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Chicken Shawarma Rice

shawarma seasoning
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Ingredients

Scale
  • 1 lb boneless chicken thighs, cut into strips
  • 2 tbsp shawarma spice blend
  • 3 tbsp olive oil, divided
  • 1 tsp salt
  • 1/2 tsp black pepper
  • 1 tbsp lemon juice
  • 1 cup basmati rice, rinsed and drained
  • 2 cloves garlic, minced
  • 1/2 small onion, finely diced
  • 1/4 tsp ground turmeric
  • 1/4 tsp ground cumin
  • 2 cups chicken broth or water
  • 1 tbsp lemon juice
  • 1/2 tsp salt
  • 1/2 cup plain Greek yogurt
  • 1 clove garlic, grated
  • 1 tbsp lemon juice
  • 1/2 tsp salt
  • 1 tbsp fresh mint or dill, chopped (optional)
  • 1/4 cup fresh parsley or cilantro, chopped
  • 1/4 cup diced cucumber
  • 1/4 cup diced tomatoes
  • 2 tbsp toasted pine nuts or sliced almonds
  • Lemon wedges for serving

Instructions

  1. In a medium bowl, combine chicken strips with shawarma spice blend, 1 tablespoon olive oil, salt, pepper, and lemon juice. Marinate for at least 30 minutes or overnight.
  2. Make the yogurt sauce by combining Greek yogurt, grated garlic, lemon juice, salt, and chopped herbs. Refrigerate until ready to serve.
  3. Heat a large skillet over medium-high heat. Add 1 tablespoon olive oil, then cook the chicken for 3-4 minutes per side until browned and cooked through (165°F). Transfer to a plate and cover loosely.
  4. In a medium saucepan, heat 1 tablespoon olive oil over medium heat. Add the garlic and onion, sautéing for 2-3 minutes until softened.
  5. Add the rinsed rice, turmeric, and cumin, stirring for 1-2 minutes to toast the rice slightly.
  6. Add the broth or water, lemon juice, and salt. Bring to a boil, then reduce heat to low, cover, and simmer for 15-18 minutes until liquid is absorbed.
  7. Remove rice from heat and let stand, covered, for 5 minutes, then fluff with a fork.
  8. To serve, either gently fold the chicken into the rice or place the chicken on top of a bed of rice.
  9. Drizzle with the garlic yogurt sauce and garnish with fresh herbs, diced vegetables, and toasted nuts.
  10. Serve with lemon wedges on the side.

Notes

  • For the most authentic flavor, allow the chicken to marinate for at least 30 minutes, but overnight is even better.
  • If you don’t have a pre-made shawarma spice blend, make your own with equal parts cumin, coriander, paprika, and smaller amounts of turmeric, cinnamon, cardamom, cloves, cayenne, black pepper, garlic powder and onion powder.
  • The yogurt sauce can be made up to 2 days ahead and stored in the refrigerator.
  • Nutrition facts are estimates and may vary based on ingredients used, portion sizes, and preparation methods.

Nutrition

Keywords: chicken shawarma rice, shawarma seasoning, middle eastern rice, garlic yogurt sauce, spiced chicken

Find it online: https://www.joyliciousrecipes.com/chicken-shawarma-rice-easy-bold/