Easy Flavorful Chicken Shawarma Rice Recipe 5 Steps for Perfect One Pot Arab Dinner

Name: Easy Flavorful Chicken Shawarma Rice Recipe
Prep time: 15 min
Cook time: 35 min
Total time: 50 min
Cuisine: Middle Eastern
Ingredients: 1.5 lbs chicken thighs (bone-in or boneless); 1.5 cups long-grain rice (basmati preferred); 1 medium onion, thinly sliced; 3 cloves garlic, minced; 2 tablespoons shawarma spice blend (or mix 1 tsp each ground cumin, paprika, turmeric, ground cinnamon, ground coriander, and a pinch of cayenne); 3 tablespoons olive oil; 2.5 cups chicken broth (or vegetable broth); Salt and pepper to taste; Fresh parsley or cilantro, chopped (optional); Fresh lemon juice (optional, for serving)

Posted on January 22, 2026

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There’s something about the smell of warm spices mingling with juicy chicken and fluffy rice that instantly takes me back to cozy family dinners around a bustling kitchen table. I still remember the first time I made chicken shawarma rice—it was a total game changer for weeknight meals. The aroma alone made my whole apartment feel like a little Middle Eastern oasis.

I’ve whipped up this easy flavorful chicken shawarma rice recipe more times than I can count, and each time it feels like a small celebration. It’s a one pot Arab dinner that brings together tender, spiced chicken with perfectly cooked rice that soaks up all those incredible flavors. No fuss, no mess, just pure comfort food that’s ready in under an hour.

Why You’ll Love This Recipe

Okay, I need to be honest—this recipe has completely ruined plain chicken and rice for me. Here’s why I keep making it again and again:

One pot wonder: Everything cooks together, which means fewer dishes and more time to chill (or sneak bites while no one’s watching).
Flavor-packed: The shawarma spice blend is a magical mix of warm spices like cumin, paprika, and cinnamon that turns simple chicken into something spectacular.
Versatile and forgiving: Whether you have basmati, jasmine, or even brown rice, this recipe adapts beautifully. Plus, you can swap veggies or add mix-ins like pine nuts or fresh herbs.
Family-friendly: I’ve served this to everyone from my spice-shy nephew to my adventurous foodie friends, and it’s always a hit.

This is the kind of dinner that makes you feel like a kitchen superstar without breaking a sweat. It’s my go-to when I want bold flavors, minimal cleanup, and a meal that fills the house with that “I made something amazing” vibe.

What Ingredients You’ll Need

Here’s the thing about this ingredient list: you probably have most of it sitting in your pantry already. I like to break it down so you know what each part does—because understanding the ‘why’ helps you nail this recipe every time.

Chicken thighs (1.5 lbs / 680g) — I swear by thighs for shawarma because they stay juicy and soak up the spices better than breasts. Bone-in or boneless works, but boneless cooks faster.
Long-grain rice (1.5 cups / 270g) — Basmati is my top pick here for its fluffy texture and fragrant aroma, but jasmine or regular long-grain rice will do just fine.
Onion (1 medium) — Thinly sliced, it caramelizes slightly while the chicken cooks, adding sweetness and depth.
Garlic (3 cloves) — Minced, because garlic is non-negotiable in shawarma.
Shawarma spice blend (2 tablespoons) — If you don’t have one pre-made, mix 1 tsp each of ground cumin, paprika, turmeric, ground cinnamon, ground coriander, and a pinch of cayenne for that signature warmth.
Olive oil (3 tablespoons) — For sautéing and coating the chicken, extra virgin if you’re fancy (or just what you have).
Chicken broth (2.5 cups / 600ml) — This is what makes the rice tender and flavorful. You can use vegetable broth for a lighter touch.
Salt and pepper — To taste, because seasoning is everything.
Fresh parsley or cilantro (optional) — A handful chopped for garnish that brightens the whole dish.

Quick tip: I keep shawarma spice blend in a small jar labeled in my spice cabinet—it saves me so much time. Also, if you can get your hands on fresh lemon juice to squeeze over at the end, do it. It adds a zing that lifts the whole meal.

Equipment Needed

You don’t need a fancy kitchen to make this—I’ve cooked it in everything from my old cast iron skillet to a trusty non-stick pan.

Large deep skillet or sauté pan with lid — Ideally 10-12 inches, so everything fits comfortably and cooks evenly.
Sharp knife — For slicing chicken and chopping onions and herbs.
Measuring cups and spoons — Because when it comes to spices and broth, a little precision helps.
Wooden spoon or silicone spatula — Perfect for stirring without scratching your pan.
Cutting board

If you don’t have a lid for your pan, a large piece of foil works in a pinch. I’ve made this with a heavy-bottomed pot too, just keep an eye on the heat to avoid sticking.

How to Make It: Step-by-Step

Prep and season the chicken (10 minutes)
Pat your chicken thighs dry with paper towels. Toss them in a bowl with 2 tablespoons olive oil, the shawarma spice blend, salt, and pepper. Make sure every piece is coated well—this is where the flavor magic starts.
Sauté the aromatics (5 minutes)
Heat 1 tablespoon olive oil in your large skillet over medium heat. Add the sliced onions and cook, stirring occasionally, until they’re soft and just starting to brown, about 5 minutes. Stir in the minced garlic and cook for another 30 seconds until fragrant.
Cook the chicken (8-10 minutes)
Nestle the chicken thighs into the onions and garlic, skin side down if they have skin. Cook undisturbed for 5 minutes to get a nice sear, then flip and cook another 3-5 minutes until browned on both sides but not fully cooked through.
Add rice and broth (2 minutes)
Pour the uncooked rice evenly over the chicken and onions. Carefully add the chicken broth, making sure the rice is submerged. Give the pot a gentle stir to distribute everything evenly, but don’t overmix or you’ll disturb the chicken.
Simmer and steam (20-25 minutes)
Bring the liquid to a gentle boil, then reduce heat to low and cover. Let it cook undisturbed for 20-25 minutes until the rice is tender and the chicken is cooked through. Resist the urge to peek too often; steam is your friend here.

Once done, fluff the rice gently with a fork, sprinkle fresh parsley or cilantro on top, and get ready to dig in. The chicken should be juicy with crispy edges, and the rice will be infused with all those shawarma spices.

My Best Tips & Techniques

Okay, here’s where I share everything I’ve learned from making this way too many times (and a few kitchen mishaps along the way).

Use chicken thighs, not breasts: Breasts dry out faster and don’t soak up the shawarma spices like thighs do. Trust me, the juiciness is worth it.
Don’t skip the sear: Letting the chicken brown undisturbed creates those crispy bits that are the best part of shawarma.
Layer it right: Adding rice on top of the chicken instead of mixing it in helps keep the chicken tender and the rice fluffy.
Low and slow is key: Keep the heat low when simmering so the rice absorbs the broth without burning or sticking.
Patience with the lid: Avoid lifting the lid during cooking. Every peek steals steam and can mess with the texture.
Fresh herbs finish strong: A sprinkle of parsley or cilantro right before serving is a small step with a big flavor payoff.

Fun story: The first time I forgot to add the garlic, the dish was… fine, but missing that punch. Now, garlic is non-negotiable. Also, I once tried cooking with frozen chicken straight from the freezer—don’t do that unless you want uneven cooking and stress.

Ways to Mix It Up

Once you’ve nailed the basic version, here’s how to make it your own:

Veggie boost: Toss in chopped bell peppers, zucchini, or cherry tomatoes with the onions for extra color and nutrition.
Spicy kick: Add a diced jalapeño or a pinch of cayenne to the spice blend if you like heat.
Nutty texture: Stir in toasted pine nuts or slivered almonds right before serving for a lovely crunch.
Yogurt drizzle: Serve with a dollop of garlic yogurt sauce or tzatziki to cool things down and add creaminess.
Swap the protein: Try this method with lamb chunks or beef strips for a different take on shawarma rice.
Herb variations: Mix fresh mint or dill with parsley for a bright twist.

I’ve even played around with adding a squeeze of fresh lemon juice right after cooking—it wakes everything up and adds a fresh zing that’s addictive.

Serving Ideas & Storage

This chicken shawarma rice is fantastic served straight from the pot, but here’s how I like to enjoy and store it:

How to serve: Spoon onto plates and sprinkle with fresh herbs. Add a side of pickled vegetables or a simple cucumber-tomato salad for balance.
Pairings: Goes great with warm pita bread, a dollop of hummus, or even a fried egg on top for brunch vibes.
Storage: Let leftovers cool completely, then transfer to an airtight container. It keeps well in the fridge for 3-4 days.
Reheating: Microwave with a splash of water or broth to keep it moist, or reheat gently in a skillet with a lid.
Freezing: Freeze in portions for up to 2 months. Thaw overnight in the fridge and reheat as usual.

Pro tip: Leftover chicken shawarma rice makes a killer filling for wraps or stuffed peppers. I often pack it for work lunches—it tastes even better the next day!

Nutritional Info & Health Benefits

I’m not a nutritionist, but here’s what I like about this meal from a health perspective:

Nutrient	Per Serving (approx.)
Calories	420
Protein	35g
Carbohydrates	38g
Fat	12g
Fiber	2g

The chicken thighs provide a solid protein boost, which keeps me full and satisfied. The spices aren’t just for flavor—they have anti-inflammatory properties, which is a nice bonus. Plus, using broth instead of water to cook the rice adds some minerals and depth.

It’s definitely comfort food, but with a balanced mix of macros and a punch of flavor that makes it feel less like a typical weeknight meal and more like a little celebration.

Final Thoughts

So that’s my easy flavorful chicken shawarma rice recipe! I know I’ve gone on about it, but when you find a one pot Arab dinner this tasty and simple, you want to shout it from the rooftops. This dish has become my go-to for busy weeknights, lazy weekends, and even casual dinner parties.

Make it your own—try the variations, swap in your favorite veggies, or add a squeeze of lemon juice. It’s forgiving, flexible, and downright delicious. I hope it finds a spot in your regular rotation like it has in mine.

If you give this recipe a whirl, please drop a comment below and tell me how it went! Or better yet, snap a pic and tag me on Instagram—I love seeing your versions and tweaks. Any questions? Fire away, I’m here to help.

Happy cooking! May your kitchen smell like shawarma heaven tonight.

FAQs

Q: Can I use chicken breasts instead of thighs?

A: You can, but heads up—they tend to dry out faster. If you go this route, keep an eye on cooking time and consider adding a bit more broth to keep things moist. Thighs are just more forgiving and juicy for shawarma rice.

Q: How do I know when the rice is perfectly cooked?

A: The rice should be tender but not mushy, and all the broth should be absorbed. If it’s still crunchy, pop the lid back on and cook a few more minutes. A quick fluff with a fork will help separate the grains and release steam.

Q: Can I make this recipe ahead of time?

A: Absolutely! It reheats beautifully. Just store leftovers in the fridge and reheat gently with a splash of water or broth to keep it from drying out. It’s perfect for meal prep or busy weeknights.

Q: What’s a good substitute for shawarma spice blend?

A: If you don’t have a ready blend, mix equal parts cumin, paprika, and turmeric, then add smaller amounts of cinnamon, coriander, and a pinch of cayenne. It’s not exactly the same, but close enough to get that shawarma vibe.

Q: Can I make this vegan or vegetarian?

A: For a vegan spin, swap the chicken for chickpeas or tofu and use vegetable broth. The spices still work beautifully, and you’ll get a hearty, flavorful one pot meal. I haven’t tried it myself, but readers have had good luck with it!

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