This Middle Eastern chicken shawarma and rice brings together the deep, aromatic flavors of traditional shawarma with fluffy, seasoned rice—all cooked in one pan for an easy and satisfying meal!
Looking for a delicious, easy-to-make dinner that’s packed with flavor? This One-Pan Chicken Shawarma and Rice is the perfect meal for busy nights! The warm spices along with the chicken and rice cooked in the same broth really takes this one pan dish over the top. Everything cooks in one pan, making cleanup a breeze. This simple dinner is so tasty, it’s sure to impress! We like to serve it any time of the year especially during Ramadan.
How to Make It:
1️⃣ Marinate the Chicken: Coat chicken thighs (or breasts) with olive oil, yogurt, lemon, and the warm spices. You can use the mixture right away or marinate it in the fridge up to 48 hours. The more you marinate the chicken the more the flavors will infuse into the chicken.
2️⃣ Sear the Chicken: Cook the chicken 4-5 minutes per side or until charred. Remove from the pan and set aside.
3️⃣ Cook the Rice: In the same pan, sauté onions and garlic, then add basmati rice, the remaining spices, and water.
4️⃣ Bring It All Together: Nestle the chicken back into the pan, cover, and let everything simmer for 20 minutes until the rice is fluffy and the chicken is juicy. Be sure not to open the pan while it is cooking.
5️⃣ Serve & Enjoy: Garnish with fresh herbs, a squeeze of lemon, and a side of my delicious shawarma sauce!
Tips & Variations
Make it spicy by adding chili flakes, cayenne pepper, or freshly chopped serrano pepper.
Throw in veggies like bell peppers, peas, cauliflower, broccoli, or carrots for added nutrition.
Swap out the rice for quinoa or cauliflower rice for a low-carb version.
For crispy chicken: To get a crispy crust on the chicken, place under the broiler for 4-5 minutes or until crispy.
To infuse extra smokey flavor, place a small piece of foil on top of the rice. Add a hot charcoal on top of the foil, drizzle with a little bit of oil, and immediately cover the pan. Allow it to sit for 5 minutes to infuse the rice with the smoke.
Can I use another cut of chicken?
Yes, this recipe is very forgiving and can be made using bone in or out chicken thighs, breasts, or any other cut of chicken. Be sure to adjust the cooking time accordingly.
What type of rice can I use?
I personally enjoy this dish with either basmati or sella Basmati, which is a par boiled basmati. This type of rice will retain it’s shape very well and won’t become mushy. Jasmine rice or parboiled Spanish rice are also great options too!
How to know when chicken is fully cooked?
To know precisely that your chicken is fully cooked and safe to eat, use a digital probe thermometer. The chicken is ready to eat when the thermometer registers at least 165ºF.
More Delicious Chicken Shawarma Recipes
One Pan Shawarma Chicken & Rice
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, ground cinnamon, turmeric, garlic powder, black pepper
- 2 Tablespoons avocado or light olive oil
- 1/2 cup diced onion
- 4-5 cloves of garlic, minced
- 1 cup Jasmine or basmati rice, uncooked
- 2 cups chicken stock or water
Instructions
- Prep: Wash basmati rice under cold water until it runs clear. Cover with water and soak while you prepare everything else. Combine all the spices in a small bowl.
- Marinate: Add the chicken to a medium bowl, along with ¼ cup yogurt, lemon juice, and half the spice mixture. Mix until the chicken is fully coated.
- Sear Chicken: Heat oil in a large heavy-duty pan over medium-high heat and cook chicken 4-5 minutes per side or until charred. Remove from heat and set aside. To the same pan, add the onion. Cook down the onion for 3-4 minutes or until wilted then add the garlic and saute for a few seconds or until fragrant.
- Cook Rice: Drain the rice and add it to the pan along with the remaining spices. Saute rice and spices for about 2 minutes then add in the chicken stock or water. Return the chicken along with any juices to the pan and bring the mixture to a boil. Cover the pan, lower the heat to the lowest setting and cook for 20 minutes. Be sure not to open the pan as the rice needs the steam to cook.
- Smoke: After 20 minutes, turn off the heat, leave the pan covered, and allow it to sit for another 5 minutes. (To infuse extra smokey flavor, heat a coal until hot then place a small piece of foil on top of the rice. Add the hot charcoal on top of the foil, drizzle with a little bit of oil, and immediately cover the pan. Allow it to sit for 5 minutes to infuse the rice with the smoke.)
- Serve: When ready to serve, remove the lid and fluff the rice. Garnish with freshly chopped cilantro or parsley and serve with a side of my shawarma sauce and your favorite salad. This Shirazi salad or Mediterranean cucumber salad pairs perfectly. Pickled turnips or pickled red onions are also delicious on the side.
Equipment
Nutrition
Nutrition information is automatically calculated, so should only be used as an approximation.
Storage recommendations
One of the best parts about this recipe is that it’s perfect for meal prep! Cool completely, then divide the chicken and rice into individual meal prep containers and place them in the refrigerator to enjoy for up to about 4-5 days. You can also freeze this dish for up to 2-3 months. To reheat, thaw the dish in the refrigerator overnight and reheat in a skillet or microwave until warmed through.
Recipe by Layla Atik // Photography by: Eat Love Eats
One of our family favorite meals!
Amazing flavor and texture!