Ingredients
Chicken Marinade
- 4-5 chicken thighs (boneless, 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 ground cinnamon
- ½ teaspoon ground turmeric
- ½ teaspoon garlic powder
- ½ teaspoon black pepper
Rice & Cooking
- 2 tablespoons avocado oil 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
Instructions
- Prep: Rinse the basmati rice under cold running water until the water runs clear to remove excess starch. Soak the rice in water while preparing the other ingredients. In a small bowl, combine all the spices (cumin, coriander, chili powder, salt, cinnamon, turmeric, garlic powder, black pepper) to create the shawarma spice mix.
- Marinate: Place the chicken thighs in a medium bowl. Add ¼ cup Greek yogurt, lemon juice, and half of the combined spice mix. Thoroughly coat the chicken with the marinade and set aside to absorb the flavors.
- Sear Chicken: Heat 2 tablespoons of avocado or light olive oil in a large heavy-duty skillet over medium-high heat. Add the marinated chicken thighs and cook for 4-5 minutes on each side until the chicken is nicely charred and cooked through. Remove chicken from the pan and set aside. In the same pan, add the diced onions and cook for 3-4 minutes until they soften. Add minced garlic and sauté briefly until fragrant, about 30 seconds.
- Cook Rice: Drain the soaked rice and add it to the pan with the onions and garlic. Stir in the remaining half of the spice mixture. Sauté the rice and spices together for approximately 2 minutes to coat the rice with flavors. Pour in 2 cups of chicken stock or water, stirring gently. Place the seared chicken thighs back into the pan along with any juices that have accumulated. Bring the mixture to a boil, then cover the pan, reduce the heat to the lowest setting, and simmer for 20 minutes without lifting the lid to ensure the rice steams properly.
- Smoke: After cooking, turn off the heat but keep the pan covered. Let it rest for 5 minutes to finalize cooking. For an optional smoky flavor, heat a small piece of charcoal until red hot, place a small piece of foil on top of the rice inside the pan, then place the hot charcoal on the foil, drizzle a little oil over it, and immediately cover the pan again. Leave it to sit for 5 minutes to infuse a subtle smoky aroma into the dish.
- Serve: Remove the lid and fluff the rice gently with a fork. Garnish with freshly chopped cilantro or parsley. Serve alongside your favorite shawarma sauce, and complement the meal with a fresh Shirazi salad, Mediterranean cucumber salad, or pickled vegetables such as pickled turnips or pickled red onions for a well-rounded, flavorful feast.
Notes
- Use boneless, skin-on chicken thighs for best flavor and tenderness.
- Soaking the rice before cooking helps achieve fluffy, non-sticky grains.
- Do not lift the lid during the rice cooking process to retain steam and cook evenly.
- The optional smoking step adds authentic shawarma flavor but can be omitted if charcoal is unavailable.
- Serve with fresh herbs and pickled vegetables to balance the rich flavors.
- Leftovers can be stored in an airtight container in the fridge for up to 3 days.
- Prep Time: 10 minutes
- Cook Time: 20 minutes
- Category: Main Course
- Method: Stovetop
- Cuisine: Middle Eastern
