Name: One Pot Chicken Shawarma
Prep time: 10 min
Cook time: 30 min
Total time: 40 min
Cuisine: Middle Eastern-Inspired
Ingredients: 1.5 lbs boneless, skinless chicken thighs; 2 tbsp olive oil; 3 garlic cloves, minced; 1 large onion, sliced; 2 cups long grain rice (basmati preferred); 3 1/2 cups chicken broth or water; 1 tsp ground cumin; 1 tsp ground paprika; 1 tsp ground turmeric; 1 tsp ground coriander; 1/2 tsp ground cinnamon; 1/2 tsp ground black pepper; 1 1/2 tsp salt (adjust to taste); Juice of 1 lemon; Fresh parsley or cilantro for garnish (optional); Plain yogurt or garlic sauce for serving (optional)

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One pot chicken shawarma is a bold, aromatic, and easy-to-make dish inspired by the classic Middle Eastern street food. Made with tender, spiced chicken thighs, fragrant rice, and savory onions—all cooked in one pan—this is my go-to recipe when I want something full of flavor but simple to clean up. It’s perfect for busy weeknights or meal prepping ahead of time.

Why You’ll Love This Recipe

I love how this dish brings deep, savory spices together with juicy chicken and fluffy rice—all without needing multiple pots or fancy equipment. The warm flavors from cumin, paprika, turmeric, and cinnamon give it that authentic shawarma taste, and cooking everything in one pot means fewer dishes and richer flavor. It’s incredibly satisfying, and I often make it as a full meal without needing anything on the side. One Pot Chicken Shawarma

Ingredients

(Here’s a tip: Check out the full list of ingredients and measurements in the recipe card below.)

Boneless, skinless chicken thighs
Olive oil
Garlic cloves, minced
Onion, sliced
Long grain rice (basmati works best)
Chicken broth or water
Ground cumin
Ground paprika
Ground turmeric
Ground coriander
Ground cinnamon
Ground black pepper
Salt
Lemon juice
Fresh parsley or cilantro for garnish (optional)
Plain yogurt or garlic sauce for serving (optional)

Directions

I start by mixing the shawarma spice blend: cumin, paprika, turmeric, coriander, cinnamon, salt, and pepper.
In a large pot or Dutch oven, I heat olive oil over medium heat and sauté the garlic and onions until soft and fragrant.
I add the chicken thighs, sprinkle the spice blend on top, and sear them for 3–4 minutes per side until browned but not fully cooked.
I stir in the rice and make sure it’s well coated in the pan juices and spices.
I pour in the chicken broth, bring it to a gentle boil, then reduce the heat to low, cover, and let it simmer for 18–20 minutes until the rice is fluffy and the chicken is fully cooked.
Once done, I fluff the rice with a fork, drizzle with fresh lemon juice, and garnish with herbs.
I like to serve it with a dollop of yogurt or garlic sauce for extra creaminess and balance.

Servings and timing

This recipe serves 4–5 people and takes about 40 minutes total: 10 minutes to prep, 25–30 minutes to cook, and a few minutes to rest before serving.

Variations

Spicy version: I add cayenne pepper or chili flakes for heat.
Low-carb: I swap rice with cauliflower rice and reduce the cooking liquid, then cook uncovered for a shorter time.
Vegetable boost: I sometimes add chopped tomatoes, bell peppers, or spinach during the last 10 minutes of cooking.
Chicken breast option: I’ve used chicken breast instead of thighs, but I reduce the cook time slightly to prevent drying.
Topping options: I add chopped cucumbers, pickled onions, or feta on top when I want more texture and flavor.

Storage/Reheating

I store leftovers in an airtight container in the fridge for up to 4 days. It reheats beautifully in the microwave or in a skillet with a splash of water or broth. For freezing, I cool it completely and portion it into containers—it keeps well for up to 2 months. I thaw overnight in the fridge and reheat gently on the stove or in the microwave. One Pot Chicken Shawarma

FAQs

Can I use store-bought shawarma seasoning?

Yes, I’ve used pre-made shawarma spice blends when I’m short on time. I still like to tweak the salt and lemon to taste.

What’s the best rice to use?

I prefer long grain basmati rice because it stays fluffy and doesn’t get mushy, but jasmine rice also works well.

Can I make this with beef or lamb?

Absolutely. I’ve tried this with thin strips of beef or lamb, adjusting the cooking time to make sure the meat stays tender.

Does this dish work for meal prep?

Yes, I make a big batch, divide it into containers, and enjoy it throughout the week. It holds up really well in the fridge.

What sauces go well with it?

I usually serve it with plain yogurt, garlic sauce, or tahini dressing. They all pair beautifully with the bold spices.

Conclusion

One pot chicken shawarma is one of my favorite ways to bring big flavor to the table without making a mess in the kitchen. It’s warm, spiced, and satisfying—and I love that it’s all done in one pan. Whether I’m cooking for the family or prepping lunches for the week, this recipe is a keeper.