Name: One Pan Shawarma Chicken & Rice Recipe
Prep time: 10 min
Cook time: 25 min
Total time: 30 min
Cuisine: Middle Eastern
Ingredients: 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; 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

Jump to Recipe· 4.2 from 7 reviews

If you’re craving a dish that is packed with vibrant Middle Eastern flavors yet comes together effortlessly, you absolutely have to try this One Pan Shawarma Chicken & Rice Recipe. It’s a brilliant celebration of tender, juicy chicken thighs marinated in fragrant spices and layered with perfectly cooked, fluffy rice all done in just one pan. Whether you’re new to shawarma or a seasoned fan, this recipe delivers big taste with minimal fuss, making it the ultimate weeknight winner or an impressive, cozy meal for friends and family.

Ingredients You’ll Need

A clear glass bowl filled with four thick pieces of raw chicken submerged in a creamy, mustard-yellow sauce with visible black pepper specks spread evenly across the surface. The bowl sits on a white marbled textured surface, and the sauce covers the chicken almost completely, creating a smooth top layer with some uneven areas around the edges. The bowl shows some sauce traces on the inner sides near the rim, adding a natural look of marinating. photo taken with an iphone --ar 4:5 --v 7

Getting this dish right starts with simple, essential ingredients that work in harmony to create a colorful and flavor-packed experience. Each item is key: from the aromatic spices that bring warmth and depth, to the creamy yogurt that tenderizes the chicken, and the rice that soaks up every delicious note.

4-5 chicken thighs, bone off, skin on: Opting for skin-on thighs ensures juicy, flavorful meat with a beautiful crisp finish.
¼ cup Greek yogurt: This adds tanginess and helps tenderize the chicken so it stays moist during cooking.
Juice of 1 lemon: Brightens the marinade and balances the spices with a fresh citrus zing.
1 teaspoon each ground cumin, ground coriander, chili powder, salt: Core shawarma spices that bring earthiness, a touch of heat, and seasoning.
½ teaspoon each 7 spice or spice blend, ground cinnamon, turmeric, garlic powder, black pepper: Adds complexity, warmth, and a subtle hint of sweetness.
2 tablespoons avocado or light olive oil: For searing the chicken and sautéing the aromatics to perfection.
½ cup diced onion: Provides sweetness and body to the base of the dish.
4-5 cloves garlic, minced: Lends a savory, fragrant punch that is simply irresistible.
1 cup Jasmine or basmati rice, uncooked: Choose a long-grain rice that will fluff up and absorb all the smoky, spiced goodness.
2 cups chicken stock or water: Essential for cooking the rice and infusing flavor throughout the dish.

How to Make One Pan Shawarma Chicken & Rice Recipe

Step 1: Prep the Rice and Spice Blend

Start by washing the rice under cold water until it runs clear—this removes excess starch and prevents clumping. Soak the rice for a bit while you mix together the shawarma spices. Combining all the spices upfront ensures full, balanced flavor later on. This prep sets the stage for a dish where every grain of rice and piece of chicken is bursting with the right taste.

Step 2: Marinate the Chicken

In a medium bowl, mix the chicken thighs with Greek yogurt, fresh lemon juice, and half of the spice blend. The yogurt tenderizes the meat while the spices start their magic, creating those signature shawarma flavors. Letting the chicken marinate, even just briefly, guarantees every bite is juicy and infused with a beautiful warmth.

Step 3: Sear the Chicken

Heat your oil in a large, heavy-duty pan over medium-high. Sear the chicken thighs for about 4 to 5 minutes per side until they develop a gorgeous char. This step locks in flavor and texture. Once seared, remove the chicken and set aside. In the same pan, add diced onion to soften, then garlic to release its aroma—this base is where the heart of the dish truly begins.

Step 4: Cook the Rice and Combine

Drain the soaked rice, then add it to the sautéed onions and garlic along with the remaining spices. Stir for about 2 minutes to toast the rice lightly and coat each grain with spices. Pour in the chicken stock or water, then nestle the seared chicken back on top with all its tasty juices. Cover and cook on the lowest heat for 20 minutes without peeking. This steam bath cooks the rice perfectly and melds all the flavors beautifully.

Step 5: Infuse the Smoky Flavor

After cooking, turn off the heat but keep the pan covered for another 5 minutes so the dish can rest. For a theatrical and delicious twist, add a piece of hot charcoal on foil with a drizzle of oil right on top of the rice, then quickly cover again. This step infuses the rice with that authentic smoky aroma you love in shawarma—truly the final flourish.

Step 6: Fluff and Serve

Carefully remove the lid and fluff the rice gently, making sure chicken and rice are beautifully mixed but intact. This step readies the dish to be garnished and plated, inviting all eyes and noses to the table.

How to Serve One Pan Shawarma Chicken & Rice Recipe

The image shows two white bowls with a layered dish. The bottom layer in the bowls is golden yellow seasoned rice with visible spices. On top of the rice, there is a dark grilled chicken piece with charred marks giving a crisp texture. Bright pink pickled onions are scattered over the chicken, adding a pop of color. On one side of the chicken, there is a dollop of creamy white sauce with herbs sprinkled on it. Next to the chicken and rice, there is a fresh salad made of chopped red tomatoes, cucumbers, and red onions. Around the bowls, small white bowls contain extra pink pickled onions and white creamy sauce with a green herb mix. The surface beneath everything is white marbled texture. A golden fork rests inside one bowl, partially under the rice and chicken. photo taken with an iphone --ar 4:5 --v 7

Garnishes

Fresh herbs like chopped cilantro or parsley add a vibrant burst of color and brightness that contrasts perfectly with the warm spices. For an authentic touch, drizzle with a homemade shawarma sauce or a garlicky yogurt sauce. Don’t forget a sprinkle of toasted pine nuts or slivered almonds for an unexpected crunch.

Side Dishes

This recipe pairs wonderfully with fresh salads like a crisp Shirazi salad or a Mediterranean cucumber salad. Pickled turnips or pickled red onions bring a tangy kick that cuts through the richness of the chicken and rice, balancing every mouthful with zesty freshness.

Creative Ways to Present

Try serving the shawarma chicken and rice in individual bowls with a sprinkle of sumac or za’atar on top. For a fun twist, turn it into a stuffed pita or flatbread wrap with extra greens and sauce on the side. It’s also delightful plated family-style, inviting everyone to dig in and share the joy of the meal together.

Make Ahead and Storage

Storing Leftovers

Leftover One Pan Shawarma Chicken & Rice Recipe stores beautifully in an airtight container in the refrigerator for up to 3 days. The flavors actually deepen overnight, making for an even more delicious next-day meal.

Freezing

You can freeze the cooked chicken and rice in freezer-safe containers for up to 2 months. Be sure to cool completely before freezing. When you’re ready to enjoy, thaw overnight in the fridge for even heating and best texture.

Reheating

Reheat gently on the stovetop or in the microwave with a splash of water or stock to prevent drying out. Covering the dish while reheating helps keep the warmth and moisture locked in, giving you a comforting meal just like the first day.

FAQs

Can I use chicken breasts instead of thighs?

Absolutely! Chicken breasts will work fine, though thighs generally stay juicier and more flavorful due to their higher fat content. If using breasts, keep a close eye on cooking time to avoid drying out.

What’s the difference between 7 spice and shawarma spice?

Seven spice is a popular Middle Eastern blend often used in shawarma, typically including cinnamon, cumin, nutmeg, and other warming spices. Using either 7 spice or a specific shawarma spice mix will give you that authentic taste, so feel free to use what’s available to you.

Is it okay to substitute chicken stock with water?

You can definitely use water if you don’t have chicken stock on hand, but stock adds an extra dimension of savory flavor that makes the rice and chicken even more delicious. If using water, consider adding a bouillon cube or seasoning the water lightly.

Can I make this recipe spicy?

Yes! Feel free to increase the chili powder or add some cayenne pepper to kick up the heat. You can also serve it with a spicy sauce or harissa on the side for those who want more punch.

How important is the resting time with the charcoal smoke?

This resting step with the charcoal adds authentic smokiness and depth, but it’s optional. If you want a quicker version, you can skip it, and your dish will still taste amazing. The charcoal method is just a lovely extra touch for an elevated flavor experience.

Final Thoughts

This One Pan Shawarma Chicken & Rice Recipe is truly a gem when you want a meal that is as satisfying in flavor as it is simple to make. I promise it will become a staple in your cooking rotation with its irresistible aroma, vibrant spices, and that comforting one-pan convenience. So gather your ingredients, invite your favorite people to the table, and enjoy the magic of shawarma right at home!