Ingredients
Scale
For the Shawarma Marinade:
- 1.5 lbs boneless, skinless chicken thighs, cut into 1-inch pieces
- ¼ cup olive oil
- ¼ cup lemon juice, freshly squeezed
- 2 tbsp plain yogurt
- 2 tbsp shawarma spice blend
- 2 cloves garlic, minced
- 1 tsp ground cumin
- 1 tsp paprika
- ½ tsp turmeric powder
- ½ tsp salt
- ¼ tsp black pepper
For the Shawarma Rice & One Pot:
- 1 tbsp olive oil
- 1 large onion, chopped
- 2 cloves garlic, minced
- 1 cup basmati rice
- 2 cups chicken broth, low-sodium
- 1 can (14.5 oz) diced tomatoes, undrained
- ½ cup frozen peas
- ¼ cup fresh parsley, chopped, for garnish
- Lemon wedges, for serving
Instructions
- Marinate chicken in olive oil, lemon juice, yogurt, spices, and garlic.
- Sauté onion and garlic in olive oil.
- Brown marinated chicken.
- Add rice, broth, and tomatoes. Simmer until rice is cooked.
- Stir in peas. Garnish with parsley. Serve with lemon wedges.
Notes
Use chickpeas or tofu for vegetarian option. Adjust spice level with shawarma blend or cayenne pepper. Add vegetables like bell peppers, carrots, or zucchini. Use brown rice or quinoa instead of basmati. Add fresh herbs like dill, mint, or cilantro. Serve as a shawarma bowl, in pita bread, as a salad base, a side dish, or stuffed in bell peppers.
- Prep Time: 40 minutes
- Cook Time: 30 minutes
- Category: Main Course
- Method: One-Pot
- Cuisine: Middle Eastern
Nutrition
- Serving Size: 1 serving
- Calories: 500
- Sugar: 10g
- Sodium: 600mg
- Fat: 25g
- Saturated Fat: 5g
- Unsaturated Fat: 15g
- Trans Fat: 0g
- Carbohydrates: 50g
- Fiber: 5g
- Protein: 30g
- Cholesterol: 80mg
Keywords: Shawarma Rice, One-Pot Shawarma, Shawarma Rice Recipe