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A delicious plate of Shawarma Chicken And Rice is presented as a featured image.

Easy Shawarma Chicken and Rice

This recipe provides a simplified approach to making authentic shawarma chicken and rice at home, using readily available ingredients and common kitchen equipment. The chicken is marinated for maximum flavor and seared for a caramelized crust, while the rice is cooked in chicken broth for enhanced taste.
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Prep Time 20 minutes
Cook Time 40 minutes
Total Time 1 hour
Servings: 4
Course: Main Course
Cuisine: Middle Eastern
Calories: 650
Ingredients Equipment Method Notes

Ingredients
  

  • 2 lbs boneless, skinless chicken thighs, cut into 1-inch cubes
  • 1/4 cup olive oil
  • 1/4 cup lemon juice
  • 4 cloves garlic, minced
  • 2 tbsp shawarma spice blend
  • 1 tbsp paprika
  • 1 tsp cumin
  • 1 tsp coriander
  • 1/2 tsp turmeric
  • 1/2 tsp cinnamon
  • 1/4 tsp cayenne pepper optional
  • Salt to taste
  • Pepper to taste
  • 2 tbsp olive oil
  • 1 onion, finely chopped
  • 2 cloves garlic, minced
  • 1 1/2 cups basmati rice, rinsed
  • 3 cups chicken broth
  • 1 tsp turmeric
  • 1/2 tsp cumin
  • 1/4 tsp cinnamon
  • 1 bay leaf
  • 1/2 cup tahini
  • 1/4 cup lemon juice
  • 2 cloves garlic, minced
  • 1/4 cup water or more, to desired consistency

Equipment

  • Large bowl
  • Measuring cups
  • Measuring spoons
  • knife
  • cutting board
  • Large pot with lid
  • Large skillet or cast iron pan
  • fork
  • small bowl
  • whisk

Method
 

  1. Marinate the Chicken: In a large bowl, combine olive oil, lemon juice, minced garlic, shawarma spice blend, paprika, cumin, coriander, turmeric, cinnamon, cayenne pepper (if using), salt, and pepper. Add chicken and toss to coat evenly. Cover and refrigerate for at least 2 hours, or preferably overnight.
  2. Prepare the Rice: Heat olive oil in a large pot over medium heat. Add onion and cook until softened, about 5 minutes. Add garlic and cook for another minute until fragrant.
  3. Cook the Rice: Add rice, turmeric, cumin, cinnamon, and bay leaf to the pot. Stir to coat the rice with the oil and spices. Pour in chicken broth, bring to a boil, then reduce heat to low, cover, and simmer for 18-20 minutes, or until rice is cooked through and liquid is absorbed. Fluff with a fork and remove bay leaf.
  4. Cook the Chicken: Heat a large skillet or cast iron pan over medium-high heat. Add marinated chicken in a single layer (you may need to cook in batches). Sear chicken on all sides until cooked through and nicely browned, about 8-10 minutes.
  5. Make the Tahini Sauce: While the chicken and rice are cooking, whisk together tahini, lemon juice, garlic, and water in a small bowl until smooth. Add more water as needed to reach desired consistency. Season with salt to taste.
  6. Assemble and Serve: Serve shawarma chicken over rice, drizzled with tahini sauce. Garnish with chopped parsley, toasted almonds, and raisins, if desired.

Notes

For best results, marinate the chicken overnight. Rinsing the rice before cooking helps prevent it from becoming sticky. Sear the chicken in batches to avoid overcrowding the pan and ensure a proper sear. Taste and adjust the tahini sauce to your preference. Leftovers can be stored in the refrigerator for up to 3 days. Shawarma spice blend can be found pre-made or you can make your own by combining cumin, coriander, turmeric, paprika, cardamom, cinnamon, and cloves.