Go Back
Chicken Shawarma With Baked Rice

Chicken Shawarma With Baked Rice

This Chicken Shawarma With Baked Rice features juicy, spice-marinated bone-in chicken thighs roasted over fragrant basmati rice infused with warm Middle Eastern spices. Baked together in one pan, the rice absorbs the rich shawarma drippings, creating a bold, aromatic, and unforgettable spring dinner.
Print Recipe Pin Recipe
Prep Time 20 minutes
Cook Time 55 minutes
Total Time 1 hour 15 minutes
Servings: 6 servings
Course: Dinner
Cuisine: Middle Eastern
Calories: 520
Ingredients Equipment Method Notes

Ingredients
  

  • 6 bone-in, skin-on chicken thighs (about 3 lbs)
  • 3 tbsp olive oil (for marinade)
  • 1 tbsp plain full-fat yogurt
  • 4 cloves garlic, minced
  • 1 lemon, juiced and zested
  • 2 tsp cumin
  • 1 1/2 tsp coriander
  • 1 tsp smoked paprika
  • 1 tsp turmeric
  • 1/2 tsp cinnamon
  • 1/4 tsp cayenne pepper
  • 1/2 tsp garlic powder
  • 1 1/2 tsp salt (for marinade)
  • 1/2 tsp black pepper
  • 1 1/2 cups basmati rice, rinsed
  • 2 1/4 cups hot chicken stock
  • 1 medium yellow onion, sliced
  • 2 tbsp olive oil (for rice)
  • 1/2 tsp cumin (for rice)
  • 1/2 tsp turmeric (for rice)
  • 1/4 tsp cinnamon (for rice)
  • 3/4 tsp salt (for rice)
  • 1/4 tsp black pepper (for rice)
  • fresh parsley, for garnish
  • lemon wedges, for serving
  • garlic sauce (toum) or yogurt sauce, for serving

Equipment

  • large oven-safe skillet or baking dish
  • mixing bowl
  • small skillet (for blooming spices)
  • aluminum foil

Method
 

  1. Warm 1 tablespoon olive oil over medium-low heat. Add shawarma spices and cook 60 seconds until fragrant. Cool slightly.
  2. Whisk bloomed spices with remaining olive oil, yogurt, garlic, and lemon juice/zest. Coat chicken thoroughly and marinate at least 30 minutes or up to 24 hours.
  3. Preheat oven to 425°F (220°C).
  4. In an oven-safe skillet, sauté sliced onion in olive oil 6–7 minutes. Add rinsed rice and toast 2–3 minutes. Stir in rice spices.
  5. Pour hot chicken stock over rice and stir once to distribute evenly.
  6. Arrange marinated chicken skin-side up over rice. Pour remaining marinade over top.
  7. Cover tightly with foil and bake 35 minutes.
  8. Remove foil, increase oven to 450°F (230°C), and bake 15–20 minutes more until chicken is deeply golden and rice edges are crisp.
  9. Rest 8 minutes. Spoon pan drippings over chicken and rice. Garnish with parsley and serve with lemon wedges and garlic sauce.

Notes

For best flavor, marinate the chicken at least 2 hours or overnight. Always use hot chicken stock when adding to the rice. Rest the dish 8 minutes after baking to allow juices to redistribute and rice to finish steaming.