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A bowl of grilled Chicken Shawarma and Rice served over seasoned basmati rice, topped with garlic sauce, chopped parsley, pickled onions, and a slice of lemon for garnish.

Chicken Shawarma and Rice

Tender, spiced chicken with golden fluffy rice and creamy garlic sauce — this Chicken Shawarma and Rice tastes just like your favorite Mediterranean spot but made easily at home. Perfect for family dinners, meal prep, or impressing guests with minimal effort.
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Prep Time 20 minutes
Cook Time 30 minutes
Marinate Time 4 hours
Total Time 4 hours 50 minutes
Servings: 4
Course: Dinner, Main Course
Cuisine: Mediterranean, Middle Eastern
Calories: 590
Ingredients Equipment Method Nutrition Notes

Ingredients
  

For the Chicken Marinade:
  • 2 pounds chicken thighs or breasts - boneless skinless
  • ⅓ cup plain yogurt - tenderizes chicken
  • 3 tablespoons olive oil
  • 4 cloves garlic - minced
  • 1 whole lemon - juice only
  • 2 teaspoons ground cumin
  • 2 teaspoons paprika
  • 1 teaspoon turmeric
  • 1 teaspoon ground coriander
  • ½ teaspoon cinnamon
  • ½ teaspoon cayenne pepper - optional heat
  • salt and black pepper - to taste
For the Rice:
  • 2 cups basmati rice - rinsed well
  • 3 ½ cups water or chicken broth - adds flavor
  • 2 tablespoons butter
  • ½ teaspoon turmeric - gives yellow color
  • 1 teaspoon salt
  • 1 whole bay leaf - remove after cooking
For the Garlic Sauce:
  • 1 cup Greek yogurt - plain thick
  • ¼ cup tahini - optional adds creaminess
  • 3 cloves garlic - minced finely
  • 1 whole lemon - juice only
  • 2 tablespoons olive oil - smooth texture
  • salt - to taste
  • water - to thin if needed
For Serving:
  • diced tomatoes - optional topping
  • sliced cucumbers
  • pickled turnips - or pickles
  • fresh parsley - chopped
  • pita bread - warm for serving

Equipment

  • 1 Grill or grill pan (For cooking marinated chicken)
  • 1 Large pot with lid (For cooking rice)
  • 2–3 Mixing bowls (For marinade, sauce, and prep)
  • 1 Whisk (For mixing garlic sauce)
  • 1 Sharp knife (For slicing chicken)
  • 1 Measuring spoons (For spice accuracy)

Method
 

  1. Combine yogurt, lemon, garlic, and spices to coat the chicken and let flavors develop overnight.
  2. Toast rice in butter with turmeric, then simmer until fluffy and perfectly seasoned.
    A pot of fragrant yellow basmati rice with bay leaves, lightly fluffed with a wooden spoon, showing a soft and fluffy texture perfect for shawarma or Middle Eastern dishes.
  3. Cook marinated chicken until charred outside and juicy inside, then slice into strips.
  4. Whisk Greek yogurt, tahini, garlic, lemon, and olive oil into a thick creamy sauce.
    A bowl of creamy garlic sauce (toum) drizzled with olive oil and sprinkled with fresh herbs and ground pepper, served with a spoon on the side.
  5. Layer rice, sliced chicken, vegetables, and drizzle with garlic sauce before serving.
    A bowl of grilled Chicken Shawarma and Rice served over seasoned basmati rice, topped with garlic sauce, chopped parsley, pickled onions, and a slice of lemon for garnish.

Nutrition

Serving: 350gCalories: 590kcalCarbohydrates: 48gProtein: 40gFat: 25gSaturated Fat: 7gPolyunsaturated Fat: 4gMonounsaturated Fat: 11gCholesterol: 130mgSodium: 890mgPotassium: 720mgFiber: 2gSugar: 5gVitamin A: 900IUVitamin C: 10mgCalcium: 110mgIron: 3mg

Notes

Nutrition information is automatically calculated, so should only be used as an approximation.

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