Shawarma Rice

Transform weeknight dinners with this irresistible Shawarma Rice recipe—an aromatic fusion of Middle Eastern spices and hearty comfort. Tender, marinated chicken thighs are infused with bold flavors of cumin, coriander, paprika, and turmeric before being pan-seared to juicy perfection. Served atop a bed of fragrant basmati rice cooked with bay leaf and studded with protein-packed chickpeas, this dish is elevated with vibrant garnishes of fresh parsley, juicy cherry tomatoes, and crisp cucumber. Ready in just over an hour, this crowd-pleasing meal is perfect for families and foodies alike. Pair it with a dollop of hummus or tangy yogurt sauce for the ultimate Mediterranean-inspired experience you'll crave again and again. Perfect for keywords like "shawarma rice recipe," "easy Middle Eastern dish," and "flavorful chicken rice bowl"!

Nutriscore Rating: 76/100

Prep Time:30 mins

Cook Time:40 mins

Total Time:70 mins

Servings: 4

Ingredients

• 500 grams Boneless chicken thighs
• 2 tablespoons Olive oil
• 3 units Garlic cloves, minced
• 2 teaspoons Ground cumin
• 2 teaspoons Ground coriander
• 2 teaspoons Ground paprika
• 1 teaspoon Ground turmeric
• 0.5 teaspoon Ground cinnamon
• 1 teaspoon Salt
• 0.5 teaspoon Black pepper
• 0.5 cup Plain yogurt
• 2 tablespoons Lemon juice
• 1 cup Long-grain basmati rice
• 2 cups Water
• 1 unit Bay leaf
• 1 cup Cooked chickpeas
• 0.25 cup Fresh parsley, chopped
• 1 cup Cherry tomatoes, halved
• 1 unit Cucumber, diced

Directions

Step 1

In a medium bowl, combine olive oil, minced garlic, cumin, coriander, paprika, turmeric, cinnamon, salt, black pepper, yogurt, and lemon juice to create the shawarma marinade.

Step 2

Add the chicken thighs to the marinade, ensuring each piece is thoroughly coated. Cover and refrigerate for at least 1 hour or overnight for best results.

Step 3

Rinse the basmati rice under cold water until the water runs clear to remove excess starch.

Step 4

In a medium saucepan, bring 2 cups of water to a boil, then stir in the rice and add the bay leaf. Reduce heat to low, cover, and let simmer for 15-20 minutes or until the water is absorbed and the rice is tender.

Step 5

Remove the bay leaf from the cooked rice, then gently stir in cooked chickpeas.

Step 6

Heat a large skillet over medium-high heat and cook the marinated chicken for 6-8 minutes on each side until it's golden brown and cooked through. Remove from heat and let it rest for a few minutes before slicing into strips.

Step 7

To serve, place a mound of rice with chickpeas on each plate, top with slices of shawarma chicken, and garnish with chopped parsley, cherry tomatoes, and diced cucumber.

Step 8

Enjoy the aromatic and flavorful shawarma rice with your favorite accompaniments like hummus or a cool yogurt sauce.

Nutrition Facts

Serving size	(1897.8g)

Amount per serving	% Daily Value*
Calories	2355.5

Total Fat 89.9g	0%
Saturated Fat 20.3g	0%
Polyunsaturated Fat 2.7g
Cholesterol 440.7mg	0%
Sodium 2875.9mg	0%
Total Carbohydrate 245.3g	0%
Dietary Fiber 27.9g	0%
Total Sugars 26.5g
Protein 145.1g	0%

Vitamin D 58.8IU	0%
Calcium 746.4mg	0%
Iron 25.7mg	0%
Potassium 3517.8mg	0%

*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.

Source of Calories

Fat: 34.1%

Protein: 24.5%

Carbs: 41.4%