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One Pan Shawarma Chicken & Rice Recipe

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3.9 from 7 reviews

A flavorful and easy One Pan Shawarma Chicken & Rice recipe featuring marinated chicken thighs cooked with aromatic spices, tender jasmine rice, and infused with a subtle smoky aroma. Perfect for a quick and satisfying weeknight dinner with Middle Eastern flair.

Ingredients

For the Chicken Marinade

  • 4-5 chicken thighs (boneless, 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 ground cinnamon
  • ½ teaspoon ground turmeric
  • ½ teaspoon garlic powder
  • ½ teaspoon black pepper

For the Rice and Cooking

  • 2 tablespoons avocado oil 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

To Serve

  • Fresh cilantro or parsley, chopped (for garnish)
  • Shawarma sauce, salad, pickled turnips or pickled red onions (optional sides)

Instructions

  1. Prep: Rinse the jasmine or basmati rice under cold water until the water runs clear to remove excess starch. Soak the rice in water while you prepare the other ingredients. Combine all the spices – cumin, coriander, chili powder, salt, cinnamon, turmeric, garlic powder, and black pepper – in a small bowl and mix well.
  2. Marinate: In a medium bowl, add the chicken thighs along with ¼ cup Greek yogurt, the juice of one lemon, and half of the prepared spice mixture. Thoroughly coat the chicken with the marinade and let it sit to absorb the flavors.
  3. Sear Chicken: Heat 2 tablespoons of avocado or light olive oil in a large heavy-duty pan over medium-high heat. Add the marinated chicken thighs and cook for 4-5 minutes on each side until they develop a good char. Remove the chicken from the pan and set aside. In the same pan, add the diced onions and cook for 3-4 minutes until softened. Add the minced garlic and sauté for a few seconds until fragrant.
  4. Cook Rice: Drain the soaked rice and add it to the pan with the cooked onions and garlic. Stir in the remaining half of the spice mixture and sauté the rice and spices together for about 2 minutes. Pour in 2 cups of chicken stock or water, place the chicken thighs back into the pan along with any accumulated juices. Bring to a boil. Once boiling, cover the pan, reduce the heat to the lowest setting, and simmer gently for 20 minutes without opening the lid to allow the rice to cook steamed.
  5. Smoke: After 20 minutes of cooking, turn off the heat and keep the pan covered. Let it rest for 5 minutes to finish cooking through steam. For an extra smoky flavor, heat a piece of charcoal until very hot, place a small piece of foil on top of the rice, put the hot charcoal on the foil, drizzle a little oil over the charcoal, and immediately cover the pan with the lid. Let it sit for 5 minutes to infuse the rice with smoke.
  6. Serve: Remove the lid and gently fluff the rice with a fork. Garnish with freshly chopped cilantro or parsley. Serve alongside shawarma sauce, a fresh salad such as Shirazi or Mediterranean cucumber salad, and optional pickled turnips or pickled red onions for an authentic Middle Eastern meal experience.

Notes

  • Use boneless, skin-on chicken thighs for juiciness and better char.
  • Soaking the rice before cooking helps improve texture and fluffiness.
  • Do not open the lid while rice is cooking; steam is essential for proper cooking.
  • Adding the smoky charcoal step is optional but adds authentic flavor.
  • Substitute chicken stock with water for a lighter version.
  • Serve with fresh herbs and pickled sides to balance the rich flavors.

Find it online: https://yumntasty.com/one-pan-shawarma-chicken-and-rice-recipe-2/