Authentic Chicken shawarma rice is a delicious main course of chicken accompanied by a flavorful yellow rice, Middle Eastern seasoning and a tangy cream sauce.
Next time make this chicken shawarma recipe, you are going to love it.
You won't be able to resist the intense flavor of each bite. This chicken shawarma and rice dish is easy to prepare and makes a great weeknight dinner. Not to mention, how amazing your kitchen will smell as it is filled with the alluring aromas of shawarma.
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As much as I love serving this chicken shawarma recipe or this Fatteh style shawarma to my family, but sometimes I need a quicker and easier shawarma-style recipe, and this is when I make this chicken shawarma rice for dinner.
This Chicken Shawarma and Rice dinner is made with chicken pieces with Shawarma seasoning, then seared and served over a fragrant rice with incredible flavor.
Ingredients you'll need
Please refer to the printable recipe card below for the exact measurements.
Chicken Shawarma Rice
Ingredients
- 2 pounds boneless, skinless chicken thighs cut into cubes
- 3 Tablespoons olive oil
- 3 large garlic cloves crushed
- 1 lemon Zest and Juiced
- 1 Tablespoon coriander
- 1 teaspoon cumin
- 1 teaspoon cardamom
- 1 ½ teaspoon salt or to your liking
- ½ teaspoon black pepper
For the rice:
- 2 Tablespoons olive oil
- 1 medium onion diced
- ½ teaspoon turmeric
- ½ teaspoon cardamom
- 1 chicken bouillon cube
- salt to your liking
- 2 cups basmati rice
- 3 cups hot water
For the Shawarma white sauce:
- 1 cup plain yogurt
- 1 cup mayonnaise
- 2 garlic cloves crushed
- 1 teaspoon lime juice
- ½ teaspoon salt
- ¼ teaspoon black pepper
Instructions
- In a deep bowl combine chicken marinade and mix well.
- Add chicken thighs and toss to cover with marinade. Cover and refrigerate for 30 minutes or up to 48 hours.
Make the rice:
- In a deep pot over medium heat, add oil, then sauté onion until translucent.
- Add turmeric, cardamom and crumble a chicken cube on top if using.
- Stir for another minute or until fragrant.
- Add rice, stirring until rice is well coated with oil then pour in water.
- Bring to a boil, cover and let it cook for 20 minutes.
- Meanwhile, cook chicken on a grilling pan until fully cooked.
Make the sauce:
- In a small bowl combine sauce ingredients stirring everything well.
Serve:
- On a big platter, spread rice evenly, top with chicken pieces and drizzle white sauce on top.
Notes
- You can use whole thighs, marinade and grill on an outdoor gas grill.
- If you have leftover shawarma white sauce, you can also use it as a sandwich spread or veggie dip. It also makes a wonderful salad dressing.
- Please check the nutrition disclaimer policy.
Nutrition
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Adaptable recipe – make it your own!
- If you have some expensive saffron, steep a couple of strands first in some warm water then add to the rice.
- If you do not have turmeric or prefer not to use it, you can skip it. Just keep in mind that you will end up with white rice.
- Use chicken breasts instead of thighs you'll still get a tasty chicken shawarma bowl.
- For a spicier dish add some red pepper flakes or cayenne pepper.
- You can make this recipe with brown rice, but cooking liquid and time will increase.
- Use chicken broth to cook the turmeric rice for more flavor.
Instructions
Note: This is an overview of the instructions. The detailed instructions are in the recipe card below.
- In a large bowl, combine chicken marinade and mix well.
- Add chicken thighs and toss to cover with marinade. Cover and refrigerate for 30 minutes or up to 48 hours.
- In a deep pot over medium heat add oil, then sauté onion until translucent. Add turmeric, cardamom and crumble chicken cube on top if using.
- Add rice, stirring until rice is well coated with oil then pour in water. Bring to a boil, cover and let cook for 20 minutes.
- Meanwhile, cook chicken on a grilling pan until fully cooked.
- To make the sauce, combine sauce ingredients, stirring everything well. Serve on a big platter with the rice, chicken and white sauce drizzle on top.
Amira's Tips
- You can use whole thighs, marinade and grill on an outdoor gas grill.
- If you have leftover shawarma white sauce, you can also use it as a sandwich spread or veggie dip. It also makes a wonderful salad dressing.
- Although I like using fresh garlic, garlic powder can also be used.
Storage
Refrigerate - Leftover can be stored in the refrigerator for up to three days. The white sauce can be stored separately in a glass container with a tight lid and can keep for up to a week.
Freeze - This recipe is freezer friendly. Freeze in appropriate containers for up to two month. Thaw in fridge before reheating.
Reheat- Place rice with a splash of water in a skillet and reheat on stovetop. Individual portions can also be reheated in the microwave.
Make Ahead
Marinate the chicken and refrigerate in an airtight container for up to two days before cooking. Garlic sauce can also be made ahead and stored in a separate container until ready to serve.
Perfect pairings: what to serve with
Serve your chicken shawarma with a side Greek salad with feta, pita bread, fresh cucumber slices, or even Mediterranean roasted veggies.
Serve these chicken shawarma rice bowls with a squeeze of fresh lemon juice.
Your questions answered: FAQs
Well, the short answer is yes, however, because chicken thighs are a fattier cut of meat, it's also tends to be more flavorful. Use whichever works best for you.
Shawarma sauce is a delicious creamy sauce with garlic, yogurt, mayonnaise and then sometimes either lemon or lime is added.
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I have a lot of chicken recipes on the blog. Chicken and rice recipes, like chicken kabsa, are always a favorite at my home.
If you really want to impress, serve it with this simple Ayran drink. It always provokes interest and makes you look like a pro!
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Tahani
It’s easy and delicious my picky son loves it too
Tahani
It is really delicious I love it and my kids loved it. And it’s easy to make.
Jody Peterson
deliciousness
William
This has been a staple at my home. Thank you.
Yesenia
Hi Amira, thanks a lot for sharing your beautiful art, I called it art, cuz cooking it's a passion and becomes better when you share. I'm new to this style, and I'm happy that I found you, cuz I will use the right condiments and follow the tradition, I'm seeing someone who it's Muslim and I want him to be calm when I cook, especially since he is loving my food and follow his tradition, God Bless You. I hope that I can learn a lot from your recipes.