Craving the bold and aromatic flavors of Middle Eastern food but don’t want to deal with multiple dishes? This one-pot chicken shawarma and rice recipe is the perfect solution. 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!
And if you love one-pot chicken recipes, check out my One-Pot Chicken Thighs & Gravy!
Why You’ll Love This One-Pot Chicken Shawarma Recipe
Quick Cooking Time: Ready in about 30 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!
One-Pot Chicken Shawarma & Rice Video
If you enjoyed this video for One-Pot Chicken Shawarma & Rice, please subscribe to my Youtube Channel. Click the BELL icon so you can be the first to know when I post a new video.
Ingredients
Full recipe, instructions, and photos in the recipe card at the end of post
Chicken:
- Chicken thighs: Boneless, skinless for easy cooking and extra tenderness.
- Olive oil: To marinate chicken.
- 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.
- Olive oil: To sauté chicken and the aromatics.
- Hot chicken broth: Infuses the rice with savory goodness.
- White onion, diced: Adds a sweet, mild flavor.
- garlic cloves, crushed: Enhances the overall aroma of the rice.
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.
- salt or salt to taste: Balances the flavors.
Mediterranean Salad:
- ¼ tsp salt and pepper: To taste, enhancing all the fresh ingredients
- 2 large tomatoes, diced: Fresh and juicy, perfect for the salad.
- 3 Persian cucumbers, diced: Adds a crisp, refreshing crunch.
- ⅓ cup red onion, diced: Provides a sharp, tangy bite.
- 1 tbsp olive oil: For dressing the salad lightly.
- 1 tbsp lemon juice: Adds brightness to the salad.
- ½ tsp dried mint: For a fresh, cooling effect.
- 2 tbsp chopped parsley: Adds color and freshness.
- ½ tsp sumac: For a tangy, citrus-like flavor.
Instructions
Full recipe, instructions, and photos in the recipe card at the end of post
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 3 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. 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 black 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.
Tips for Success
- Marinate Ahead: For the most flavorful chicken, marinate it overnight.
- Don’t Overcook the Chicken: Keep an eye on the chicken thighs to prevent them from drying out.
- Customize the Salad: Add other fresh veggies like bell peppers or olives for extra variety.
FAQ
Can I use chicken breast instead of thighs?
Yes, you can substitute chicken thighs with boneless, skinless chicken breast. However, thighs tend to be juicier and more flavorful.
Is this dish gluten-free?
Yes, as long as the chicken broth used is gluten-free, this entire meal is naturally gluten-free.
Can I use brown rice instead of basmati rice?
Absolutely, but note that the cooking time will increase, and you may need additional broth.
How do I store leftovers?
Store any leftovers in an airtight container in the refrigerator for up to 3 days. Reheat gently on the stovetop or in the microwave.
Can I make this dish ahead of time?
Yes, you can prepare the chicken, rice, and white sauce ahead of time. Store them separately and combine them when ready to serve.
What to serve with chicken shawarma?
Serve with warm pita, hummus, or a side of French fries for a complete shawarma experience.
This one-pot chicken shawarma and rice is not just a meal but an experience that brings the flavors of the Mediterranean right to your kitchen. With simple ingredients and a detailed step-by-step process, this dish is perfect for both seasoned cooks and beginners looking for a delicious and satisfying meal. Enjoy the blend of spices, fresh herbs, and tender chicken for a delicious chicken shawarma dish that your whole family will love!
One-Pot Chicken Shawarma & Rice
Ingredients
Chicken
- 3 lbs chicken thighs
- 1 tbsp olive oil
- 1 tbsp lemon juice
- 2 tsp smoked paprika
- 2 tsp cumin
- 1 tsp coriander
- 1/2 tsp cinnamon
- 1 tsp garlic powder
- 1 tsp turmeric
- 1 tsp onion powder
- 1 tsp salt and ½ tsp black pepper
Rice
- 2 cups basmati rice
- 3 tbsp olive oil
- 3 cups chicken broth
- ½ white or red onion diced
- 2 garlic cloves crushed
White Sauce
- 3/4 cup Greek yogurt
- ½ cup Kewpie mayo I like the taste of this brand
- 1 tbsp lemon juice
- 1 garlic clove grated
- ½ tsp onion powder
- ¼ tsp sumac
- ¼ tsp turmeric
- 1/4 tsp salt
- 1/4 tsp black pepper
Mediterranean Salad
- ¼ tsp salt and pepper
- 2 large tomatoes diced
- 3 Persian cucumbers diced
- ⅓ cup red onion diced
- 1 tbsp olive oil
- 1 tbsp lemon juice
- ½ tsp dried mint
- 2 tbsp chopped parsley
- ½ tsp 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.
This is an amazing dish. Love that it’s one pot!