Save to Pinterest The way my tiny apartment filled with those warm shawarma spices that first Tuesday evening was pure magic. I had just moved in and my kitchen boxes were still unpacked, but one whiff of cumin and cinnamon made everything feel like home. My roommate poked her head in, asking what on earth I was making that smelled so incredible.
That night we ate straight from the skillet, standing around the stove because the dining table was buried under boxes. The yogurt sauce cut through the spices perfectly and we kept going back for just one more bite. Now its the meal I make when I need something that feels special but doesnt require any fuss.
Ingredients
- 1 1/2 lbs boneless skinless chicken thighs: thighs stay juicy and tender through the whole cooking process unlike breasts which can dry out
- 1 tablespoon ground cumin: the earthy backbone of that classic shawarma flavor profile
- 1 tablespoon ground coriander: adds a bright citrusy floral note that balances the deeper spices
- 1 tablespoon smoked paprika: gives a subtle smoky depth and beautiful golden color
- 1 teaspoon ground turmeric: provides those gorgeous yellow hues and warm peppery undertones
- 1 teaspoon ground cinnamon: the secret ingredient that makes shawarma taste like shawarma
- 2 teaspoons kosher salt: essential for seasoning both the chicken and the rice as they cook
- 1 teaspoon black pepper: brings a gentle heat that complements rather than overwhelms
- 4 cloves garlic minced: fresh garlic is nonnegotiable here for that aromatic punch
- 2 tablespoons olive oil: creates a nice sear on the chicken and helps toast the rice
- 1 large onion diced: becomes sweet and savory as it cooks down into the rice
- 2 cups basmati rice rinsed: rinsing removes excess starch so each grain stays separate and fluffy
- 3 1/2 cups chicken broth: use low sodium so you can control the seasoning level
- 1 cup plain yogurt: full fat Greek yogurt gives the richest creamiest sauce
- 2 tablespoons lemon juice: brightens up the whole dish and cuts through the rich spices
- Fresh parsley chopped: adds a fresh pop of color and herbaceous finish
Instructions
- Marinate the chicken:
- Combine all those beautiful spices cumin coriander paprika turmeric cinnamon salt pepper and garlic in a large bowl. Add the chicken thighs and toss everything together until every piece is thoroughly coated in that gorgeous red gold spice blend. Cover it up and let it sit for at least 30 minutes though a few hours in the fridge makes the flavors sing even louder.
- Sear the chicken:
- Heat your olive oil in a large deep skillet or Dutch oven over medium high heat until it shimmers. Add those marinated chicken thighs and let them sizzle for about 4 minutes per side until they develop a beautiful brown crust. Remove the chicken to a plate and resist the urge to cover it with foil.
- Cook the aromatics:
- Right in that same seasoned skillet toss in your diced onion. Let it cook for 3 to 4 minutes stirring occasionally until it softens and turns translucent. The pan will have all those gorgeous browned bits from the chicken which will infuse into the onions.
- Toast the rice:
- Add your rinsed basmati rice to the skillet and stir it around for about 2 minutes. You want the grains to look slightly translucent and smell nutty and toasted. This step prevents the rice from becoming gummy later.
- Start the rice:
- Pour in the chicken broth and bring everything to a gentle boil. Once bubbling reduce the heat to low cover the pot and let it simmer for 10 minutes. The rice will absorb most of the liquid and start becoming tender.
- Finish together:
- Nestle those seared chicken thighs right on top of the partially cooked rice. Cover again and cook for another 10 to 15 minutes until the rice is fluffy and the chicken is cooked through. Let everything rest off the heat for 5 minutes still covered.
- Make the sauce:
- While the pot rests whisk together the yogurt and lemon juice in a small bowl until smooth and creamy. The acidity from the lemon will brighten the rich yogurt perfectly.
- Serve it up:
- Fluff the rice gently with a fork mixing it with those tender spiced chicken pieces. Pile it into bowls and drizzle generously with the yogurt sauce. Sprinkle fresh parsley over the top and watch everyone dig in.
Save to Pinterest Last winter my sister came over after a terrible week at work and I made this for her. She took one bite and literally teared up saying it tasted like something our grandmother would have made. Now she requests it every time she visits.
Making It Your Own
Once you master the basic technique this recipe becomes a canvas for whatever you love. Ive stirred in frozen peas during the last 5 minutes of cooking for pops of sweetness and color. Sometimes I add a handful of baby spinach right at the end so it wilts gently into the rice without losing its bright green hue.
The Yogurt Sauce Magic
That cool tangy drizzle is what ties everything together. Sometimes I grate a little garlic into the yogurt or add a pinch of sumac for extra depth. If youre feeling fancy try whisking in a tablespoon of tahini for an earthy nutty richness that makes the sauce feel restaurant quality.
Perfect Pairings
A simple cucumber and tomato salad dressed with olive oil and lemon balances the richness beautifully. Warm pita bread for scooping up every last saucy bite is never a bad idea. For extra protein serve it alongside hummus or baba ganoush.
- Keep the yogurt sauce cold until serving to maintain that refreshing contrast
- Double the spice blend if you love bold flavors and store the extra in a jar
- Set out some hot sauce on the table for those who like an extra kick
Save to Pinterest Theres something so satisfying about a meal that comes together in one pot but tastes like it took hours. Enjoy every spiced creamy bite.
Common Recipe Questions
- → What makes shawarma spices distinctive?
The signature shawarma flavor comes from warming spices like cumin, coriander, cinnamon, and smoked paprika. This aromatic blend creates layers of earthy, slightly sweet, and smoky notes that infuse deeply into the chicken and rice during cooking.
- → Can I use brown rice instead of basmati?
Brown rice works but requires more liquid and longer cooking time. Add an extra ½ cup of broth and cook for 15-20 minutes longer. The texture will be nuttier and heartier, though the delicate balance of flavors may shift slightly.
- → How long should I marinate the chicken?
Thirty minutes provides good flavor penetration, but marinating for 2-4 hours allows the spices to fully permeate the meat. Even overnight marinating in the refrigerator yields exceptional depth, though the minimum 30 minutes still delivers delicious results.
- → What sides complement this dish?
Fresh options like cucumber tomato salad, roasted vegetables, or warm pita bread round out the meal nicely. A simple side of hummus or baba ganoush adds creaminess while light pickled vegetables provide brightness against the rich spiced chicken.
- → Can I make this dairy-free?
Absolutely. Simply skip the yogurt sauce or substitute with dairy-free yogurt alternatives. The spiced chicken and rice remain flavorful and satisfying on their own, or finish with a squeeze of fresh lemon juice and extra herbs for brightness.
- → How do I store and reheat leftovers?
Store in an airtight container in the refrigerator for up to 3 days. Reheat gently with a splash of water or broth to refresh the rice. The flavors often deepen overnight, making leftovers even more delicious the next day.