Shawarma Chicken And Rice

Shawarma Chicken And Rice brings together juicy, spice-marinated chicken nestled on golden turmeric rice, all drizzled with a tangy garlic yogurt sauce and topped with a crisp cucumber-tomato salsa. This comforting yet vibrant dish merges Middle Eastern flair with everyday ease—perfect for dinner, meal prep, or sharing with friends. With a balance of warm spices, fresh herbs, and creamy sauce, it’s a guaranteed crowd-pleaser that’s surprisingly simple to pull off at home.

Key Ingredients

Let’s look at the essentials that make this Shawarma Chicken And Rice shine:

• 1.5 lb (680 g) boneless, skinless chicken thighs: juicy base that soaks up every bit of the warm shawarma spice blend.
• Spice mix (cumin, coriander, smoked paprika, turmeric, black pepper, salt, cinnamon, allspice, cayenne, oregano): the aromatic heart of the marinade and rice seasoning, creating that signature Middle Eastern warmth.
• 3 tbsp plain yogurt: tenderizes the chicken and forms the creamy tang for the garlic yogurt sauce.
• 2 cups long-grain rice (basmati or jasmine): fluffy grains that turn golden when toasted with spices and turmeric.
• 3 tbsp butter or olive oil: sautés aromatics and toasts the rice for added depth.
• 1 small onion & garlic cloves: build savory sweetness in the rice and pungent aroma in the chicken and sauce.
• 3.5 cups chicken broth: infuses the rice with rich, savory flavor.
• Fresh garnish (cucumber, tomato, red onion, parsley, cilantro/mint): brings cooling crunch and bright contrast.
• Tahini & lemon juice: optional enrichments for extra tang and creamy depth in the sauce.
• Toasted pine nuts or slivered almonds: optional garnish for satisfying crunch and nutty flair.

How To Make Shawarma Chicken And Rice

You’re about to assemble layers of marinated chicken, spiced rice, fresh salad, and creamy sauce—each step builds on the last for maximum flavor and texture. From whisking together the shawarma paste to steaming perfect rice, cooking the chicken until charred at the edges, whipping up that garlicky yogurt drizzle, and tossing a quick cucumber-tomato salad, it all comes together beautifully for a feast that feels both exotic and comforting.

1. Marinate the shawarma chicken: In a large bowl, combine the yogurt, olive oil, minced garlic, lemon juice, ground cumin, ground coriander, smoked paprika, ground turmeric, black pepper, salt, cinnamon, allspice, cayenne (if using), and dried oregano. Mix until a smooth, fragrant paste forms. Pat the chicken dry, add it to the bowl, and toss until every piece is thoroughly coated. Cover and refrigerate for at least 1 hour, ideally 4–8 hours or overnight for the best tenderness.

2. Prepare the rice: Rinse the rice under cold water until the water runs nearly clear, then drain. In a medium pot, heat the butter or olive oil over medium heat and sauté the chopped onion for 4–5 minutes until translucent. Add the minced garlic and cook 30–60 seconds until fragrant. Stir in cumin, turmeric, coriander, cinnamon, and smoked paprika, toasting for 30–45 seconds. Add the rice, stirring so each grain is coated, and toast for 2–3 minutes. Pour in the chicken broth, add salt, pepper, and the bay leaf if using, then bring to a gentle boil. Reduce heat to low, cover tightly, and simmer 15–18 minutes. Turn off the heat and let the rice steam, covered, for 10 more minutes. Discard the bay leaf and fluff with a fork.

3. Cook the shawarma chicken: Remove the chicken from the fridge 15–20 minutes before cooking. For stovetop, heat a skillet over medium-high heat with a thin layer of oil; sear the marinated pieces in batches 4–6 minutes per side until charred and cooked through (165°F/74°C). Let rest 5 minutes, then slice thinly. Or for oven roasting, preheat to 425°F (220°C), arrange chicken on a lined baking sheet, and roast 18–22 minutes, flipping halfway. Broil 2–3 minutes for extra char if desired, then rest and slice.

4. Make the garlic yogurt sauce: In a small bowl, whisk together the yogurt, grated garlic, lemon juice, tahini (if using), olive oil, and salt until smooth. Add cold water, 1 tablespoon at a time, if you need a thinner consistency. Taste and adjust for seasoning, then chill until ready to serve.

5. Prep the toppings: Dice cucumber and tomato, finely slice the red onion, and chop parsley (and cilantro or mint, if using). Toss everything with a pinch of salt and a drizzle of lemon juice or olive oil to make a quick, bright salad.

6. Assemble the shawarma chicken and rice plates: Spoon a bed of spiced rice onto each plate or into bowls, top with sliced chicken, and add a scoop of the cucumber-tomato salad. Drizzle generously with the garlic yogurt sauce, sprinkle chopped herbs and toasted nuts, finish with a squeeze of lemon juice and a light olive oil drizzle, and serve immediately.

7. Storage and reheating: Store leftover chicken and rice separately in airtight containers and keep the garlic yogurt sauce chilled in its own jar. Reheat chicken and rice gently in a covered skillet over low heat with a splash of water, or microwave in short bursts to prevent drying. Add fresh toppings and sauce just before serving.

Serving Suggestions

This dish is versatile enough to shine in many forms—here are a few favorite ways to serve it:

• Warm Pita Wraps: Fill soft pita or flatbread with rice, chicken, and salad, then drizzle with yogurt sauce for a hand-held delight.
• Family-Style Platter: Arrange rice in the center of a large board, top with chicken, scatter the cucumber-tomato salad, herbs, nuts, and lemon wedges for a shareable feast.
• Meal Prep Bowls: Divide rice, chicken, and toppings into containers; store sauce separately. Reheat and assemble for quick lunches all week.
• Side of Hummus & Pickles: Serve alongside creamy hummus, tangy pickles or turnips, and extra olive oil to complement the shawarma spices.

Tips For Perfect Shawarma Chicken And Rice

Bringing together all these elements is easier when you follow a few insider tricks:

• Using chicken thighs instead of breasts helps keep the shawarma extra juicy and forgiving to cook.
• Rinsing the rice well and not lifting the lid while steaming are key to fluffy, separate grains.
• For a deeper smoky flavor, grill the marinated chicken over charcoal or a gas grill instead of using a pan or oven.
• You can turn this into a wrap by stuffing the shawarma chicken and rice into warm pita or flatbread with lettuce and extra sauce.
• Add a pinch of sumac to the salad or sprinkle over the finished plate for a bright, lemony Middle Eastern touch.
• Make it meal-prep friendly by portioning rice, chicken, and toppings into containers, keeping sauce separate until serving.

How To Store It

To keep all the flavors and textures at their best, proper storage is key. Store each component on its own, and always cool items completely before refrigerating to preserve freshness:

• Refrigerate Separately: Place leftover chicken and rice in individual airtight containers to prevent moisture mixing; chicken juices won’t make the rice soggy.
• Chill the Sauce: Keep the garlic yogurt sauce in a sealed jar in the fridge for up to 3 days—its flavors deepen as it rests.
• Freeze for Longer: Freeze rice and chicken in freezer-safe bags or containers for up to 2 months; thaw overnight in the fridge and reheat gently.
• Gentle Reheat: Warm chicken and rice in a covered skillet over low heat with a splash of water or chicken broth, or microwave in short bursts, stirring to restore moisture.

Frequently Asked Questions

Here are some quick answers to common shawarma questions:

• How long should I marinate the chicken for the best flavor and tenderness?

For optimal flavor and tenderness, marinate the chicken for at least 1 hour, though 4–8 hours is ideal. If you have time, marinating overnight in the refrigerator allows the yogurt and spices to fully penetrate the meat, resulting in juicier, more flavorful chicken. Before cooking, remove the chicken from the fridge about 15–20 minutes ahead to take the chill off and ensure even cooking.

• I only have chicken breasts—can I use those instead of thighs?

Yes, you can use boneless, skinless chicken breasts if that’s all you have. Thighs are recommended because they stay juicier and are more forgiving during cooking, but breasts will work. Just watch the cooking time closely, as breasts can dry out faster. Aim for an internal temperature of 165°F (74°C), checking a thicker piece early, and remove it as soon as it’s done.

• How do I ensure my rice turns out fluffy and not sticky?

To get separate, fluffy grains, rinse the rice under cold water several times until the water runs nearly clear—this removes excess surface starch. After toasting the rice in spiced oil or butter for 2–3 minutes, add the hot broth, cover tightly, and simmer on low without lifting the lid for 15–18 minutes. Finally, let it rest covered for 10 minutes off the heat before fluffing with a fork to allow steam to finish cooking the grains evenly.

• What’s the best way to adjust the heat level in the shawarma spice mix and sauce?

To increase heat in the chicken marinade, add more cayenne pepper or a pinch of chili flakes. For a milder profile, omit the cayenne entirely and stick with the warm spices—cumin, coriander, paprika, turmeric, cinnamon, and allspice. In the garlic yogurt sauce, you can add a tiny pinch of cayenne or chili powder for a spicy kick. Taste as you go and incrementally adjust so the heat level suits your preference.

• Can I grill the marinated chicken instead of pan-searing or roasting?

Absolutely. Grilling over charcoal or gas imparts extra smoky flavor that complements the shawarma spices beautifully. Preheat the grill to medium-high, oil the grates, and cook the chicken pieces in a single layer for about 4–6 minutes per side, aiming for an internal temperature of 165°F (74°C). Let the chicken rest for 5 minutes before slicing to retain juices.

• How should I store and reheat leftovers for the best texture and taste?

Store the cooked chicken, rice, and garlic yogurt sauce separately in airtight containers in the refrigerator for up to 3–4 days. To reheat the rice and chicken, gently warm them in a covered skillet over low heat with a splash of water or chicken broth to restore moisture, or microwave in short intervals stirring in between. Keep fresh toppings and sauce chilled until ready to serve, then assemble just before eating to maintain crispness and creaminess.

What Makes This Special

Shawarma Chicken And Rice works its magic by balancing bold spices with fresh, bright toppings and a cooling yogurt drizzle—every bite is a delicious contrast of warm, juicy, creamy, and crunchy. The make-ahead marinade and rice prep mean you can spend more time enjoying and less time cooking (and yes, this page prints beautifully for your recipe binder!). Give it a try, and don’t hesitate to leave a comment or ask questions if you need help or just want to share how it turned out!

Print Recipe

Shawarma Chicken And Rice

Author: Alba Morales Courses: Dinner

Difficulty: Intermediate Prep Time 420 mins Cook Time 45 mins Rest Time 10 mins Total Time 7 hrs 55 mins

Calories: 800

Description

Tender chicken thighs, marinated in warm spices and charred to perfection, sit on pillowy basmati rice infused with turmeric. A bright cucumber-tomato mix and creamy garlic yogurt sauce bring fresh, tangy notes to every bite.

Ingredients

Scale

1/2x 1x 2x 3x

• For the Shawarma Chicken:

• 1.5 lb (680 g) boneless, skinless chicken thighs (or breasts, thighs preferred for juiciness)

• 3 tbsp plain yogurt (Greek or regular)

• 3 tbsp olive oil

• 3 cloves garlic, finely minced

• 1.5 tbsp lemon juice (about 1/2 a lemon)

• 1.5 tsp ground cumin

• 1.5 tsp ground coriander

• 1.5 tsp smoked paprika (or regular paprika)

• 1 tsp ground turmeric

• 1 tsp ground black pepper

• 1 tsp salt (or to taste)

• ¹⁄₂ tsp ground cinnamon

• ¹⁄₂ tsp ground allspice

• ¹⁄₄ tsp ground cayenne pepper (optional, for heat)

• 1 tsp dried oregano (or thyme)

• For the Rice:

• 2 cups long-grain rice (basmati or jasmine, rinsed well)

• 3 tbsp butter or olive oil

• 1 small onion, finely chopped

• 2 cloves garlic, minced

• 1.5 tsp ground cumin

• 1 tsp ground turmeric

• 1 tsp ground coriander

• ¹⁄₂ tsp ground cinnamon

• ¹⁄₂ tsp smoked paprika

• 3.5 cups chicken broth (or water + 1 bouillon cube)

• 1 tsp salt (adjust depending on broth)

• ¹⁄₂ tsp black pepper

• 1 bay leaf (optional)

• For the Garlic Yogurt Sauce:

• 1 cup plain yogurt (Greek for thicker sauce)

• 1 clove garlic, very finely minced or grated

• 1.5 tbsp lemon juice

• 1 tbsp tahini (optional, for richness)

• 1 tbsp olive oil

• Salt to taste (about 1/4–1/2 tsp)

• 1 –2 tbsp cold water, if needed to thin

• For Serving and Garnish:

• 1 cup cucumber, diced small

• 1 cup tomato, diced small (firm ripe tomatoes)

• ¹⁄₄ cup red onion, finely sliced or diced

• ¹⁄₄ cup fresh parsley, chopped

• 2 tbsp fresh cilantro or mint, chopped (optional)

• Lemon wedges

• Pickled turnips or pickles (optional, but classic)

• 2 –3 tbsp toasted pine nuts or slivered almonds (optional, for crunch)

• Extra olive oil for drizzling (optional)

Instructions

1. Marinate the shawarma chicken:
2. 1) In a large bowl, combine yogurt, olive oil, minced garlic, lemon juice, cumin, coriander, paprika, turmeric, black pepper, salt, cinnamon, allspice, cayenne (if using), and dried oregano.
3. 2) Mix until a smooth, fragrant paste forms.
4. 3) Pat the chicken dry with paper towels and add to the bowl.
5. 4) Toss and rub the marinade into the chicken until every piece is thoroughly coated.
6. 5) Cover and refrigerate for at least 1 hour, ideally 4–8 hours. Overnight marination gives the best flavor and tenderness.
7. Prepare the rice:
8. 1) Rinse the rice under cold water several times until the water runs almost clear to remove excess starch; drain well.
9. 2) In a medium or large pot with a tight-fitting lid, heat the butter or olive oil over medium heat.
10. 3) Add the chopped onion and sauté for 4–5 minutes until soft and translucent, but not browned.
11. 4) Add the minced garlic and sauté another 30–60 seconds until fragrant.
12. 5) Stir in cumin, turmeric, coriander, cinnamon, and smoked paprika. Cook the spices for 30–45 seconds, stirring constantly, to toast them lightly and deepen the flavor.
13. 6) Add the rinsed, drained rice to the pot and stir well so each grain is coated in the spiced butter/oil. Toast the rice for 2–3 minutes, stirring occasionally.
14. 7) Pour in the chicken broth, add salt, black pepper, and bay leaf if using. Stir once to distribute everything evenly.
15. 8) Bring to a gentle boil over medium-high heat.
16. 9) Once boiling, reduce heat to low, cover tightly with a lid, and simmer for 15–18 minutes without lifting the lid.
17. 10) After the time is up, turn off the heat and let the rice sit, covered, for another 10 minutes to steam and finish cooking.
18. 11) Remove the lid, discard the bay leaf, and gently fluff the rice with a fork.
19. Cook the shawarma chicken:
20. Option A – Stovetop (pan seared):
21. 1) Remove the chicken from the refrigerator 15–20 minutes before cooking to take the chill off.
22. 2) Heat a large cast-iron or heavy skillet over medium-high heat. Add a thin layer of oil if the pan is not nonstick.
23. 3) When the pan is hot and just starting to smoke lightly, lay the marinated chicken pieces in a single layer without overcrowding. Cook in batches if needed.
24. 4) Cook for about 4–6 minutes on the first side without moving them too much, to get a nice sear and charred spots.
25. 5) Flip and cook another 4–6 minutes, or until the chicken is fully cooked through (internal temperature 165°F / 74°C and juices run clear).
26. 6) Transfer cooked chicken to a plate and let it rest 5 minutes, then slice into thin strips or small bite-size pieces.
27. Option B – Oven roasted:
28. 1) Preheat the oven to 425°F (220°C).
29. 2) Line a baking sheet with parchment paper or lightly oil it.
30. 3) Arrange the marinated chicken pieces in a single layer.
31. 4) Roast for 18–22 minutes, flipping halfway, until cooked through and slightly charred on the edges.
32. 5) For extra char, you can broil for an additional 2–3 minutes at the end, watching carefully.
33. 6) Rest the chicken for 5 minutes, then slice thinly.
34. Make the garlic yogurt sauce:
35. 1) In a small bowl, add yogurt, minced or grated garlic, lemon juice, tahini (if using), olive oil, and a pinch of salt.
36. 2) Whisk until smooth and creamy. If it is too thick, add 1–2 tablespoons of cold water, a bit at a time, until it reaches a drizzleable consistency.
37. 3) Taste and adjust seasoning with more salt or lemon juice as needed.
38. 4) Chill in the refrigerator until ready to serve to let flavors meld.
39. Prep the toppings:
40. 1) Dice cucumber and tomato into small cubes.
41. 2) Finely slice or dice the red onion.
42. 3) Chop parsley and optional cilantro or mint.
43. 4) Toss cucumber, tomato, onion, and herbs together in a small bowl with a pinch of salt and a drizzle of lemon juice or olive oil if desired. This creates a quick fresh salad to top the rice.
44. Assemble the shawarma chicken and rice plates:
45. 1) Spoon a generous bed of the spiced rice onto each plate or into a shallow bowl.
46. 2) Arrange sliced shawarma chicken over the rice.
47. 3) Spoon some of the cucumber-tomato-onion herb mix over or beside the chicken.
48. 4) Drizzle the garlic yogurt sauce generously over the chicken and a bit on the rice.
49. 5) Garnish with chopped parsley or cilantro and sprinkle with toasted pine nuts or almonds if using.
50. 6) Finish with a squeeze of fresh lemon juice and a light drizzle of olive oil if you like.
51. 7) Serve immediately while the chicken and rice are hot and the toppings are fresh and cool.
52. Storage and reheating:
53. 1) Store leftover chicken and rice in separate airtight containers in the refrigerator for up to 3–4 days.
54. 2) Store the garlic yogurt sauce for up to 3 days.
55. 3) Reheat the rice and chicken gently in a covered pan over low heat with a splash of water or in the microwave, then add fresh toppings and sauce just before serving.

Note

• Using chicken thighs instead of breasts helps keep the shawarma extra juicy and forgiving to cook.
• Rinsing the rice well and not lifting the lid while steaming are key to fluffy, separate grains.
• For a deeper smoky flavor, grill the marinated chicken over charcoal or a gas grill instead of using a pan or oven.
• You can turn this into a wrap by stuffing the shawarma chicken and rice into warm pita or flatbread with lettuce and extra sauce.
• Add a pinch of sumac to the salad or sprinkle over the finished plate for a bright, lemony Middle Eastern touch.
• Make it meal-prep friendly by portioning rice, chicken, and toppings into containers, keeping sauce separate until serving.

Keywords: shawarma chicken, turmeric rice, garlic yogurt sauce, middle eastern, meal prep, spiced chicken