One pot shawarma chicken and rice is what happens when you season chicken with warm Middle Eastern spices, cook it with rice in one pot so everything absorbs those incredible shawarma flavors, and end up with something that tastes like you ordered from your favorite Mediterranean restaurant. I made one pot shawarma chicken and rice after spending way too much money on takeout shawarma bowls and realizing the spice blend wasn’t mysterious or complicated – just a mix of things I already had in my cabinet.
One pot shawarma chicken and rice features tender chicken pieces coated in a blend of cumin, paprika, turmeric, and other warm spices, cooked together with basmati rice until fluffy and fragrant. The rice absorbs the chicken juices and spices as it cooks, so every grain is flavored instead of being bland filler. It’s got that distinctive shawarma taste – warm, slightly smoky, garlicky, with hints of lemon – all in one pot.
Best part? One pot shawarma chicken and rice is done in 35 minutes with minimal hands-on time. Sear the chicken, add rice and liquid, cover and simmer. No separate pots, no complicated technique, just layer flavors and let everything cook together. When you can make restaurant-quality Middle Eastern food this easily, ordering delivery feels unnecessary.
Why One Pot Shawarma Chicken and Rice Beats Takeout
Takeout shawarma bowls cost $12-15 per person and you have no control over spice level, portion sizes, or freshness of ingredients. One pot shawarma chicken and rice costs maybe $10 total for four servings and you make it exactly how you like it – more garlic, less heat, extra lemon, whatever you want. Plus it’s ready in the time it would take to drive to the restaurant and back.
I made one pot shawarma chicken and rice for friends who are obsessed with our local shawarma place. They said it was “basically the same but fresher” which is the exact compliment I wanted. When your home cooking rivals the restaurant version people already love, you’ve achieved something special. Plus nobody had to put on pants to go pick up food.
Here’s why you need one pot shawarma chicken and rice:
- All the shawarma flavor without leaving your house
- The spice blend is genuinely easy to make
- Rice cooks in chicken juices and becomes incredibly flavorful
- One pot means minimal cleanup
- Costs a fraction of restaurant shawarma
- Customizable toppings make everyone happy
Plus one pot shawarma chicken and rice works for people who claim Middle Eastern cooking is “too exotic.” This uses spices you probably have, a cooking method you definitely know, and creates flavors that are interesting without being weird. If you like shawarma at restaurants, you can make this :/
What You Need for One Pot Shawarma Chicken and Rice
For the Chicken
Protein:
- Boneless skinless chicken thighs (1½-2 lbs – cut into bite-sized pieces)
- Or chicken breasts work but thighs are juicier
- Cut into roughly 1-inch chunks
Shawarma Spice Blend:
- Ground cumin (2 teaspoons)
- Paprika (2 teaspoons – smoked adds depth)
- Ground coriander (1 teaspoon)
- Turmeric (1 teaspoon – for color and earthiness)
- Garlic powder (1 teaspoon)
- Ground cinnamon (½ teaspoon)
- Ground cardamom (¼ teaspoon – optional but authentic)
- Cayenne pepper (¼ teaspoon – adjust for heat)
- Salt (1 teaspoon)
- Black pepper (½ teaspoon)
Why chicken thighs: They stay moist during cooking and have more flavor than breasts. For one pot cooking where you can’t babysit doneness, thighs are more forgiving.
For the Rice Base
Rice:
- Basmati rice (1½ cups uncooked – rinsed well)
- Long-grain white rice works but basmati is more authentic
- Jasmine rice also works
Aromatics:
- Olive oil (2 tablespoons)
- Onion (1 large diced)
- Garlic (5 cloves minced)
- Fresh ginger (1 tablespoon minced – optional but adds brightness)
Liquid:
- Chicken broth (2½ cups)
- Lemon juice (from 1 lemon – about 3 tablespoons)
- Tomato paste (2 tablespoons – adds depth and color)
Why rinsing rice matters: Removes excess starch so rice cooks up fluffy instead of gummy. Rinse until water runs clear.
For Flavor
Herbs and Extras:
- Fresh parsley (½ cup chopped – divided)
- Fresh cilantro (¼ cup chopped)
- Bay leaf (1)
- Cinnamon stick (1 – optional but adds subtle warmth)
Vegetables (Optional):
- Cherry tomatoes (1 cup halved)
- Bell pepper (1 diced)
- Chickpeas (1 can drained – adds protein and texture)
For Serving
Essential Toppings:
- Tahini sauce (store-bought or homemade)
- Plain yogurt or Greek yogurt
- Fresh lemon wedges
- Chopped cucumber
- Diced tomatoes
- Sliced red onion
- Fresh herbs (parsley, cilantro, mint)
Optional but Recommended:
- Pickled turnips (adds tangy crunch)
- Hummus
- Pickles
- Hot sauce or harissa
- Toasted pine nuts or slivered almonds
- Crumbled feta cheese
Equipment You Actually Need
- Large deep skillet with lid or dutch oven
- Wooden spoon
- Measuring cups and spoons
- Sharp knife and cutting board
- Fork for fluffing rice
How to Make One Pot Shawarma Chicken and Rice
Step 1: Make the Spice Blend and Season Chicken
Mix all shawarma spices together in a small bowl: cumin, paprika, coriander, turmeric, garlic powder, cinnamon, cardamom, cayenne, salt, and pepper.
Pro tip: Make extra spice blend and store in airtight container. It keeps for months and you can use it on vegetables, lamb, or anything.
Place chicken pieces in bowl. Add about two-thirds of the spice blend. Toss until chicken is evenly coated.
Reserve remaining spice blend for seasoning the rice.
Let chicken marinate while you prep other ingredients – even 10 minutes helps.
Step 2: Sear the Chicken
Heat olive oil in large deep skillet or dutch oven over medium-high heat.
Add seasoned chicken pieces in single layer. Don’t overcrowd – work in batches if needed.
Sear 3-4 minutes per side until golden brown with nice crust. Chicken doesn’t need to be cooked through – it finishes cooking with the rice.
Transfer browned chicken to plate. Set aside.
Why searing matters: Creates flavorful browned bits that dissolve into the rice and sauce. Don’t skip this step even though it’s one pot cooking.
Step 3: Sauté Aromatics
In same pot with chicken drippings (don’t clean it), reduce heat to medium.
Add diced onion. Cook 4-5 minutes, stirring occasionally, until softened and starting to brown.
Add minced garlic and ginger if using. Cook 1 minute until fragrant, stirring constantly so garlic doesn’t burn.
Add remaining shawarma spice blend. Stir and cook 30 seconds to toast the spices.
Add tomato paste. Stir and cook 1 minute to caramelize slightly.
Critical step: Scrape up all the browned bits from the bottom of the pan. That’s concentrated flavor that will season your rice.
Step 4: Add Rice and Liquid
Add rinsed rice to the pot. Stir to coat rice with spices and aromatics. Toast for 1-2 minutes, stirring occasionally.
Pour in chicken broth and lemon juice. Stir to combine.
Add bay leaf and cinnamon stick if using.
If adding vegetables like bell peppers or tomatoes, add them now.
Season with bit more salt and pepper – the rice needs seasoning too.
Bring to a boil over high heat, stirring occasionally.
Step 5: Nestle Chicken and Simmer
Once liquid is boiling, nestle browned chicken pieces into the rice along with any accumulated juices. Press them down slightly so they’re partially submerged.
If adding chickpeas, scatter them over top.
Sprinkle half the fresh parsley over everything.
Cover pot with tight-fitting lid. Reduce heat to low – you want gentle simmer, not rolling boil.
Don’t lift the lid – you’ll release steam and rice won’t cook properly.
Simmer for 18-20 minutes until rice is tender and liquid is absorbed.
Step 6: Check for Doneness
After 18 minutes, remove lid and check. Rice should be tender, liquid absorbed, and chicken cooked through (165°F internal temp).
If rice isn’t done but liquid is absorbed, add ¼ cup more broth or water, cover, cook 5 more minutes.
If rice is done but there’s excess liquid, remove lid and simmer 2-3 minutes to evaporate.
Remove from heat once done.
Step 7: Fluff and Rest
Remove bay leaf and cinnamon stick.
Fluff rice gently with fork, mixing in the chicken and distributing everything evenly.
Let sit covered for 5 minutes. This lets rice finish absorbing any remaining moisture and flavors meld.
Pro tip: Don’t skip resting time. Those 5 minutes make the rice fluffier and prevent mushiness.
Step 8: Garnish and Serve
Fluff rice one more time. Taste and adjust seasoning – more salt, lemon juice, or spices if needed.
Transfer one pot shawarma chicken and rice to serving platter or serve directly from pot.
Garnish with remaining fresh parsley, cilantro, and lemon wedges.
Serve with all the toppings on the side so everyone can customize their bowl.
Drizzle tahini sauce or yogurt over top. Add fresh vegetables, pickles, whatever you like.
One pot shawarma chicken and rice keeps well in fridge for 4 days. Reheat in microwave or on stovetop with splash of broth.
Creative Variations Worth Trying
Lamb Shawarma Rice
Use ground lamb or lamb chunks instead of chicken. Increase cumin and cinnamon. More traditional Middle Eastern flavor profile.
Beef Shawarma Rice
Use sirloin tips or stew meat cut small. May need 5-10 more minutes cooking time since beef is denser. Season aggressively.
Vegetarian Shawarma Rice
Skip meat. Use chickpeas, cauliflower florets, and zucchini. Add them when you’d add chicken. Use vegetable broth. Still deeply flavorful.
Spicy Shawarma Rice
Double the cayenne. Add diced jalapeños with onions. Serve with hot sauce or harissa. For heat lovers who want burn with their spice.
Turmeric Golden Rice with Shawarma Chicken
Increase turmeric to 2 teaspoons for vibrant golden color. Add raisins and almonds for texture contrast. Slightly sweeter version.
Greek-Inspired Shawarma Rice
Add oregano to spice blend. Top with feta, kalamata olives, and tzatziki. Mediterranean fusion that works surprisingly well.
One Pot Shawarma Chicken and Rice
Equipment
- Large deep skillet or Dutch oven
- Lid tight fitting
- Wooden spoon
- Knife and cutting board
- Measuring cups and spoons
- Fork for fluffing rice
Ingredients
- 1.5 lb boneless skinless chicken thighs, cut into 1-inch pieces
- 2 tsp ground cumin
- 2 tsp paprika (smoked if available)
- 1 tsp ground coriander
- 1 tsp turmeric
- 1 tsp garlic powder
- 0.5 tsp ground cinnamon
- 0.25 tsp ground cardamom (optional)
- 0.25 tsp cayenne pepper (optional)
- 1 tsp salt
- 0.5 tsp black pepper
- 2 tbsp olive oil
- 1 large onion, diced
- 5 cloves garlic, minced
- 1 tbsp fresh ginger, minced (optional)
- 2 tbsp tomato paste
- 1.5 cups basmati rice, rinsed well
- 2.5 cups chicken broth
- 3 tbsp fresh lemon juice (about 1 lemon)
- 1 bay leaf
- 1 cinnamon stick (optional)
- 0.5 cup fresh parsley, chopped (divided)
- 0.25 cup fresh cilantro, chopped (optional)
- 1 can chickpeas, drained (optional)
- 1 diced bell pepper or cherry tomatoes (optional)
Instructions
- Mix all shawarma spices in a bowl: cumin, paprika, coriander, turmeric, garlic powder, cinnamon, cardamom, cayenne, salt, pepper. Coat chicken in ⅔ of the spice mix and let marinate while prepping.
- Heat olive oil in a large skillet or Dutch oven. Sear chicken on both sides (3–4 minutes per side) until browned. Don’t crowd the pan. Set chicken aside.
- In same pot, sauté onion until soft. Add garlic and ginger; cook 1 min. Add reserved spice blend and tomato paste. Toast briefly and scrape up browned bits.
- Add rinsed rice. Stir to coat with spice mix. Pour in broth and lemon juice. Add bay leaf and cinnamon stick. Add bell pepper or tomatoes if using.
- Nestle chicken into rice. Add chickpeas if using. Sprinkle with half the parsley. Cover tightly and simmer on low 18–20 minutes. Don’t lift lid!
- Check doneness. If rice is still firm, add splash of broth and cook 5 more minutes. If too wet, simmer uncovered 2–3 minutes. Remove from heat.
- Remove bay leaf and cinnamon stick. Fluff rice gently with fork. Let sit covered for 5 minutes to finish cooking and absorb flavors.
- Garnish with remaining parsley and cilantro. Serve hot with yogurt, lemon wedges, tahini, or other toppings of choice.
Notes
Nutrition
Frequently Asked Questions
My rice is mushy and overcooked – what happened?
Too much liquid or cooked too long. Use 2½ cups liquid for 1½ cups rice (slightly less than usual because chicken releases moisture). Check at 18 minutes.
The chicken is dry even though I used thighs – why?
Overcooked or you lifted the lid too often and released steam. Cook just until chicken reaches 165°F. Thighs are forgiving but can still dry out.
Can I make one pot shawarma chicken and rice in a rice cooker?
Yes. Brown chicken and sauté aromatics in separate pan. Transfer to rice cooker with rice and liquid. Cook on white rice setting. Works great.
The shawarma flavor is too subtle – how do I make it stronger?
Use more spice blend or fresher spices (old spices lose potency). Toast spices longer before adding liquid. Add more garlic and lemon.
My rice stuck to the bottom and burned – help?
Heat was too high or not enough liquid. Once covered, keep heat at LOW so it gently simmers. Make sure you’re using 2½ cups liquid.
Can I use brown rice instead of white?
Yes but increase liquid to 3 cups and cooking time to 40-45 minutes. Brown rice takes longer to cook than white rice.
How do I know when it’s done without lifting the lid?
Set timer for 18 minutes. At 18 minutes, remove lid and check. Rice should be tender, chicken should register 165°F, and liquid should be absorbed.
