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One Pot Chicken Shawarma

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One pot chicken shawarma is a fragrant, spiced dish made with juicy chicken thighs, fluffy rice, onions, and bold Middle Eastern spices—all cooked in a single pot for maximum flavor and easy cleanup. It’s hearty, satisfying, and perfect for weeknights or meal prep.

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)

Instructions

  1. Mix together cumin, paprika, turmeric, coriander, cinnamon, salt, and pepper to create the spice blend.
  2. Heat olive oil in a large pot or Dutch oven over medium heat. Sauté garlic and onions until softened and fragrant.
  3. Add chicken thighs and sprinkle spice blend over them. Sear 3–4 minutes per side until browned but not fully cooked.
  4. Stir in rice, coating it well in the pan juices and spices.
  5. Pour in chicken broth, bring to a boil, then reduce heat to low. Cover and simmer 18–20 minutes until rice is fluffy and chicken is fully cooked.
  6. Remove from heat, fluff rice with a fork, and drizzle with lemon juice.
  7. Garnish with fresh parsley or cilantro and serve with yogurt or garlic sauce, if desired.

Notes

  • Add cayenne pepper or chili flakes for a spicy version.
  • Use cauliflower rice for a low-carb option (reduce liquid and cook uncovered).
  • Stir in vegetables like bell peppers, tomatoes, or spinach in the last 10 minutes of cooking.
  • Substitute chicken breasts, beef, or lamb with adjusted cooking times.
  • Top with cucumbers, pickled onions, or feta for extra texture and flavor.

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