Chicken Shawarma Rice Pilaf with Garlicky Sauce

Quick Recipe Version (TL;DR)

• Yield: 4 servings
• Prep Time: 25 minutes (plus optional longer marinating)
• Cook Time: 35 minutes
• Total Time: 1 hour

Quick Ingredients

• 1 1/2 lb (680 g) boneless, skinless chicken thighs
• 3 tbsp plain yogurt + 3 tbsp olive oil
• 3 cloves garlic, minced (for chicken) + 2 cloves (for sauce)
• 2 tbsp lemon juice (for chicken) + 2 tbsp (for sauce)
• 2 tsp ground cumin, 2 tsp ground coriander
• 1 1/2 tsp smoked paprika, 1 tsp ground turmeric
• 1/2 tsp ground cinnamon, 1/2 tsp ground allspice, 1 1/4 tsp salt
• 1 1/2 cups (285 g) long-grain basmati rice, rinsed
• 2 1/4 cups (530 ml) chicken broth
• 3 tbsp unsalted butter
• 1 small onion, finely chopped
• 1/3 cup sliced almonds + 1/4 cup pine nuts (or all almonds)
• 1/2 cup fresh parsley, chopped
• 3/4 cup Greek yogurt, 2 tbsp mayonnaise or tahini

Do This

• 1) Whisk yogurt, olive oil, lemon, garlic, and spices; coat chicken and marinate at least 20 minutes (up to overnight).
• 2) Preheat oven to 425°F (220°C). Line a baking sheet with foil and lightly oil it.
• 3) Make sauce: mix yogurt, mayo or tahini, garlic, lemon, salt, and a bit of water until drizzly; chill.
• 4) Toast nuts in 1 tbsp butter until golden; set aside. In same pot, sauté onion in 2 tbsp butter, add rinsed rice, salt, and broth; bring to a boil, then cover and simmer 15 minutes.
• 5) Roast marinated chicken 18–22 minutes, until browned and cooked through (165°F / 74°C). Optionally broil 2–3 minutes for light char.
• 6) Rest chicken 5–10 minutes, then slice. Let rice rest covered 10 minutes, then fluff with a fork, stirring in nuts and parsley.
• 7) To serve, pile rice pilaf in bowls, top with sliced shawarma chicken, drizzle with garlicky sauce, and finish with extra herbs and nuts.

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Why You’ll Love This Recipe

• All the flavors of chicken shawarma, but in an easy roasted sheet-pan style that works for any weeknight.
• Buttery, fluffy rice studded with toasted nuts and fresh herbs makes this a complete, satisfying one-bowl meal.
• Garlicky, tangy yogurt sauce ties everything together and tastes like your favorite shawarma shop.
• Great for meal prep: the components reheat beautifully, and the flavors get even better the next day.

Grocery List

• Produce: Garlic, 1 small yellow or white onion, 1 lemon (or bottled lemon juice), fresh flat-leaf parsley, optional cilantro and green onion for garnish.
• Dairy: Plain yogurt (for marinade), Greek yogurt (for sauce; plain yogurt also works), unsalted butter, optional mayonnaise (if not using tahini).
• Pantry: Boneless skinless chicken thighs, long-grain basmati rice, chicken broth (or stock), olive oil, salt, black pepper, smoked paprika, ground cumin, ground coriander, ground turmeric, ground allspice, ground cinnamon, sliced almonds, pine nuts (or extra almonds), tahini (optional, for sauce), ground sumac or chili flakes (optional garnish).

Full Ingredients

For the Shawarma Chicken

• 1 1/2 lb (680 g) boneless, skinless chicken thighs
• 3 tbsp plain yogurt
• 3 tbsp olive oil
• 2 tbsp fresh lemon juice
• 3 cloves garlic, finely minced or grated
• 2 tsp ground cumin
• 2 tsp ground coriander
• 1 1/2 tsp smoked paprika (or sweet paprika)
• 1 tsp ground turmeric
• 1/2 tsp ground cinnamon
• 1/2 tsp ground allspice
• 1 tsp fine sea salt
• 1/2 tsp freshly ground black pepper

For the Rice Pilaf

• 1 1/2 cups (285 g) long-grain basmati rice, well rinsed
• 2 1/4 cups (530 ml) low-sodium chicken broth (or water with 1 bouillon cube)
• 3 tbsp unsalted butter, divided
• 1 small yellow onion, finely chopped
• 1/2 tsp fine sea salt (adjust if broth is salty)

For the Toasted Nuts & Herb Garnish

• 1/3 cup sliced almonds
• 1/4 cup pine nuts (or use more almonds instead)
• 1/2 cup fresh flat-leaf parsley, finely chopped
• 2 tbsp fresh cilantro, chopped (optional)
• 2 green onions, thinly sliced (optional)
• Pinch of ground sumac or mild chili flakes for serving (optional)

For the Garlicky Yogurt Sauce

• 3/4 cup (180 g) Greek yogurt
• 2 tbsp mayonnaise or 2 tbsp tahini (for a lighter, more traditional flavor)
• 2 cloves garlic, very finely minced or grated
• 2 tbsp fresh lemon juice
• 1/4 tsp fine sea salt, or to taste
• 2–4 tbsp cold water, as needed to thin to drizzling consistency

Step-by-Step Instructions

Step 1: Marinate the Chicken in Shawarma Spices

In a medium bowl, whisk together the yogurt, olive oil, lemon juice, minced garlic, cumin, coriander, smoked paprika, turmeric, cinnamon, allspice, salt, and black pepper until you have a smooth, fragrant marinade.

Pat the chicken thighs dry with paper towels. Add them to the bowl and toss well, making sure every piece is thoroughly coated. You can also do this in a zip-top bag for easy clean-up. Cover and refrigerate for at least 20 minutes, ideally 1–2 hours. For maximum flavor, marinate up to 24 hours.

While the chicken marinates, you can start prepping the sauce, nuts, and rice to save time.

Step 2: Make the Garlicky Yogurt Sauce

In a small bowl, combine the Greek yogurt, mayonnaise or tahini, minced garlic, lemon juice, and salt. Stir until smooth. Add 2–4 tablespoons of cold water, a little at a time, whisking until the sauce reaches a pourable, drizzly consistency that will run off a spoon in thick ribbons.

Taste and adjust: add more lemon for brightness, more salt if needed, or more water if it is too thick. Cover and refrigerate until serving so the flavors can meld and the garlic softens in the yogurt.

Step 3: Prep the Nuts and Aromatics

Place a medium heavy-bottomed pot (with a tight-fitting lid) over medium heat. Add 1 tablespoon of the butter. Once melted and foamy, add the sliced almonds and pine nuts. Cook, stirring frequently, for 2–4 minutes until the nuts are golden and fragrant. Watch closely so they do not burn.

Use a slotted spoon to transfer the toasted nuts to a small bowl and set aside for later. Leave any remaining butter in the pot. Add the remaining 2 tablespoons butter. When melted, add the chopped onion and a pinch of salt. Cook, stirring occasionally, for 5–7 minutes, until the onion is soft, translucent, and just starting to turn golden at the edges. Turn off the heat while you rinse the rice.

Step 4: Cook the Buttery Rice Pilaf

Place the rice in a fine-mesh sieve and rinse under cold running water for 1–2 minutes, rubbing the grains gently with your fingers until the water runs mostly clear. This removes excess starch and helps keep the rice fluffy.

Add the well-drained rice to the pot with the sautéed onions. Cook over medium heat for 2–3 minutes, stirring frequently, to lightly toast the rice and coat the grains in butter. Pour in the chicken broth and add 1/2 teaspoon salt (reduce if your broth is quite salty). Stir once, then bring the mixture to a gentle boil.

Once boiling, reduce the heat to low, cover tightly with the lid, and simmer for 15 minutes without lifting the lid. After 15 minutes, turn off the heat but leave the lid on. Let the rice sit and steam for another 10 minutes to finish cooking and firm up.

Step 5: Roast the Shawarma Chicken

While the rice is simmering, preheat your oven to 425°F (220°C). Line a rimmed baking sheet with aluminum foil or parchment paper and lightly oil it to prevent sticking.

Arrange the marinated chicken thighs in a single layer on the prepared baking sheet, letting any excess marinade drip off so they roast rather than steam. Place the tray in the preheated oven and roast for 18–22 minutes, or until the chicken is cooked through and the thickest part reaches 165°F (74°C) on an instant-read thermometer.

For a more shawarma-like char, switch the oven to broil for the last 2–3 minutes of cooking, watching closely so the spices do not burn. Remove the chicken from the oven and let it rest on the pan for 5–10 minutes before slicing.

Step 6: Fluff the Rice and Add Toasted Nuts and Herbs

Once the rice has steamed its extra 10 minutes off the heat, remove the lid and fluff gently with a fork to separate the grains. Add most of the chopped parsley (and cilantro and green onion, if using), along with most of the toasted nuts. Fold them in gently so you do not break the rice grains.

Taste and add an extra pinch of salt if needed. Reserve a small handful of nuts and herbs for sprinkling over the top when serving.

Step 7: Slice, Assemble, and Serve

Transfer the rested chicken thighs to a cutting board and slice them into thin strips or bite-size pieces, cutting across the grain for tenderness. You should see a lightly charred, spiced crust and juicy interior.

To serve, spoon a generous mound of the buttery rice pilaf into shallow bowls or plates. Arrange the sliced shawarma chicken over the rice. Drizzle generously with the chilled garlicky yogurt sauce. Finish with the remaining toasted nuts and herbs, and a pinch of sumac or chili flakes if you like a bit of color and heat.

Serve immediately while everything is hot, with extra sauce on the side and lemon wedges if you want an extra squeeze of brightness.

Pro Tips

• Marinate longer for deeper flavor: While 20 minutes works, 8–24 hours in the fridge makes the spices and lemon really sink into the chicken.
• Rinse your rice thoroughly: Removing excess starch is key to fluffy, separate grains. Keep rinsing until the water runs almost clear.
• Do not peek at the rice: Lifting the lid during cooking or steaming releases steam and can make the rice uneven or mushy. Trust the timing.
• Broil briefly for shawarma-style char: A quick 2–3 minutes under the broiler at the end of roasting gives you that street-food style smoky edge.
• Adjust the sauce to your taste: Use mayonnaise for a richer, creamier sauce, or tahini for a nuttier, more traditional Middle Eastern flair.

Variations

• One-pan oven rice: Arrange the marinated chicken on top of the rice and broth in a deep baking dish and bake covered, then uncover to brown. This is a bit trickier with timing but makes for fewer dishes.
• Add vegetables: Toss sliced carrots, bell peppers, or zucchini with olive oil, salt, and pepper and roast them on a separate tray alongside the chicken. Serve over the rice for an all-in-one meal.
• Use chicken breasts: Substitute with 1 1/2 lb (680 g) boneless, skinless chicken breasts, pounding them to an even thickness. Roast 15–18 minutes, depending on thickness, to avoid drying out.

Storage & Make-Ahead

Store leftovers in airtight containers in the refrigerator for up to 4 days, keeping the chicken, rice, and sauce in separate containers for best texture. Reheat the chicken and rice together in the microwave or in a covered skillet with a splash of water or broth until hot. The sauce is best chilled and will keep 3–4 days; stir before using. You can also freeze the cooked chicken and rice (without sauce) for up to 2 months; thaw overnight in the fridge and reheat gently. To get ahead, marinate the chicken up to 24 hours in advance and cook the rice pilaf earlier in the day; reheat the rice with a splash of broth and a bit more butter before serving.

Nutrition (per serving)

Approximate values per serving (1/4 of the recipe): 720 calories; 40 g protein; 70 g carbohydrates; 30 g fat; 11 g saturated fat; 4 g fiber; 4 g sugar; 980 mg sodium. Actual values will vary based on specific brands and exact portion sizes.