular street food in the Middle East, and easy to find at any small restaurant or from food carts in the cities.
Now, while I do have a simplified chicken shawarma recipe that’s baked in the oven, and also a recipe for authentic shawarma seasoning that you can check out, this shawarma rice recipe is not exactly authentic.
But even though it’s not exactly what you’d order from a street vendor, it’s still very, very good, and a perfect meal for your family.
Shawarma Rice Recipe Highlights
- One Pan Meal – Boneless chicken thighs and tender, fluffy long grain rice will cook together, all in the same pan, at the same time.
- Simple Spices – If I’m being very traditional, my shawarma seasoning involves grinding and blending whole spices like cardamom pods and coriander. This recipe does not require that kind of commitment though! Use jarred spices that you probably already have in the cupboard for the same savory, aromatic effect.
- Make Ahead Option – The chicken in this recipe will benefit from a long marinating time, so feel free to prep the meat today and cook it for dinner tomorrow!
- Perfect Side Dishes – To make this meal really amazing, mix up a simple garlic yogurt sauce and add a fresh salad. The instructions for both are included here!
Key Ingredients
Here’s what you need to make this one pan chicken dinner:
Complete list of ingredients and amounts can be found in the recipe card below.
- Chicken: Boneless, skinless chicken thighs are my choice here. They’re flavorful, inexpensive, and quick to cook.
- Rice: Delicate, long-grain basmati rice has a nutty flavor that plays well with the seasonings in this dish. Be sure to rinse and then soak the rice so that it cooks properly.
- Chicken Stock: The liquid that the rice will cook in. Use homemade stock or your favorite store-bought variety of chicken broth or bouillon.
- Extra Virgin Olive Oil: You’ll need some for the chicken marinade, and some for cooking.
- Garlic, Onion, Lemon: Use fresh aromatics to give your dishes the best flavor.
- Spices: Turmeric and paprika add warmth and color to the rice. Use sweet paprika or smoked if you prefer. You’ll also need cumin, black pepper, cardamom, and cinnamon.
- Garlic Yogurt Sauce: This is made with grated garlic, Greek yogurt, lemon juice, and salt. It’s so easy! The same type of sauce is used in my amazing Turkish Pasta recipe too.
- Shirazi Salad: If you’d like to make a fresh cucumber and tomato salad, go grab my shirazi recipe now! My simple version is made with fresh parsley, dried mint, and lemon juice. You can prepare the salad while the shawarma rice and chicken is simmering on the stove.
How To Make Shawarma Rice with Chicken
Tip!
Please, DO NOT TAKE THE LID OFF THE PAN until the chicken and rice have cooked at low for 15 minutes and then sat off the heat for 10 more minutes. Opening the lid will effect the cooking process and you may end up with undercooked rice or chicken.
Recipe Tips
- Prep the Rice. For this one pot recipe to be successful, you should rinse the rise until the water runs clear, and then soak it in cool water for 15 minutes. Rinsing is key for fluffy, separated grains of rice, and the soaking will ensure that the rice is not crunchy.
- Other Cuts of Chicken. You might be wondering if you can make this with boneless chicken breasts or bone-in pieces, and the answer is yes! For bone-in cuts of chicken, I suggest cooking them longer in the skillet so that they are nearly cooked through before adding them to the pan with the rice.
- Use a Skillet with a Tight Fitting Lid. You don’t want any steam to escape during the cooking phase. In fact, put that lid on and then leave it alone for at least 25 minutes.
- Try the Yogurt! Garlicky yogurt is such a simple sauce to make, and it really is the perfect finishing touch for this meal. With the right garnishes, this is even better than your favorite Halal takeout place.
- Add Veggies. Frozen vegetables such as carrots or peas can be added to the pan with the rice.
- Serving Ideas. Instead of the shirazi salad, try this with warm pita bread and pickled vegetables. Other sauces such as tzatziki or hummus would also be tasty.
Storing Tips
This will be best eaten right away, but you can save any leftovers in an airtight container in the fridge for up to 4 days.
More Ramadan Recipes To Try
All Ramadan Recipes →
Whether you’re making this Shawarma Rice meal as part of your Ramadan Iftar or cooking it during other times of the year as a hearty dinner for your family, be sure to Pin it for later! I know you’ll want to make it again and again.
Did you make this? Be sure to leave a review below and tag me on Facebook, Instagram, or Pinterest!
Shawarma Rice
Equipment
- Skillet with lid
Ingredients
For the Chicken:
- 1 ½ pounds (680 g) boneless, skinless chicken thighs
- 1 tablespoon (15 ml) extra virgin olive oil for marinade
- 2 teaspoons (10 ml) extra virgin olive oil for cooking
- 1 tablespoon (15 ml) lemon juice
- 3 cloves garlic peeled and minced
- 1 teaspoon salt
- 1 teaspoon ground cumin
- 1 teaspoon paprika smoked or sweet
- ½ teaspoon freshly ground black pepper
- ½ teaspoon ground cardamom
- ¼ teaspoon ground cinnamon
For the Rice:
- 1 small yellow onion diced
- 1 ½ cups (280 g) basmati rice rinsed until water runs clear and soaked in water for 15 minutes
- 2 cups (180 ml) chicken stock
- ½ teaspoon ground turmeric
- ½ teaspoon smoked paprika
- 1 teaspoon salt
For the Garlic Yogurt
- 1 cup (150 g) Greek yogurt
- 1 small clove garlic finely minced or grated
- 1-2 teaspoons lemon juice
- ½ teaspoon kosher salt
To Serve:
Instructions
Marinate the Chicken:
- In a bowl or a zip-top bag, whisk together 1 tablespoon olive oil, lemon juice, garlic, salt, cumin, paprika, black pepper, cardamom, and cinnamon.
- Add the chicken thighs, ensuring they are well coated in the marinade. Cover and refrigerate for at least 30 minutes, or up to 24 hours for deeper flavor.
Cook the Chicken:
- Heat 2 teaspoons of olive oil in a pot over medium-high heat.
- Add the marinated chicken thighs and cook for 5-6 minutes on one side, until golden brown (the chicken won’t be cooked through at this point). Remove from the pot and set aside.
Prepare the Rice:
- In the same pot, add the diced onion and sauté for 1-2 minutes. If needed, deglaze the pan with a splash of chicken stock or water.
- Stir in the rinsed basmati rice, turmeric, smoked paprika, and salt. Pour in the chicken stock and bring to a boil.
- Nestle the seared chicken thighs into the rice, cover with a lid, and reduce the heat to the lowest setting. Cook covered for 15 minutes, and do not open the lid during this time.
- Turn off the heat and let the rice sit, covered, for 10 minutes.
Prepare the Garlic Yogurt:
- In a bowl, whisk together the Greek yogurt, garlic, lemon juice, and salt. Set aside.
Assemble and Serve:
- Remove the chicken from the pot and transfer to a cutting board. Slice the chicken thighs (or serve whole).
- Fluff the rice with a fork.
- Serve the shawarma rice with the sliced chicken, a side of Shirazi salad, and a generous dollop of garlicky yogurt.
Notes:
- Prep the Rice. In order for this one pot recipe to be successful, you should rinse the rise until the water runs clear, and then soak it in cool water for 15 minutes. Rinsing is key for fluffy, separated grains of rice, and the soaking will ensure that the rice is not crunchy.
- Other Cuts of Chicken. You might be wondering if you can make this with boneless chicken breasts or bone-in pieces, and the answer is yes! For bone-in cuts of chicken, I suggest cooking them longer in the skillet so that they are nearly cooked through before adding them to the pan with the rice.
- Use a Skillet with a Tight Fitting Lid. You don’t want any steam to escape during the cooking phase. In fact, put that lid on and then leave it alone for at least 25 minutes.
- Try the Yogurt! Garlicky yogurt is such a simple sauce to make, and it really is the perfect finishing touch for this meal. With the right garnishes, this is even better than your favorite Halal takeout place.
- Add Veggies. Frozen vegetables such as carrots or peas can be added to the pan with the rice.
- Serving Ideas. Instead of the shirazi salad, try this with warm pita bread and pickled vegetables.
Nutrition Information
This website provides approximate nutrition information for convenience and as a courtesy only. Nutrition data is gathered primarily from the USDA Food Composition Database, whenever available, or otherwise other online calculators.
© Little Sunny Kitchen
Questions You Might Have About Shawarma Rice
Why didn’t my Rice or chicken cook all the way?
In this recipe, I’ve given a couple of very important instructions, and I’ll repeat them here just in case you missed them earlier!
First, rinse the rice thoroughly and then soak it for 15 minutes.
Second, Cover the pan and leave it covered while you simmer the chicken and rice for 15 minutes. No Peeking! Remove the pan from the heat and let it sit, STILL COVERED, for 10 more minutes.
If you do these two things, I’m very confident that you will be successful!
Can I make this with other meats?
Sure! Try it with your favorite protein, such as steak, pork, or lamb. You could even add shrimp, although you will want to cook any seafood separately from the rice so that it doesn’t overcook.
Can This recipe be dairy-free?
Yes! Instead of using Greek yogurt for the white sauce, use a vegan alternative. You can also make my Toum Garlic Sauce, which is made more like a vegan mayo, with an emulsion of oil, garlic, and lemon juice.
Maria says
This recipe sounds so yummy! Can you make it in Instant pot?
Diana says
I haven’t tested this in the Instant Pot so I don’t really know how it will turn out, but here’s what I’d try: reduce the stock by ½ cup, pressure cook for 4 minutes, then let the steam naturally release for 10 minutes. If you give it a go, I’d love to hear how it turns out!
Mildred says
Made this for dinner last night, it was delicious, my family even asked to have it once every week, five stars
Little Sunny Kitchen says
Thank you so much for trying my recipe! I’m thrilled to hear that your family liked it so much that they want it added to the weekly menu!