Chicken Shawarma Rice Plates with Garlic Yogurt Sauce

Street-food shawarma is cooked on a tall rotating spit, but the warm spice blend that makes it so good is easy to recreate at home. Chicken thighs are marinated in yogurt, lemon, garlic and spices like cumin, coriander, paprika and cinnamon, then roasted at high heat and sliced. Served over rice with a cool garlic yogurt sauce, a simple salad and some pickles, it makes a satisfying lunch plate.

Everything here can be made ahead, which makes it ideal for packing lunches. Cook the chicken and rice on Sunday, keep the sauce and salad separate, and you have four or five plates ready to go for the week.

About the spice blend

Shawarma spice blends vary from cook to cook and region to region, but most combine earthy cumin and coriander with sweet paprika and a small amount of warm spices such as cinnamon, allspice or cardamom. Turmeric gives the chicken its golden color. The amounts here are a balanced starting point; after making it once, adjust to your taste.

If you have a jar of baharat or a ready-made shawarma blend, you can use 2 tablespoons of it in place of the individual spices. Check the label for salt and adjust accordingly.

Chicken Shawarma Rice Plates with Garlic Yogurt Sauce

Street-food shawarma is cooked on a tall rotating spit, but the warm spice blend that makes it so good is easy to recreate at home. Chicken thighs are marinated in yogurt, lemon, garlic and spices like cumin, coriander, paprika and cinnamon, then roasted at high heat and sliced. Served over rice with a cool garlic yogurt sauce, a simple salad and some pickles, it makes a satisfying lunch plate.

Print Recipe Pin Recipe

Prep Time 20 minutes mins

Cook Time 30 minutes mins

Total Time 50 minutes mins

Servings: 4 servings

Ingredients Method Notes

Ingredients

  

• 2 lb boneless, skinless chicken thighs
• 1/3 cup plain yogurt for the marinade
• 3 tbsp olive oil
• 1 lemon juiced
• 4 cloves garlic minced, divided
• 2 tsp ground cumin
• 1 tsp ground coriander
• 2 tsp paprika
• 1/2 tsp ground turmeric
• 1/4 tsp ground cinnamon
• 1 1/2 tsp salt divided
• 3/4 cup plain Greek yogurt for the sauce
• 1 tbsp tahini optional
• 4 cups cooked basmati rice
• 2 tomatoes chopped
• 1 cucumber chopped
• pickled turnips or cucumbers for serving
• 2 tbsp fresh parsley chopped

Method

 

1. In a large bowl, combine the 1/3 cup yogurt, oil, half the lemon juice, three-quarters of the garlic, the cumin, coriander, paprika, turmeric, cinnamon and 1 teaspoon salt. Add the chicken and turn to coat. Marinate for at least 30 minutes, or up to 24 hours in the fridge.
2. Heat the oven to 450°F (230°C). Line a baking sheet with parchment and spread the chicken out in one layer.
3. Roast for 22–26 minutes, until the edges are browned and the chicken reaches 165°F (74°C). Rest for 5 minutes, then slice thinly.
4. Meanwhile, stir together the Greek yogurt, tahini, remaining garlic, remaining lemon juice and 1/4 teaspoon salt. Thin with a little water until it is drizzly.
5. Toss the tomatoes and cucumber with the parsley and the remaining salt.
6. Divide the rice among plates or containers, top with sliced chicken and serve with the salad, pickles and garlic yogurt sauce.

Notes

• Thighs stay moist at high heat and are more traditional for shawarma than breasts.
• For crispier edges, broil the chicken for 2 minutes after roasting.

Why yogurt in the marinade

Yogurt clings to the chicken and carries the spices into every crevice. Its mild acidity gently tenderizes the surface without turning it mushy, the way a long soak in pure lemon juice can. The milk proteins and sugars also brown well in the oven, giving the edges the charred bits that make shawarma so appealing.

Marinate for at least 30 minutes, but overnight is even better. Store it covered in the fridge, and do not reuse marinade that has touched raw chicken.

Building the plate

A shawarma plate is all about contrast: warm spiced chicken, fluffy rice, crisp vegetables, tangy pickles and a creamy sauce. Pink pickled turnips are traditional, but dill pickles or quick-pickled red onions work too. Warm pita on the side is welcome.

Instead of rice, you can serve the chicken over a big chopped salad, with hummus and pita, or stuffed into pita pockets with lettuce and tomatoes for a sandwich.

Packing it for lunch

For meal prep, let the chicken and rice cool completely before dividing them into containers, which keeps condensation from making the rice soggy. Pack the yogurt sauce in a small jar and the tomato-cucumber salad in a separate container, or add it just before eating. Reheat the chicken and rice together, then add the cold toppings.

Slicing like a shawarma stand

Rest the chicken for five minutes, then slice it as thinly as you can across the grain. Thin slices with crisp edges mimic the shavings cut from a spit and soak up the sauce better than large chunks. For even more crunch, toss the sliced chicken in a hot skillet with a few drops of oil for a minute right before serving.

Storage

Refrigerate the chicken and rice in airtight containers for up to 4 days, and keep the sauce and salad separate for up to 3 days. Reheat the chicken and rice in the microwave with a sprinkle of water, or warm the chicken in a skillet. The cooked chicken freezes well for up to 3 months.

FAQ

Can I grill the chicken?

Yes. Grill the marinated thighs over medium-high heat for 5–6 minutes per side, then slice.

Is shawarma spicy?

It is warmly spiced but not hot. Add cayenne or serve with chili sauce if you want heat.

Can I freeze it raw in the marinade?

Yes, freeze it in a sealed bag for up to 3 months and thaw in the fridge overnight before roasting.

Ingredient swaps

• Use chicken breasts, cut into large pieces, and roast for 18–20 minutes.
• Swap the rice for quinoa, couscous or bulgur.
• Use a dairy-free yogurt in the marinade and tahini sauce made with lemon, garlic and water.
• Make a vegetarian version with roasted cauliflower and chickpeas tossed in the same spices.

This recipe is for general cooking information only and is not medical or nutrition advice. See our Disclaimer and Image Credits.