Shawarma Chicken and Rice: Prepare to embark on a culinary journey to the heart of the Middle East with this incredibly flavorful and satisfying dish! Imagine tender, marinated chicken, bursting with aromatic spices, nestled atop a bed of fluffy, perfectly cooked rice. This isn’t just a meal; it’s an experience that will transport your taste buds.

Shawarma, with its roots tracing back to the Ottoman Empire, has become a beloved street food staple across the globe. The traditional method involves stacking marinated meat on a vertical rotisserie, slowly roasting it to perfection. While we might not all have a vertical rotisserie at home, this recipe captures the essence of authentic shawarma, bringing that incredible flavor to your kitchen with a simplified, accessible approach.

What makes Shawarma Chicken and Rice so irresistible? It’s the perfect balance of savory and aromatic spices, the juicy tenderness of the chicken, and the comforting simplicity of the rice. People adore this dish because it’s both incredibly delicious and surprisingly easy to make. It’s a crowd-pleaser that’s perfect for weeknight dinners or weekend gatherings. Plus, the leftovers are fantastic! Get ready to create a culinary masterpiece that will have everyone asking for seconds!

Ingredients:

For the Chicken Marinade:

2 lbs boneless, skinless chicken thighs, cut into 1-inch pieces
1/4 cup olive oil
1/4 cup lemon juice, freshly squeezed
4 cloves garlic, minced
2 tablespoons shawarma spice blend (see below for homemade blend or use store-bought)
1 tablespoon paprika
1 teaspoon cumin
1/2 teaspoon turmeric
1/2 teaspoon coriander
1/4 teaspoon cayenne pepper (optional, for heat)
1 teaspoon salt
1/2 teaspoon black pepper

Homemade Shawarma Spice Blend (Optional):

2 tablespoons ground cumin
2 tablespoons ground coriander
1 tablespoon smoked paprika
1 tablespoon turmeric powder
1 tablespoon garlic powder
1 tablespoon onion powder
1 teaspoon ground cinnamon
1 teaspoon ground cardamom
1/2 teaspoon ground cloves
1/2 teaspoon ground nutmeg
1/4 teaspoon cayenne pepper (optional)

For the Rice:

2 tablespoons olive oil
1 medium onion, finely chopped
2 cups long-grain rice, rinsed
4 cups chicken broth
1 teaspoon turmeric
1/2 teaspoon cumin
1/4 teaspoon cinnamon
1 bay leaf
Salt and pepper to taste

For the Garlic Sauce (Toum):

4 cloves garlic, peeled
1/4 teaspoon salt
1/4 cup lemon juice, freshly squeezed
1 cup neutral oil (vegetable, canola, or grapeseed)
2 tablespoons ice water

For Serving (Optional):

Pita bread, warmed
Chopped tomatoes
Chopped cucumbers
Pickled turnips (optional)
Fresh parsley, chopped

Marinating the Chicken:

Okay, let’s get started with the most important part the chicken! The marinade is what gives it that authentic shawarma flavor, so don’t skip this step. I usually marinate it for at least 4 hours, but overnight is even better.

In a medium bowl, whisk together the olive oil, lemon juice, minced garlic, shawarma spice blend, paprika, cumin, turmeric, coriander, cayenne pepper (if using), salt, and pepper. Make sure everything is well combined.
Add the chicken pieces to the bowl and toss to coat evenly with the marinade. Use your hands to really massage the marinade into the chicken.
Cover the bowl with plastic wrap or transfer the chicken to a resealable plastic bag. Refrigerate for at least 4 hours, or preferably overnight. The longer it marinates, the more flavorful it will be!

Preparing the Rice:

While the chicken is marinating, you can get the rice ready. This aromatic rice is the perfect complement to the flavorful shawarma chicken.

Rinse the rice under cold water until the water runs clear. This helps remove excess starch and prevents the rice from becoming sticky.
In a large pot or Dutch oven, heat the olive oil over medium heat. Add the chopped onion and cook until softened and translucent, about 5-7 minutes. Be careful not to burn the onion.
Add the rinsed rice to the pot and cook, stirring constantly, for 2-3 minutes. This helps toast the rice and enhances its flavor.
Pour in the chicken broth, add the turmeric, cumin, cinnamon, and bay leaf. Season with salt and pepper to taste.
Bring the mixture to a boil, then reduce the heat to low, cover the pot tightly, and simmer for 18-20 minutes, or until the rice is cooked through and the liquid is absorbed.
Remove the pot from the heat and let it sit, covered, for 10 minutes. This allows the rice to steam and become fluffy.
Fluff the rice with a fork before serving. Remove the bay leaf.

Cooking the Chicken:

Now for the fun part cooking the chicken! There are a few ways you can do this, but I prefer using a cast-iron skillet for that nice sear. You can also use a grill or even bake it in the oven.

Cast-Iron Skillet Method: Heat a large cast-iron skillet over medium-high heat. Add a tablespoon of olive oil to the skillet. Once the skillet is hot, add the marinated chicken in a single layer (you may need to do this in batches to avoid overcrowding the pan).
Cook the chicken for 5-7 minutes per side, or until it is cooked through and nicely browned. The internal temperature should reach 165°F (74°C).
Remove the chicken from the skillet and set aside.
Grilling Method: Preheat your grill to medium-high heat. Thread the marinated chicken onto skewers (optional, but makes it easier to handle).
Grill the chicken for 5-7 minutes per side, or until it is cooked through and nicely charred. The internal temperature should reach 165°F (74°C).
Remove the chicken from the grill and set aside.
Oven Method: Preheat your oven to 400°F (200°C). Spread the marinated chicken in a single layer on a baking sheet lined with parchment paper.
Bake the chicken for 20-25 minutes, or until it is cooked through and the internal temperature reaches 165°F (74°C).
Remove the chicken from the oven and set aside.

Making the Garlic Sauce (Toum):

This garlic sauce, also known as Toum, is a MUST! It’s creamy, garlicky, and adds the perfect zing to the shawarma. It can be a little tricky to make, but follow these steps carefully and you’ll be rewarded with the most amazing sauce.

Place the garlic cloves and salt in a food processor. Process until the garlic is finely minced.
Add the lemon juice and ice water to the food processor. Process for a few seconds to combine.
With the food processor running, slowly drizzle in the oil, a little at a time. It’s crucial to add the oil very slowly, almost drop by drop at first, to allow the emulsion to form.
As the mixture starts to thicken, you can gradually increase the speed of the oil drizzle. Continue processing until the sauce is thick, creamy, and white. This may take several minutes.
If the sauce becomes too thick, add a little more lemon juice or ice water to thin it out. If it’s too thin, continue processing and adding oil until it thickens.
Taste and adjust the seasoning as needed. Add more salt or lemon juice to your liking.
Transfer the garlic sauce to an airtight container and refrigerate for at least 30 minutes to allow the flavors to meld. The sauce will thicken further as it chills.

Assembling the Shawarma Chicken and Rice:

Alright, everything’s ready! Now it’s time to assemble our delicious shawarma chicken and rice. Get your pita bread warmed up, chop your veggies, and let’s get started!

Warm the pita bread according to package instructions. You can warm it in a dry skillet, in the oven, or even in the microwave.
Place a generous serving of the aromatic rice on a plate or in a bowl.
Top the rice with the cooked shawarma chicken.
Drizzle generously with the garlic sauce (Toum). Don’t be shy, this is what makes it amazing!
Garnish with chopped tomatoes, cucumbers, pickled turnips (if using), and fresh parsley.
Serve immediately and enjoy! You can also serve the shawarma in the pita bread, like a sandwich. Just fill the pita with rice, chicken, garlic sauce, and your favorite toppings.

Tips and Variations:

Spice Level: Adjust the amount of cayenne pepper in the marinade to control the heat level.
Vegetarian Option: Substitute the chicken with chickpeas or halloumi cheese for a vegetarian version. Marinate the chickpeas or hallou

Conclusion:

This Shawarma Chicken and Rice recipe isn’t just another meal; it’s a flavor explosion waiting to happen in your kitchen. I truly believe it’s a must-try because it perfectly balances the aromatic spices of the chicken with the fluffy, flavorful rice, creating a dish that’s both satisfying and incredibly delicious. The best part? It’s surprisingly easy to make, even for beginner cooks! You get that authentic shawarma taste without needing a vertical spit or fancy equipment. It’s a weeknight winner that will impress your family and friends.

But the real magic lies in its versatility. While I’ve outlined my favorite way to prepare it, feel free to experiment and make it your own. For a lighter option, try serving the shawarma chicken and rice with a vibrant Greek salad or a simple cucumber and tomato salad dressed with lemon juice and olive oil. The freshness of the vegetables will beautifully complement the richness of the chicken and rice.

If you’re feeling adventurous, consider transforming this dish into a shawarma bowl. Layer the rice, chicken, and your favorite toppings like hummus, tahini sauce, pickled onions, and a sprinkle of fresh parsley. The possibilities are endless! You could even add a dollop of creamy garlic sauce for an extra layer of flavor.

For those who prefer a spicier kick, a drizzle of sriracha or a pinch of red pepper flakes will do the trick. And if you’re looking for a vegetarian alternative, you can easily substitute the chicken with chickpeas or grilled halloumi cheese. Just be sure to adjust the cooking time accordingly.

Another fantastic variation is to use different types of rice. While I love using basmati rice for its delicate flavor and fluffy texture, you could also try jasmine rice or even brown rice for a nuttier, healthier option. Each type of rice will bring its own unique character to the dish.

Don’t be afraid to get creative with the spices too! If you’re a fan of cumin, add a little extra. If you prefer a more subtle flavor, reduce the amount of paprika. The beauty of this recipe is that it’s completely customizable to your taste preferences.

I’m confident that once you try this shawarma chicken and rice recipe, it will become a staple in your meal rotation. It’s a crowd-pleaser that’s perfect for any occasion, from casual weeknight dinners to festive gatherings.

So, what are you waiting for? Gather your ingredients, put on some music, and get cooking! I’m so excited for you to experience the deliciousness of this dish.

And most importantly, I’d love to hear about your experience! Did you make any modifications? What were your favorite toppings? Share your photos and stories in the comments below. Let’s create a community of shawarma lovers and inspire each other with our culinary creations. Happy cooking! I can’t wait to see what you come up with.
Shawarma Chicken and Rice: A Delicious and Easy Recipe

Flavorful homemade Chicken Shawarma with aromatic rice and creamy garlic sauce (Toum). A delicious and satisfying meal.

Prep Time30 minutes

Cook Time45 minutes

Total Time75 minutes

Category: Dinner

Yield: 6-8 servings

Save This Recipe

Ingredients
- 2 lbs boneless, skinless chicken thighs, cut into 1-inch pieces
- 1/4 cup olive oil
- 1/4 cup lemon juice, freshly squeezed
- 4 cloves garlic, minced
- 2 tablespoons shawarma spice blend (see below for homemade blend or use store-bought)
- 1 tablespoon paprika
- 1 teaspoon cumin
- 1/2 teaspoon turmeric
- 1/2 teaspoon coriander
- 1/4 teaspoon cayenne pepper (optional, for heat)
- 1 teaspoon salt
- 1/2 teaspoon black pepper
- 2 tablespoons ground cumin
- 2 tablespoons ground coriander
- 1 tablespoon smoked paprika
- 1 tablespoon turmeric powder
- 1 tablespoon garlic powder
- 1 tablespoon onion powder
- 1 teaspoon ground cinnamon
- 1 teaspoon ground cardamom
- 1/2 teaspoon ground cloves
- 1/2 teaspoon ground nutmeg
- 1/4 teaspoon cayenne pepper (optional)
- 2 tablespoons olive oil
- 1 medium onion, finely chopped
- 2 cups long-grain rice, rinsed
- 4 cups chicken broth
- 1 teaspoon turmeric
- 1/2 teaspoon cumin
- 1/4 teaspoon cinnamon
- 1 bay leaf
- Salt and pepper to taste
- 4 cloves garlic, peeled
- 1/4 teaspoon salt
- 1/4 cup lemon juice, freshly squeezed
- 1 cup neutral oil (vegetable, canola, or grapeseed)
- 2 tablespoons ice water
- Pita bread, warmed
- Chopped tomatoes
- Chopped cucumbers
- Pickled turnips (optional)
- Fresh parsley, chopped
Instructions
1. In a medium bowl, whisk together the olive oil, lemon juice, minced garlic, shawarma spice blend, paprika, cumin, turmeric, coriander, cayenne pepper (if using), salt, and pepper. Add the chicken pieces and toss to coat evenly. Cover and refrigerate for at least 4 hours, or preferably overnight.
2. Rinse the rice under cold water. In a large pot, heat olive oil over medium heat. Add onion and cook until softened, about 5-7 minutes. Add rice and cook, stirring, for 2-3 minutes. Pour in chicken broth, add turmeric, cumin, cinnamon, and bay leaf. Season with salt and pepper. Bring to a boil, then reduce heat, cover, and simmer for 18-20 minutes, or until rice is cooked. Remove from heat and let sit, covered, for 10 minutes. Fluff with a fork and remove bay leaf.
3. Heat a cast-iron skillet over medium-high heat with olive oil. Add chicken in a single layer and cook for 5-7 minutes per side, or until cooked through (165°F/74°C).
4. Preheat grill to medium-high heat. Thread chicken onto skewers (optional). Grill for 5-7 minutes per side, or until cooked through (165°F/74°C).
5. Preheat oven to 400°F (200°C). Spread chicken on a baking sheet lined with parchment paper. Bake for 20-25 minutes, or until cooked through (165°F/74°C).
6. Place garlic and salt in a food processor and process until minced. Add lemon juice and ice water. With the processor running, slowly drizzle in the oil, a little at a time, until the sauce is thick and creamy. If it becomes too thick, add a little more lemon juice or ice water to thin it out. Taste and adjust the seasoning as needed. Refrigerate for at least 30 minutes.
7. Warm pita bread. Place rice on a plate, top with chicken, and drizzle with garlic sauce. Garnish with tomatoes, cucumbers, pickled turnips (if using), and parsley. Serve immediately.
Notes
- For the best flavor, marinate the chicken overnight.
- Rinsing the rice prevents it from becoming sticky.
- Adding the oil slowly when making the garlic sauce is crucial for proper emulsification.
- Adjust the amount of cayenne pepper to control the heat level.
- Substitute the chicken with chickpeas or halloumi cheese for a vegetarian version.

Shawarma Chicken and Rice: A Delicious and Easy Recipe