One Pot Shawarma Chicken (Print Version)

Tender chicken simmered with basmati rice and spices, finished with a refreshing yogurt drizzle and parsley garnish.

# What You'll Need:

→ Chicken & Marinade

01 - 1.5 pounds boneless, skinless chicken thighs
02 - 1 tablespoon ground cumin
03 - 1 tablespoon ground coriander
04 - 1 tablespoon smoked paprika
05 - 1 teaspoon ground turmeric
06 - 1 teaspoon ground cinnamon
07 - 2 teaspoons kosher salt
08 - 1 teaspoon black pepper
09 - 4 cloves garlic, minced

→ For Cooking

10 - 2 tablespoons olive oil
11 - 1 large onion, diced
12 - 2 cups basmati rice, rinsed
13 - 3.5 cups chicken broth

→ Yogurt Sauce & Garnish

14 - 1 cup plain yogurt
15 - 2 tablespoons lemon juice
16 - Fresh parsley, finely chopped, for garnish

# How to Make It:

01 - Combine cumin, coriander, paprika, turmeric, cinnamon, salt, black pepper, and minced garlic in a large mixing bowl. Add chicken thighs and coat thoroughly with the spice mixture. Cover and marinate for at least 30 minutes, or up to 4 hours in the refrigerator for enhanced flavor.
02 - Heat olive oil in a large, deep skillet or Dutch oven over medium-high heat. Add the marinated chicken thighs and sear for approximately 4 minutes on each side until lightly browned. Remove chicken and set aside.
03 - In the same skillet, add the diced onion and sauté for 3 to 4 minutes until softened and translucent.
04 - Add the rinsed basmati rice to the skillet, stirring to coat the grains in oil and spices for approximately 2 minutes.
05 - Pour in the chicken broth and bring to a boil. Reduce heat to low, cover, and simmer for 10 minutes.
06 - Return the chicken thighs to the skillet, placing them on top of the rice. Cover and cook for an additional 10 to 15 minutes, or until the rice is tender and the chicken is cooked through.
07 - Remove from heat and let rest, covered, for 5 minutes. Fluff the rice with a fork and gently mix with the chicken.
08 - In a small bowl, whisk together the plain yogurt and lemon juice until smooth and well combined.
09 - Serve the shawarma chicken and rice with a generous drizzle of the yogurt sauce and a sprinkle of fresh parsley.

# Expert Tips:

01 -
  • Minimal cleanup: Everything happens in one pot, which means you're not staring down a sink full of dishes after dinner.
  • The spice blend is forgiving: Even if you've never worked with shawarma flavors before, the combination of warm spices basically guides itself.
  • Chicken thighs stay ridiculously juicy: Unlike breasts, these don't dry out even if you're a few minutes off on timing.
02 -
  • Marinating longer actually matters: I learned this the hard way when I skipped the marinating step thinking the spices would be enough; the flavor was one-dimensional until I started giving the chicken proper time to absorb the spice blend.
  • Don't peek while the rice cooks: Lifting the lid releases steam and disrupts the cooking process, extending your time and drying out the top layer of rice even if the bottom is still absorbing liquid.
03 -
  • Use a Dutch oven if you have one: The heavier bottom distributes heat more evenly than a regular skillet, which means less chance of rice sticking or cooking unevenly on the bottom.
  • Make the yogurt sauce in advance: It actually improves in flavor if you let it sit for 30 minutes, so you can prepare it while the chicken marinates and let the lemon juice really integrate.
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