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 of ground cinnamon, turmeric, garlic powder, black pepper); 2 Tablespoons avocado or light olive oil; ½ cup diced onion; 4-5 cloves of 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 & Rice is a flavorful and aromatic meal that combines tender marinated chicken with fragrant spiced rice. Perfect for a busy weeknight, it’s cooked all in one pan for easy cleanup and maximum taste.

A large black pan holds a dish with two main layers: the bottom layer is a generous amount of yellow-orange rice, cooked with spices and visible small bits of onion, with a fluffy, slightly oily texture spread evenly across the pan; on top, there are four pieces of grilled chicken, each with a charred, dark brown and black crust, showing a rough, crisp texture, sitting on the rice in different positions; fresh chopped green herbs are scattered over the entire dish, adding small pops of color. Around the pan, there are white bowls with various side items including a bright red pickled onion and something with colorful diced vegetables, all placed on a white marbled surface. A long metal spoon with a textured handle sticks into the rice on the right side of the pan. 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 ground cumin
1 teaspoon ground coriander
1 teaspoon chili powder
1 teaspoon salt
½ teaspoon 7 spice or a mix of 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: Rinse the basmati rice under cold water until it runs clear, then soak it in water while you prepare the other ingredients. Mix all the spices in a small bowl.
Step 2: In a medium bowl, combine the chicken thighs with Greek yogurt, lemon juice, and half of the spice mixture. Coat the chicken thoroughly and let it marinate for at least 10 minutes.
Step 3: Heat oil in a large heavy-duty pan over medium-high heat. Sear the chicken for 4-5 minutes on each side until nicely charred. 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 softened. Add the minced garlic and sauté for about 30 seconds until fragrant.
Step 5: Drain the soaked rice and add it to the pan along with the remaining spices. Stir the rice and spices for about 2 minutes, then pour in the chicken stock or water.
Step 6: Return the seared chicken along with any juices to the pan, bring to a boil, then cover. Reduce the heat to the lowest setting and cook undisturbed for 20 minutes to allow the rice to steam and absorb the flavors.
Step 7: After 20 minutes, turn off the heat and keep the pan covered for another 5 minutes. For extra smoky flavor, place a hot piece of charcoal on a small piece of foil with a drizzle of oil, set it on top of the rice, and quickly cover the pan to trap the smoke for 5 minutes.
Step 8: Remove the lid, fluff the rice gently, and garnish with chopped cilantro or parsley. Serve with your favorite shawarma sauce and a fresh salad like Shirazi or Mediterranean cucumber. Pickled turnips or red onions make delicious accompaniments.

Tips & Variations

For juicier chicken, marinate for at least 1 hour or overnight in the fridge.
Use bone-in chicken thighs for more flavor, and leave skin on for extra crispiness during searing.
If you don’t have 7 spice, mix equal parts cinnamon, turmeric, garlic powder, and black pepper to create a similar blend.
Try adding chopped tomatoes or bell peppers when cooking the onions for extra depth.
Serve with a dollop of garlic yogurt sauce or tahini for a creamy contrast.

Storage

Store any leftovers in an airtight container in the refrigerator for up to 3 days. Reheat gently on the stove or microwave, adding a splash of water or stock to keep the rice moist. This dish can also be frozen for up to 1 month; thaw overnight in the fridge before reheating.

How to Serve

A white bowl holds a layered dish starting with a base of golden-brown seasoned rice with visible spices and herbs, topped with a piece of dark, charred grilled chicken that has a textured surface. On top of the chicken sit bright pink pickled onion slices arranged loosely. To one side of the bowl is a vibrant salad made of finely chopped red tomatoes, green cucumbers, and purple onions, and beside the chicken there is a dollop of thick, creamy, pale green sauce sprinkled with small green herb pieces. A gold fork rests on the right edge of the bowl. Around the main bowl, there are smaller white bowls, one filled with pickled pink onions and another with a pale green sauce, all placed on a white marbled surface with some scattered green herb bits. photo taken with an iphone --ar 4:5 --v 7

Serve this delicious recipe with your favorite sides.

FAQs

Can I use chicken breasts instead of thighs?

Yes, but chicken breasts cook faster and can dry out more easily. Reduce searing time and monitor closely during cooking to keep them tender.

What if I don’t have a heavy-duty pan?

A heavy pan helps distribute heat evenly, but a regular nonstick or stainless steel pan with a tight-fitting lid can work too. Just watch the heat carefully to avoid burning.