Chicken Shawarma and Rice: A Delicious & Easy Recipe

Chicken Shawarma and Rice: just the name conjures up images of fragrant spices, tender chicken, and fluffy rice, doesn’t it? Forget takeout tonight because I’m going to show you how to create this restaurant-quality dish right in your own kitchen! This isn’t just a recipe; it’s an invitation to experience the vibrant flavors of the Middle East.

Shawarma, with its roots tracing back to the Ottoman Empire, has become a beloved street food staple across the globe. The traditional method involves stacking marinated meat on a vertical rotisserie, slowly roasting it to perfection. While we might not all have a vertical spit at home, don’t worry! This recipe captures the essence of authentic shawarma using simple techniques and readily available ingredients.

What makes Chicken Shawarma and Rice so irresistible? It’s the perfect balance of savory and aromatic. The chicken, infused with a blend of warm spices like cumin, coriander, and turmeric, is incredibly tender and flavorful. Paired with perfectly cooked rice, it’s a complete and satisfying meal. People love it for its complex flavors, satisfying texture, and the fact that it’s surprisingly easy to make. Plus, it’s a fantastic way to impress your family and friends with your culinary skills. So, are you ready to embark on this delicious culinary adventure? Let’s get started!

this Recipe

Ingredients:

• For the Chicken Shawarma:
• 2 lbs boneless, skinless chicken thighs, cut into 1-inch pieces
• 1/4 cup olive oil
• 1/4 cup lemon juice
• 4 cloves garlic, minced
• 2 tablespoons paprika
• 1 tablespoon ground cumin
• 1 tablespoon ground coriander
• 1 teaspoon turmeric powder
• 1 teaspoon garlic powder
• 1 teaspoon onion powder
• 1/2 teaspoon cayenne pepper (optional, for heat)
• 1 teaspoon salt
• 1/2 teaspoon black pepper
• Pita bread, for serving
• Toppings: shredded lettuce, diced tomatoes, sliced red onions, tahini sauce, tzatziki sauce
• For the Turmeric Rice:
• 2 tablespoons olive oil
• 1 medium onion, finely chopped
• 2 cloves garlic, minced
• 1 1/2 cups long-grain rice, rinsed
• 3 cups chicken broth
• 1 teaspoon turmeric powder
• 1/2 teaspoon ground cumin
• 1/4 teaspoon ground coriander
• 1/2 teaspoon salt
• 1/4 teaspoon black pepper
• 1 bay leaf
• Fresh parsley, chopped, for garnish
• For the Tahini Sauce:
• 1/2 cup tahini
• 1/4 cup lemon juice
• 2 cloves garlic, minced
• 1/4 cup cold water (or more, to adjust consistency)
• 1/4 teaspoon salt
• Pinch of cayenne pepper (optional)

Preparing the Chicken Shawarma Marinade:

1. In a large bowl, whisk together the olive oil, lemon juice, minced garlic, paprika, cumin, coriander, turmeric powder, garlic powder, onion powder, cayenne pepper (if using), salt, and pepper. This is your flavorful shawarma marinade!
2. Add the chicken pieces to the bowl and toss to coat them evenly with the marinade. Make sure every piece gets a good coating – this is where the flavor comes from!
3. Cover the bowl with plastic wrap and refrigerate for at least 2 hours, or preferably overnight. The longer the chicken marinates, the more flavorful and tender it will become. I usually aim for at least 4 hours, but overnight is best.

Cooking the Chicken Shawarma:

1. Remove the marinated chicken from the refrigerator about 30 minutes before cooking to allow it to come to room temperature slightly. This will help it cook more evenly.
2. Heat a large skillet or cast-iron pan over medium-high heat. Add a tablespoon of olive oil to the pan.
3. Once the pan is hot, add the chicken in a single layer. Avoid overcrowding the pan, as this will lower the temperature and cause the chicken to steam instead of sear. If necessary, cook the chicken in batches.
4. Cook the chicken for about 5-7 minutes per side, or until it is cooked through and has a nice golden-brown crust. The internal temperature should reach 165°F (74°C).
5. Remove the cooked chicken from the pan and set aside to rest for a few minutes.
6. Once the chicken has rested, slice it into thin strips. This will make it easier to assemble the shawarma.

Preparing the Turmeric Rice:

1. In a medium saucepan, heat the olive oil over medium heat.
2. Add the chopped onion and cook until softened and translucent, about 5-7 minutes. Stir occasionally to prevent burning.
3. Add the minced garlic and cook for another minute, until fragrant. Be careful not to burn the garlic.
4. Add the rinsed rice to the saucepan and stir to coat it with the oil and onion mixture.
5. Pour in the chicken broth, turmeric powder, cumin, coriander, salt, pepper, and bay leaf. Stir to combine.
6. Bring the mixture to a boil, then reduce the heat to low, cover the saucepan, and simmer for 18-20 minutes, or until the rice is cooked through and the liquid has been absorbed. Do not lift the lid during this time, as it will release steam and affect the cooking process.
7. Once the rice is cooked, remove it from the heat and let it sit, covered, for 5 minutes. This will allow the steam to redistribute and the rice to become fluffy.
8. Remove the bay leaf and fluff the rice with a fork.
9. Garnish with fresh chopped parsley before serving.

Making the Tahini Sauce:

1. In a small bowl, whisk together the tahini, lemon juice, minced garlic, cold water, salt, and cayenne pepper (if using).
2. Add more water, one tablespoon at a time, until the sauce reaches your desired consistency. It should be smooth and creamy.
3. Taste and adjust the seasoning as needed. You may want to add more lemon juice for tanginess or more salt for flavor.

Assembling the Chicken Shawarma:

1. Warm the pita bread in a dry skillet or microwave.
2. Spread a generous amount of tahini sauce on the pita bread.
3. Add a layer of shredded lettuce, diced tomatoes, and sliced red onions.
4. Top with the sliced chicken shawarma.
5. Drizzle with more tahini sauce or tzatziki sauce, if desired.
6. Fold the pita bread in half or roll it up tightly.
7. Serve immediately and enjoy your homemade Chicken Shawarma with Turmeric Rice!

Tips for the Best Chicken Shawarma:

• Marinate the chicken for as long as possible: The longer the chicken marinates, the more flavorful and tender it will be. Overnight is ideal.
• Don’t overcrowd the pan: Cook the chicken in batches to ensure it sears properly and doesn’t steam.
• Use high-quality tahini: The quality of the tahini will greatly affect the taste of the sauce. Look for tahini that is smooth and creamy.
• Adjust the tahini sauce to your liking: Add more lemon juice for tanginess or more water for a thinner consistency.
• Get creative with toppings: Feel free to add other toppings like pickles, cucumbers, or hot sauce.

Variations:

• Spicy Chicken Shawarma: Add more cayenne pepper to the marinade for a spicier kick. You can also add a pinch of red pepper flakes.
• Lemon Herb Chicken Shawarma: Add fresh herbs like parsley, cilantro, and mint to the marinade for a brighter flavor. Increase the amount of lemon juice for a more pronounced citrusy taste.
• Chicken Shawarma Salad: Serve the chicken shawarma over a bed of lettuce with your favorite toppings and a drizzle of tahini sauce.
• Chicken Shawarma Bowls: Layer the turmeric rice, chicken shawarma, and toppings in a bowl for a complete and satisfying meal.

Serving Suggestions:

• Serve the Chicken Shawarma with a side of hummus and pita bread.
• Pair it with a refreshing cucumber and tomato salad.
• Offer a variety of toppings so everyone can customize their shawarma.
• Serve with a cold drink like lemonade or iced tea.

Storing Leftovers:

• Store leftover chicken shawarma in an airtight container in the refrigerator for up to 3 days.
• Store leftover turmeric rice in an airtight container in the refrigerator for up to 4 days.
• Store leftover tahini sauce in an airtight container in the refrigerator for up to 5 days.
• Reheat the chicken shawarma and rice in the microwave or in a skillet over medium heat.

Health Benefits:

• Chicken is a good source of protein, which is essential for building and repairing tissues.
• Turmeric has anti-inflammatory properties and may help improve brain function.
• Tahini is a good source of healthy fats, calcium, and iron.
• This recipe can be adapted to be gluten-free by using gluten-free pita bread.

Nutritional Information (approximate, per serving):

• Calories: 600-700
• Protein: 40-50g
• Fat: 30-40g
• Carbohydrates: 50-60g

This Chicken Shawarma and Tur

Conclusion:

This isn’t just another recipe; it’s your passport to a vibrant, flavorful culinary adventure! I truly believe this Chicken Shawarma and Rice recipe is a must-try for anyone looking to elevate their weeknight dinners or impress guests with a homemade feast. The aromatic spices, the tender, juicy chicken, and the perfectly fluffy rice create a symphony of flavors and textures that will leave you craving more.

But why is it so special? It’s the perfect balance of simplicity and sophistication. While the ingredient list might seem a bit long at first glance, the preparation is surprisingly straightforward. I’ve broken down each step to ensure even novice cooks can achieve restaurant-quality results in their own kitchens. And the best part? You have complete control over the ingredients, allowing you to customize the recipe to your liking and dietary needs.

Think of the possibilities! Serve this Chicken Shawarma and Rice as a complete meal, garnished with a dollop of creamy tzatziki sauce, a sprinkle of fresh parsley, and a squeeze of lemon juice. For a lighter option, wrap the chicken and rice in warm pita bread with your favorite toppings like shredded lettuce, diced tomatoes, and pickled onions. Craving something a little different? Transform the leftovers into a flavorful shawarma salad by tossing them with mixed greens, cucumbers, bell peppers, and a tangy vinaigrette.

And don’t be afraid to experiment with variations! If you’re a fan of spice, add a pinch of cayenne pepper or a dash of hot sauce to the marinade. For a vegetarian twist, substitute the chicken with chickpeas or tofu. You can also swap out the white rice for brown rice, quinoa, or couscous for a healthier alternative. The beauty of this recipe lies in its versatility – it’s a blank canvas for your culinary creativity!

I’ve poured my heart and soul into perfecting this Chicken Shawarma and Rice recipe, and I’m confident that you’ll love it as much as I do. It’s a dish that’s both comforting and exciting, familiar yet exotic. It’s perfect for a cozy night in, a casual gathering with friends, or a special occasion celebration.

So, what are you waiting for? Gather your ingredients, put on your favorite music, and get ready to embark on a culinary journey. I promise you won’t be disappointed.

And most importantly, I want to hear about your experience! Did you try the recipe? Did you make any modifications? What did you think of the flavors? Share your photos, comments, and feedback in the comments section below. I’m always eager to learn from my readers and see how you’ve made this recipe your own. Let’s create a community of shawarma lovers and inspire each other with our culinary creations! Happy cooking! I am sure you will enjoy this Chicken Shawarma and Rice as much as my family does.