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Robin Ward

Shawarma Chicken & Spiced Yellow Rice Lunch

Enjoy a flavorful Shawarma Chicken and Spiced Yellow Rice lunch featuring marinated and grilled chicken thighs or breasts seasoned with cumin, turmeric, and paprika. Paired with aromatic yellow rice, fresh veggies, and a zesty yogurt sauce, it’s perfect for a lunch plate, bowl, or a convenient wrap-to-go.
Print Recipe
Prep Time 15 minutes
Cook Time 30 minutes
Servings: 5
Course: #mainmeal, Dinner, lunch
Cuisine: #MiddleEastern
Ingredients Equipment Method Notes

Ingredients
  

For the chicken:
  • 2 lbs chicken thighs or breasts, boneless and skinless
  • 3 Tbsp plain, full-fat Greek yogurt
  • 1 Tbsp lemon juice
  • 2 tsp garlic, minced
  • 1 tsp garlic powder
  • 1 tsp paprika
  • ½ tsp turmeric
  • 1 tsp oregano
  • 1 tsp cumin
  • 1 tsp red pepper flakes
  • ½ tsp allspice
  • salt and black pepper to taste
  • ¼ tsp coriander (Optional, I use sometimes)
  • ¼ tsp ginger powder (Optional, I use sometimes)
For the yellow rice:
  • 2 Tbsp olive oil
  • 2 cups basmati rice (Use any long-grain white rice you have on hand if basmati is not available.)
  • 3½ cups water
  • 1 cube Knorr chicken bouillon (or 10g of Chinese chicken bouillon)
  • ½ tsp turmeric
  • ½ tsp cumin
  • 2 cinnamon sticks
  • salt to taste
For the white sauce:
  • ½ cup Plain, full-fat Greek yogurt
  • ½ cup mayonnaise
  • 2 Tbsp dried parsley
  • 2 Tbsp lemon juice
  • 2 tsp garlic, minced
  • ½ tsp salt
Optional Garnishments:
  • lettuce
  • tomato
  • white or red onion
  • fresh parsley
  • pickles
  • cucumber
  • hummus
  • pickled onions

Equipment

  • For chicken: outdoor grill, indoor grill pan, or a non-stick skillet
  • For rice: pan, or nonstick skillet

Method
 

  1. For best results, prepare the white sauce before you start cooking, as it becomes more flavorful the longer it sits. In a bowl, combine yogurt, mayonnaise, dried parsley, lemon juice, minced garlic, and salt. Mix well and set aside to marinate while you prepare the rest of the meal.
  2. In a large bowl, combine yogurt, lemon juice, minced garlic, garlic powder, paprika, turmeric, oregano, cumin, red pepper flakes, allspice, salt, and pepper.
  3. If using chicken breasts, butterfly for even, quick grilling, stabilize the breast with one hand. With the other, slice it halfway through from the side, stopping just before the edge. This opens it up like a book. (If using thighs, skip this part.)
  4. Pat chicken dry. Add the chicken to a large bowl and marinate for at least 15 minutes.
  5. Cook the marinated chicken in a skillet for 6-8 minutes on each side. If using a grill, preheat to 400℉ (204℃) and cook for 4-5 minutes per side with the lid closed, undisturbed. Ensure the chicken is cooked through by checking that it reaches an internal temperature of 165℉ (74℃). Always verify doneness based on both appearance and internal temperature.
    After cooking, let the chicken rest while you prepare the rice. Alternatively, you can start the rice while the chicken is cooking but keep a close eye on the chicken if grilling to avoid overcooking.
  6. Dice the cooked chicken into cubes, cut into strips, or serve as-is.
For the rice:
  1. In a pot or high-sided non-stick skillet, heat olive oil over medium-high heat. Add the basmati rice and lightly toast for less than 60 seconds.
  2. Add a bouillon cube, turmeric, and cumin to the rice, tossing to combine and develop the flavors for 20 seconds. Pour in water and add two cinnamon sticks. Bring to a boil, cover with a lid, and reduce the heat to low. Cook for 15-20 minutes.
  3. Pair your grilled chicken and rice with a selection of vegetables and top it off with a generous dusting of freshly chopped parsley.

Notes

  1. For this recipe, you can use either boneless, skinless chicken breasts or thighs. Thighs tend to be juicier and more flavorful, though breasts work well too.
  2. Marinate the chicken for at least 30 minutes if you're short on time, or up to 24 hours to let the spices fully penetrate the meat.
  3. To avoid overcooking, use a thermometer to check that the chicken reaches an internal temperature of 165°F, as cooking times can vary based on the size and thickness of the meat and the cooking method.
  4. For a larger group, double the ingredients.
  5. Substitute fresh lemon juice with red wine vinegar or lime juice in the marinade. Season the cooked chicken with extra salt and pepper, and garnish with chopped fresh herbs like basil, oregano, thyme, rosemary, or dill. 
  6. To save time, use store-bought tzatziki sauce.
  7. Serve immediately. Store leftover chicken in an airtight container in the fridge for 3-4 days or freeze for up to 3 months. Thaw overnight in the fridge. Reheat on the stovetop over low heat, covered, until warm, or microwave individual servings for about 60 seconds.