Chicken Shawarma Plate with Rice and Salad

Chicken Shawarma Plate with Rice and Salad is a vibrant, Middle Eastern-inspired meal that delivers bold flavors, tender meat, and a perfect balance of textures. Succulent chicken marinated in a blend of aromatic spices, garlic, and yogurt is grilled or roasted to perfection, then served over fragrant rice with a side of fresh salad and tangy sauces.

This dish embodies the magic of street-food shawarma but elevates it to a hearty, complete plate suitable for home dining.

Each component—the spiced chicken, fluffy rice, crisp salad, and optional garlic or tahini sauce—works together to create a flavorful, satisfying meal.

Why I Love This Recipe

I love this recipe because it’s flavor-packed yet approachable. The chicken is juicy, tender, and infused with Middle Eastern spices, while the rice is aromatic and slightly buttery. The salad adds a fresh, crisp contrast, balancing the richness of the chicken.

It’s a dish that satisfies cravings for street food without the need for takeout, and the vibrant colors make it visually appealing as well.

Why This is a Must-Try Dish

• Authentic Middle Eastern flavors: Garlic, cumin, coriander, paprika, and turmeric.
• Juicy, tender chicken: Marinated to perfection.
• Complete meal: Protein, carbs, and fresh veggies all in one plate.
• Versatile: Customize rice, salad, and sauces to taste.
• Impressively easy: Great for home cooking yet feels restaurant-quality.

Preparation & Cooking Time

• Preparation Time: 20 minutes
• Marinating Time: 1–4 hours (optional but recommended)
• Cooking Time: 25–30 minutes
• Total Time: 45–50 minutes (excluding marinating)
• Servings: 4 servings
• Calories: ~550 kcal per serving

Cuisine & Course

• Cuisine: Middle Eastern / Mediterranean
• Course: Main Course / Dinner / Lunch

Ingredients

For the Chicken Shawarma:

• 1 ½ lbs (700 g) boneless, skinless chicken thighs or breasts
• 3 tbsp plain yogurt
• 3 tbsp olive oil
• Juice of 1 lemon
• 4 garlic cloves, minced
• 1 tsp ground cumin
• 1 tsp ground coriander
• 1 tsp smoked paprika
• ½ tsp turmeric
• ½ tsp ground cinnamon
• ½ tsp black pepper
• 1 tsp salt

For the Rice:

• 1 ½ cups basmati rice
• 3 cups water or chicken broth
• 1 tbsp olive oil or butter
• ½ tsp salt
• Optional: ¼ tsp turmeric for color

For the Salad:

• 2 cups chopped romaine or iceberg lettuce
• 1 cup cherry tomatoes, halved
• ½ cucumber, diced
• ¼ red onion, thinly sliced
• 2 tbsp fresh parsley, chopped
• Juice of ½ lemon
• 1 tbsp olive oil
• Salt and pepper to taste

Optional Sauces & Garnish:

• Garlic sauce (toum) or tahini sauce
• Pickles, olives, or sliced cucumbers
• Fresh lemon wedges

Simple Cooking Directions

1. Whisk together yogurt, olive oil, lemon juice, garlic, and spices. Marinate chicken for at least 1 hour.
2. Preheat oven to 425°F (220°C) or heat a grill pan.
3. Cook chicken until golden and fully cooked (internal temp 165°F/74°C). Slice thinly.
4. Prepare rice by simmering basmati rice with water/broth, olive oil, and salt until fluffy.
5. Assemble salad with chopped vegetables, lemon juice, olive oil, salt, and pepper.
6. Plate sliced chicken over rice, add salad on the side, drizzle with sauce, and garnish.

Step-by-Step Preparation Method

Step 1 – Marinate the Chicken

• In a bowl, mix yogurt, olive oil, lemon juice, garlic, and spices.
• Add chicken, coat evenly, cover, and refrigerate 1–4 hours.

Step 2 – Cook the Chicken

• Preheat oven to 425°F (220°C) or heat a grill pan over medium-high heat.
• Arrange chicken on a baking sheet or grill pan.
• Roast or grill for 20–25 minutes, turning halfway, until fully cooked and lightly charred.
• Let rest for 5 minutes, then slice thinly.

Step 3 – Cook the Rice

• Rinse basmati rice until water runs clear.
• In a saucepan, combine rice, water/broth, olive oil/butter, salt, and optional turmeric.
• Bring to a boil, cover, reduce heat, and simmer 15 minutes until rice is fluffy.
• Fluff with a fork before serving.

Step 4 – Prepare the Salad

• Chop lettuce, cherry tomatoes, cucumber, red onion, and parsley.
• Toss with lemon juice, olive oil, salt, and pepper.

Step 5 – Assemble the Plate

• Place a bed of rice on each plate.
• Arrange sliced chicken on top.
• Add salad to the side.
• Drizzle garlic or tahini sauce and garnish with lemon wedges, pickles, or olives.

How to Serve

• Serve warm with fresh pita bread or flatbread.
• Offer sauces on the side for dipping or drizzling.
• Perfect for family dinners, meal prep, or entertaining guests.

Recipe Tips

• Marinate longer for deeper flavor and extra tenderness.
• Slice chicken thinly to replicate authentic shawarma texture.
• Toast rice lightly in olive oil before cooking for extra aroma.
• Add a sprinkle of sumac or smoked paprika on the salad for extra Middle Eastern flavor.
• Serve immediately after slicing for juiciest chicken.

Variations

• Beef or Lamb Shawarma: Substitute chicken with thinly sliced beef or lamb.
• Vegetarian Version: Use marinated grilled mushrooms or tofu.
• Spicy Version: Add ½ tsp cayenne or chili powder to the marinade.
• Rice Variations: Use saffron rice or couscous for a different twist.
• Wrap Option: Serve sliced chicken, rice, and salad in pita bread for a shawarma wrap.

Freezing & Storage

• Refrigeration: Store cooked chicken separately from rice and salad for up to 3 days.
• Freezing: Freeze marinated raw chicken for up to 1 month, uncooked. Cooked chicken can be frozen for 2 months.
• Reheating: Warm chicken and rice in the oven or microwave. Salad should be served fresh.

Special Equipment Needed

• Baking sheet or grill pan
• Mixing bowls
• Knife and cutting board
• Saucepan for rice
• Tongs for flipping chicken

FAQ

Q: Can I use chicken breasts instead of thighs?
Yes, but they may be slightly less juicy. Adjust cooking time to avoid drying.

Q: Can I make this gluten-free?
Yes, all ingredients are naturally gluten-free. Use gluten-free pita if serving with bread.

Q: Can I make this ahead of time?
Yes, marinate chicken overnight for best flavor. Cooked chicken can be stored in fridge and reheated.

Q: Can I cook this on a grill instead of oven?
Absolutely! Grill chicken over medium-high heat for 20–25 minutes, turning halfway.

Q: Can I make it spicier?
Yes, add cayenne, chili powder, or hot paprika to the marinade.

Conclusion

Chicken Shawarma Plate with Rice and Salad is a flavorful, aromatic, and satisfying meal that combines tender, spiced chicken with fragrant rice and crisp, refreshing salad. Perfect for weeknight dinners, entertaining, or meal prep, this dish brings the authentic taste of Middle Eastern street food into your kitchen. Juicy chicken, vibrant sides, and versatile sauces make it a dish everyone will love.