This One-Pot Chicken Shawarma Rice is what happens when Middle Eastern street food meets a home kitchen that does not have time to make a mess. Bold shawarma-spiced chicken thighs seared until golden, fluffy basmati rice cooked in all those pan drippings, a garlicky white sauce that you will want to put on everything, and a fresh Mediterranean salad on top.
If chicken is your thing then I got you! 15 of my best / easiest chicken recipes!
A Quick Look at the Recipe
✅ Recipe Name: One-Pot Chicken Shawarma Bowl
🕒 Ready In: ~ 45 minutes
👪 Serves: 5 servings
🍽 Calories: ~ 604 per serving (estimated)
🥣 Main Ingredients: Chicken and parboiled rice
👌 Difficulty: Easy
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Shawarma is something I grew up eating across Egypt and the Middle East, where the spice blends are taken seriously. The combination of cumin, coriander, cinnamon, and smoked paprika in this marinade is not random -- those are the spices that make shawarma taste like shawarma. And the yogurt marinade is the move that keeps the chicken juicy even after a hard sear in a hot pan.
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Why You’ll Love This Recipe
Quick Cooking Time: Ready in about 45 minutes, making it great for busy weeknights.
One-Pot Wonder: Everything cooks in a single large pan, making cleanup a breeze.
Flavor-Packed: Infused with shawarma spices, fresh garlic, and tangy lemon juice.
Versatile: Perfect for serving with pita bread, pita pockets, or over a Greek salad.
If you love one-pot chicken recipes, check out my One-Pot Chicken Thighs & Gravy!
One-Pot Chicken Shawarma Rice Video
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Ingredients
Full recipe and instructions in the recipe card at the end of post.
Basmati Rice: I use parboiled basmati rice and it is the reason the rice comes out perfectly fluffy every single time. Parboiled rice is partially cooked before it is milled, which means it holds its shape better during cooking and almost never gets mushy or sticky. If you only have regular basmati, rinse it under cold water until the water runs clear before cooking to remove excess starch.
Chicken Thighs: Boneless skinless thighs are the right call here, always. They stay juicy under high heat in a way that chicken breast simply does not, and they absorb the marinade more deeply because of the higher fat content.
The Shawarma Spice Blend: This is where the dish lives or dies. Smoked paprika, cumin, coriander, cinnamon, garlic powder, turmeric, and onion powder. Every single one of those spices has a job.
Yogurt Marinade: The yogurt in the marinade is not just for flavor. The lactic acid in yogurt breaks down the muscle fibers in the chicken and tenderizes it from the outside in.
Chicken Broth: The rice cooks in the broth and absorbs every bit of flavor from it, plus all the golden drippings left in the pan from the chicken. Use a good quality broth or dissolve a tablespoon of Better than Bouillon in hot water.
Kewpie Mayo: Regular mayo works but Kewpie is worth finding. It is a Japanese style mayo made with egg yolks only instead of whole eggs, which makes it richer, creamier, and slightly sweeter than regular mayo.
Sumac: Sumac is a deep red spice used widely across Middle Eastern cooking and it is one of the ingredients I always have in my pantry. It has a tart, citrusy flavor that is completely different from lemon juice -- more complex, more earthy.
Persian Cucumbers: Smaller, crunchier, and less watery than English cucumbers. They hold up in the salad without making everything soggy.
Instructions
Full recipe and instructions in the recipe card at the end of post
Chicken Shawarma & Rice
- Step 1: Season chicken thighs with yogurt and spices.
- Step 2: Cook them in olive oil on medium high heat for 6 minutes per side until golden. Remove and set aside.
- Step 3: Add the onions and cook on medium heat. Add in the garlic.
- Step 4: Add the rice, chicken broth and spices. Cover and cook for 20 minutes.
Substitutions
Protein: Swap chicken thighs for chicken breasts if you prefer leaner meat but you will have to adjust cook time. Or make it vegetarian by swapping the chicken for chickpeas or roasted cauliflower and using vegetable broth.
Sauce: For a dairy-free white sauce, replace Greek yogurt and mayo with your favorite plant-based alternatives.
Herbs & Spices: If you’re out of sumac, try a splash of red wine vinegar or lemon zest for that same tangy brightness.
Make it Spicy: For more heat, add crushed red pepper flakes or a drizzle of harissa to the white sauce or chicken.
FAQ
Yes, you can substitute chicken thighs with boneless, skinless chicken breast. However, thighs tend to be juicier and more flavorful.
Yes, as long as the chicken broth used is gluten-free, this entire meal is naturally gluten-free.
Absolutely! Follow rice package instructions.
Yes, you can prepare the chicken and rice, salad and white sauce ahead of time. Store them separately and combine them when ready to serve.
⭐️ Recipe
One-Pot Chicken Shawarma Rice
Ingredients
Chicken
- 1.5 lbs boneless chicken thighs 4-5 chicken thighs
- 1 tbsp olive oil
- ¼ cup Greek yogurt
- 1 tablespoon lemon juice
- 2 teaspoon smoked paprika
- 2 teaspoon cumin
- 1 teaspoon coriander
- ½ teaspoon cinnamon
- 1 teaspoon garlic powder
- 1 teaspoon turmeric
- 1 teaspoon onion powder
- 1 teaspoon salt and ½ teaspoon black pepper
Rice
- 2 cups parboiled basmati rice cooks faster and stays firm
- ½ teaspoon turmeric powder
- ½ tsp garlic powder
- 3 tablespoon olive oil
- 4 cups chicken broth I used bone broth for extra protein
- ½ white or yellow onion diced
- 3 garlic cloves crushed
White Sauce
- ¾ cup Greek yogurt
- ½ cup Kewpie mayo I like the taste of this brand
- 1 tablespoon lemon juice
- 1 garlic clove grated
- ½ teaspoon onion powder
- ¼ teaspoon sumac optional
- ¼ teaspoon turmeric optional
- ¼ teaspoon salt
- ¼ tsp black pepper
Mediterranean Salad
- ¼ teaspoon salt and pepper
- 2 large tomatoes diced
- 3 Persian cucumbers diced
- ⅓ cup red onion diced
- 1 tablespoon olive oil
- 1 tablespoon lemon juice
- ½ teaspoon dried mint
- 2 tablespoon chopped parsley
- ½ teaspoon sumac
Instructions
Marinate and cook the chicken
- In a large bowl, combine the chicken thighs with the yogurt, lemon juice, and all the spices. Mix well until every piece is evenly coated. Cook right away or cover and marinate for 30 minutes to overnight.1.5 lbs boneless chicken thighs, 1 tablespoon lemon juice, 2 teaspoon smoked paprika, 2 teaspoon cumin, 1 teaspoon coriander, ½ teaspoon cinnamon, 1 teaspoon turmeric, 1 teaspoon onion powder, 1 teaspoon salt and ½ teaspoon black pepper, ¼ cup Greek yogurt
- Heat olive oil in a large deep pan over medium-high heat. Once the oil is shimmering, add the chicken thighs in a single layer. Do not crowd the pan or the chicken will steam instead of sear. Cook undisturbed for 6 minutes per side until deeply golden brown on both sides. Remove from the pan and set aside on a plate and cover.3 tablespoon olive oil
Build the rice
- In the same pan with all those flavorful drippings, reduce the heat to medium. Add the diced onions and cook for 2 to 3 minutes until softened and translucent. Add the garlic and cook for another 30 seconds until fragrant, stirring constantly so it does not burn.½ white or yellow onion, 3 garlic cloves
- Add in the rice to soak up all that flavor. Pour in the chicken broth and add the spices. Stir to combine and bring to a boil. Reduce the heat to low, cover, and cook for 20 minutes until the rice is tender and has absorbed all the liquid. Do not lift the lid during this time or the steam will escape and the rice will not cook evenly.1 teaspoon garlic powder, 2 cups parboiled basmati rice, ½ teaspoon turmeric powder, 4 cups chicken broth, ½ teaspoon garlic powder
Make the white sauce
- While the rice simmers, whisk together the yogurt, mayonnaise, lemon juice, garlic, sumac, turmeric, and onion powder in a small bowl until completely smooth. Taste and adjust seasoning with salt and pepper. It should be creamy, tangy, and garlicky. If it feels too thick add a small splash of water to loosen it slightly.¾ cup Greek yogurt, ½ cup Kewpie mayo, 1 tablespoon lemon juice, ½ teaspoon onion powder, ¼ teaspoon sumac, ¼ teaspoon turmeric, ¼ teaspoon salt, 1 garlic clove
Make the Mediterranean salad
- In a medium bowl combine the chopped tomatoes, cucumbers, red onion, parsley, olive oil, lemon juice, sumac, dried mint, salt, and pepper. Toss well until everything is evenly coated. Taste and adjust the lemon and salt. The salad should taste bright and fresh.¼ teaspoon black pepper, ¼ teaspoon salt and pepper, 2 large tomatoes, 3 Persian cucumbers, ⅓ cup red onion, 1 tablespoon olive oil, 1 tablespoon lemon juice, ½ teaspoon dried mint, ½ teaspoon sumac
Assemble and serve
- Once the rice is done, fluff it with a fork. Serve topped with your sliced chicken, generous scoop of the fresh salad and a good drizzle of the creamy white sauce. Garnish with extra chopped parsley for color and freshness.2 tablespoon chopped parsley
Tiffany says
This is an amazing dish. Love that it's one pot!