If you’ve ever craved the irresistible flavors of Middle Eastern street food but wished it could be made easier at home, this One Pan Shawarma Chicken & Rice Recipe is just the answer. Imagine tender, juicy chicken thighs marinated in warm, fragrant spices, resting on a cozy bed of fluffy rice infused with garlic and onion, all cooked together in a single pan. The magic lies in the harmony of spices and that slight smoke infusion which transforms this dish into an unforgettable, aromatic experience you’ll want to make again and again. Whether it’s a busy weeknight or a casual weekend feast, this recipe brings vibrant flavors and beautiful simplicity right to your kitchen.
Ingredients You’ll Need
Every ingredient in this One Pan Shawarma Chicken & Rice Recipe plays a crucial role in building layers of flavor, texture, and aroma. From the creamy Greek yogurt that tenderizes the chicken to the fragrant spices that infuse every bite, each one contributes to the authentic experience without any fuss.
- Chicken thighs (4-5 bone off, skin on): The skin adds crispiness while the thighs stay juicy and flavorful.
- Greek yogurt (¼ cup): Acts as a tangy tenderizer that helps the spices cling beautifully to the chicken.
- Lemon juice (juice of 1 lemon): Adds a bright, zesty freshness that cuts through the rich spices.
- Ground cumin (1 tsp): Offers a warm, earthy base note essential in shawarma seasoning.
- Ground coriander (1 tsp): Adds a subtle citrus undertone to complement the cumin.
- Chili powder (1 tsp): Provides just enough heat to keep things interesting without overwhelming.
- Salt (1 tsp): Enhances and balances all the flavors perfectly.
- 7 spice blend (½ tsp): A gorgeous combination of cinnamon, turmeric, garlic powder, and black pepper that layers complexity.
- Avocado or light olive oil (2 Tbsp): For searing to achieve that perfect golden crust.
- Diced onion (½ cup): Caramelizes gently, adding sweetness and depth.
- Minced garlic (4-5 cloves): Infuses the dish with its warm, pungent aroma.
- Jasmine or basmati rice (1 cup uncooked): The fluffy, fragrant base that soaks up all the delicious juices.
- Chicken stock or water (2 cups): The cooking liquid that nourishes both rice and chicken for rich flavor throughout.
How to Make One Pan Shawarma Chicken & Rice Recipe
Step 1: Prep Your Ingredients
Start by rinsing your jasmine or basmati rice under cold water until the water runs clear to remove excess starch—it’s a simple step that ensures perfectly fluffy rice. Then soak the rice to soften it while you mix up your shawarma spices. Combine ground cumin, coriander, chili powder, salt, and the 7 spice blend in a small bowl to create the heart of your seasoning.
Step 2: Marinate the Chicken
In a medium bowl, combine the chicken thighs with Greek yogurt, fresh lemon juice, and half of the spice blend. Mix well so every piece is evenly coated. This marinade will infuse the chicken with bold flavor while tenderizing it for maximum juiciness. Let it rest as you prepare the rest of the ingredients.
Step 3: Sear the Chicken
Heat your oil in a large heavy-duty pan over medium-high heat and add the marinated chicken thighs. Sear each side for 4-5 minutes until you get that gorgeous char that delivers smoky flavor and crispy skin. Once cooked, remove the chicken and set it aside. In the same pan, toss in diced onion and cook for about 3-4 minutes until soft and slightly caramelized. Add minced garlic and sauté for a few seconds until fragrant without burning it.
Step 4: Cook the Rice
Drain the soaked rice and add it to your pan with the remaining spice mix. Toast the rice and spices together for a couple of minutes to awaken their nuttiness before pouring in the chicken stock or water. Return the chicken with any juices to the pan. Bring everything to a boil, then reduce the heat to the lowest setting. Cover the pan tightly and let it cook undisturbed for 20 minutes—the steam traps in all the flavors and cooks the rice perfectly.
Step 5: Add a Smoky Finish
After the cooking time, turn off the heat but keep the lid on, allowing the pan to rest for another 5 minutes. For an added wow-factor, you can create a smoky infusion by placing a small piece of foil on top of the rice, then adding a glowing coal with a bit of oil on the foil, immediately covering it back up. This brief smoking step will elevate your One Pan Shawarma Chicken & Rice Recipe with layers of authentic smoke flavor that transports you straight to the vibrant streets where shawarma reigns supreme.
Step 6: Fluff and Serve
Carefully remove the lid and fluff the rice with a fork. Look at all those beautiful golden grains hugging the succulent chicken! Your dish is ready to enjoy.
How to Serve One Pan Shawarma Chicken & Rice Recipe
Garnishes
Fresh herbs like cilantro or parsley bring a bright green color and fresh flavor that balances the rich, spiced chicken. Adding a dollop of creamy shawarma sauce or a drizzle of tangy tahini on top is like the cherry on the cake, making every bite even more indulgent.
Side Dishes
Pair this dish with crisp, refreshing salads to add texture contrast and a bite of freshness. Think Shirazi salad loaded with cucumber, tomatoes, and herbs or a light Mediterranean cucumber salad with lemon and mint. For an exciting crunch and tang, pickled turnips or pickled red onions are delightful accompaniments that bring out the depth of all the spices.
Creative Ways to Present
Serve the chicken on a large platter layered with the fragrant rice, garnished generously with herbs and pickles for a family-style feast. Or plate individual portions, topping with a swirl of yogurt sauce and a lemon wedge for a vibrant, Instagram-ready presentation sure to impress guests.
Make Ahead and Storage
Storing Leftovers
Store any leftovers in an airtight container in the fridge for up to 3 days. The flavors develop even more after resting, so reheated portions often taste just as delicious as fresh!
Freezing
This One Pan Shawarma Chicken & Rice Recipe freezes wonderfully. Portion into freezer-safe containers and freeze for up to 2 months. Just thaw in the fridge overnight before reheating gently on the stove or in the microwave.
Reheating
When ready to enjoy leftovers, gently reheat on low heat with a splash of water or broth to refresh the rice’s moisture and prevent dryness. Stir occasionally until heated through, keeping the chicken tender and juicy.
FAQs
Can I use chicken breasts instead of thighs?
Absolutely! Chicken breasts will work, though thighs tend to stay juicier and more flavorful after cooking. If using breasts, be careful not to overcook so they don’t dry out.
What if I don’t have a 7 spice blend?
No worries! You can easily mix ground cinnamon, turmeric, garlic powder, and black pepper to mimic it. These warming spices add depth and authenticity to your shawarma.
Is there a vegetarian version of this dish?
Yes! Swap the chicken for hearty vegetables like cauliflower or chickpeas. The spice blend and rice cooking method remain the same, creating a satisfying meat-free option.
How important is the smoking step with the coal?
The smoking adds an amazing layer of flavor, but it’s optional. Your dish will still taste fantastic without it, especially with the seared chicken and spices doing all the heavy lifting.
Can I make this in an oven-safe pan?
Definitely. After searing the chicken and sautéing the veggies, you can transfer the pan to a preheated oven at 350°F (175°C) for the rice cooking step if you prefer, just cover tightly and bake for 20 minutes.
Final Thoughts
There’s something so comforting and bold about this One Pan Shawarma Chicken & Rice Recipe, and it’s a fantastic way to bring a taste of the Middle East right into your home kitchen. The ease of cooking everything in one pan, combined with the layers of fragrant spices and that touch of smoky charm, turns a simple meal into something special. I truly hope you give it a try soon and discover your new go-to dish for flavorful weeknight dinners or casual gatherings with friends and family.
Print
One Pan Shawarma Chicken & Rice Recipe
- Total Time: 35 minutes
- Yield: 4 servings
Description
This One Pan Shawarma Chicken & Rice recipe combines tender, marinated chicken thighs with aromatic spices and fluffy basmati rice cooked together in a single pan for a flavorful and convenient Middle Eastern-inspired meal.
Ingredients
Chicken Marinade
- 4–5 chicken thighs (bone off, skin on)
- ¼ cup Greek yogurt
- Juice of 1 lemon
- 1 teaspoon ground cumin
- 1 teaspoon ground coriander
- 1 teaspoon chili powder
- 1 teaspoon salt
- ½ teaspoon 7 spice blend (or ground cinnamon, turmeric, garlic powder, black pepper mixed)
- 2 Tablespoons avocado or light olive oil
Rice and Aromatics
- ½ cup diced onion
- 4–5 cloves garlic (minced)
- 1 cup jasmine or basmati rice (uncooked)
- 2 cups chicken stock or water
Instructions
- Prep: Wash the basmati rice under cold running water until the water runs clear to remove excess starch. Soak the rice in water while you prepare the other ingredients. Combine all the ground spices in a small bowl for easy use later.
- Marinate: Place the chicken thighs in a medium bowl. Add ¼ cup Greek yogurt, lemon juice, and half of the prepared spice mixture. Mix everything thoroughly until the chicken is fully coated in the marinade.
- Sear Chicken: Heat the avocado or olive oil in a large heavy-duty pan over medium-high heat. Add the marinated chicken and cook for 4-5 minutes on each side until the chicken is nicely charred. Remove chicken from the pan and set aside. In the same pan, add the diced onion and sauté for 3-4 minutes until wilted. Then add minced garlic and sauté just until fragrant, about a few seconds.
- Cook Rice: Drain the soaked rice and add it to the pan with the onions and garlic. Stir the rice with the remaining spices and sauté for about 2 minutes to coat it well in the flavors. Pour in the chicken stock or water. Return the seared chicken along with any juices back into the pan. Bring everything to a boil, then cover the pan with a tight-fitting lid and reduce the heat to the lowest setting. Let the rice and chicken cook undisturbed for 20 minutes to absorb the steam and fully cook through.
- Smoke: After 20 minutes, turn off the heat but keep the pan covered. Let it sit for an additional 5 minutes to finish cooking with residual heat. For an authentic smoky aroma, heat a charcoal piece until hot, place a small piece of foil on top of the rice inside the pan, place the hot charcoal on the foil, drizzle a little oil over it, and immediately cover the pan to trap the smoke. Allow this to infuse the rice with a smoky flavor for 5 minutes.
- Serve: Remove the lid and fluff the rice gently with a fork. Garnish the dish with freshly chopped cilantro or parsley. Serve alongside a shawarma sauce and your favorite fresh salad such as Shirazi salad or Mediterranean cucumber salad. Pickled turnips or pickled red onions make excellent accompaniments as well.
Notes
- Do not open the pan while the rice is cooking to ensure proper steam cooking.
- Using bone-off, skin-on chicken thighs yields juicy, flavorful meat with crispy edges.
- Soaking the basmati rice removes excess starch and yields fluffy, separate grains.
- For a more intense smoky flavor, adding hot charcoal inside the covered pan infuses the dish beautifully.
- Leftovers can be refrigerated up to 3 days and reheated gently on the stovetop with a splash of water or stock.
- Prep Time: 10 minutes
- Cook Time: 20 minutes
- Category: Main Dish
- Method: Stovetop
- Cuisine: Middle Eastern
