Name: Easy Shawarma with Rice and White Sauce Recipe
Prep time: 15 min
Cook time: 20 min
Total time: 35 min
Cuisine: Middle Eastern
Ingredients: 1 lb boneless, skinless chicken thighs or breasts, sliced; 2 tablespoons olive oil; 1 teaspoon ground cumin; 1 teaspoon paprika; 1/2 teaspoon turmeric; 1/2 teaspoon ground coriander; 1/2 teaspoon garlic powder; 1/4 teaspoon ground cinnamon; 1/4 teaspoon cayenne pepper (optional); Salt and pepper to taste; 2 cups cooked basmati or jasmine rice; Fresh parsley or cilantro, chopped (for garnish); 1/2 cup mayonnaise; 1/2 cup plain Greek yogurt; 1 tablespoon lemon juice; 1 clove garlic, minced or grated; 1 teaspoon sugar; Salt and pepper to taste; Water to thin if needed

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Why You’ll Love This Recipe

This Easy Shawarma with Rice and White Sauce is a simple, flavorful take on a classic Middle Eastern favorite. Juicy, marinated chicken is perfectly spiced and paired with aromatic rice, crisp vegetables, and a creamy garlic-white sauce that ties everything together. It’s a complete meal that’s perfect for weeknight dinners, meal prep, or impressing friends with homemade shawarma without needing a professional grill or oven. This recipe brings the restaurant-quality flavor to your kitchen with minimal fuss.

Easy Shawarma with Rice and White Sauce Recipe

Ingredients

For the Chicken Shawarma:

1 1/2 lbs boneless, skinless chicken thighs or breasts, thinly sliced
3 tablespoons olive oil
1 teaspoon ground cumin
1 teaspoon ground coriander
1 teaspoon paprika
1 teaspoon turmeric
1/2 teaspoon ground cinnamon
1/2 teaspoon ground black pepper
1 teaspoon salt
4 cloves garlic, minced
Juice of 1 lemon

For the Rice:

2 cups long-grain basmati rice
3 cups water or chicken broth
1 tablespoon olive oil
1 small onion, finely chopped
1/2 teaspoon salt
1/4 teaspoon ground black pepper

For the White Sauce:

1/2 cup mayonnaise
1/2 cup plain yogurt
2 cloves garlic, minced
1 tablespoon lemon juice
Salt, to taste
Water, to thin consistency if needed

Optional Garnishes:

Sliced cucumbers
Sliced tomatoes
Chopped parsley
Pickles

(Tip: You’ll find the full list of ingredients and measurements in the recipe card below.)

Directions

Marinate the Chicken:
- In a large bowl, combine chicken with olive oil, cumin, coriander, paprika, turmeric, cinnamon, black pepper, salt, garlic, and lemon juice. Mix well to coat evenly. Cover and refrigerate for at least 30 minutes or up to 2 hours.
Prepare the Rice:
- Rinse the rice under cold water until the water runs clear. In a medium pot, heat olive oil over medium heat and sauté the onion until translucent. Add the rice and stir for 1-2 minutes. Pour in water or chicken broth, season with salt and pepper, bring to a boil, then reduce heat to low. Cover and simmer for 15-20 minutes until rice is tender and liquid is absorbed.
Cook the Chicken:
- Heat a large skillet over medium-high heat. Add the marinated chicken in a single layer (cook in batches if necessary) and sauté for 6-8 minutes, turning occasionally until chicken is fully cooked and slightly browned.
Prepare the White Sauce:
- In a small bowl, whisk together mayonnaise, yogurt, minced garlic, lemon juice, and salt. Add a little water if needed to achieve a pourable consistency.
Assemble the Shawarma Plate:
- Serve a portion of rice on each plate, top with cooked chicken, and drizzle generously with white sauce. Add optional garnishes like sliced cucumbers, tomatoes, pickles, and parsley for freshness and crunch.

Servings and Timing

Servings: 4
Total time: 50 minutes
Prep time: 20 minutes
Cook time: 30 minutes

Variations

Beef or Lamb Shawarma: Substitute chicken with thinly sliced beef or lamb for a richer flavor.
Spicy Version: Add 1 teaspoon cayenne pepper or chili powder to the chicken marinade for extra heat.
Vegan Option: Use tofu or seitan instead of chicken and swap yogurt in the white sauce for a plant-based alternative.
Shawarma Wrap: Serve chicken, rice, and sauce in pita bread or flatbreads for a handheld wrap version.

Storage/Reheating

Storage: Store cooked chicken and rice separately in airtight containers in the refrigerator for up to 3 days.
Freezing: Chicken can be frozen for up to 2 months; thaw overnight in the refrigerator before reheating.
Reheating: Reheat chicken and rice in a skillet over medium heat or in the microwave until warmed through. Reheat sauce separately if needed.

FAQs

1. Can I make this recipe ahead of time?

Yes, marinate the chicken in advance and cook it just before serving. Rice and sauce can also be prepared ahead.

2. Can I bake the chicken instead of sautéing?

Yes, preheat oven to 400°F (200°C) and bake the marinated chicken on a lined sheet pan for 15-20 minutes until fully cooked.

3. Can I use chicken breasts instead of thighs?

Yes, chicken breasts work fine, but thighs are juicier and more flavorful.

4. Can I make the white sauce without mayonnaise?

Yes, you can make a yogurt-based sauce only, adding a little olive oil or tahini for creaminess.

5. Can I use frozen blueberries for the rice?

This question seems unrelated; for rice, always use dry basmati or long-grain rice.

6. How do I make the rice more flavorful?

Cook rice in chicken broth instead of water and add a bay leaf or a pinch of saffron for extra aroma.

7. Can I use store-bought shawarma seasoning?

Yes, it’s a convenient alternative if you prefer not to mix individual spices.

8. Can this recipe be served as a wrap?

Absolutely, serve with pita or flatbreads and add vegetables for a delicious shawarma wrap.

9. Can I grill the chicken?

Yes, marinated chicken can be grilled over medium heat for a smoky flavor.

10. How do I prevent the chicken from drying out?

Cook over medium-high heat just until done and avoid overcooking; thighs remain juicier than breasts.

Conclusion

This Easy Shawarma with Rice and White Sauce is a flavorful, satisfying, and versatile meal that brings the taste of Middle Eastern cuisine into your home kitchen. With tender, well-spiced chicken, aromatic rice, and creamy garlic sauce, it’s perfect for weeknight dinners, casual entertaining, or meal prepping. Easy to make and endlessly adaptable, it’s a recipe that will quickly become a go-to favorite.

Jane

Easy Shawarma with Rice and White Sauce Recipe

Why You’ll Love This Recipe