Shawarma Rice
Indulge in the vibrant flavors of Shawarma Rice, a hearty and aromatic dish that combines Middle Eastern-inspired spiced chicken with fluffy basmati rice and a medley of fresh, colorful toppings. The marinated boneless chicken thighs, infused with a blend of cumin, coriander, paprika, turmeric, and cinnamon, are seared to perfection for a smoky depth of flavor, while the basmati rice is delicately cooked with a bay leaf for an irresistibly fragrant base. Tossed with tender chickpeas and garnished with juicy cherry tomatoes, creamy cucumber, and fresh parsley, this dish offers a perfect balance of bold spices and refreshing textures. Ready in just over an hour, Shawarma Rice is an easy yet impressive meal that’s ideal for weeknight dinners or entertaining guests. Serve it with a drizzle of yogurt sauce or a side of hummus for a truly authentic experience!
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Recipe Information
Ingredients
- 500 grams Boneless chicken thighs
- 2 tablespoons Olive oil
- 3 units Garlic cloves, minced
- 2 teaspoons Ground cumin
- 2 teaspoons Ground coriander
- 2 teaspoons Ground paprika
- 1 teaspoon Ground turmeric
- 0.5 teaspoon Ground cinnamon
- 1 teaspoon Salt
- 0.5 teaspoon Black pepper
- 0.5 cup Plain yogurt
- 2 tablespoons Lemon juice
- 1 cup Long-grain basmati rice
- 2 cups Water
- 1 unit Bay leaf
- 1 cup Cooked chickpeas
- 0.25 cup Fresh parsley, chopped
- 1 cup Cherry tomatoes, halved
- 1 unit Cucumber, diced
Instructions
In a medium bowl, combine olive oil, minced garlic, cumin, coriander, paprika, turmeric, cinnamon, salt, black pepper, yogurt, and lemon juice to create the shawarma marinade.
Add the chicken thighs to the marinade, ensuring each piece is thoroughly coated. Cover and refrigerate for at least 1 hour or overnight for best results.
Rinse the basmati rice under cold water until the water runs clear to remove excess starch.
In a medium saucepan, bring 2 cups of water to a boil, then stir in the rice and add the bay leaf. Reduce heat to low, cover, and let simmer for 15-20 minutes or until the water is absorbed and the rice is tender.
Remove the bay leaf from the cooked rice, then gently stir in cooked chickpeas.
Heat a large skillet over medium-high heat and cook the marinated chicken for 6-8 minutes on each side until it's golden brown and cooked through. Remove from heat and let it rest for a few minutes before slicing into strips.
To serve, place a mound of rice with chickpeas on each plate, top with slices of shawarma chicken, and garnish with chopped parsley, cherry tomatoes, and diced cucumber.
Enjoy the aromatic and flavorful shawarma rice with your favorite accompaniments like hummus or a cool yogurt sauce.
Nutrition Facts
Calories |
654 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 24.0 g | 31% | |
| Saturated Fat | 5.8 g | 29% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 134 mg | 45% | |
| Sodium | 618 mg | 27% | |
| Total Carbohydrate | 63.9 g | 23% | |
| Dietary Fiber | 7.7 g | 27% | |
| Total Sugars | 7.2 g | ||
| Protein | 44.2 g | 88% | |
| Vitamin D | 0.3 mcg | 2% | |
| Calcium | 184 mg | 14% | |
| Iron | 5.8 mg | 32% | |
| Potassium | 991 mg | 21% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
