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Chicken Shawarma Rice

Saif
Chicken Shawarma Rice is a Middle Eastern rice recipe that is mix with spiced chicken, yellow rice, raw vegetables, and drizzle with white sauce and hot sauce.
4.52 from 50 votes
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Prep Time 15 minutes
Cook Time 30 minutes
Total Time 45 minutes
Course Main
Cuisine Middle Eastern
Servings 4 servings
Calories 550 kcal

Equipment

  • 1 Oven To bake & broil the chicken
  • 1 cooking pan To Stir fry the rice
  • 1 Pressure cooker or Pot To cook the rice

Ingredients
  

Marinating the Chicken Shawarma

  • 500 grams of boneless chicken thighs
  • 1 teaspoon of turmeric powder
  • 1 teaspoon of cumin
  • 1 teaspoon of coriander powder
  • 1 teaspoon of paprika
  • 1 teaspoon of onion Powder
  • 1 teaspoon of garlic Powder
  • 2 tablespoons of lemon juice
  • ¾ cup of yogurt
  • 1 teaspoon of salt
  • 1.2 teaspoon of black pepper

For the Turmeric-infused Rice

  • 1.5 cups of long grain rice Jasmine or Basmati Rice
  • ½ teaspoon of turmeric
  • 1 tablespoon of extra virgin olive oil
  • 1 medium-sized of red onion for sauteing
  • 3 cups of water
  • 2 tablespoons soy sauce or liquid seasoning

Assorted Vegetables

  • 1 large cucumber
  • 2 Large tomatoes
  • 1 head lettuce

Condiment Sauce

  • Siracha Sauce
  • White garlic sauce

Instructions
 

For Marinating the Chicken:

  • Place the boneless chicken thighs in a bowl. Add all the spices, yogurt, and lemon juice, and gently mix the ingredients with a spoon or your clean hands.
  • Cover the bowl with plastic wrap and refrigerate for up to 2-3 hours to allow the flavors to infuse.

For Baking the Chicken

  • Once the chicken is marinated, transfer it to the baking pan. Add foil on the pan to prevent sticking.
  • Preheat the oven to 200°C (400°F) for 5 minutes before transferring the marinated chicken into the oven. Bake it for 30 minutes.
  • Once done, transfer into the upper rack and broil the chicken for 5 minutes till it achieve a browned and charred texture.
  • Transfer the baked chicken shawarma onto a cutting board and slice it into smaller pieces. Set aside.

For Stir-Frying the Rice

  • While the chicken is baking, combine the rice, water, and turmeric in a rice cooker. Turn on the heat and let it cook by itself. Once done, set it aside.
  • To prepare for stir-frying, add olive oil in a separate large pan. Once hot, sauté the chopped red onion for a few minutes or until translucent.
  • Add the cooked turmeric-infused rice to the pan and gently mix it in. After that, add two tablespoons of soy sauce and gently mix to stir before turning off the heat.
  • To serve the Chicken Shawarma Rice, plate the rice, sliced chicken shawarma, and assorted vegetables. Drizzle with yogurt white sauce and red hot sauce. Your delicious dish is ready to enjoy!

Notes

  • You can use arabic salad or Tabbouleh instead of raw vegetables.
  • You can manually cooked the rice using ordinary cooking pot. Make sure wash the rice for several times before boiling it.
  • Boneless chicken thigh is much preferable since it is more succulent than chicken breast.

Nutrition

Calories: 550kcalCarbohydrates: 70gProtein: 30gFat: 25gSaturated Fat: 7gCholesterol: 80mgSodium: 600mgPotassium: 700mgFiber: 6gSugar: 8gVitamin A: 700IUVitamin C: 30mgCalcium: 150mgIron: 4mg
Keyword chicken shawarma rice, shawarma rice
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