Name: One Pan Shawarma Chicken & Rice Recipe
Prep time: 10 min
Cook time: 25 min
Total time: 30 min
Cuisine: Middle Eastern
Ingredients: 4-5 chicken thighs, bone off, skin on; ¼ cup Greek yogurt; Juice of 1 lemon; 1 teaspoon ground cumin; 1 teaspoon ground coriander; 1 teaspoon chili powder; 1 teaspoon salt; ½ teaspoon 7 spice or 7 spice blend; ½ teaspoon ground cinnamon; ½ teaspoon turmeric; ½ teaspoon garlic powder; ½ teaspoon black pepper; 2 tablespoons avocado or light olive oil; ½ cup diced onion; 4-5 cloves garlic, minced; 1 cup Jasmine or basmati rice, uncooked; 2 cups chicken stock or water

Jump to Recipe· 4.4 from 14 reviews

If you have ever wanted to capture the vibrant, aromatic essence of Middle Eastern cuisine without the fuss, this One Pan Shawarma Chicken & Rice Recipe is exactly what you need. It brings together juicy, spice-rubbed chicken thighs with fluffy, fragrant rice all cooked together in one pan for a hassle-free, flavor-packed meal. The warm blend of cumin, coriander, turmeric, and other spices fills your kitchen with irresistible scents, while the simplicity of the one-pan approach makes this recipe a true weeknight winner. Plus, it’s done in just 30 minutes, leaving you more time to savor every bite rather than fussing over multiple pots and dishes.

Ingredients You’ll Need

A clear glass bowl filled with four light brown pieces of chicken soaked in thick yellowish-orange creamy sauce with visible specks of spices. The bowl is placed on a white marbled textured surface. The sauce covers the chicken evenly, showing a smooth and rich texture. photo taken with an iphone --ar 4:5 --v 7

Don’t let the short list fool you; each ingredient plays a critical role in building the layers of flavor, texture, and color in this dish. From the creamy tang of Greek yogurt to the earthy notes of cumin and the tender juiciness of chicken thighs, everything comes together beautifully.

Chicken Thighs (4-5, bone off, skin on): Skin-on thighs stay juicy and crispy during searing for maximum flavor and texture.
Greek Yogurt (¼ cup): Adds a tangy richness and helps tenderize the chicken for extra moistness.
Lemon Juice (juice of 1 lemon): Brightens up the dish and balances the warm spices perfectly.
Ground Cumin (1 teaspoon): Essential for that authentic Middle Eastern shawarma flavor.
Ground Coriander (1 teaspoon): Adds a subtle citrus note to the spice mix.
Chili Powder (1 teaspoon): Gives the dish a gentle, comforting heat.
7 Spice or Chinese Five Spice (½ teaspoon): A secret weapon that lends complexity with cinnamon and star anise notes.
Ground Cinnamon (½ teaspoon): Warms the palate and complements the savory spices.
Turmeric (½ teaspoon): For that gorgeous golden color and a mild earthy touch.
Garlic Powder (½ teaspoon): Intensifies the garlic flavor without overpowering.
Black Pepper (½ teaspoon): Adds depth and a slight bite to the spice mix.
Avocado or Light Olive Oil (2 tablespoons): The cooking fat that ensures crisp chicken skin and caramelized onions.
Diced Onion (½ cup): Provides sweetness and a soft texture base for the rice.
Minced Garlic (4-5 cloves): Bursts of garlicky aroma throughout the dish.
Jasmine or Basmati Rice (1 cup, uncooked): These long-grain varieties cook up fluffy and separate, perfect for soaking up flavors.
Chicken Stock or Water (2 cups): The cooking liquid that infuses the rice and keeps it tender.

How to Make One Pan Shawarma Chicken & Rice Recipe

Step 1: Prep the Ingredients and Spices

Begin by rinsing the rice under cold water until it runs clear to get rid of excess starch; soak to improve texture and cook evenness. Next, combine all your spices in a small bowl to make a fragrant, bold shawarma seasoning blend. This simple prep sets the stage for the mouthwatering flavor packed in every bite.

Step 2: Marinate the Chicken

In a medium bowl, toss the chicken thighs with Greek yogurt, fresh lemon juice, and half of your spice mix. This marinade isn’t just for flavor but also tenderizes the meat, making your chicken deliciously juicy and packed with savory depth.

Step 3: Sear the Chicken

Heat the oil in a heavy-duty large pan over medium-high heat. Place the chicken thighs skin-side down, letting them cook undisturbed for 4 to 5 minutes until gloriously charred and crisp. Flip and sear the other side, then remove the chicken and set it aside worry-free while you build flavor in the same pan.

Step 4: Cook the Onion and Garlic

Using the same pan, toss in the diced onions and cook until they soften and start to caramelize, about 3-4 minutes. Follow with the minced garlic, tossing briefly until fragrant. This step unlocks the sweet and savory base that will infuse the rice with incredible aroma.

Step 5: Toast the Rice with Spices

Drain the soaked rice and add it to the pan with the remaining shawarma spices. Give it a good stir, letting the rice toast lightly for 2 minutes. Toasting magnifies the rice’s natural nuttiness and helps the spices bloom, layering in that unmistakable Middle Eastern magic.

Step 6: Add Liquid and Simmer

Pour in the chicken stock or water, stirring to incorporate. Nestle the seared chicken thighs onto the rice, pouring over any juices reserved from the chicken. Bring everything to a boil, cover, and reduce the heat to low. Let it cook undisturbed for 20 minutes so the rice steams perfectly tender while soaking up all the shawarma goodness.

Step 7: Finish with Rest and Optional Smoke

Turn off the heat and keep the pan covered, allowing the dish to rest for 5 more minutes. For a next-level smoky twist, add a hot charcoal piece on foil atop the rice, drizzle a little oil, and cover immediately to trap the smoke. This method infuses a subtle smokiness that takes your One Pan Shawarma Chicken & Rice Recipe straight to the top tier of flavor experiences.

How to Serve One Pan Shawarma Chicken & Rice Recipe

Two yellow bowls sit on a white marbled surface. Each bowl holds a dish with three main layers: at the bottom, there is yellow rice with spices, slightly fluffy and grainy. On top of the rice is a piece of grilled fish with a blackened, crispy crust. A few bright red strips of pickled onions lay on the fish, adding color contrast. To one side of the fish on the rice is a small serving of white creamy sauce with green herb bits, and on the other side, a fresh salad made of small diced cucumber, red peppers, and onions. Around the bowls are smaller white bowls holding more pickled red onions and creamy sauce, with some fresh green herb pieces sprinkled on the surface. Photo taken with an iphone --ar 4:5 --v 7

Garnishes

A sprinkle of freshly chopped cilantro or parsley instantly brightens and freshens the dish, cutting through the warm spices. The vibrant green flecks not only add color but also bring a clean, herbal lift that complements the rich chicken and rice beautifully.

Side Dishes

Shawarma flavors pair incredibly well with crisp, cooling salads like Shirazi salad with cucumbers, tomatoes, and a drizzle of lemon juice. Pickled turnips or tangy red onions also make fantastic acidic sides that contrast and brighten each mouthful, creating complete, delicious balance on your plate.

Creative Ways to Present

Serve this dish family-style right from the pan for a casual, comforting vibe. Alternatively, plate individual portions with a dollop of shawarma sauce or creamy tahini drizzle and a wedge of lemon for squeezing at the table. This adds interactive fun and customization, making every bite exciting and fresh.

Make Ahead and Storage

Storing Leftovers

You can store any leftovers in an airtight container in the refrigerator for up to 3 days. The chicken and rice reabsorb flavors beautifully, making for easy next-day meals that taste just as full-bodied as freshly cooked.

Freezing

Freeze cooled portions of the dish in sealed containers or freezer bags for up to 1 month. Thaw overnight in the fridge and reheat gently to enjoy quick shawarma bowls whenever you crave it without the prep work.

Reheating

To reheat, warm the dish on the stove over low heat with a splash of water or stock to prevent drying out. Cover the pan while reheating to steam the rice and keep the chicken moist and tender.

FAQs

Can I use chicken breasts instead of thighs?

Yes, but chicken thighs are preferred for this recipe because they stay juicier and more flavorful after searing. If using breasts, watch closely to prevent drying out during cooking.

What spice substitutes can I use if I don’t have 7 spice or Chinese five spice?

If you don’t have 7 spice, you can omit it or add a pinch of cinnamon and a tiny dash of allspice or cloves to mimic that warm complexity the blend provides.

Is it necessary to soak the rice before cooking?

Soaking jasmine or basmati rice helps achieve lighter, fluffier rice by removing excess starch and encouraging even cooking, but if short on time, rinsing well alone can suffice.

Can I make this recipe vegetarian or vegan?

You can swap the chicken for hearty vegetables like eggplant or cauliflower and use vegetable broth instead of chicken stock. For a vegan marinade, substitute Greek yogurt with a plant-based alternative or coconut yogurt.

How smoky is the charcoal smoking step, and is it optional?

The charcoal step imparts a gentle, subtle smoky flavor that elevates the dish but isn’t necessary. Without it, the meal still tastes fabulous with all the rich shawarma spices shining through.

Final Thoughts

Whether you’re craving the irresistibly tender and fragrant tastes of Middle Eastern shawarma or simply want an easy yet show-stopping dinner, this One Pan Shawarma Chicken & Rice Recipe has you covered. It’s warm, flavorful, and delightfully simple to make, inviting you to savor every bite without the mess or fuss. Trust me, once you try this recipe, it will become a beloved favorite in your kitchen too!