Shawarma Chicken and Rice: A Delicious Recipe for Authentic Middle Eastern Flavor

Shawarma Chicken and Rice is a dish that tantalizes the taste buds and warms the heart. Originating from the Middle East, shawarma has become a beloved street food around the world, known for its rich flavors and aromatic spices. The combination of marinated chicken, perfectly cooked rice, and a medley of fresh toppings creates a delightful experience that is both satisfying and comforting. I love how this dish brings together the juicy, tender chicken with the fluffy rice, making it a perfect meal for any occasion.

People adore Shawarma Chicken and Rice not just for its incredible taste, but also for its convenience. It’s a dish that can be enjoyed at home or on the go, making it a versatile option for busy lifestyles. Whether you’re hosting a dinner party or simply craving a quick meal, Shawarma Chicken and Rice is sure to impress. Join me as we explore this delicious recipe that captures the essence of Middle Eastern cuisine and brings a touch of warmth to your table.

Ingredients:

• For the Chicken Marinade:
• 2 pounds boneless, skinless chicken thighs
• 4 cloves garlic, minced
• 1 tablespoon ground cumin
• 1 tablespoon ground coriander
• 1 tablespoon ground paprika
• 1 teaspoon ground turmeric
• 1 teaspoon ground cinnamon
• 1 teaspoon cayenne pepper (adjust to taste)
• 1/4 cup plain yogurt
• 1/4 cup olive oil
• Juice of 1 lemon
• Salt and pepper to taste
• For the Rice:
• 2 cups basmati rice
• 4 cups chicken broth (or water)
• 1 onion, finely chopped
• 2 tablespoons olive oil
• 1 teaspoon ground cumin
• 1 teaspoon ground turmeric
• Salt to taste
• For the Toppings:
• 1 cup chopped fresh parsley
• 1 cup diced tomatoes
• 1/2 cup diced cucumbers
• 1/2 cup tahini sauce (optional)
• Pita bread or flatbreads (for serving)

Preparing the Chicken Marinade

1. In a large mixing bowl, combine the minced garlic, ground cumin, ground coriander, paprika, turmeric, cinnamon, cayenne pepper, yogurt, olive oil, lemon juice, salt, and pepper. Mix well until all the ingredients are fully incorporated.
2. Add the chicken thighs to the marinade, ensuring each piece is well coated. I like to use my hands for this part; it helps to really massage the marinade into the chicken.
3. Cover the bowl with plastic wrap or transfer the chicken to a resealable plastic bag. Refrigerate for at least 1 hour, but for best results, let it marinate overnight. This allows the flavors to penetrate the chicken deeply.

Preparing the Rice

1. While the chicken is marinating, rinse the basmati rice under cold water until the water runs clear. This helps to remove excess starch and prevents the rice from becoming sticky.
2. In a large saucepan, heat 2 tablespoons of olive oil over medium heat. Add the chopped onion and sauté until it becomes translucent, about 5 minutes.
3. Add the rinsed rice to the saucepan and stir it into the onions, cooking for an additional 2-3 minutes. This step helps to toast the rice slightly, enhancing its flavor.
4. Stir in the ground cumin, ground turmeric, and salt. Mix well to ensure the rice is evenly coated with the spices.
5. Pour in the chicken broth (or water) and bring the mixture to a boil. Once boiling, reduce the heat to low, cover the saucepan, and let it simmer for about 15-20 minutes, or until the rice is tender and the liquid is absorbed.
6. Once cooked, remove the saucepan from heat and let it sit, covered, for an additional 5 minutes. This allows the rice to steam and become fluffy.
7. Fluff the rice with a fork before serving. I like to add a bit of chopped parsley at this stage for extra flavor and color.

Cooking the Chicken

1. Preheat your grill or a large skillet over medium-high heat. If using a grill, make sure to oil the grates to prevent sticking.
2. Remove the chicken from the marinade, allowing any excess marinade to drip off. Discard the leftover marinade.
3. Place the chicken thighs on the grill or in the skillet. Cook for about 5-7 minutes on each side, or until the chicken is cooked through and has nice grill marks. The internal temperature should reach 165°F (75°C).
4. Once cooked, transfer the chicken to a cutting board and let it rest for about 5 minutes. This helps to keep the juices

   Conclusion:

   In conclusion, this Shawarma Chicken and Rice recipe is an absolute must-try for anyone looking to elevate their weeknight dinners or impress guests at a gathering. The combination of tender, spiced chicken served over fluffy rice creates a delightful harmony of flavors that will leave your taste buds dancing. Plus, the versatility of this dish means you can easily customize it to suit your preferences. Consider adding a side of tangy garlic sauce or a fresh cucumber and tomato salad for a refreshing crunch. You could even swap out the chicken for beef or lamb if you’re feeling adventurous! I encourage you to give this Shawarma Chicken and Rice recipe a go. Trust me, once you take that first bite, you’ll understand why it’s become a favorite in my kitchen. Don’t forget to share your experience with friends and family, and let me know how it turned out for you! Whether you stick to the classic recipe or put your own spin on it, I can’t wait to hear about your delicious creations. Happy cooking! Print
   

   Shawarma Chicken and Rice: A Delicious Recipe for Authentic Middle Eastern Flavor

   ---

   • Author: Maria
   • Total Time: 75 minutes
   • Yield: 4–6 servings 1x

   Print Recipe

   Pin Recipe

   Description

   This grilled chicken with spiced basmati rice is a delicious and aromatic dish, perfect for family dinners or gatherings. Marinated in a blend of spices and yogurt, the chicken is juicy and flavorful, while the basmati rice is infused with cumin and turmeric. Topped with fresh parsley, tomatoes, and cucumbers, this meal is both easy to prepare and sure to impress your guests. Serve with tahini sauce and warm pita for a complete experience!

   ---

   Ingredients

   Scale 1x2x3x

   • 2 pounds boneless, skinless chicken thighs
   • 4 cloves garlic, minced
   • 1 tablespoon ground cumin
   • 1 tablespoon ground coriander
   • 1 tablespoon ground paprika
   • 1 teaspoon ground turmeric
   • 1 teaspoon ground cinnamon
   • 1 teaspoon cayenne pepper (adjust to taste)
   • 1/4 cup plain yogurt
   • 1/4 cup olive oil
   • Juice of 1 lemon
   • Salt and pepper to taste
   • 2 cups basmati rice
   • 4 cups chicken broth (or water)
   • 1 onion, finely chopped
   • 2 tablespoons olive oil
   • 1 teaspoon ground cumin
   • 1 teaspoon ground turmeric
   • Salt to taste
   • 1 cup chopped fresh parsley
   • 1 cup diced tomatoes
   • 1/2 cup diced cucumbers
   • 1/2 cup tahini sauce (optional)
   • Pita bread or flatbreads (for serving)

   ---

   Instructions

   1. In a large mixing bowl, combine the minced garlic, ground cumin, ground coriander, paprika, turmeric, cinnamon, cayenne pepper, yogurt, olive oil, lemon juice, salt, and pepper. Mix well until all the ingredients are fully incorporated.
   2. Add the chicken thighs to the marinade, ensuring each piece is well coated. Use your hands to massage the marinade into the chicken.
   3. Cover the bowl with plastic wrap or transfer the chicken to a resealable plastic bag. Refrigerate for at least 1 hour, preferably overnight.
   4. Rinse the basmati rice under cold water until the water runs clear to remove excess starch.
   5. In a large saucepan, heat 2 tablespoons of olive oil over medium heat. Add the chopped onion and sauté until translucent, about 5 minutes.
   6. Add the rinsed rice to the saucepan and stir it into the onions, cooking for an additional 2-3 minutes.
   7. Stir in the ground cumin, ground turmeric, and salt, mixing well.
   8. Pour in the chicken broth (or water) and bring to a boil. Reduce heat to low, cover, and simmer for 15-20 minutes until the rice is tender and liquid is absorbed.
   9. Remove from heat and let sit, covered, for 5 minutes. Fluff the rice with a fork and add chopped parsley if desired.
   10. Preheat your grill or a large skillet over medium-high heat, oiling the grates if using a grill.
   11. Remove the chicken from the marinade, allowing excess to drip off. Discard the leftover marinade.
   12. Cook the chicken thighs for about 5-7 minutes on each side until cooked through and internal temperature reaches 165°F (75°C).
   13. Transfer the chicken to a cutting board and let it rest for 5 minutes before slicing.

   Notes

   • For added flavor, consider marinating the chicken overnight.
   • Adjust the cayenne pepper to your spice preference.
   • Serve with tahini sauce and warm pita or flatbreads for a complete meal.

   • Prep Time: 15 minutes
   • Cook Time: 30 minutes