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Homemade One Pan Chicken Shawarma and Rice recipe photo

One Pan Chicken Shawarma and Rice

Tender, spiced chicken cooked with fragrant rice in one pan for an easy weeknight shawarma-style meal.
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Prep Time 10 minutes
Cook Time 25 minutes
Total Time 30 minutes
Servings 4 servings

Equipment

  • Enameled cast iron skillet
  • Mixing Bowl
  • Measuring cups and spoons
  • Lid for skillet or tight-fitting foil
  • Knife and cutting board

Ingredients
  

  • 4-5 chicken thighs (boneless, skin on)
  • 1/4 cup Greek yogurt
  • 1 lemon (juice of)
  • 1 tsp ground cumin use as part of spice mix
  • 1 tsp ground coriander use as part of spice mix
  • 1 tsp chili powder use as part of spice mix
  • 1 tsp salt use as part of spice mix
  • 1/2 tsp seven spice or baharat or substitute mixed spice blend
  • 1/2 tsp ground cinnamon use as part of second spice set
  • 1/2 tsp turmeric use as part of second spice set
  • 1/2 tsp garlic powder use as part of second spice set
  • 1/2 tsp black pepper use as part of second spice set
  • 2 tbsp avocado or light olive oil
  • 1/2 cup diced onion
  • 4-5 cloves garlic, minced
  • 1 cup Jasmine or basmati rice, uncooked rinsed and soaked
  • 2 cups chicken stock or water

Instructions
 

  • Rinse the rice under cold water until it runs clear, then cover with water and soak while you prepare the rest of the recipe.
  • In a small bowl, combine cumin, coriander, chili powder, salt, seven spice (or baharat), cinnamon, turmeric, garlic powder, and black pepper; divide the spice mixture in half.
  • Place the chicken thighs in a medium bowl and add the Greek yogurt, lemon juice, and half of the spice mixture; mix until the chicken is evenly coated and set to marinate briefly.
  • Heat the oil in a large heavy-duty skillet over medium-high heat. Sear the chicken 4–5 minutes per side until nicely charred; remove the chicken and set aside.
  • In the same pan, add the diced onion and cook 3–4 minutes until softened. Add the minced garlic and cook 30–45 seconds until fragrant.
  • Drain the soaked rice and add it to the pan with the remaining spices; sauté the rice and spices for about 2 minutes to coat and toast the rice lightly.
  • Pour in the chicken stock (or water), return the seared chicken and any accumulated juices to the pan, and bring to a boil.
  • Cover the pan with a lid (or tight-fitting foil), reduce the heat to the lowest setting, and simmer undisturbed for 20 minutes so the rice absorbs the liquid and cooks completely.
  • Turn off the heat and keep the pan covered for 5 minutes to finish steaming. For extra smoky flavor, optionally place a hot charcoal piece on foil over the rice, drizzle a little oil on the coal, then cover immediately for 5 minutes.
  • Remove the lid, fluff the rice with a fork, and serve the chicken and rice garnished with chopped cilantro or parsley.

Notes

  • Rinse and soak rice for fluffier texture.
  • Divide the spice mix so some flavors sear with the chicken and some cook with the rice.
  • Do not lift the lid while the rice is cooking to retain steam.
  • Use chicken stock for more flavor or water if preferred.
  • Optional charcoal step adds smoky aroma.