I can never resist this Chicken Shawarma Rice, with spiced chicken, colorful vegetables, golden rice, and a creamy garlic sauce that pulls every bite together. It looks simple at first, but that final drizzle makes it impossible to stop scrolling.

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I’m obsessed with Chicken Shawarma Rice because it hits every craving at once: juicy spiced chicken thighs, bright veggies, golden turmeric rice, and that punchy white garlic sauce dragging through every bite. I love how the rice soaks up all the shawarma flavor without turning boring or flat.

But the sauce? That’s the part I keep chasing with my fork.

Tangy, garlicky, creamy, a little messy. The best kind of messy.

And I adore that this feels loaded and bold without being fussy. Just a big plate of rice, chicken, crunch, spice, and sauce that makes me want seconds immediately.

Ingredients

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Chicken thighs stay juicy and make the bowl feel hearty, not sad.
Greek yogurt helps the marinade cling and keeps the chicken tender.
Olive oil brings richness and helps those spices bloom nicely.
Lemon juice adds the bright, tangy kick shawarma really needs.
Garlic gives the whole dish that bold, “okay, wow” flavor.
Cumin, coriander, paprika, turmeric, allspice, and cinnamon make it warm and cozy.
Cayenne is optional, but you’ll want it if you like heat.
Onion and bell peppers add sweetness, color, and a little bite.
Peas and carrots make it feel like a full dinner.
Long grain rice stays fluffy and soaks up all the good stuff.
Butter or ghee makes the rice taste richer, Basically restaurant-style.
Parsley and tomato keep things fresh, juicy, and not too heavy.
Plus, toum is creamy, garlicky, punchy, and totally worth it.

Ingredient Quantities

1 1/2 pounds boneless skinless chicken thighs, cut into 1 inch strips

3 tablespoons plain Greek yogurt

3 tablespoons olive oil, divided

3 tablespoons fresh lemon juice, divided

4 garlic cloves, minced or grated, divided

1 1/2 teaspoons ground cumin

1 1/2 teaspoons ground coriander

1 1/2 teaspoons smoked paprika

1 teaspoon ground turmeric

1 teaspoon ground allspice

1/2 teaspoon ground cinnamon

1/2 to 1 teaspoon cayenne pepper, optional for heat

1 1/2 teaspoons kosher salt, divided

1/2 teaspoon freshly ground black pepper

1 medium yellow onion, thinly sliced

1 red bell pepper, thinly sliced

1 green bell pepper, thinly sliced

1 cup frozen peas and carrots mix, thawed

2 cups long grain white rice, rinsed until water runs clear

1/2 teaspoon ground turmeric for the rice (or a pinch of saffron threads)

3 1/2 cups low sodium chicken broth or water for cooking rice

2 tablespoons butter or ghee for the rice

1/4 cup chopped fresh parsley for garnish

1 medium tomato, diced, optional for topping

For the white garlic sauce (toum):

1 cup peeled garlic cloves (about 4 to 5 large cloves if small, reduce to taste)

1/2 teaspoon kosher salt

2 tablespoons fresh lemon juice

3/4 to 1 cup neutral oil (grapeseed or canola), cold

2 to 3 tablespoons ice cold water, as needed to loosen the sauce

How to Make this

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1. Make the marinade: in a bowl whisk 3 tablespoons Greek yogurt, 2 tablespoons olive oil, 2 tablespoons lemon juice, 2 minced garlic cloves, 1 1/2 teaspoons cumin, 1 1/2 teaspoons coriander, 1 1/2 teaspoons smoked paprika, 1 teaspoon turmeric, 1 teaspoon allspice, 1/2 teaspoon cinnamon, 1/2 to 1 teaspoon cayenne if using, 1 teaspoon kosher salt and 1/2 teaspoon black pepper. Add 1 1/2 pounds chicken thighs cut into 1 inch strips, toss to coat, and marinate at least 30 minutes or up to overnight in the fridge.

2. Cook the yellow rice: in a medium pot melt 2 tablespoons butter or ghee with 1/2 teaspoon turmeric (or a pinch of saffron). Add 2 cups rinsed long grain white rice, stir to coat, then add 3 1/2 cups low sodium chicken broth or water and a pinch of salt. Bring to a boil, reduce heat to low, cover and simmer 15 to 18 minutes until liquid is absorbed. Remove from heat and let rest covered 10 minutes, then fluff with a fork.

3. While rice cooks, prepare the white garlic sauce (toum): in a food processor combine 1 cup peeled garlic cloves and 1/2 teaspoon kosher salt, pulse to a fine paste. Add 2 tablespoons lemon juice and with the processor running slowly drizzle in 3/4 to 1 cup neutral oil in a thin steady stream until emulsified and thick. If sauce is too thick or breaks, add 2 to 3 tablespoons ice cold water gradually while processing to loosen and stabilize. Taste and adjust salt or lemon.

4. Heat a large skillet or cast iron pan over medium high heat and add 1 tablespoon olive oil. Add the marinated chicken in a single layer, cooking without crowding until browned and cooked through about 4 to 6 minutes per side depending on thickness. Remove chicken to a plate and tent with foil.

5. In the same skillet add the remaining 1 tablespoon olive oil, then add 1 medium thinly sliced yellow onion and cook until softened and golden, about 5 to 7 minutes.

6. Add 1 thinly sliced red bell pepper and 1 thinly sliced green bell pepper to the onion, cook until peppers are tender crisp about 4 to 5 minutes. Stir in 1 cup thawed peas and carrots mix and cook just until heated through.

7. Return the cooked chicken to the skillet with the vegetables, stir to combine and warm together for 2 minutes. Adjust seasoning with the remaining 1/2 teaspoon kosher salt if needed and a squeeze of the remaining 1 tablespoon lemon juice.

8. To serve, mound the turmeric rice on a large platter or individual plates, top with the chicken and vegetable mixture, and sprinkle with 1/4 cup chopped fresh parsley and optional diced medium tomato.

9. Drizzle the white garlic sauce over the chicken and rice or serve on the side for guests to add. Serve hot and enjoy.

Equipment Needed

1. Mixing bowl
2. Whisk and measuring spoons
3. Chef knife and cutting board
4. Medium pot with lid for rice
5. Large skillet or cast iron pan
6. Food processor for the toum
7. Tongs or spatula for cooking and stirring
8. Measuring cups
9. Fork for fluffing rice
10. Serving platter or individual plates

FAQ

Q: How long should I marinate the chicken for best flavor? A: Marinate at least 1 hour at room temperature or 4 hours to overnight in the refrigerator for deeper flavor and tenderness. If refrigerated longer than 24 hours, the yogurt acidity can start to soften the meat too much.

Q: Can I make the white garlic sauce (toum) ahead of time and how should I store it? A: Yes. Store in an airtight container in the refrigerator for up to 5 days. The sauce firms when cold; bring to near room temperature before serving and whisk gently to loosen if needed.

Q: My toum keeps breaking or separating. How do I fix or prevent that? A: Use very cold oil and add it slowly in a thin stream while blending. If it separates, start with a fresh ice water tablespoon in a clean bowl and slowly whisk in the broken sauce to re-emulsify, then continue adding oil slowly.

Q: Can I use chicken breast instead of thighs and will cooking change? A: Yes. Breasts cook faster and can dry out. Slice thinly, reduce cooking time, and watch temperature closely. Marinating helps maintain moisture.

Q: What can I substitute for the spices if I do not have them all? A: Use a premade shawarma or curry blend as a quick substitute, or combine extra paprika and cumin with a pinch of cinnamon and turmeric to approximate the profile. Adjust salt and lemon to taste.

Q: How should I reheat leftovers so the rice and chicken stay moist? A: Reheat gently in a covered skillet with a splash of water or broth over low to medium heat, or microwave covered with a damp paper towel. Add a small pat of butter or a drizzle of olive oil if needed.

Chicken Shawarma Rice Recipe Substitutions and Variations

Chicken thighs
- Boneless skinless chicken breast, cut into strips, for a leaner option
- Boneless lamb or beef strips, for a richer, more traditional shawarma flavor
- Firm tofu or seitan, for a vegetarian alternative
Plain Greek yogurt
- Regular plain yogurt, strained if thicker texture is desired
- Buttermilk, for a thinner marinade with tang
- Dairy free yogurt (coconut or almond) for a vegan swap
Turmeric for the rice (or saffron)
- Saffron threads, steeped in warm broth for floral color and aroma
- Annatto or a pinch of smoked paprika for color with a different flavor profile
- Ground cardamom or a small pinch of cumin for a subtly different warm note
White garlic sauce (toum) garlic cloves
- Roasted garlic, for a milder, sweeter sauce
- Store bought toum or garlic mayonnaise, to save time
- Reduce quantity of raw garlic or mix with plain mayo to tame intensity

Pro Tips

1. Marinate longer when you can. Even an hour will help, but overnight in the fridge lets the yogurt and spices really tenderize and deepen the flavor. Take the chicken out 20 minutes before cooking so it warms up a bit and sears more evenly.

2. For a silky toum, use very cold oil and add it in a thin, steady stream while the food processor is running. If the sauce looks too thick or starts to separate, a tablespoon or two of ice cold water will bring it back together. Taste and adjust lemon and salt at the end so it sings with the chicken.

3. Don’t crowd the pan when browning the chicken. Work in batches if needed. A good sear locks in juices and gives those charred bits that add big flavor to the finished dish when you combine everything.

4. Rinse the rice until the water runs clear and let it rest, covered, off the heat for at least 10 minutes. That step keeps the grains separate and fluffy instead of gummy. Fluff gently with a fork before plating.

5. Time the vegetables so they stay bright and slightly crisp. Cook the onions until golden first for sweetness, then add the peppers and peas toward the end so they keep texture and color. A final squeeze of lemon right before serving brightens the whole plate.