Johnny drags me to the Mediterranean spot at the mall food court every time we go shopping. He orders chicken shawarma and rice, and I watch him eat it like he hasn't seen food in days. Last month I grabbed a bite off his plate to see what the big deal was - the chicken was tender with charred edges, tasting like cumin and garlic and something I couldn't figure out. The rice was fluffy and buttery, each grain separate but still sticky enough to clump on your fork. Then there was that garlic sauce, thick and creamy, coating everything with sharp garlic flavor that made me grab another bite even though I'd already ordered my own food.
Why You'll Love This Chicken Shawarma and Rice Recipe
From making this probably fifty times since we cracked Johnny's mall obsession, I know exactly why it works. The Chicken Shawarma and Rice marinates in the fridge doing its thing while you're doing yours no babysitting required. When you cook it, the whole house smells like a Middle Eastern restaurant and neighbors start texting asking what you're making. And you can make huge batches for meal prep or cook just enough for two without wasting anything.
Johnny's friends now ask if we're having "the Chicken Shawarma and Rice" when they come over. We've made it for family dinners where people thought we ordered catering, packed it for lunches that make coworkers jealous, and grilled it at cookouts where it disappeared faster than the burgers. The garlic sauce keeps in the fridge for a week, so you make it once and dump it on everything. And when someone doesn't eat something, you just skip that part - no onions, extra sauce, leave off the pickles, whatever they need.
Jump to:
- Why You'll Love This Chicken Shawarma and Rice Recipe
- Ingredients for Chicken Shawarma and Rice
- Amanda's Step-by-Step Method
- Smart Swaps for Chicken Shawarma and Rice
- Chicken Shawarma and Rice Variations
- Equipment for Chicken Shawarma and Rice
- Storing Your Chicken Shawarma and Rice
- Top Tip
- FAQ
- Time to Skip the Food Court!
- Related
- Pairing
- Chicken Shawarma and Rice
Ingredients for Chicken Shawarma and Rice
For the Chicken Marinade:
- 2 pounds boneless chicken thighs or breasts
- ⅓ cup plain yogurt
- 3 tablespoons olive oil
- 4 cloves garlic, minced
- Juice of 1 lemon
- 2 teaspoons ground cumin
- 2 teaspoons paprika
- 1 teaspoon turmeric
- 1 teaspoon ground coriander
- ½ teaspoon cinnamon
- ½ teaspoon cayenne pepper
- Salt and black pepper
For the Rice:
- 2 cups basmati rice
- 3 ½ cups water or chicken broth
- 2 tablespoons butter
- ½ teaspoon turmeric
- 1 teaspoon salt
- 1 bay leaf
For the Garlic Sauce:
- 1 cup plain Greek yogurt
- ¼ cup tahini
- 3 cloves garlic, minced
- Juice of 1 lemon
- 2 tablespoons olive oil
- Salt to taste
- Water to thin if needed
For Serving:
- Diced tomatoes
- Sliced cucumbers
- Pickled turnips or pickles
- Fresh parsley
- Pita bread
Amanda's Step-by-Step Method
Marinate the Chicken Overnight
- In large bowl, mix yogurt, olive oil, minced garlic, lemon juice, and all the spices
- Add chicken pieces and coat thoroughly with marinade using your hands
- Cover bowl and refrigerate at least 4 hours, overnight is better
- The yogurt and lemon break down the meat while spices soak in
- Pull from fridge 30 minutes before cooking so it's not ice cold
Cook Perfect Fluffy Rice
- Rinse basmati rice under cold water until water runs clear
- In pot, melt butter over medium heat and add turmeric
- Add rice and stir to coat each grain in butter for 1 minute
- Pour in water or broth, add salt and bay leaf
- Bring to boil, then cover and reduce to lowest heat for 15 minutes
- Turn off heat and let sit covered 10 minutes without peeking
Grill the Marinated Chicken
- Heat grill or grill pan to medium-high until smoking hot
- Shake excess marinade off chicken pieces
- Place on grill and don't move them for 5-6 minutes until charred
- Flip and cook another 5-6 minutes until internal temp hits 165°F
- Let rest 5 minutes, then slice into strips against the grain
Make the Creamy Garlic Sauce
- In bowl, whisk together Greek yogurt and tahini until smooth
- Add minced garlic, lemon juice, olive oil, and salt
- Mix well - sauce will be thick
- Add water tablespoon at a time until it's pourable but not runny
- Taste and add more lemon or salt if needed
Build Your Shawarma Bowl
- Fluff rice with fork and remove bay leaf
- Pile rice in bowl or on plate
- Top with sliced grilled chicken
- Drizzle garlic sauce over everything
- Add diced tomatoes, cucumbers, pickles, and fresh parsley
- Serve with warm pita bread on the side
Smart Swaps for Chicken Shawarma and Rice
Protein Options:
- Chicken thighs → Chicken breasts (leaner, dries out easier)
- Chicken → Beef sirloin or lamb (different flavor)
- Meat → Cauliflower florets for vegetarian
- Regular → Shrimp (cook only 3-4 minutes)
Rice Alternatives:
- Basmati → Jasmine rice (stickier)
- White rice → Brown rice (takes longer)
- Regular → Cauliflower rice for low-carb
- Plain → Rice pilaf with nuts and dried fruit
Sauce Switches:
- Greek yogurt → Regular plain yogurt
- Tahini → Extra yogurt and lemon
- Garlic sauce → Store-bought tzatziki
- Regular → Hummus thinned with lemon juice
Spice Substitutions:
- Individual spices → Shawarma seasoning packet
- Fresh garlic → Garlic powder (not as good)
- Regular → Add harissa for extra heat
- Cumin → Ground coriander (milder)
Chicken Shawarma and Rice Variations
Lebanese Street Style Bowl:
- Add crispy fried potatoes on top of the rice
- Include pickled turnips and pickled red cabbage
- Drizzle both garlic sauce and hot sauce
- Wrap everything in warm pita bread for authentic street food experience
Greek-Style Shawarma Plate:
- Replace shawarma spices with oregano, lemon, and garlic marinade
- Use tzatziki instead of garlic tahini sauce
- Top with feta cheese crumbles and kalamata olives
- Serve with Greek salad on the side for Mediterranean twist
Spicy Harissa Version:
- Add 2 tablespoons harissa paste to the chicken marinade
- Mix harissa into the garlic sauce for extra kick
- Top with sliced jalapeños and red onion
- Serve with cooling cucumber yogurt to balance the heat
Meal Prep Rice Bowls:
- Portion rice and chicken into containers for the week
- Keep sauce and vegetables separate until eating
- Add chickpeas for extra protein and fiber
- Microwave just 2 minutes for quick lunch that tastes fresh
Equipment for Chicken Shawarma and Rice
- Grill or grill pan (cast iron works great)
- Large pot with lid for rice
- Mixing bowls (2-3 sizes)
- Sharp knife for slicing chicken
- Measuring cups and spoons
- Whisk for sauce
Storing Your Chicken Shawarma and Rice
Store Components Separately:
- Cooked chicken keeps 4 days in fridge
- Rice stays fresh 5 days in sealed container
- Garlic sauce lasts a week in jar
- Keep vegetables fresh until serving
Fridge Storage Tips:
- Cool everything completely before storing
- Don't mix chicken and rice until eating
- Store sauce in squeeze bottle for easy use
- Slice chicken right before eating, not ahead
Freezer Storage (2-3 months):
- Freeze cooked chicken in portions
- Rice freezes fine in freezer bags
- Don't freeze garlic sauce or vegetables
- Thaw overnight in fridge before reheating
Reheating Method:
- Microwave chicken and rice together 2-3 minutes
- Add splash of water to rice if it dried out
- Make fresh garlic sauce or use refrigerated
- Add fresh vegetables and toppings after heating
Top Tip
- Johnny became friends with the manager at the Mediterranean place after going there so much. Last month, the guy pulled me aside and said "Your son tells me you make this at home now." I figured we were in trouble for not coming as often. Instead, he told me their real secret for chicken shawarma and rice they add a tablespoon of plain yogurt to the cooked rice right before serving.
- "Keeps it fluffy and adds richness," he explained, showing me on his phone how they do it in the back. After the rice cooks and rests, they fluff it with a fork, then fold in yogurt while it's still warm. The yogurt melts into the rice, making it creamy without being heavy. "That's why our rice tastes different," he said. "Everyone thinks it's butter, but it's yogurt and butter together."
- His other tip was about the Chicken Shawarma and Rice. Instead of grilling it flat, they stack the marinated pieces in a pile and grill them that way, flipping the whole stack. The chicken on the bottom steams from the juices dripping down while the top gets charred and crispy. You end up with some pieces that are super crispy and some that are tender and juicy, so every bite is different. Now when we make chicken shawarma and rice with both tricks, Johnny can't even tell it's not from the mall.
FAQ
Can you have chicken shawarma with rice?
Yes, chicken shawarma and rice is a traditional Middle Eastern meal served throughout Lebanon, Turkey, and other Mediterranean countries. The spiced grilled Chicken Shawarma and Rice pairs perfectly with fluffy rice, and it's one of the most popular ways to serve shawarma besides in a wrap. Rice soaks up the juices and garlic sauce better than bread does.
What kind of rice to eat with shawarma?
Basmati rice works best with Chicken Shawarma and Rice because the long grains stay fluffy and separate. Many restaurants use rice pilaf with butter and turmeric for that yellow color. Jasmine rice works too but it's stickier. Plain white rice is fine but basmati has better flavor and texture that complements the spiced chicken.
What do you eat with chicken shawarma?
Chicken shawarma is traditionally served with rice, garlic sauce, pickled vegetables, fresh tomatoes, cucumbers, and pita bread. Many places add hummus, tahini sauce, or hot sauce. You can also serve it with French fries, salad, or grilled vegetables. The garlic sauce is essential - shawarma without it isn't really shawarma.
Is shawarma over rice healthy?
Chicken shawarma and rice can be healthy - it's grilled chicken with spices, vegetables, and rice. The yogurt marinade keeps chicken moist without adding much fat. Watch the garlic sauce portions since it's calorie-dense. Use brown rice instead of white, load up on vegetables, and go easy on sauce to make it healthier than most takeout options.
Time to Skip the Food Court!
Now you've got everything you need to make chicken shawarma and rice that beats any mall version. From Johnny's sixteen-dollar obsession to the manager's yogurt trick, this recipe proves the best Mediterranean food happens in your own kitchen.
Want more grilled favorites that skip takeout? Try our The Best Char Siu Chicken Recipe with that glossy glaze everyone loves. Craving comfort food for a crowd? Our Easy Pulled Pork Sandwiches Recipe feeds a bunch without breaking the bank. Or make our Healthy Sweet Potato Nachos Recipe when you want game day food that doesn't make you feel gross after!
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Pairing
These are my favorite dishes to serve with Chicken Shawarma and Rice
Chicken Shawarma and Rice
Ingredients
Equipment
Method
- Combine yogurt, lemon, garlic, and spices to coat the chicken and let flavors develop overnight.
- Toast rice in butter with turmeric, then simmer until fluffy and perfectly seasoned.
- Cook marinated chicken until charred outside and juicy inside, then slice into strips.
- Whisk Greek yogurt, tahini, garlic, lemon, and olive oil into a thick creamy sauce.
- Layer rice, sliced chicken, vegetables, and drizzle with garlic sauce before serving.
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