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Shawarma Rice
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Shawarma Rice

Prep Time10 minutes
Cook Time20 minutes
Total Time30 minutes

Ingredients

  • 1.5 pounds chicken thighs boneless and skinless (or turkey thighs) — fat for flavor, not for drama
  • 2 cups long-grain rice basmati or jasmine — fluffy dreams await
  • 3 cups chicken broth or water
  • 2 tablespoons olive oil
  • 2 cloves garlic minced
  • 1 teaspoon ground cumin
  • 1 teaspoon paprika smoked if you’ve got it
  • 1/2 teaspoon turmeric or a pinch of saffron threads optional for color
  • 1/2 teaspoon ground coriander
  • 1/2 teaspoon chili powder adjust to your heat tolerance
  • Salt and pepper to taste
  • Juice of 1 lemon
  • 1/2 cup plain yogurt for a tangy drizzle or garlic yogurt sauce
  • Chopped veggies for topping: cucumber tomato, red onion
  • Fresh parsley or cilantro chopped
  • Optional extras: crisp cucumber pickles a handful of feta or crumbly cheese

Instructions

  • Marinate the chicken: In a bowl, combine olive oil, garlic, cumin, paprika, turmeric, coriander, chili powder, lemon juice, salt, and pepper. Add the chicken and coat well. Let it sit 15–30 minutes if you’re short on time; more marination = more swagger.
  • Cook the rice: Rinse the rice until the water runs clear. In a pot, bring broth or water to a boil, add rice, reduce the heat, cover, and simmer 15–18 minutes until fluffy. Turn off the heat and let it rest for 5 minutes.
  • Sear the chicken: In a skillet over medium-high heat, cook the marinated chicken about 5–6 minutes per side, until fully cooked and nicely browned. Rest for a couple of minutes, then slice thinly.
  • Make the yogurt sauce (if using): Stir yogurt with a squeeze of lemon, a pinch of salt, and minced garlic if you like extra zing. Thin with a splash of water to reach a drizzly consistency.
  • Assemble: Spoon a bed of rice into bowls. Top with sliced chicken, cucumber, tomato, red onion, and herbs. Drizzle the yogurt sauce over everything. Optional: add pickles or feta for extra personality.