One Pan Chicken Shawarma and Rice
This Middle Eastern chicken shawarma and rice is packed with warm Middle Eastern flavor. It's made in one pan in just 30 minutes and requires minimal prep and cleanup too!
Equipment
- 1 Oven-safe pan Large
Ingredients
Main ingredients
- 4-5 chicken thighs bone off, skin on
- ¼ cup Greek yogurt
- 1 whole lemon juiced
- 1 teaspoon ground cumin
- 1 teaspoon ground coriander
- 1 teaspoon chili powder
- 1 teaspoon salt
- ½ teaspoon 7 spice blend
- 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
Instructions
Instructions
- Preheat your oven to 400 degrees Fahrenheit.
- In a bowl mix the Greek yogurt, lemon juice, cumin, coriander, chili powder, salt, 7 spice, cinnamon, turmeric, garlic powder, and black pepper for the marinade.
- Coat chicken thighs with marinade and let them marinate for at least 15 minutes.
- Heat oil in a large oven-safe pan on medium heat.
- Add diced onion and sauté until translucent.
- Add garlic and sauté until fragrant.
- Stir in uncooked rice and mix well.
- Pour in the chicken stock or water and bring to a gentle simmer.
- Nestle marinated chicken thighs on top of the rice.
- Cover the pan and bake for 25-30 minutes until cooked through and rice is tender.
- Let it sit for a few minutes before serving.
Notes
If you’re short on time, marinate chicken overnight for better flavor. Adding diced peppers or zucchini is optional but adds more color and flavor. Ensure that the rice remains covered to lock in steam for optimal texture.