Name: One Pan Shawarma Chicken & Rice Recipe
Prep time: 10 min
Cook time: 25 min
Total time: 30 min
Cuisine: Middle Eastern
Ingredients: 4-5 chicken thighs, bone off, skin on; ¼ cup Greek yogurt; Juice of 1 lemon; 1 teaspoon ground cumin; 1 teaspoon ground coriander; 1 teaspoon chili powder; 1 teaspoon salt; ½ teaspoon 7 spice or allspice; ½ teaspoon ground cinnamon; ½ teaspoon turmeric; ½ teaspoon garlic powder; ½ teaspoon black pepper; 2 tablespoons avocado or light olive oil; ½ cup diced onion; 4-5 cloves garlic, minced; 1 cup Jasmine or basmati rice, uncooked; 2 cups chicken stock or water

Jump to Recipe· 4.3 from 46 reviews

If you’re craving something that bursts with vibrant Middle Eastern flavors yet comes together with minimal fuss, this One Pan Shawarma Chicken & Rice Recipe will quickly become your go-to comfort meal. Imagine tender, juicy chicken thighs marinated in a fragrant blend of spices, cooking alongside fluffy, aromatic basmati rice, all done in one pan for easy cleanup. Every bite is like a warm hug filled with cumin, turmeric, and a hint of smoky goodness, making weeknight dinners feel extra special without spending hours in the kitchen.

Ingredients You’ll Need

There are two main parts in the image. On the left, a clear round glass bowl holds four pieces of chicken covered in a thick, creamy, light brown mustard sauce with visible black pepper specks, the sauce texture looks smooth and rich, filling the bowl almost to the top. On the right, a black frying pan contains four golden-brown chicken pieces with charred blackened spots, cooking in shiny oil that pools around them; the chicken has a crispy, textured surface from the heat. Both items rest on a white marbled surface. Photo taken with an iphone --ar 4:5 --v 7

These ingredients are simple but essential; each brings its own charm to the dish, whether it’s the tangy brightness from lemon juice or the earthy aroma of cumin. Together, they create a perfectly balanced tapestry of flavor, texture, and color that makes this One Pan Shawarma Chicken & Rice Recipe unforgettable.

4-5 chicken thighs, bone off, skin on: Skin-on thighs give you juicy meat with crispy, flavorful edges.
¼ cup Greek yogurt: Adds tenderness and a creamy tang to the marinade.
Juice of 1 lemon: Brightens the marinade with a fresh acidity that cuts through the spices.
1 teaspoon each ground cumin, ground coriander, chili powder, salt: The warm, earthy backbone of your spice blend.
½ teaspoon each 7 spice mix, ground cinnamon, turmeric, garlic powder, black pepper: Layers in complexity, smokiness, and a gentle heat.
2 tablespoons avocado or light olive oil: For searing the chicken and softening the onions to perfection.
½ cup diced onion: Adds subtle sweetness and depth of flavor.
4-5 cloves garlic, minced: Infuses the dish with its unmistakable savory aroma.
1 cup Jasmine or basmati rice, uncooked: Fluffy grains that soak up all those beautiful flavors.
2 cups chicken stock or water: The cooking liquid that helps the rice absorb flavor and become tender.

How to Make One Pan Shawarma Chicken & Rice Recipe

Step 1: Prep Your Rice and Spice Mix

Start by washing your basmati or jasmine rice under cold water until it runs clear; this removes excess starch and keeps your rice fluffy. While the rice soaks, combine all your spices in a small bowl — this homemade blend is the heart of your shawarma flavor and will elevate the entire dish.

Step 2: Marinate the Chicken

In a medium bowl, toss the chicken thighs with the Greek yogurt, fresh lemon juice, and half of the spice mixture. This marinade works like magic, tenderizing the meat and infusing it with vibrant layers of seasoning. Let it sit while you get your pan ready, or if you have extra time, wrap and chill it for up to an hour to deepen the flavor.

Step 3: Sear the Chicken

Heat the oil in a large heavy-duty pan over medium-high heat. Lay the chicken in carefully, cooking each side for about 4-5 minutes until beautifully charred and slightly crispy. This step locks in juices and develops that crave-worthy crust. Remove the chicken and let it rest on a plate.

Step 4: Sauté Onions and Garlic

In the same pan, add diced onions and cook them down until soft and translucent, about 3-4 minutes. Add the minced garlic last, sautéing just for a few seconds to awaken its fragrance without burning it. These softened aromatics provide a wonderful base for the rice.

Step 5: Toast the Rice and Combine

Drain your soaked rice and toss it into the pan with the remaining spice mix. Stir everything together for about 2 minutes—this toasting step brings out the nutty flavor of the rice, while evenly coating it in spices. Pour in the chicken stock or water, then nestle the chicken thighs back into the pan along with any juices.

Step 6: Cook the Rice and Chicken Together

Bring your pan to a boil, then cover it with a tight-fitting lid, reduce the heat to the lowest setting, and let it all steam gently for 20 minutes without peeking. This slow cooking allows the rice to absorb the flavorful liquid and the chicken to finish cooking tender and juicy.

Step 7: Infuse the Smoky Flavor

Once the cooking time is up, turn off the heat but keep the lid on, allowing the dish to rest for 5 more minutes. For an extra layer of authentic shawarma smokiness, you can use the traditional charcoal method: heat a small coal, place a piece of foil over the rice, add the hot coal on the foil, drizzle a little oil, and quickly cover it again to trap the smoke. This little trick takes your One Pan Shawarma Chicken & Rice Recipe to truly next-level!

How to Serve One Pan Shawarma Chicken & Rice Recipe

A white bowl filled with a bed of yellowish-orange spicy rice forms the base layer. On top, a thick piece of dark grilled chicken is placed in the center. Bright pink pickled onion strips are scattered over the chicken and rice. On one side of the bowl, a dollop of creamy white sauce with green herbs accents the dish. Next to the chicken, there is a colorful mix of diced fresh vegetables including green cucumber, red tomatoes, and purple onion. A gold fork rests on the right edge of the bowl. Surrounding the main bowl are smaller white bowls with extra vegetable mix, pickled onions, and creamy sauce on a white marbled surface. Photo taken with an iphone --ar 4:5 --v 7

Garnishes

Fresh herbs like cilantro or parsley are the perfect finishing touch, adding a burst of color and freshness that contrasts beautifully with the warm spices. A dollop of tangy shawarma sauce alongside really ties everything together and amps up the flavors.

Side Dishes

Pair this dish with a crisp Shirazi salad or a Mediterranean cucumber salad to introduce some refreshing crunch and acidity. And don’t skip pickled turnips or pickled red onions — their pickled tang brings fantastic balance and authenticity to the meal.

Creative Ways to Present

For a fun twist, serve this as a wrapped shawarma-style bowl with warm pita bread, some tahini drizzle, and fresh veggies. Or layer the rice and chicken in a serving dish with vibrant garnishes for an impressive family-style presentation everyone will love.

Make Ahead and Storage

Storing Leftovers

Once cooled, store any leftovers in an airtight container and refrigerate for up to 3 days. The flavors actually deepen after a day, making it just as delicious (if not more so) when reheated.

Freezing

This One Pan Shawarma Chicken & Rice Recipe freezes beautifully. Portion into freezer-safe containers and freeze for up to 2 months. When you’re ready to enjoy, thaw overnight in the fridge for best results.

Reheating

Reheat leftovers gently on the stovetop over low heat or in the microwave. Adding a splash of water helps keep the rice fluffy, and reheating slowly preserves the texture of the chicken without drying it out.

FAQs

Can I use chicken breasts instead of thighs?

Absolutely! Chicken breasts will still work, though thighs tend to stay juicier and more flavorful, especially with this marinade. If using breasts, consider cutting them into even pieces to cook evenly and watch cooking times closely to avoid dryness.

What is 7 spice mix?

7 spice mix is a popular Middle Eastern seasoning blend typically made of cinnamon, coriander, cumin, black pepper, cloves, nutmeg, and allspice. It adds warmth and depth to many dishes and is a star player in this shawarma recipe.

Can I make this recipe vegetarian?

While the classic version revolves around chicken, you could absolutely swap in hearty vegetables like cauliflower or mushrooms and follow the same cooking method. Just adjust cooking time to ensure the veggies are tender and nicely infused with spices.

How can I get more smoky flavor without charcoal?

If you don’t have access to charcoal, try adding a pinch of smoked paprika or a few drops of liquid smoke to your spice mix. It’s a quick shortcut that adds smoky depth without needing special equipment.

Is this recipe gluten-free?

Yes! All the ingredients are naturally gluten-free, making this a safe and delicious option for those avoiding gluten. Just double-check your chicken stock or spice blends to be sure they don’t contain additives with gluten.

Final Thoughts

I can honestly say this One Pan Shawarma Chicken & Rice Recipe has earned a permanent spot in my dinner rotation. It’s the kind of dish that feels both indulgent and effortless, with rich flavors and satisfying textures all coming together in one pan. Give it a try soon, and you’ll see how easy it is to bring a taste of Middle Eastern street food magic into your own kitchen.