Name: One Pan Shawarma Chicken & Rice Recipe
Prep time: 15 min
Cook time: 30 min
Total time: 45 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 blend (or ground cinnamon, turmeric, garlic powder, black pepper combined); 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

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Introduction

This one pan shawarma chicken and rice recipe is a flavorful, easy-to-make dish perfect for busy weeknights. Juicy spiced chicken thighs cook alongside fragrant rice, soaking up all the delicious seasonings in a single pan. It’s a wholesome and comforting meal that requires minimal cleanup.

In a black pan, three pieces of grilled chicken with charred black and golden brown skins lie on top of a large layer of yellow-orange rice mixed with cooked onions and sprinkled with chopped green herbs. To the upper right, there are two white bowls, one filled with red pickled onions and the other with chopped green, orange, and red vegetable salsa. A gold spoon is partially visible in the pan with the rice and chicken. The whole setup is placed on a white marbled surface. photo taken with an iphone --ar 4:5 --v 7

Ingredients

4-5 chicken thighs (bone off, skin on)
¼ cup Greek yogurt
Juice of 1 lemon
1 teaspoon each ground cumin, ground coriander, chili powder, salt
½ teaspoon each 7 spice or spice blend (ground cinnamon, turmeric, garlic powder, 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

Instructions

Step 1: Wash the basmati rice under cold water until it runs clear. Cover with water and soak while you prepare the other ingredients. Combine all the spices in a small bowl.
Step 2: Place the chicken in a medium bowl. Add the Greek yogurt, lemon juice, and half of the spice mixture. Mix thoroughly to coat the chicken evenly and let it marinate.
Step 3: Heat the oil in a large heavy-duty pan over medium-high heat. Sear the chicken thighs for 4-5 minutes per side until charred and cooked through. Remove the chicken from the pan and set aside.
Step 4: In the same pan, add the diced onion and cook for 3-4 minutes until wilted. Add the minced garlic and sauté briefly until fragrant.
Step 5: Drain the soaked rice and add it to the pan along with the remaining spices. Sauté the rice and spices for about 2 minutes, stirring constantly.
Step 6: Pour in the chicken stock or water, then return the chicken and any accumulated juices to the pan. Bring the mixture to a boil.
Step 7: Cover the pan, reduce the heat to the lowest setting, and cook for 20 minutes without opening the lid, allowing the rice to steam and absorb the flavors.
Step 8: Turn off the heat and leave the pan covered for an additional 5 minutes to let the dish rest. To add a smoky flavor, place a small piece of foil on the rice, top it with hot charcoal, drizzle a little oil over the coal, and cover immediately. Let it sit for 5 minutes before removing the foil and charcoal.
Step 9: Fluff the rice with a fork, garnish with fresh cilantro or parsley, and serve with shawarma sauce and a fresh salad like Shirazi or Mediterranean cucumber salad. Pickled turnips or red onions make a great accompaniment.

Tips & Variations

For extra smoky flavor, try using a smoking technique with hot charcoal as described to infuse the rice deeply.
You can swap chicken thighs for breasts if preferred, but thighs will remain juicier and more flavorful.
Add chopped vegetables like bell peppers or tomatoes alongside the onion to increase the veggie content.
Adjust spice levels by increasing chili powder if you like more heat.

Storage

Store any leftovers in an airtight container in the refrigerator for up to 3 days. Reheat gently in a pan over low heat with a splash of water or chicken stock to keep the rice moist. This dish can also be frozen for up to 2 months; thaw overnight in the refrigerator before reheating.

How to Serve

A white bowl contains a dish with three main layers: the bottom layer is yellowish seasoned rice with visible spices; on top of this sits a piece of dark browned grilled fish fillet showing a charred texture; garnished over the fish are bright pinkish-red pickled onion strips with a slightly wet look. To the side of the fish is a dollop of creamy white sauce sprinkled with green herbs, creating a smooth texture contrast. Next to the rice, there is a colorful salad made of chopped red, green, and white vegetables with a fresh, crisp look. The dish is photographed on a white marbled surface with small green herb pieces scattered around, and a golden fork rests inside the bowl. Photo taken with an iphone --ar 4:5 --v 7

Serve this delicious recipe with your favorite sides.

FAQs

Can I use regular white rice instead of basmati or jasmine?

Yes, you can use regular long-grain white rice, but the texture and flavor might differ slightly. Basmati and jasmine rice offer a more fragrant, fluffy result that complements the spices well.

Do I have to marinate the chicken overnight?

No, marinating for 20-30 minutes while you prepare other ingredients works well for this recipe. Longer marination can enhance flavor but is not necessary.