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Chicken Shawarma Rice

As a change from the normal, I sometimes love having chicken shawarma over rice as opposed to rolled up in a pita. This is a must-try recipe.
Prep Time 30 minutes
Cook Time 30 minutes
Total Time 1 hour
Servings 6
Author Bushrah | Recipestable

Ingredients

For Chicken Shawarma

  • 1 pound boneless chicken breast cubed
  • 2 tbsp vegetable oil
  • 2 tbsp yogurt
  • 1 tbsp ginger garlic paste
  • 1 tbsp lemon juice
  • 1 tsp red chili powder
  • 1 tsp cumin powder
  • 1 tsp tandoori masala
  • 1 tsp salt
  • 1/4 tsp turmeric powder

For Chicken Shawarma Rice

  • 2 cups rice
  • 2-1/2 cups chicken stock
  • 1 small onion
  • 2 tbsp vegetable oil
  • 1 tbsp butter
  • 1/2 tsp ginger-garlic paste
  • 1 cinnamon stick
  • 1 cardamom pod
  • 2 cloves
  • 1 green chilli finely chopped
  • 1 tbsp chopped green onions
  • 1 tsp cumin powder
  • 1/4 tsp black pepper
  • 1/4 tsp. turmeric powder
  • 1/4 tsp cinnamon powder
  • salt to taste

Other Ingredients

  • Garlic sauce or plain yoghurt.
  • 1 to mato thinly sliced
  • 1 onion thinly sliced
  • 1/4 chopped cabbage
  • 1/4 cup pickled cucumber
  • 1 tbsp pepper sauce
  • French Fries
  • Lettuce Leaves

Instructions

Method

    To Make Chicken Shawarma

    • In a small bowl, combine the yogurt, oil, ginger garlic paste, red chili powder, cumin powder, tandoori masala, salt and lemon juice.
    • Pour this mixture over the chicken cubes.
    • Toss to coat evenly.
    • Cover and marinate for 4 hours to blend flavors.
    • After 4 hours, thread chicken on the metal skewers.
    • Grill on each side for 5 minutes or until tender.
    • Remove from the skewers.
    • Chop into chunks.
    • Set aside and and keep warm.

    To Make Chicken Shawarma Rice

    • Wash rice with few changes of water then soaked for 30 minutes.
    • Drain rice and set aside. Heat the butter and oil in a large skillet over medium heat.
    • Add onions and cook for 5 minutes or until translucent. Add garlic paste and cook for 30 seconds.
    • Add green chillis and all other spices. Cook and stir 1 minute longer. Note: (Careful not to let them burn.)
    • Add chicken stock. Bring to a boil and let it simmer. Season with salt.
    • Add rice and stir a little.
    • Cook on high heat for 3-4 minutes then reduce the heat to medium-low.
    • Cover and let it simmer for 8-10 minutes or until all water dries up and rice are cooked evenly.
    • Now reduce the heat. Cover the skillet by using wetting a kitchen towel.
    • Placing kitchen towel over the skillet.
    • Then placing a lid on top of it.
    • Cook the rice on very low heat for 10 minutes.
    • Turn the heat off. Remove the lid and fluff the rice up.
    • Transfer rice into a large servings dish.
    • Top with chicken shawarma, lettuce leaves, cabbage, cucumber pickle, tomato and onion.
    • Drizzle with pepper sauce.Chicken Shawarma Rice is ready to serve. enjoy!

    Notes

    Serving Suggestions:
    Serve with french fries.