This one-pot chicken shawarma rice recipe is the perfect solution for when you are craving the bold and aromatic flavors of a Middle Eastern food truck. Packed with warm spices, tender chicken pieces, and fluffy rice, it’s an all-in-one meal that brings the vibrant flavors of shawarma to your dinner table with minimal cleanup. Plus the shawarma white sauce is sooooooo good! You'll want to dip everything in it!
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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.
Want something different? How about Asian? I recreated Din Tai Fang's Shrimp Fried Rice recipe! And 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 intsructions in the recipe card at the end of post
Chicken:
- Chicken thighs: Boneless, skinless for easy cooking and extra tenderness.
- Lemon juice: Adds a bright, tangy flavor to the chicken marinade.
- Smoked paprika: Gives a smoky depth of flavor.
- Cumin: Earthy and warm, perfect for shawarma.
- Coriander: Adds a citrusy, herbal note.
- Cinnamon: For a subtle sweet warmth.
- Garlic powder: Essential for that classic shawarma taste.
- Turmeric: Adds color and an earthy flavor.
- Onion powder: Complements the garlic flavor.
- Salt and black pepper: Enhances all the spices and balances the flavors.
Rice:
- Basmati rice: Fluffy and aromatic, ideal for soaking up the flavors.
- Hot chicken broth: Infuses the rice with savory goodness. I love to use a tablespoon of better than bouillon dissolved in water.
- White onion, diced: Adds a sweet, mild flavor.
- Garlic cloves: Enhances the overall aroma of the rice.
Shawarma White Sauce:
- Greek yogurt: Creamy and tangy, the perfect base for the sauce.
- Kewpie mayo: Adds richness to the sauce.
- Lemon juice: Brightens the sauce with a touch of acidity.
- Garlic minced: Infuses the sauce with garlicky goodness.
- Onion powder: Complements the garlic in the sauce.
- Sumac: Adds a tangy, citrusy note.
- Turmeric: Adds color and depth.
Mediterranean Salad:
- Tomatoes, diced: Fresh and juicy, perfect for the salad.
- Persian cucumbers, diced: Adds a crisp, refreshing crunch.
- Red onion, diced: Provides a sharp, tangy bite.
- Olive oil: For dressing the salad lightly.
- Lemon juice: Adds brightness to the salad.
- Dried mint: For a fresh, cooling effect.
- Chopped parsley: Adds color and freshness.
- Sumac: For a tangy, citrus-like flavor.
Instructions
Full recipe and instructions in the recipe card at the end of post
Chicken Shawarma Rice
Step 1: Start by rinsing your basmati rice under cold water until it runs clear, then let it soak in a bowl of water for about 20 minutes.
Step 2: Meanwhile, slice the chicken thighs into thin strips. In a large bowl, mix the chicken with olive oil, lemon juice, paprika, cumin, coriander, turmeric, cinnamon, garlic and onion powders, plus salt and pepper.
Step 3: Heat a generous splash of olive oil in a wide skillet over medium-high heat. Add the marinated chicken in a single layer, letting it cook undisturbed so it browns properly.
Step 4: Once golden, turn the heat down slightly and stir in chopped onion and garlic.
Step 5: Drain the soaked rice and add it directly into the pan with the chicken. Stir everything together and let the rice cook for a couple of minutes.
Step 6: Pour in hot chicken broth and bring to a boil until most of the liquid has reduced. Cover the pan with a kitchen towel and let it cook gently for 12–15 minutes, until the rice is fluffy and fully cooked.
Shawarma Sauce & Salad
Step 7: While the rice simmers, whisk together the yogurt, mayonnaise, lemon juice, garlic, sumac, turmeric, and onion powder. Taste and adjust the seasoning with salt and pepper to your liking.
Step 8: In a medium bowl, combine chopped tomatoes, cucumbers, red onion, parsley, olive oil, lemon juice, sumac, dried mint, salt, and pepper.
Step 9: Once the rice is done, fluff it with a fork. Serve it topped with a scoop of fresh salad, and a drizzle of the creamy white sauce. Garnish with a bit of parsley for freshness and color.
Substitutions
Protein: Swap chicken thighs for chicken breasts if you prefer leaner meat 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. Replace parsley with fresh mint or cilantro for a different herbal twist.
Make it Spicy: For more heat, add crushed red pepper flakes or a drizzle of harissa to the white sauce or chicken.
How To Store & Reheat
Store any leftovers in an airtight container in the refrigerator for up to 3 days. Reheat gently on the stovetop or in the microwave.
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
- 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 basmati rice
- 3 tablespoon olive oil
- 3 cups chicken broth
- ½ white or red onion diced
- 2 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
- ¼ teaspoon turmeric
- 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
Rice & Marinate the Chicken
- Wash your rice and soak for 20 minutes.
- Slice your chicken thighs into strips. In a large bowl, combine the chicken thighs with olive oil, lemon juice, smoked paprika, cumin, coriander, cinnamon, garlic powder, turmeric, onion powder, salt, and black pepper. Mix well to ensure the chicken is evenly coated. Cover and let it marinate for 30 minutes or while you prep the other ingredients.
Cook the Chicken
- Heat 2 tablespoons of olive oil in a large pan over medium-high heat. Add the marinated chicken thighs in a single layer and cook for about 3-4 minutes undisturbed on each side, until the chicken is golden brown.
- Turn the heat to medium and add the diced onions and garlic and sauté for 1-2 minutes.
Prepare the Rice
- Drain and stir in the basmati rice and cook for another 2 minutes, allowing the rice to toast slightly.
- Pour in hot chicken broth and bring to a boil. Cook uncovered for 6-7 minutes or until most of the liquid is absorbed.
- Reduce the heat to medium low, cover with a kitchen cloth and lid, and simmer for 12-15 minutes, until the rice is tender and the liquid is absorbed.
Make the White Sauce
- In a small bowl, whisk together the Greek yogurt, mayo, lemon juice, minced garlic, onion powder, sumac, turmeric, salt, and pepper until smooth. Adjust seasoning to taste.
Prepare the Mediterranean Salad
- In a medium bowl, combine the diced tomatoes, cucumbers, red onion, olive oil, lemon juice, dried mint, chopped parsley, sumac, salt, and pepper. Toss until everything is well mixed.
Assemble and Serve
- Fluff the cooked rice with a fork and top with the cooked chicken thighs. Serve with the Mediterranean salad on the side and drizzle with the white sauce. Garnish with additional fresh chopped parsley if desired.
Tiffany says
This is an amazing dish. Love that it's one pot!