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One Pan Shawarma Chicken & Rice Recipe

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3.9 from 4 reviews

A flavorful one-pan recipe combining marinated shawarma chicken thighs with aromatic basmati rice cooked together for a hassle-free, delicious meal. The chicken is seared to perfection, then simmered with spices and rice in chicken stock, infused with optional smoky flavor, making it a perfect Middle Eastern-inspired dinner.

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 7 spice (blend of ground cinnamon, turmeric, garlic powder, black pepper)

Rice & Cooking

  • 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

Optional for Serving

  • Freshly chopped cilantro or parsley for garnish
  • Shawarma sauce
  • Salad such as Shirazi salad or Mediterranean cucumber salad
  • Pickled turnips or pickled red onions

Instructions

  1. Prep: Wash basmati rice under cold water until the water runs clear to remove excess starch. Then soak the rice in water while preparing the other ingredients. In a small bowl, combine all the spices for easy access during cooking.
  2. Marinate: Place the chicken thighs in a medium bowl. Add the Greek yogurt, lemon juice, and half of the spice mixture to the chicken. Mix thoroughly to ensure each piece is fully coated. Set aside and let the chicken absorb the flavors.
  3. Sear Chicken: Heat the avocado or olive oil in a large heavy-duty pan over medium-high heat. Add the marinated chicken thighs and cook for 4-5 minutes on each side until nicely charred and browned. Remove the chicken and set aside. In the same pan, add diced onion and cook for 3-4 minutes until soft and wilted. Add minced garlic and sauté for a few seconds until fragrant.
  4. Cook Rice: Drain the soaked rice thoroughly. Add the rice to the pan with the cooked onions and garlic. Sprinkle the remaining spice mixture over the rice and sauté together for about 2 minutes to toast the rice and release the spices’ aroma. Pour in the chicken stock or water and stir. Return the chicken to the pan with any accumulated juices. Bring the mixture to a boil, then cover the pan, reduce heat to the lowest setting, and simmer for 20 minutes without lifting the lid to allow the rice to cook fully by steam.
  5. Smoke (Optional): After the rice has cooked for 20 minutes, turn off the heat and leave the pan covered to rest for 5 minutes. For an extra smoky flavor, heat a piece of charcoal until red hot. Place a small piece of foil on top of the rice inside the pan, add the hot charcoal on the foil, drizzle with a little oil, and immediately cover the pan again. Let it sit covered for 5 minutes to infuse the smoky aroma into the rice.
  6. Serve: Remove the lid, fluff the rice gently with a fork. Garnish with freshly chopped cilantro or parsley. Serve alongside shawarma sauce and your favorite fresh salad such as Shirazi or Mediterranean cucumber salad. Add pickled turnips or pickled red onions for an authentic touch.

Notes

  • Soaking rice before cooking helps achieve fluffier, less sticky grains.
  • Do not lift the lid while rice cooks; steam is essential for perfect texture.
  • Bone-off chicken thighs with skin create juicy, flavorful meat but can be substituted with skinless if preferred.
  • Adjust spice levels to taste, especially if you prefer milder or spicier dishes.
  • If charcoal smoking is not possible, omit without sacrificing much flavor.
  • Use chicken stock for richer taste or water for a lighter version.

Find it online: https://bitezly.com/one-pan-shawarma-chicken-and-rice-recipe/