One Pot Shawarma Chicken and Rice: A Middle Eastern Feast Made Simple

There’s something magical about those dishes that transport you across continents with just one bite. As someone who’s spent countless hours perfecting my home-cooked Middle Eastern recipes, I can tell you that shawarma-spiced chicken and fluffy rice cooked together in one pot is pure kitchen alchemy. It captures all the aromatic complexity of traditional shawarma with a fraction of the effort.

When life gets hectic (and when doesn’t it?), I turn to this recipe time and again. It delivers restaurant-worthy flavor while keeping cleanup to an absolute minimum—just one pot to wash! The combination of warm spices like cumin, coriander, and cardamom creates a fragrance that will have everyone gravitating toward your kitchen long before dinner is ready.

I’m about to share my perfected method for achieving tender, juicy chicken and perfectly cooked rice in the same pot—no dried-out meat or mushy rice in sight. Let me walk you through creating this Middle Eastern feast that’s become a staple in my home.

What Makes This One Pot Shawarma Special

Traditional shawarma involves marinating meat for hours, then slow-roasting it on a vertical spit. While utterly delicious, it’s not exactly practical for everyday cooking. My version captures those beloved flavors but adapts the technique for the home kitchen.

Here’s why this recipe deserves a spot in your regular rotation:

• True Shawarma Flavor Profile: The spice blend delivers authentic Middle Eastern flavors without requiring hard-to-find ingredients
• Effortless One-Pot Method: Both protein and starch cook together, infusing the rice with incredible flavor
• Weeknight Friendly: Ready in under an hour with minimal prep and cleanup
• Customizable: Easy to adjust heat levels and add-ins based on preferences
• Complete Meal: Protein, starch, and vegetables all in one dish

Essential Ingredients

For the Shawarma Spice Mix:

• 2 teaspoons ground cumin
• 2 teaspoons ground coriander
• 1 teaspoon ground cardamom
• 1 teaspoon smoked paprika
• 1 teaspoon turmeric
• ½ teaspoon ground cinnamon
• ½ teaspoon ground cloves
• ½ teaspoon cayenne pepper (adjust to taste)
• 1 teaspoon freshly ground black pepper
• 1½ teaspoons salt

For the Chicken and Rice:

• 1.5 pounds boneless, skinless chicken thighs
• 3 tablespoons olive oil, divided
• 1 large yellow onion, finely diced
• 4 cloves garlic, minced
• 1 tablespoon fresh ginger, grated
• 2 cups basmati rice, rinsed and drained
• 3½ cups chicken broth
• ½ cup chopped fresh cilantro, divided
• 2 tablespoons fresh lemon juice
• 1 cup plain Greek yogurt
• 3 tablespoons tahini
• 1 cucumber, diced
• 2 tomatoes, diced
• ¼ cup red onion, finely sliced

The Perfect Shawarma Spice Mix

The heart and soul of this dish lies in its spice blend. After experimenting with countless variations, I’ve found this particular combination delivers that authentic shawarma flavor profile that makes this dish so special.

While pre-made shawarma spice blends exist in specialty stores, nothing beats the freshness of mixing your own. For the best results, I recommend buying whole spices when possible and grinding them yourself just before use. The aromatic oils released during grinding provide a potency that pre-ground spices simply can’t match.

If you’re in a pinch, good-quality pre-ground spices work well too—just make sure they haven’t been sitting in your cabinet for years! Spices lose their potency over time, so fresher is always better.

Detailed Preparation Steps

Step 1: Prepare the Shawarma Spice Mix

1. Combine all spice mix ingredients in a small bowl.
2. Mix thoroughly until well blended.
3. Set aside 1 tablespoon for the yogurt sauce.

Step 2: Marinate the Chicken

1. Cut chicken thighs into 1-inch pieces.
2. In a large bowl, toss chicken with 2 tablespoons olive oil and two-thirds of the spice mix.
3. Cover and let marinate for at least 30 minutes (or up to overnight in the refrigerator for deeper flavor).

Step 3: Start the One-Pot Magic

1. Heat the remaining tablespoon of olive oil in a large, heavy-bottomed pot or Dutch oven over medium-high heat.
2. Add the marinated chicken pieces and cook until browned on all sides but not fully cooked through, about 5-6 minutes. Transfer to a plate.
3. In the same pot, add diced onion and cook until translucent, about 3-4 minutes.
4. Add minced garlic and grated ginger, cooking until fragrant, about 1 minute.
5. Stir in the remaining spice mix and cook for 30 seconds until aromatic.

Step 4: Add Rice and Liquid

1. Add the rinsed basmati rice to the pot, stirring to coat each grain with the spiced oil mixture.
2. Pour in the chicken broth, scraping up any browned bits from the bottom of the pot.
3. Return the chicken to the pot, along with any accumulated juices.
4. Bring to a boil, then reduce heat to low.

Step 5: Cook to Perfection

1. Cover the pot with a tight-fitting lid.
2. Simmer on low heat for 18-20 minutes, or until rice is tender and liquid is absorbed.
3. Remove from heat and let stand, covered, for 10 minutes to allow the steam to continue cooking the rice.
4. Fluff rice with a fork and stir in half the chopped cilantro and the lemon juice.

Step 6: Prepare the Yogurt Sauce and Garnishes

1. While the rice is cooking, mix Greek yogurt with tahini, reserved tablespoon of spice mix, and a pinch of salt.
2. Prepare the cucumber, tomatoes, and red onion for garnishing.

Step 7: Serve and Garnish

1. Serve the chicken and rice in bowls.
2. Top with yogurt sauce, remaining cilantro, and prepared vegetables.

Recipe Variations

One thing I love about this dish is how adaptable it is. Here are some variations I’ve tried and loved:

Protein Swaps

• Lamb: For a more traditional shawarma experience, substitute diced lamb shoulder (cooking time will increase slightly)
• Turkey: Use turkey breast chunks for a leaner option
• Plant-Based: Replace chicken with chickpeas and cauliflower florets for a vegetarian version

Rice Alternatives

• Brown rice: Increase cooking time to 35-40 minutes and add an extra ½ cup of broth
• Quinoa: Reduce cooking time to 15 minutes
• Bulgur wheat: Reduce cooking time to 15 minutes for a more traditional Middle Eastern grain

Add-Ins

• Golden raisins: Add ¼ cup with the rice for a sweet contrast
• Pine nuts: Toast separately and sprinkle on top before serving
• Preserved lemon: Finely dice ¼ preserved lemon and add with the rice for a citrusy tanginess

Common Pitfalls and Solutions

Make-Ahead and Storage Tips

This one-pot shawarma chicken and rice is ideal for meal prep. Here’s how I handle leftovers:

Refrigeration

1. Cool completely before transferring to airtight containers.
2. Store in the refrigerator for up to 4 days.
3. Store yogurt sauce separately to prevent rice from becoming soggy.

Freezing

1. Portion cooled chicken and rice into freezer-safe containers.
2. Freeze for up to 3 months.
3. Do not freeze the yogurt sauce or fresh garnishes.

Reheating

1. Refrigerated: Sprinkle with a tablespoon of water, cover, and microwave for 2-3 minutes, stirring halfway.
2. Frozen: Thaw overnight in the refrigerator, then reheat as above.
3. Stovetop: Reheat in a covered pan over medium-low heat with a splash of broth to rehydrate the rice.

Serving Suggestions

To create a complete Middle Eastern feast, I like to serve this one-pot wonder with:

Side Dishes

• Warm pita bread or naan
• Simple green salad with lemon-olive oil dressing
• Tabbouleh salad
• Marinated olives
• Hummus or baba ganoush for dipping

Condiments

• Extra yogurt-tahini sauce
• Harissa paste (for heat lovers)
• Pickled turnips or pickled red onions
• Fresh lemon wedges
• Sumac for sprinkling

Nutritional Information

Based on 6 servings

Equipment Needed

While this recipe is designed to be simple, having the right equipment makes all the difference:

• Heavy-bottomed pot or Dutch oven: A 5-6 quart capacity with a tight-fitting lid works best
• Sharp chef’s knife: For efficiently cutting chicken and vegetables
• Measuring spoons and cups: For accurate spice measurements
• Wooden spoon or spatula: For stirring without scratching your pot
• Small bowls: For preparing garnishes and sauce

Time-Saving Tips

As someone who often cooks on busy weeknights, here are my favorite shortcuts:

1. Prepare the spice mix in bulk: Make 4-5 times the amount and store in an airtight container for future use
2. Marinate chicken overnight: Do this step the evening before for deeper flavor and less prep work at dinner time
3. Use pre-cut chicken: Many grocery stores sell boneless thighs already cut into pieces
4. Prep garnishes while rice cooks: Maximize efficiency by preparing toppings during the 20 minutes of cooking time
5. Use a food processor: Quickly dice onions, garlic, and ginger with minimal effort

My Personal Touches

After making this recipe dozens of times, I’ve developed a few signature touches that elevate it from good to spectacular:

1. Toast the spices: Before adding them to the chicken, I briefly toast the ground spices in a dry pan until fragrant (about 30 seconds). This simple step dramatically enhances their flavor.
2. Add a cinnamon stick: I often toss a whole cinnamon stick into the pot with the rice for an additional layer of warmth.
3. Finish with herb oil: Occasionally, I’ll blend cilantro and parsley with olive oil and drizzle this vibrant green oil over the finished dish.
4. Include preserved lemon: When I have it on hand, finely diced preserved lemon rind adds a distinctive tangy brightness.

Questions & Answers

Is this recipe authentically Middle Eastern? While inspired by traditional shawarma flavors, this one-pot version is adapted for home cooking convenience. It captures the essence of Middle Eastern cuisine with its spice profile but simplifies the traditional spit-roasting method.

Can I make this recipe less spicy? Absolutely! The heat comes primarily from the cayenne pepper, so you can reduce or omit it entirely. The dish will still be flavorful from the other aromatic spices.

Why use chicken thighs instead of breast? Chicken thighs remain juicy and tender during the longer cooking process required for the rice. Breast meat tends to dry out more easily. However, if you prefer breast meat, you can add it later in the cooking process to prevent overcooking.

Is basmati rice necessary, or can I substitute another type? Basmati produces the best results with its distinctive fragrance and ability to cook into separate, fluffy grains. Jasmine rice is the next best substitute. Short-grain rice varieties will yield a stickier result but can work in a pinch.

Can I make this dish in advance for guests? Yes! This dish reheats beautifully. I recommend making it up to a day ahead, refrigerating, and then reheating with a splash of broth. Prepare the yogurt sauce and garnishes fresh just before serving.

What if I don’t have all the spices listed? The key spices are cumin, coriander, and turmeric. If you’re missing some of the others, the dish will still be delicious, just with a slightly different flavor profile. Alternatively, some grocery stores sell pre-mixed shawarma or “Middle Eastern” spice blends that work well.

Can this recipe be made in an Instant Pot? Yes! Brown the chicken and aromatics using the sauté function, then add remaining ingredients. Cook on high pressure for 4 minutes with a 10-minute natural release for perfect results.

How can I make this dish more budget-friendly? Chicken thighs are already a budget-friendly protein, but you can stretch the dish further by increasing the rice-to-chicken ratio or adding chickpeas. Buying spices from bulk bins also saves money as you can purchase exactly what you need.

Final Thoughts

This one-pot shawarma chicken and rice has become one of my signature dishes—the one friends and family request most often. There’s something deeply satisfying about creating such complex flavors with relatively simple ingredients and techniques.

What I love most is how this dish brings people together. Something about these aromatic spices and comforting textures seems to create an atmosphere of warmth and conversation around the dinner table. Whether I’m cooking for a quiet family dinner or hosting a larger gathering, this recipe reliably delivers both nourishment and joy.

I encourage you to make this recipe your own. Adjust the spices to your preference, experiment with different add-ins, and find the perfect balance that makes this dish special for your table. The beauty of cooking lies in this evolution—taking inspiration and transforming it into something uniquely yours.

Happy cooking!