One Pot Chicken Shawarma Rice — a cozy, flavor-packed weeknight winner
One Pot Chicken Shawarma Rice is the kind of dish that hits all the right notes: bold spices, juicy chicken, fragrant basmati, and zero drama at cleanup time. If you love the punch of street-style shawarma but want a dinner you can toss together on a busy night, this recipe delivers. Ready to make dinner feel like a small, delicious celebration?
Brief introduction to the recipe
This recipe turns shawarma into home-cook magic. I take spice-rubbed chicken, sear it until the edges get that toasty goodness, and then finish everything with aromatic basmati rice right in the same pot. No separate pans, no huffing and puffing, just a single, glorious pot of food. It’s a perfect fit for Easy Midweek Meals and those nights where you need something comforting but not complicated.
Why you’ll love this recipe
Why pick this one over a dozen other dinner ideas? Three words: flavor, speed, comfort.
- It tastes like something from a busy Middle Eastern street stall, but you make it at home.
- It comes together fast, especially if you let the chicken marinate while you handle chores or emails.
- Cleanup takes two minutes. Honestly, who doesn’t love that?
If you’re pinning ideas for Weeknight Recipes, this is a keeper. Want to impress without fuss? This is the trick.
The story behind the recipe
Growing up, my kitchen smelled like toasted spices every Sunday night — cumin, paprika, a whisper of cinnamon. My mom put together huge pots and we dug in family-style; everyone grabbed plates and the conversation flowed. That sense of warmth and ritual inspired this version: Chicken Shawarma Rice simplified into a single pot so busy families could get a slice of that nostalgia without spending all evening cooking.
Ingredients breakdown — what each part brings to the party
For the chicken marinade
- Chicken thighs: I use thighs because they stay juicy and don’t dry out. They soak up the spice rub like pros.
- Yogurt + olive oil: The yogurt tenderizes and gives the spices something to cling to; olive oil helps sear.
- Garlic, lemon, and spices: Cumin, paprika, turmeric, coriander, and a pinch of cinnamon give that shawarma signature — earthy, warm, slightly smoky. Lemon brightens everything.
For the rice
- Basmati rice: Long, fragrant grains that stay separate when you cook them right. Soaking helps make them fluffier.
- Onion + garlic: These form the aromatic base. Don’t skimp.
- Chicken broth: It infuses the rice with savory depth. Water works, but broth tastes better.
Optional garnishes
- Chopped parsley: Freshness and color.
- Toasted nuts (almonds or pine nuts): Crunch — always welcome.
- Yogurt sauce or tahini: Silky creaminess that balances the spices.
- Lemon wedges: A squeeze of brightness wakes the whole dish up.
How to make it — step-by-step (short, punchy)
- Marinate the chicken
Mix yogurt, olive oil, garlic, lemon juice, salt, pepper, and spices. Toss in chicken strips. Marinate at least 30 minutes — overnight if you have time. Longer = deeper flavor. - Sear the chicken
Heat oil in a heavy pot. Sear chicken 2–3 minutes per side until browned but not fully cooked. Remove and set aside. - Sauté the aromatics
In the same pot, cook onion until soft (about 5 minutes). Add garlic for the last minute. This builds real flavor. - Toast the rice briefly
Drain the soaked basmati and stir it into the aromatics for 1–2 minutes so each grain shines with flavor. Add turmeric and a pinch of salt. - Add liquid & nestle the chicken
Pour in broth, bring to a gentle boil, then tuck the seared chicken into the rice and lower the heat. - Simmer, covered
Cook on low for 18–20 minutes until liquid absorbs and rice feels tender. Don’t open the lid while it cooks — resist the urge, I know it’s hard. - Rest & fluff
Turn off heat and let it rest, covered, 5–10 minutes. Fluff with a fork and fold the chicken into the rice.
Pro tips for perfect results (read this — seriously)
- Soak your rice for 20 minutes. It shortens cooking time and gives fluffier grains.
- Use chicken thighs. They stay juicy under long steam. If you use breasts, cut them into similar-size pieces and watch the cooking time.
- Don’t skip the sear. Browning adds a savory depth you can’t fake.
- Rest before fluffing. That last 5–10 minutes allows steam to finish the rice gently.
- Taste as you go. Adjust salt and lemon — shawarma should taste lively, not flat.
Bold tip: If you want more caramelized flavor, let the chicken brown a little longer — but don’t burn it.
Variations to try — make it yours
- Veg-forward: Stir in peas, diced carrots, or bell peppers with the rice for color and veg goodness.
- Spicy: Add a pinch of cayenne or Aleppo pepper to the marinade. A little heat goes a long way.
- Switch the protein: Try lamb or beef — they play nicely with shawarma spices.
- Oven method: After assembling, transfer to a preheated 375°F (190°C) oven for 20–25 minutes to finish. Great if your stove struggles to hold low heat.
- Vegan twist: Swap chicken for roasted cauliflower and use vegetable broth. Season the cauliflower well and crisp it before adding to the rice.
Best ways to serve — quick ideas that feel fancy
- Top with yogurt sauce or tahini drizzle for creamy contrast.
- Serve with a simple cucumber-tomato salad and lemon wedges. Freshness balances richness.
- Warm pita or flatbread makes the meal more interactive — people love dipping.
- Add pickled turnips or red onion for that classic street-food tang.
Quick tips for storage and leftovers
- Fridge: Keep in an airtight container for up to 4 days. Chicken stays juicy.
- Freeze: Freeze portions for up to 3 months. Thaw overnight and reheat gently.
- Reheat: Add a splash of water or broth before microwaving or reheating on the stove to revive moisture.
- Leftovers hack: Turn leftover Shawarma Rice into a wrap with fresh veg and extra tahini — instant lunch win.
FAQs — fast answers to the things you’ll ask
Can I use chicken breast instead of thighs?
Yes, but watch the time. Breast cooks faster and dries out easier. Cut into strips and don’t overcook.
Do I have to soak basmati?
It helps—a lot. Soaking removes surface starch and shortens cooking time for fluffier results. If you forget, rinse thoroughly and add a minute or two to cooking.
What if I don’t have yogurt in the marinade?
Use a little extra olive oil and lemon, but yogurt tenderizes and carries flavor. If you skip it, marinate a bit longer.
Can I make this spicy?
Absolutely. Add cayenne, chili flakes, or Aleppo pepper to the marinade. Start small; you can always add more.
Is this an Arab Dinner dish?
It draws on Middle Eastern shawarma flavors and fits right into an Arab Dinner spread, especially when you add yogurt, pickles, and fresh herbs.
Why this dish works — culinary logic in plain English
This recipe merges two great ideas: street-food shawarma flavors and one-pot convenience. You get browned, flavorful protein and rice that soaks up spice-laced aromatics. The chicken releases juices as it steams, infusing the rice. That’s efficient flavor. It also ticks the boxes for One Pot Rice Recipes: minimal dishes, maximum taste. FYI — few things beat that combo on a busy weeknight.
A note on timing — because life is busy
This fits right into Easy Midweek Meals. If you prep the marinade in the morning or the night before, you cut active time dramatically. For true weeknight speed, marinate in the fridge for 30–60 minutes and then you’re basically cooking and eating in under an hour.
My favorite tweaks (IMO)
- Add a handful of toasted almonds just before serving for texture contrast.
- Double the garlic in the sauce if you’re a garlic person (I am).
- Finish with a drizzle of extra virgin olive oil and a pinch of flaky sea salt — small flourish, big payoff.
Pairing ideas — what drinks and sides hit well
- A bright cucumber-yogurt salad or tabbouleh keeps the plate fresh.
- Soft warm pita or flatbread for scooping.
- A lemony iced tea or simple sparkling water keeps things refreshing.
- For wine folks: a light, fruity red or a dry rosé works. Want to keep it simple? Go with something fizzy and citrusy.
Final thoughts — wrap up (short & sweet)
If you want a dish that tastes like something special but cooks like an everyday meal, One Pot Chicken Shawarma Rice answers the call. It’s comforting, boldly spiced, and ideal for both Weeknight Recipes and small dinner gatherings. Make it, tweak it, love it — and then make it again next week.
Remember: Marinate well, sear for flavor, and rest before fluffing — those three moves make the difference between “meh” and “mouthwatering.” Want to turn this into a family-style feast? Add sides, set out sauces, and let everyone dig in. Simple, satisfying, and ridiculously tasty — what more could you want?
Follow me on Pinterest for daily new recipes.
Ultimate One Pot Chicken Shawarma Rice — Irresistible Weeknight Dinner
- Category: Dinner
Ingredients
For the chicken marinade
- 1.5 lb (about 4) boneless, skinless chicken thighs — cut into strips
- 2 Tbsp plain yogurt
- 2 Tbsp olive oil
- 2 garlic cloves, finely minced
- 1 tsp ground cumin
- 1 tsp ground paprika
- 1 tsp ground coriander
- 1/2 tsp ground turmeric
- 1/4 tsp ground cinnamon
- Salt and black pepper, to taste
- Juice from 1/2 a lemon
For the rice
- 1 Tbsp olive oil
- 1 small onion, finely diced
- 1 garlic clove, minced
- 1 1/2 cups long-grain basmati, rinsed and soaked for 20 minutes
- 2 1/2 cups chicken broth (or water)
- 1/4 tsp ground turmeric
- Salt, to taste
Optional finishers
- Fresh parsley, chopped
- Toasted sliced almonds or pine nuts
- Yogurt sauce or a tahini drizzle
- Lemon wedges
Instructions
-
Prepare the marinade
Whisk together the yogurt, olive oil, minced garlic, lemon juice, and all the spices. Season with salt and pepper. Add the chicken strips and toss until every piece is coated. Let it sit for at least 30 minutes — or refrigerate overnight for extra punch. -
Brown the chicken
Warm a splash of olive oil in a large, heavy pot or Dutch oven over medium-high heat. Sear the marinated chicken strips for about 2–3 minutes per side, until they develop a golden crust but aren’t fully cooked through. Remove the chicken to a plate and set aside. -
Cook the aromatics
In the same pot (add a bit more oil if needed), soften the diced onion over medium heat until it becomes translucent, roughly 5 minutes. Stir in the garlic and cook for another minute until fragrant. -
Add the rice
Drain the soaked basmati and add it to the pot with the softened onion. Stir for 1–2 minutes so the grains pick up the pan flavor. Sprinkle in the turmeric and a pinch of salt and stir once more. -
Return the chicken and add liquid
Pour in the chicken broth (or water) and bring the mixture to a gentle boil. Tuck the browned chicken strips back into the rice, pushing them down so they sit among the grains. -
Simmer until done
Lower the heat to a gentle simmer, cover the pot tightly, and cook 18–20 minutes, or until the rice has absorbed the liquid and is tender. Resist lifting the lid while it cooks. -
Rest and finish
Remove the pot from heat and let it rest, covered, for 5–10 minutes. Uncover, fluff the rice gently with a fork, and stir the chicken through the rice. Top with parsley, nuts, a drizzle of yogurt or tahini, and lemon wedges if desired.
One Pot Chicken Shawarma Rice, Arab Dinner, One Pan Chicken Shawarma, Easy Midweek Meals, Chicken Shawarma Rice, One Pot Shawarma Chicken And Rice, One Pot Rice Recipes, Shawarma Rice, Weeknight Recipes
