If you adore vibrant flavors and crave a dish that perfectly balances spice, creaminess, and heartiness, then you are in for a treat with this Shawarma Chicken and Rice with Garlic Yogurt Sauce Recipe. This beloved Middle Eastern-inspired meal brings tender, marinated chicken bursting with fragrant spices, served atop fluffy, aromatic rice, and complemented by a cool, garlicky yogurt sauce that cuts through the richness beautifully. It’s a dish that feels both comforting and exotic, perfect for sharing with family or impressing friends at your next dinner gathering.
Ingredients You’ll Need
The beauty of this Shawarma Chicken and Rice with Garlic Yogurt Sauce Recipe lies in its simplicity and the way each ingredient plays a vital role in creating a harmonious, flavorful experience. The spices deepen the taste, the yogurt adds tang and tenderness, and the fresh herbs brighten the whole dish.
- Boneless, skinless chicken thighs: Preferred for juiciness and tenderness, they absorb marinade wonderfully.
- Plain yogurt: Acts as the marinade base, tenderizing the chicken and adding creamy tang.
- Olive oil: Helps in searing the chicken and enriching the sauce with healthy fats.
- Garlic: Provides pungent, aromatic depth in both chicken and sauce.
- Lemon juice: Adds bright acidity to balance spices and richness.
- Ground cumin, coriander, paprika, turmeric, cinnamon, allspice, black pepper, salt, cayenne, oregano: This spice blend imparts the signature shawarma flavor—warm, smoky, and a touch spicy.
- Long-grain rice (basmati or jasmine): Chosen for its fragrant aroma and fluffy texture when cooked.
- Butter or olive oil for rice: Adds richness and helps toast the rice with spices for added flavor.
- Onion and garlic for rice: Build a savory base that complements the spices perfectly.
- Chicken broth: Infuses the rice with savory depth beyond plain water.
- Bay leaf (optional): Adds subtle herbaceous notes to the rice.
- Yogurt, tahini (optional), olive oil, garlic, lemon juice for sauce: Creamy and zesty garlic yogurt sauce that soothes and balances the bold spices.
- Fresh cucumber, tomato, onion, parsley, cilantro/mint (optional): Fresh, crisp toppings giving a refreshing texture contrast and vibrant color.
- Toasted pine nuts or almonds (optional): Adds delightful crunch and nuttiness as a finishing touch.
How to Make Shawarma Chicken and Rice with Garlic Yogurt Sauce Recipe
Step 1: Marinate the Shawarma Chicken
The marinade is the soul of this dish. Start by mixing plain yogurt, olive oil, minced garlic, lemon juice, and a carefully balanced blend of aromatic spices until they form a fragrant paste. This mixture not only infuses the chicken with incredible flavor but also tenderizes it beautifully. Pat the chicken dry before coating it in the marinade, ensuring every piece is evenly covered. Cover and refrigerate, ideally overnight, to allow the spices and yogurt to work their magic.
Step 2: Prepare the Rice
Rinsing the rice removes excess starch, helping it stay fluffy after cooking. In a pot, lightly sauté onion and garlic in butter or olive oil, then toast the warm spices in the fragrant base to bring out their full aroma. Add the rice, coating each grain with the spiced mixture, and toast it slightly before pouring in savory chicken broth. Cooking the rice covered and letting it sit afterward ensures perfect texture and flavor.
Step 3: Cook the Shawarma Chicken
You have two reliable options here: pan-searing or oven roasting. For a delightful char and juicy center, pan-searing is fantastic—just be sure not to overcrowd the pan, so each piece develops a beautiful crust. Oven roasting provides an effortless approach to evenly cook all the chicken pieces with enticing edges. Either way, rest the cooked chicken before slicing to lock in juices and tenderness.
Step 4: Make the Garlic Yogurt Sauce
Whisk together creamy yogurt with finely grated garlic, bright lemon juice, smooth tahini (if you choose), olive oil, and a pinch of salt. Adjust with a splash of cold water for that perfect drizzle consistency. This sauce is the cool, creamy counterpart that complements the spiced chicken and fragrant rice perfectly, making every bite balanced and satisfying.
Step 5: Prep the Fresh Toppings
The fresh cucumber, tomato, onion, and herbs bring a refreshing brightness to the dish. Tossing these with a pinch of salt and a hint of lemon juice amplifies their natural flavors and adds a crisp, juicy contrast to the warm, spiced elements.
Step 6: Assemble Your Shawarma Chicken and Rice with Garlic Yogurt Sauce Recipe
Time to bring it all together! Pile the fluffy spiced rice on your plate, layer generous slices of the succulent shawarma chicken on top, then crown with the fresh vegetable and herb salad. Drizzle the garlic yogurt sauce liberally over the chicken, sprinkle toasted nuts for crunch if you wish, and finish with a squeeze of lemon and an olive oil drizzle. Each bite will transport you straight to a vibrant Middle Eastern feast.
How to Serve Shawarma Chicken and Rice with Garlic Yogurt Sauce Recipe
Garnishes
Don’t underestimate the power of garnishes. Fresh parsley or cilantro sprinkled atop adds a pop of herbal brightness. Toasted pine nuts or slivered almonds lend a wonderful crunch and a nutty aroma. A squeeze of fresh lemon juice right before serving lifts all the flavors brilliantly, enhancing the dish’s vibrant profile.
Side Dishes
This recipe shines as a main course but pairs beautifully with light sides like warm pita bread to scoop up every bite, a crisp green salad with lemon vinaigrette for freshness, or pickled turnips and other pickles for tangy, crunchy contrasts. These accompaniments turn the meal into a well-rounded spread that’s both satisfying and exciting.
Creative Ways to Present
Consider serving this dish family-style on a large platter to encourage sharing. Layer the rice as a base, drape the sliced chicken over it, and scatter the vegetable salad and sauce across the top. Use vibrant serving bowls for each element so guests can customize their plates. For a fun twist, try stuffing the chicken and rice mixture into warm pita pockets for an irresistible shawarma wrap experience.
Make Ahead and Storage
Storing Leftovers
If you have any leftovers, keep the chicken and rice in separate airtight containers in the fridge to preserve their individual textures and flavors, ideally consuming within 3 to 4 days. Store the garlic yogurt sauce in a separate container to maintain its fresh tang and creaminess.
Freezing
While best enjoyed fresh, the chicken and rice can be frozen separately for up to 1 month. Thaw gently in the refrigerator overnight before reheating. However, note that the garlic yogurt sauce does not freeze well and is best made fresh or stored in the fridge only.
Reheating
Gently reheat chicken and rice either in a covered pan over low heat with a splash of water to prevent drying or use a microwave with short bursts to maintain moisture. Add fresh toppings and the garlic yogurt sauce just before serving to keep their bright, fresh qualities intact.
FAQs
Can I use chicken breasts instead of thighs for this recipe?
Absolutely, you can use chicken breasts if you prefer; however, thighs are recommended because they stay juicier and absorb the marinade flavors better. If using breasts, be careful not to overcook as they can dry out more quickly.
Is it necessary to marinate the chicken overnight?
While marinating for at least an hour will impart some flavor, allowing the chicken to marinate overnight really lets the spices penetrate deeply, resulting in more tender and flavorful meat. If you’re short on time, even a couple of hours make a noticeable difference.
Can I make the garlic yogurt sauce dairy-free?
Yes! You can substitute the plain yogurt with a plant-based yogurt like coconut or almond yogurt. Just make sure it’s unflavored and unsweetened to keep the garlic sauce savory and tangy.
What can I use if I don’t have tahini for the sauce?
Tahini adds richness and a nutty undertone, but it’s optional. If you don’t have tahini, the sauce will still be great without it. You might consider adding a little extra olive oil for smoothness.
How spicy is this Shawarma Chicken and Rice with Garlic Yogurt Sauce Recipe?
The recipe includes a small amount of cayenne pepper, which can be left out or adjusted depending on your heat preference. Overall, it’s flavorful with a gentle warmth rather than overpowering spice, making it accessible for most palates.
Final Thoughts
This Shawarma Chicken and Rice with Garlic Yogurt Sauce Recipe is truly a delightful blend of flavors and textures that will quickly become a favorite in your cooking repertoire. The perfect mix of tender, spiced chicken, fragrant rice, and cool, creamy sauce makes for a fulfilling and exciting meal any day of the week. I can’t wait for you to try it and savor the warm, comforting magic this recipe brings to your table.
Print
Shawarma Chicken and Rice with Garlic Yogurt Sauce Recipe
- Prep Time: 7h 0m
- Cook Time: 0h 45m
- Total Time: 7h 45m
- Yield: 4 servings
- Category: Main Course
- Method: Stovetop
- Cuisine: Middle Eastern
Description
This Shawarma Chicken and Rice recipe features tender, marinated chicken thighs infused with Middle Eastern spices, served over fragrant, spiced basmati rice, and complemented by a tangy garlic yogurt sauce. Perfectly balanced with fresh cucumber, tomato, and herbs, this dish offers a delicious, aromatic meal that brings the authentic flavors of shawarma to your table using stovetop or oven cooking methods.
Ingredients
For the Shawarma Chicken:
- 1.5 lb (680 g) boneless, skinless chicken thighs (preferably for juiciness)
- 3 tbsp plain yogurt (Greek or regular)
- 3 tbsp olive oil
- 3 cloves garlic, finely minced
- 1.5 tbsp lemon juice (about 1/2 a lemon)
- 1.5 tsp ground cumin
- 1.5 tsp ground coriander
- 1.5 tsp smoked paprika (or regular paprika)
- 1 tsp ground turmeric
- 1 tsp ground black pepper
- 1 tsp salt (or to taste)
- 1/2 tsp ground cinnamon
- 1/2 tsp ground allspice
- 1/4 tsp ground cayenne pepper (optional, for heat)
- 1 tsp dried oregano (or thyme)
For the Rice:
- 2 cups long-grain rice (basmati or jasmine, rinsed well)
- 3 tbsp butter or olive oil
- 1 small onion, finely chopped
- 2 cloves garlic, minced
- 1.5 tsp ground cumin
- 1 tsp ground turmeric
- 1 tsp ground coriander
- 1/2 tsp ground cinnamon
- 1/2 tsp smoked paprika
- 3.5 cups chicken broth (or water + 1 bouillon cube)
- 1 tsp salt (adjust depending on broth)
- 1/2 tsp black pepper
- 1 bay leaf (optional)
For the Garlic Yogurt Sauce:
- 1 cup plain yogurt (Greek for thicker sauce)
- 1 clove garlic, very finely minced or grated
- 1.5 tbsp lemon juice
- 1 tbsp tahini (optional, for richness)
- 1 tbsp olive oil
- Salt to taste (about 1/4–1/2 tsp)
- 1–2 tbsp cold water, if needed to thin
For Serving and Garnish:
- 1 cup cucumber, diced small
- 1 cup tomato, diced small (firm ripe tomatoes)
- 1/4 cup red onion, finely sliced or diced
- 1/4 cup fresh parsley, chopped
- 2 tbsp fresh cilantro or mint, chopped (optional)
- Lemon wedges
- Pickled turnips or pickles (optional, but classic)
- 2–3 tbsp toasted pine nuts or slivered almonds (optional, for crunch)
- Extra olive oil for drizzling (optional)
Instructions
- Marinate the chicken: In a large bowl, combine yogurt, olive oil, minced garlic, lemon juice, cumin, coriander, paprika, turmeric, black pepper, salt, cinnamon, allspice, cayenne (if using), and dried oregano. Mix until a smooth, fragrant paste forms. Pat the chicken dry with paper towels and add to the bowl. Toss and rub the marinade into the chicken until each piece is thoroughly coated. Cover and refrigerate for at least 1 hour, ideally 4–8 hours, with overnight marination giving the best flavor and tenderness.
- Prepare the rice: Rinse the rice under cold water several times until water runs almost clear; drain well. Heat butter or olive oil in a medium/large pot over medium heat. Sauté chopped onion for 4–5 minutes until soft but not browned. Add minced garlic and sauté 30–60 seconds until fragrant. Stir in cumin, turmeric, coriander, cinnamon, and smoked paprika and cook spices for 30–45 seconds, stirring constantly to toast and deepen flavor. Add rice and stir well to coat grains in spiced oil; toast for 2–3 minutes. Pour in chicken broth, add salt, pepper, and optional bay leaf. Bring to a gentle boil, then reduce heat to low, cover tightly, and simmer for 15–18 minutes without lifting lid. Turn off heat, let rice sit covered for 10 minutes. Remove bay leaf and fluff the rice gently.
- Cook the shawarma chicken – Option A, stovetop: Remove chicken from fridge 15–20 minutes before cooking. Heat a large skillet over medium-high heat; add oil if pan is not nonstick. When pan is hot and slightly smoking, place chicken pieces in a single layer without crowding. Cook 4–6 minutes on first side for a good sear, then flip and cook another 4–6 minutes until internal temperature reaches 165°F (74°C) and juices run clear. Transfer to plate and let rest 5 minutes, then slice thinly.
- Cook the shawarma chicken – Option B, oven roasted: Preheat oven to 425°F (220°C). Line a baking sheet with parchment or lightly oil it. Arrange chicken pieces in single layer. Roast 18–22 minutes, flipping halfway, until cooked through and slightly charred. For extra char, broil 2–3 minutes at end, watching carefully. Rest 5 minutes before slicing thin.
- Make the garlic yogurt sauce: In a small bowl, whisk together yogurt, finely grated garlic, lemon juice, tahini (optional), olive oil, and salt. Add cold water 1 tablespoon at a time to thin to desired creamy drizzle consistency. Adjust seasoning with more salt or lemon juice to taste. Chill until serving.
- Prepare toppings: Dice cucumber and tomato into small cubes. Finely slice or dice red onion. Chop parsley and cilantro or mint if using. Toss together lightly with salt and optional lemon juice or olive oil to create a fresh salad for topping.
- Assemble the plates: Spoon spiced rice onto plates or bowls. Arrange sliced shawarma chicken on top. Add cucumber-tomato-onion herb salad beside or over chicken. Drizzle garlic yogurt sauce generously over chicken and rice. Garnish with fresh parsley or herbs and toasted pine nuts or almonds if desired. Finish with lemon wedges and a drizzle of olive oil if preferred. Serve immediately while hot and fresh.
- Storage and reheating: Store leftover chicken and rice separately in airtight containers in refrigerator up to 3–4 days; garlic yogurt sauce up to 3 days. Reheat chicken and rice gently covered over low heat with splash of water or in microwave. Add fresh toppings and sauce just before serving.
Notes
- Marinating the chicken overnight enhances tenderness and flavor significantly.
- Use chicken thighs for juicier, more flavorful results compared to breasts.
- Rinsing rice removes excess starch to keep grains fluffy and separate.
- Cook rice covered without lifting lid to ensure proper steaming and texture.
- Tahini in the garlic yogurt sauce is optional but adds a rich nuttiness and creaminess.
- Pickled turnips or pickles add a classic tangy crunch that complements the shawarma.
- Both stovetop and oven methods work well; stovetop yields a slightly crispier sear, oven offers convenient hands-off cooking.
- Use a meat thermometer to ensure chicken reaches 165°F (74°C) for safe consumption.
- Toasted pine nuts or almonds add a delightful crunch and nutty flavor to finish.
