If you’ve ever dreamed of capturing the vibrant spices and comforting flavors of Middle Eastern street food right in your own kitchen, then this One Pan Shawarma Chicken & Rice Recipe is your new best friend. Easy, flavorful, and ready in just 30 minutes, this dish combines juicy, spice-marinated chicken thighs with aromatic rice cooked all together in one pan, making dinner effortless without skimping on taste or texture. The magic happens as the rice soaks up the rich, warm shawarma spices and chicken juices, creating a meal that feels both exotic and utterly satisfying. You’re going to love how simple and stunning this recipe is to make!
Ingredients You’ll Need
Don’t be intimidated by the delicious Middle Eastern flavors here — each ingredient is straightforward and plays a key role in building the dish’s perfect balance of aroma, texture, and color. From spices to fresh garlic, you’ll find that these ingredients come together beautifully without any fuss.
- Chicken thighs (4-5, bone off, skin on): Perfectly juicy and tender, with the skin adding crispiness when seared.
- Greek yogurt (¼ cup): Tenderizes the chicken and adds a subtle tang.
- Juice of 1 lemon: Brightens the marinade with fresh acidity.
- Ground cumin (1 tsp): Earthy warmth that’s signature in shawarma seasoning.
- Ground coriander (1 tsp): Adds a citrusy, fragrant note.
- Chili powder (1 tsp): Brings a subtle smoky heat without overwhelming.
- Salt (1 tsp): Enhances and balances all flavors.
- 7 spice or ras el hanout (½ tsp): Introduces complex layers of fragrant warmth.
- Ground cinnamon (½ tsp): Adds a sweet, woodsy touch.
- Turmeric (½ tsp): Infuses a golden color and gentle earthiness.
- Garlic powder (½ tsp): Deepens savory notes subtly.
- Black pepper (½ tsp): Provides mild sharpness.
- Avocado or light olive oil (2 tbsp): Helps beautifully sear the chicken and cook the rice evenly.
- Diced onion (½ cup): Sweet caramelized base flavor.
- Minced garlic (4-5 cloves): Adds fresh aroma and richness to the rice.
- Jasmine or basmati rice (1 cup, uncooked): Fluffy grains that soak up all the spices and juices.
- Chicken stock or water (2 cups): Creates the cooking liquid that melds all flavors together.
How to Make One Pan Shawarma Chicken & Rice Recipe
Step 1: Prep Your Rice and Spice Mix
Start by rinsing your basmati or jasmine rice under cold water until it runs clear; this step removes excess starch and prevents stickiness. Let the rice soak in water while you blend the shawarma spices in a small bowl — combining cumin, coriander, chili powder, salt, 7 spice, cinnamon, turmeric, garlic powder, and black pepper. This fresh spice blend will be the heart of those authentic shawarma flavors.
Step 2: Marinate the Chicken
In a medium bowl, toss the chicken thighs with Greek yogurt, lemon juice, and half of the spice mixture. Coating the chicken in this tangy, fragrant marinade ensures every bite will be bursting with flavor and tender from the yogurt’s magic. Let it rest while you prep your pan.
Step 3: Sear the Chicken to Perfection
Heat your oil in a sturdy, large pan over medium-high heat. Add the chicken thighs and sear for 4 to 5 minutes on each side until charred and caramelized—this adds a wonderful texture and depth. Remove the chicken and set it aside. In the same pan, toss in the diced onion and cook until wilted and beginning to turn golden, then add the minced garlic for a quick saute until fragrant. This will create the savory base for your rice.
Step 4: Cook the Rice with Spices and Chicken Juices
Drain the soaked rice and add it to the pan with the remaining shawarma spices, stirring to coat the rice grains perfectly. Pour in the chicken stock or water, nestle the seared chicken back into the pan along with any lovely juices collected. Bring everything to a boil, then cover the pan and reduce the heat to the lowest setting. Allow the rice to gently steam and absorb the flavorful broth for 20 minutes without peeking — this is crucial for fluffy rice and tender chicken.
Step 5: Add a Smoky Finish (Optional but Magical)
After the cooking time, turn off the heat but leave the pan covered to let the dish rest for 5 minutes, letting those flavors meld further. For an elevated, authentic smoky aroma, place a hot piece of charcoal on a small foil sheet inside the pan, drizzle with a bit of oil, and cover immediately to trap the smoke. This technique adds a subtle but unforgettable depth to the rice.
How to Serve One Pan Shawarma Chicken & Rice Recipe
Garnishes
Fresh herbs are your friend here — sprinkle chopped parsley or cilantro over the top to give the dish a lively pop of green and fresh bite that complements those rich spices perfectly. A drizzle of garlicky yogurt sauce or tahini creates a cool, creamy contrast that everyone will reach for.
Side Dishes
Pairing this dish with bright, crisp salads really completes the meal. A traditional Shirazi salad or a refreshing Mediterranean cucumber salad adds crunch and acidity to balance the warmly spiced chicken and rice. Pickled turnips or tangy pickled red onions are also fantastic side companions, delivering a pleasant tartness that cuts through the richness.
Creative Ways to Present
Want to make your meal extra special? Serve the One Pan Shawarma Chicken & Rice Recipe on a large rustic platter lined with fresh lettuce leaves, topped with colorful cherry tomatoes, sliced cucumbers, and lemon wedges. For a communal vibe, place the platter at the center and let everyone dive in, shawarma-style!
Make Ahead and Storage
Storing Leftovers
This dish keeps marvelously in the fridge for up to 3 days in an airtight container. The flavors even deepen over time, so leftovers can taste just as incredible. Store your garnishes separately for freshness.
Freezing
For longer storage, freeze the cooked chicken and rice in a freezer-safe container for up to 2 months. Thaw in the refrigerator overnight before reheating for the best texture.
Reheating
Reheat gently in a covered pan over low heat or microwave with a splash of water or stock to keep the rice moist. Stir occasionally to warm evenly without drying out the chicken or rice.
FAQs
Can I use chicken breast instead of thighs?
Absolutely! Chicken breasts will work if you prefer leaner meat, but thighs tend to stay juicier and more flavorful when cooked this way.
What can I substitute if I don’t have 7 spice or ras el hanout?
If you can’t find that blend, just mix equal parts ground cinnamon, cumin, coriander, and a touch of paprika to mimic the warm, complex flavors.
Is this recipe spicy?
The chili powder adds a mild warmth, but it’s not overpowering. You can adjust the spice levels by adding more chili or leaving it out if you prefer milder flavors.
Can I make this vegan or vegetarian?
To keep the essence of the dish while making it plant-based, consider swapping chicken with firm tofu or seasoned cauliflower, and use vegetable stock for cooking the rice.
Do I have to soak the rice before cooking?
Soaking helps the rice cook evenly and become fluffier, but if you’re short on time, rinsing to remove excess starch will still work well.
Final Thoughts
This One Pan Shawarma Chicken & Rice Recipe truly captures the magic of Middle Eastern flavors without any complicated steps or mess. Whether you’re cooking for family, friends, or simply craving a comforting meal, this dish hits all the right notes of spice, aroma, and heartiness. Give it a try, and I promise it’ll become one of your favorite weeknight dinners that you’ll want to make again and again!
Print
One Pan Shawarma Chicken & Rice Recipe
- Total Time: 30 minutes
- Yield: 4 servings
Description
This One Pan Shawarma Chicken & Rice is a flavorful Middle Eastern dish that combines tender marinated chicken thighs with fragrant spiced rice cooked all together in one pan. Ready in 30 minutes, it features a blend of warm spices, garlic, lemon, and yogurt for a deliciously aromatic meal with minimal prep and cleanup.
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 or allspice
- ½ teaspoon ground cinnamon
- ½ teaspoon turmeric
- ½ teaspoon garlic powder
- ½ teaspoon black pepper
Cooking Ingredients
- 2 tablespoons avocado or light olive oil
- ½ cup diced onion
- 4–5 cloves garlic, minced
- 1 cup Jasmine or basmati rice, uncooked
- 2 cups chicken stock or water
Instructions
- Prep: Rinse the basmati rice under cold water until the water runs clear to remove excess starch. Soak the rice in water while preparing the rest of the ingredients. Combine all the spices in a small bowl for easy seasoning.
- Marinate: In a medium bowl, add chicken thighs, ¼ cup Greek yogurt, lemon juice, and half of the mixed spices. Thoroughly coat the chicken with the marinade and set aside to absorb the flavors while prepping other ingredients.
- Sear Chicken: Heat 2 tablespoons of avocado or olive oil in a large heavy-duty skillet or pan over medium-high heat. Add the marinated chicken thighs and cook for 4-5 minutes per side until nicely charred and cooked through. Remove chicken from the pan and set aside.
- Sauté Aromatics: Using the same pan, add diced onion and cook for 3-4 minutes until wilted and translucent. Add minced garlic and sauté for just a few seconds until fragrant, being careful not to burn it.
- Cook Rice: Drain the soaked rice and add it to the pan with the remaining spice mixture. Sauté the rice and spices together for about 2 minutes to toast the rice slightly and infuse the flavors. Pour in 2 cups of chicken stock or water and stir. Return the seared chicken thighs along with any juices back to the pan.
- Simmer: Bring the entire mixture to a boil, then cover the pan with a tight-fitting lid. Reduce the heat to the lowest setting and cook gently for 20 minutes without opening the lid, allowing the rice to steam and absorb the flavors.
- Smoke (Optional): After cooking, turn off the heat but keep the pan covered. Let it sit for 5 minutes to rest. For an extra smoky flavor, heat a piece of charcoal until glowing hot, place a small foil square on top of the rice inside the pan, add the hot charcoal on the foil, drizzle a little oil over it, and immediately cover the pan to trap the smoke. Let it infuse 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 garlic sauce and a fresh salad like Shirazi or Mediterranean cucumber salad. Pickled turnips or pickled red onions make excellent accompaniments.
Notes
- Use bone-off, skin-on chicken thighs for the best texture and flavor.
- Soaking the rice helps achieve fluffy, separate grains once cooked.
- Toasting the rice with spices before adding liquid enhances the aroma and depth of flavor.
- Do not lift the lid during cooking to allow the rice to steam properly.
- The optional smoking step adds authentic Middle Eastern smokiness but can be skipped.
- This recipe pairs beautifully with garlic sauce and crisp salads or pickled vegetables.
- Leftovers can be refrigerated for up to 3 days or frozen for longer storage.
- Prep Time: 10 minutes
- Cook Time: 25 minutes
- Category: Main Dish
- Method: Stovetop
- Cuisine: Middle Eastern
