One Pan Shawarma Chicken & Rice Recipe
This one-pan shawarma chicken and rice recipe is a flavorful and convenient meal combining tender, yogurt-marinated chicken thighs with aromatic spices and fluffy basmati rice. Cooked entirely in one heavy-duty pan, the dish features a delightful blend of Middle Eastern spices, a smoky finish, and is perfect for a satisfying, easy dinner served with fresh herbs and pickled garnishes.
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Total Time: 45 minutes
- Yield: 4 servings 1x
- Category: Main Course
- Method: Stovetop
- Cuisine: Middle Eastern
Ingredients
Scale
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 7 spice blend (or ground cinnamon, turmeric, garlic powder, black pepper combined)
- 2 tablespoons avocado oil or light olive oil
Rice & Vegetables
- ½ cup diced onion
- 4–5 cloves garlic, minced
- 1 cup Jasmine or basmati rice (uncooked)
- 2 cups chicken stock or water
Instructions
- Prep: Rinse the basmati rice under cold running water until it runs clear to remove excess starch. Soak the rice in cold water while you prepare the other ingredients. In a small bowl, combine all the spices including cumin, coriander, chili powder, salt, and the 7-spice blend.
- Marinate: Place the chicken thighs in a medium bowl. Add the Greek yogurt, lemon juice, and half of the spice mixture. Mix thoroughly to ensure each piece is well coated. Allow to marinate while you heat the pan.
- Sear Chicken: Heat the avocado or olive oil in a large heavy-duty skillet over medium-high heat. Add the marinated chicken thighs and cook for 4-5 minutes on each side until nicely charred and browned. Remove chicken from the pan and set aside. In the same pan, add diced onions and sauté for 3-4 minutes until they soften and wilt. Add the minced garlic and sauté briefly (about 30 seconds) until fragrant.
- Cook Rice: Drain the soaked rice and add it to the pan with the onions and garlic. Stir in the remaining spice mixture and sauté the rice with spices for about 2 minutes to toast slightly. Pour in the chicken stock or water and stir to combine. Return the seared chicken along with any juices back into the pan. Bring the mixture to a boil, then cover with a tight-fitting lid. Reduce the heat to the lowest setting and cook undisturbed for 20 minutes. Do not lift the lid during this time to retain steam.
- Smoke (Optional): After 20 minutes of cooking, turn off the heat and keep the pan covered. Let it sit for an additional 5 minutes. For an extra smoky flavor, place a small piece of foil over the rice, then put a hot charcoal piece on top of the foil. Drizzle a little oil over the charcoal and immediately cover the pan again to trap the smoke. Let it infuse for 5 minutes before removing the charcoal and foil.
- Serve: Remove the lid and fluff the rice gently with a fork. Garnish with freshly chopped cilantro or parsley. Serve alongside your favorite shawarma sauce, salads such as Shirazi or Mediterranean cucumber salad, and pickled turnips or red onions for a complete and flavorful meal.
Notes
- Soaking the rice until prep time helps achieve fluffy rice texture.
- Using bone-off, skin-on chicken thighs keeps the meat juicy and flavorful.
- The optional smoking step adds a traditional Middle Eastern smoky flavor but can be skipped.
- Serve with fresh herbs and pickles to balance the rich spices of the dish.
- If you do not have 7-spice, a combination of ground cinnamon, turmeric, garlic powder, and black pepper works well.
Keywords: shawarma chicken, one pan meal, chicken and rice, Middle Eastern recipe, easy dinner, basmati rice, yogurt marinated chicken
