Authentic Chicken shawarma rice is a delicious main course of chicken accompanied by a flavorful rice, Middle Eastern seasoning and a tangy cream sauce.
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.
Next time make this chicken shawarma recipe, you are going to love it.
Shawarma chicken marinade is loaded with favorite Middle Eastern seasonings like garlic, olive oil, lemon, coriander, cumin and cardamom. The chicken thighs will take on the immense flavor of this amazing marinade.
The rice is seasoned wonderfully with a blend of turmeric, cardamom and chicken stock cube. Then the best part, because this dinner is not complete unless you have this 5-minute white shawarma sauce. Creamy from the mayonnaise and tangy from the greek yogurt.
A savory bite of seasoned rice, tender chicken as you drag your fork through the creamy sultry sauce. You won't soon forget the delectable flavor combination of the shawarma chicken, rice and tangy cool creamy sauce.
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❤️ Why You'll Love It
- Delicious Middle Eastern shawarma marinade.
- An easy chicken dinner recipe with rice and homemade sauce.
- It smells mouthwateringly delicious when cooking.
This recipe will transport you to the Middle East. There may be many ingredients in this recipe, however each one contributes to the greatness of the this dish. This is flavorful and tantalizing dish guaranteed to make any food lover drool.
📝 Ingredients
🥄 Instructions
Note: This is an overview of the instructions. The detailed instructions are in the recipe card below.
- 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.
- 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.
💡 Expert 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.
🧺 Storage
- 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.
⌛ Make Ahead
- The marinade for the chicken shawarma can be made up to two days before creating this dish.
🍽️ Serve With
- Serve your chicken shawarma with a side salad, pita bread, fresh cucumber slices or even roasted veggies.
💬 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.
📣 Related Recipes
- Chicken Kabsa is a one pot weeknight recipe that's easy to put together with spices you probably already have in your pantry.
- Enjoy tender chicken and flavored rice in this chicken and yellow rice recipe.
- Try this chicken shawarma fattah bowl with crunchy pitas and delicious garlicky white sauce.
- Musakhan is considered a staple traditional dish in the Palestinian cuisine. Roasted sumac flavored chicken on top of taboon bread with caramelized onion and garnished with nuts. A feast on the table.
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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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Please check the nutrition disclaimer policy.
Jody Peterson
deliciousness
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.