When the craving for something hearty and flavorful strikes, nothing beats the warm embrace of homemade Chicken Shawarma and Rice. Picture this: tender, marinated chicken with just the right amount of char, nestled atop a bed of fluffy, golden rice, and drizzled generously with a creamy garlic sauce that ties it all together. This Mediterranean delight is not only reminiscent of your favorite takeout but is also a nourishing choice that brings the flavors of the Middle East right into your kitchen.
Perfect for busy weekdays or a cozy family dinner, this dish has quickly become a staple in my meal prep rotation. With its tantalizing spices and wholesome ingredients, it promises to impress even the most discerning guests—all while being easy enough for a weeknight supper. Join me in exploring this vibrant recipe that’s sure to spice up your dinner routine!
Why is Chicken Shawarma And Rice a must-try?
Flavors Galore: Each bite bursts with the zest of Mediterranean spices, creating a mouthwatering experience.
Quick Preparation: With minimal prep time, you can enjoy dinner in under an hour!
Meal Prep Friendly: Perfect for batch cooking; simply store the elements separately for convenient weeknight meals.
Crowd-Pleasing Appeal: Impress family and friends alike with this visual and flavorful feast.
Healthy Choice: Packed with lean protein and wholesome ingredients, it’s a nutritious alternative to fast food!
Elevate your cooking game by diving into this delicious recipe that’s bound to become a family favorite!
Chicken Shawarma And Rice Ingredients
• Dive into the vibrant flavors of Chicken Shawarma And Rice with these carefully selected ingredients!
For the Chicken Marinade
- Chicken thighs or breasts – 2 pounds; boneless and skinless for ease and tenderness.
- Plain yogurt – ⅓ cup; tenderizes chicken, but Greek yogurt offers a thicker texture.
- Olive oil – 3 tablespoons; extra virgin for enhanced taste and moisture.
- Garlic – 4 cloves, minced; adjust to taste or substitute with garlic powder if needed.
- Whole lemon – Juice only; fresh juice adds acidity, while bottled may alter flavor.
- Ground cumin – 2 teaspoons; provides warmth and earthiness, with coriander as a lighter alternative.
- Paprika – 2 teaspoons; for color and mild flavor, consider smoked paprika for depth.
- Turmeric – 1 teaspoon; adds color and earthiness—saffron could be a luxurious swap.
- Ground coriander – 1 teaspoon; pairs with cumin, but can be omitted if necessary.
- Cinnamon – ½ teaspoon; adds warmth; nutmeg can be used for a different profile.
- Cayenne pepper – ½ teaspoon (optional); a touch of heat, adjust based on spice preference.
- Salt and black pepper – To taste; essential for enhancing flavor.
For the Rice
- Basmati rice – 2 cups, rinsed; ensures fluffy texture, but jasmine rice can be stickier.
- Water or chicken broth – 3 ½ cups; broth adds more flavor richness.
- Butter – 2 tablespoons; enriches the rice, vegetable oil is a lighter option.
- Bay leaf – 1 whole; infuses flavor during cooking, remember to remove before serving.
For the Garlic Sauce
- Greek yogurt – 1 cup; creamy base for the sauce; sour cream can be a substitute.
- Tahini – ¼ cup (optional); introduces richness, or use more yogurt for lighter sauce.
Optional Toppings and Serve
- Diced tomatoes, sliced cucumbers, pickled turnips – Brightens up your dish, adding freshness and flavor.
- Fresh parsley – Chopped, for garnish; cilantro can be used for a herbaceous twist.
- Pita bread – Warm, for serving; flatbreads work well too.
Enjoy the process of creating this delectable Chicken Shawarma And Rice, where each ingredient plays a crucial role in delivering flavor and satisfaction!
How to Make Chicken Shawarma And Rice
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Marinate Chicken: In a mixing bowl, blend yogurt, lemon juice, minced garlic, and spices until smooth. Coat the chicken pieces thoroughly in the marinade and refrigerate for at least 4 hours or overnight for the best flavor.
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Prepare Rice: In a large pot, melt butter and toast the basmati rice along with turmeric over medium heat. Add the water or chicken broth and a pinch of salt. Bring to a rolling boil, then reduce to a simmer, covering until the rice is fluffy, about 15-20 minutes.
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Cook Chicken: Preheat your grill or grill pan over medium-high heat. Grill the marinated chicken for about 6-8 minutes on each side, or until nicely charred and cooked through. Let rest for a few minutes before slicing into strips.
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Make Garlic Sauce: In a bowl, whisk together Greek yogurt, tahini, minced garlic, lemon juice, and olive oil until creamy. Adjust the consistency with water if needed, and season to taste.
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Assemble: On a large serving plate or bowl, layer the fluffy rice, topped with the sliced chicken. Add your favorite fresh vegetables, and drizzle generously with the creamy garlic sauce. Enjoy immediately!
Optional: Garnish with fresh parsley for added color and flavor.
Exact quantities are listed in the recipe card below.
Tips for the Best Chicken Shawarma And Rice
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Marination Magic: Allow the chicken to marinate overnight if possible; this enhances flavor and tenderness, ensuring every bite is juicy.
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Perfect Rice Texture: Rinse the basmati rice thoroughly before cooking to remove excess starch, resulting in fluffy grains that won’t stick together.
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Grilling Greatness: Grill the chicken over medium-high heat for that coveted charred flavor; avoid cooking on too high a heat to prevent burning.
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Garlic Sauce Balance: Taste the garlic sauce as you mix; adjusting the water will help reach your preferred creamy consistency, ensuring it complements the dish perfectly.
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Toppings Galore: Don’t skip the fresh toppings; diced tomatoes and cucumbers add a refreshing crunch that balances the rich flavors of the Chicken Shawarma And Rice.
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Storage Savvy: Store chicken and rice separately for optimal freshness; they last well in the fridge up to 3 days for delicious meal prep options.
Chicken Shawarma And Rice Variations
Feel free to bring your own twist to this beloved dish with these delightful substitutions and enhancements!
- Lamb Swap: Use lamb instead of chicken for a richer flavor that complements the spices beautifully.
- Tofu Option: For a plant-based twist, marinate and grill firm tofu for a hearty, vegetarian delight.
- Quinoa Base: Substitute basmati rice with quinoa for a gluten-free, protein-packed alternative that still satisfies.
- Cauliflower Rice: For a low-carb option, use cauliflower rice; simply sauté with spices for added flavor.
- Herb Infusion: Add fresh herbs like dill or mint to your marinade for an aromatic boost that brightens each bite.
- Smoky Flavor: Swap regular paprika for smoked paprika to enrich the dish with a deep, savory note.
- Spicy Kick: Toss in a pinch of chili flakes or add sliced jalapeños to increase the heat level for spice lovers.
- Creamy Feta: Crumble feta cheese over the top before serving for an added tangy creamy dimension that pairs perfectly with the garlic sauce.
Make Ahead Options
These Chicken Shawarma and Rice dishes are perfect for busy home cooks looking to save time during the week! You can marinate the chicken up to 24 hours in advance, which allows the flavors to meld beautifully. Additionally, the rice can be cooked ahead and refrigerated for up to 3 days—just reheat with a splash of water to keep it moist. The garlic sauce also keeps well; simply store it in an airtight container in the fridge for up to 5 days. When you’re ready to serve, grill the marinated chicken and layer it over the reheated rice, finishing with fresh veggies and the creamy garlic sauce for a meal that tastes just made!
Storage Tips for Chicken Shawarma and Rice
Fridge: Store leftover chicken and rice in an airtight container for up to 3 days. Ensure they are fully cooled before sealing to maintain freshness.
Freezer: For longer storage, portion chicken and rice separately in freezer-safe containers or bags. They can last up to 2 months; thaw in the fridge overnight before reheating.
Reheating: Reheat chicken in the oven for about 15-20 minutes at 350°F (175°C) for the best texture. Microwave on a lower power setting if short on time, but be cautious not to overcook.
Garlic Sauce: Keep the garlic sauce in a separate container in the fridge for up to a week. Stir well before serving to restore its creamy consistency. Enjoy the delightful flavors of Chicken Shawarma and Rice!
What to Serve with Chicken Shawarma and Rice?
To create a captivating meal experience, consider pairing your dish with these delightful accompaniments.
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Hummus and Pita: This creamy, savory dip adds richness and pairs perfectly with the spiced chicken. Spread it on warm pita for a satisfying bite!
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Crispy Roasted Vegetables: Oven-roasted zucchini, bell peppers, and carrots add a delightful crunch and vibrant color to your meal. These veggies balance the richness of the garlic sauce beautifully.
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Tabbouleh Salad: A refreshing blend of parsley, tomatoes, and bulgur wheat, this zesty salad brings brightness and a touch of acidity. The freshness complements the savory Shawarma and makes your plate pop.
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Grilled Halloumi Cheese: The salty, firm cheese offers a delicious contrast to the tender chicken. Serve warm, with a sprinkle of oregano, for a Mediterranean touch.
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Mint Yogurt Sauce: This herby sauce brings a coolness to each bite, refreshing the palate with its tangy flavors. It’s a delightful counterpart to the spices in your dish.
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Fresh Fruit Salad: A mix of seasonal fruits can cleanse the palate and provide a sweet touch. Think juicy watermelon, refreshing mint, and citrus bursts that pair perfectly with your spiced meal.
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Mint Tea: A classic drink that enhances the meal’s Mediterranean roots, this warm, fragrant tea is a soothing way to finish your dining experience. It pairs harmoniously with the dish’s flavors.
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Baklava: To satisfy your sweet tooth, serve this rich, honey-soaked pastry after your savory meal. Its flaky texture and sweet filling offer a delightful finale to the feast.
Chicken Shawarma and Rice Recipe FAQs
What type of chicken works best for Chicken Shawarma?
I recommend using boneless, skinless chicken thighs for the juiciest results, but chicken breasts are also a great option if you prefer. The thighs offer more flavor and tenderness, especially after marinating.
How should I store leftover Chicken Shawarma and Rice?
Store your leftover chicken and rice in airtight containers in the refrigerator for up to 3 days. Make sure they are fully cooled before sealing to preserve freshness.
Can I freeze Chicken Shawarma and Rice?
Absolutely! For freezing, portion the chicken and rice into separate freezer-safe containers or bags. They’ll keep well for up to 2 months. Thaw in the fridge overnight and reheat the chicken in the oven for about 15-20 minutes at 350°F (175°C) for the best texture.
What if my chicken is dry after cooking?
If your chicken turns out dry, it could be due to overcooking. To avoid this, use a meat thermometer to check for doneness; it should read 165°F (75°C). You can also slice the chicken and mix it with a bit of broth or extra garlic sauce to add moisture back in before serving.
How can I make the garlic sauce thicker?
If you want a thicker garlic sauce, start with Greek yogurt as your base and add tahini. If it’s too thin, gradually whisk in more yogurt until you reach your desired consistency. You can also reduce the amount of lemon juice or water you add.
Is this recipe suitable for meal prep?
Very much so! This Chicken Shawarma and Rice is perfect for meal prep. You can store the chicken, rice, and garlic sauce separately in the fridge and assemble them fresh each day. It makes a convenient and delicious option for busy weekdays!
Savory Chicken Shawarma And Rice with Garlic Cream Sauce
Ingredients
Equipment
Method
- Marinate Chicken: In a mixing bowl, blend yogurt, lemon juice, minced garlic, and spices until smooth. Coat the chicken pieces thoroughly in the marinade and refrigerate for at least 4 hours or overnight for the best flavor.
- Prepare Rice: In a large pot, melt butter and toast the basmati rice along with turmeric over medium heat. Add the water or chicken broth and a pinch of salt. Bring to a rolling boil, then reduce to a simmer, covering until the rice is fluffy, about 15-20 minutes.
- Cook Chicken: Preheat your grill or grill pan over medium-high heat. Grill the marinated chicken for about 6-8 minutes on each side, or until nicely charred and cooked through. Let rest for a few minutes before slicing into strips.
- Make Garlic Sauce: In a bowl, whisk together Greek yogurt, tahini, minced garlic, lemon juice, and olive oil until creamy. Adjust the consistency with water if needed, and season to taste.
- Assemble: On a large serving plate or bowl, layer the fluffy rice, topped with the sliced chicken. Add your favorite fresh vegetables, and drizzle generously with the creamy garlic sauce. Enjoy immediately!