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One Pot Shawarma Chicken & Rice Recipe
Muhammad Zahid

One Pot Shawarma Chicken & Rice Recipe

Here is a clean, printable recipe block card for One Pot Shawarma Chicken & Rice. This flavorful Middle Eastern-inspired dish combines tender spiced chicken thighs with fragrant basmati rice, all cooked together in one pot for easy prep and minimal cleanup. It's perfect for busy weeknights or family meals, delivering classic shawarma taste with juicy chicken and aromatic yellow rice.
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Prep Time 15 minutes
Cook Time 30 minutes
Total Time 45 minutes
Servings: 4
Course: Main Course
Cuisine: American
Calories: 500
Ingredients Method Notes

Ingredients
  

  • 4-6 boneless skinless chicken thighs about 1.5-2 lbs / 700-900g, cut into bite-sized pieces or strips
  • 2 Tbsp olive oil or avocado oil
  • 1 large onion diced
  • 3-4 cloves garlic minced
  • 1.5 cups basmati rice or jasmine, rinsed and drained
  • 2.5-3 cups chicken broth or water
  • ¼ cup plain Greek yogurt optional, for marinade
  • Juice of 1 lemon
  • 1 tsp ground cumin
  • 1 tsp ground coriander
  • 1 tsp paprika smoked or sweet
  • ½ tsp ground cinnamon
  • ½ tsp turmeric for yellow color
  • ½ tsp ground black pepper
  • 1 tsp salt adjust to taste
  • Optional extras: ½ tsp chili powder or cayenne for heat fresh chopped parsley or cilantro for garnish

Method
 

  1. In a bowl, mix chicken with yogurt (if using), lemon juice, half the spices (cumin, coriander, paprika, cinnamon, turmeric, salt, pepper), and a drizzle of oil. Let marinate 10-30 minutes if time allows.
  2. Heat oil in a large deep skillet or pot over medium-high heat. Sear chicken pieces 4-5 minutes per side until golden and cooked through; remove and set aside.
  3. In the same pot, add onion and garlic; sauté 3-4 minutes until softened and fragrant.
  4. Stir in remaining spices and rice; cook 1-2 minutes to toast the rice.
  5. Pour in broth, scrape up any browned bits, then return chicken (with juices) to the pot. Bring to a boil.
  6. Reduce heat to low, cover tightly, and simmer 20-25 minutes until rice is tender and liquid is absorbed (do not lift lid).
  7. Remove from heat; let rest covered 5 minutes. Fluff rice with a fork.
  8. Garnish with fresh parsley or cilantro and serve hot (pairs great with a simple salad, yogurt sauce, or pickled veggies).

Notes

  • For extra smokiness, add a quick "dhungar" step: place hot charcoal on foil in the pot after cooking, drizzle with oil, cover 3-5 minutes.
  • Use bone-in thighs for more flavor (increase cook time slightly).
  • Adjust spices to taste—shawarma blends vary; add cardamom or allspice if available.
  • Leftovers store well in the fridge up to 3 days; reheat with a splash of broth.
  • Make it dairy-free by skipping yogurt.

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