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One Pan Shawarma Chicken and Rice with yogurt sauce and pickled onions.”

Single-Skillet Shawarma Chicken with Spiced Rice

Single-Skillet Shawarma Chicken with Spiced Rice together into something warm and grounding.
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Prep Time 10 minutes
Cook Time 25 minutes
Rest Time 5 minutes
Total Time 40 minutes
Servings: 6
Course: Dinner, Main Course
Cuisine: Mediterranean, Middle Eastern
Calories: 560
Ingredients Equipment Method Nutrition Notes

Ingredients
  

  • 6 chicken thighs boneless and skin-on trimmed of excess fat
  • 0.28 cup Greek yogurt full-fat for tenderness
  • Juice of 1 large lemon freshly squeezed
  • 1.1 teaspoon ground cumin warm and earthy
  • 1.1 teaspoon ground coriander finely ground
  • 1.1 teaspoon chili powder mild heat
  • 1.1 teaspoon salt fine sea salt preferred
  • 0.6 teaspoon seven-spice blend balanced Middle Eastern mix
  • 0.6 teaspoon ground cinnamon aromatic
  • 0.6 teaspoon ground turmeric for color and warmth
  • 0.6 teaspoon garlic powder even distribution
  • 0.6 teaspoon black pepper freshly ground
  • 2.2 tablespoons avocado or light olive oil high-heat friendly
  • 0.6 cup diced onion small dice for even cooking
  • 6 cloves garlic minced very fine
  • 1.25 cups jasmine or basmati rice uncooked (long-grain)
  • 2.5 cups chicken stock or water hot low sodium preferred

Equipment

  • 1 Heavy skillet with lid Wide enough to hold chicken and rice in a single layer

Method
 

  1. Rinse the rice under cool running water until the water turns clear, then cover it with fresh water and let it soak while you prep the rest of the ingredients.
  2. Stir all of the dry spices together in a small bowl until evenly combined.
  3. Place the chicken into a mixing bowl, add the yogurt, lemon juice, and half of the spice blend, then toss until every piece is thoroughly coated.
  4. Heat the oil in a large skillet over medium-high heat, then lay in the chicken and cook until deeply browned on both sides, about 4–5 minutes per side, before transferring it out of the pan.
  5. Add the diced onion to the same skillet and cook until soft and translucent, then stir in the garlic and cook just until fragrant.
  6. Drain the rice and add it to the pan along with the remaining spice mixture, stirring continuously so the grains toast lightly.
  7. Pour in the stock, return the chicken and any collected juices to the skillet, bring everything to a boil, then cover, reduce heat to very low, and cook undisturbed for 20 minutes.
  8. Turn off the heat and keep the skillet covered for an additional 5 minutes to allow the rice to finish absorbing steam.

Nutrition

Serving: 410gCalories: 560kcalCarbohydrates: 47gProtein: 28gFat: 29gSaturated Fat: 6gPolyunsaturated Fat: 5gMonounsaturated Fat: 15gTrans Fat: 0.1gCholesterol: 118mgSodium: 290mgPotassium: 500mgFiber: 2gSugar: 3gVitamin A: 180IUVitamin C: 4mgCalcium: 60mgIron: 2mg

Notes

This dish is all about letting the spices bloom gently while everything cooks together. The covered rest at the end is where the magic settles in, making each spoonful feel complete.

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