Description
A vibrant and flavorful one-pan Shawarma Chicken & Rice recipe that’s perfect for a quick and satisfying weeknight meal. Featuring marinated chicken thighs seared to perfection and cooked with fragrant spices, jasmine rice, and chicken stock, this dish combines the essence of Middle Eastern shawarma in a hassle-free skillet method. Infused with smoky undertones and garnished with fresh herbs, it pairs wonderfully with tangy sides like pickled turnips or a refreshing Shirazi salad.
Ingredients
Chicken Marinade
- 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 ground cinnamon
- ½ teaspoon turmeric
- ½ teaspoon garlic powder
- ½ teaspoon black pepper
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
Instructions
- Prep: Wash basmati rice under cold water until it runs clear to remove excess starch. Soak it in water while you prepare other ingredients. Combine all the spices in a small bowl, dividing them equally for marinating and cooking.
- Marinate: In a medium bowl, add the chicken thighs along with ¼ cup Greek yogurt, lemon juice, and half of the prepared spice mixture. Mix thoroughly so the chicken is fully coated. Set aside to marinate for at least 5-10 minutes.
- Sear Chicken: Heat 2 tablespoons of avocado or light olive oil in a large heavy-duty skillet over medium-high heat. Add the marinated chicken thighs and cook for 4-5 minutes per side until the chicken develops a nice char. Remove the chicken from the pan and set aside. In the same pan, add diced onions and cook for 3-4 minutes until softened and translucent. Then add minced garlic and sauté for a few seconds until fragrant.
- Cook Rice: Drain the soaked rice and add it to the pan with the remaining spice mixture. Stir and sauté the rice with spices for about 2 minutes to lightly toast it. Pour in 2 cups of chicken stock or water. Return the seared chicken along with any collected juices to the pan. Bring the mixture to a boil over high heat. Once boiling, cover the pan with a tight-fitting lid, reduce the heat to the lowest setting, and let it cook undisturbed for 20 minutes to allow the rice to steam and the chicken to cook through.
- Smoke: After the 20 minutes of cooking, turn off the heat but keep the pan covered. Let it rest for an additional 5 minutes to finish steaming. For an optional smoky flavor, heat a small piece of charcoal until red hot, place a small piece of foil on top of the rice inside the pan, place the hot charcoal on the foil, drizzle a bit of oil on the charcoal, then quickly cover the pan again. Allow it to sit for 5 minutes to infuse the rice with smoke aroma.
- Serve: Remove the lid, fluff the rice gently with a fork. Garnish with freshly chopped cilantro or parsley. Serve with shawarma sauce and your choice of salads such as Shirazi salad or Mediterranean cucumber salad. Adding pickled turnips or pickled red onions on the side complements the dish beautifully.
Notes
- Use bone-off, skin-on chicken thighs for the best flavor and juiciness.
- Soaking rice before cooking helps achieve fluffy and separate grains.
- Do not open the pan while cooking rice to keep the steam trapped.
- Adding smoked charcoal is optional but adds traditional smoky shawarma flavor.
- Leftovers can be refrigerated up to 3 days and reheated gently on the stovetop or microwave.
- For a spicier variant, increase chili powder or add red pepper flakes.
- Prep Time: 10 minutes
- Cook Time: 25 minutes
- Category: Main Dish
- Method: Stovetop
- Cuisine: Middle Eastern
