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Chicken Shawarma Rice with Creamy White Sauce Recipe

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3.9 from 4 reviews

This Chicken Shawarma Rice with White Sauce recipe brings the vibrant flavors of Middle Eastern street food to your kitchen. Marinated, spiced chicken is simmered to tender perfection and served over fluffy, aromatic rice, complemented by a creamy garlic white sauce that ties the dish together beautifully.

Ingredients

For the Chicken Shawarma:

  • 1 lb boneless, skinless chicken thighs, cut into strips
  • 3 cloves garlic, minced
  • 2 tbsp olive oil
  • 1 tsp ground cumin
  • 1 tsp ground coriander
  • 1/2 tsp ground turmeric
  • 1/2 tsp paprika
  • 1/4 tsp ground cinnamon
  • 1/4 tsp cayenne pepper
  • Salt and pepper to taste
  • Juice of 1 lemon

For the Rice:

  • 1 cup basmati rice
  • 2 cups water or chicken broth
  • 1 tbsp olive oil
  • 1 small onion, finely chopped
  • 1 garlic clove, minced
  • Salt to taste

For the White Sauce:

  • 1/2 cup plain Greek yogurt
  • 1/4 cup mayonnaise
  • 2 garlic cloves, minced
  • 1 tbsp lemon juice
  • Salt and pepper to taste
  • 1 tbsp chopped fresh parsley (optional)

Instructions

  1. Prepare the Chicken Shawarma Marinade: In a bowl, combine the minced garlic, olive oil, cumin, coriander, turmeric, paprika, cinnamon, cayenne, salt, pepper, and lemon juice. Mix well to form a thick marinade.
  2. Marinate the Chicken: Add the chicken strips to the marinade, making sure each piece is coated well. Cover and refrigerate for at least 1 hour, preferably overnight, to allow flavors to meld.
  3. Cook the Rice: Rinse the basmati rice under cold water until the water runs clear. In a pot, heat olive oil over medium heat, add chopped onion and garlic, sautéing until translucent. Add rice and stir for 1-2 minutes to toast lightly. Add water or chicken broth, season with salt, bring to a boil, then reduce heat to low and cover. Let simmer for 15 minutes or until rice is tender and liquid is absorbed. Remove from heat and let it rest covered for 5 minutes.
  4. Cook the Chicken: Heat a skillet over medium-high heat. Add the marinated chicken pieces and cook for about 5-7 minutes, stirring occasionally, until the chicken is cooked through and slightly caramelized on the edges.
  5. Make the White Sauce: In a small bowl, combine Greek yogurt, mayonnaise, minced garlic, lemon juice, salt, and pepper. Mix well. Optionally, stir in chopped parsley for freshness.
  6. Assemble the Dish: Fluff the cooked rice with a fork and divide it onto serving plates. Top the rice with the cooked chicken shawarma. Drizzle the white sauce generously over the chicken and rice. Garnish with additional parsley if desired.

Notes

  • For extra spice, add a pinch more cayenne or serve with a side of hot sauce.
  • Chicken thighs are preferable for juicier, more flavorful meat, but chicken breasts can be used as a leaner alternative.
  • Make the white sauce ahead and refrigerate; it tastes even better after allowing the flavors to meld.
  • Use chicken broth instead of water to cook rice for more flavor.
  • Garnish with fresh herbs like parsley or mint for added brightness.

Find it online: https://recipefeastful.com/chicken-shawarma-rice-with-creamy-white-sauce-recipe/