Chicken Shawarma Rice with White Sauce Recipe
This Chicken Shawarma Rice with White Sauce recipe features tender, spiced chicken breast cooked to golden perfection and served over fragrant turmeric-infused basmati rice. The dish is complemented by a creamy, tangy garlic yogurt sauce that adds a refreshing contrast. Ready in just 35 minutes, this flavorful Middle Eastern-inspired meal is perfect for a quick weeknight dinner or casual gathering.
- Prep Time: 10 minutes
- Cook Time: 25 minutes
- Total Time: 35 minutes
- Yield: 4 servings
- Category: Main Course
- Method: Stovetop
- Cuisine: Middle Eastern
Ingredients
For the Chicken Marinade:
- 1 lb chicken breast (cut into cubes or thin slices)
- 1 tsp ground cumin
- 1 tsp paprika
- ½ tsp garlic powder
- 1 tbsp lemon juice
- ½ tsp salt (from the divided salt)
- 1 ½ tbsp olive oil
For the Rice:
- 1 cup basmati or jasmine rice
- 2 cups water
- ½ tbsp olive oil
- ½ tsp ground turmeric
- ½ tsp salt (remaining)
For the White Yogurt Sauce:
- ½ cup plain yogurt
- 5 garlic cloves (grated)
- 1 tbsp lemon juice
- Salt to taste
Instructions
- Marinate the Chicken: In a bowl, combine the chicken pieces with 1 ½ tablespoons of olive oil, lemon juice, ground cumin, paprika, garlic powder, and ½ teaspoon salt. Stir until the chicken is well coated with the marinade. Allow it to rest and absorb the flavors for about 10 minutes while you prepare the rice.
- Cook the Chicken: Heat a large skillet over medium-high heat. Add the marinated chicken and cook for 4–5 minutes on each side until the chicken is golden brown and cooked through. Once done, transfer the chicken onto a plate, tent it loosely with foil to keep warm.
- Prepare the Rice: Using the same skillet, add the remaining ½ tablespoon of olive oil. Sprinkle the ground turmeric into the oil and stir for a few seconds until aromatic. Add the rice and water to the skillet, season with the remaining ½ teaspoon salt. Bring the mixture to a boil, then cover and reduce the heat to low. Let it simmer for 15 minutes or until the rice grains are tender and have absorbed the turmeric, turning them a lovely yellow color.
- Make the White Yogurt Sauce: In a small bowl, whisk together the plain yogurt, grated garlic, lemon juice, and a pinch of salt until smooth and creamy. Refrigerate the sauce to chill until serving time.
- Warm the Chicken and Serve: Return the cooked chicken to the skillet for about a minute just to warm it through again. Fluff the rice gently with a fork, then portion it onto plates. Top with the warm chicken pieces and generously spoon over the chilled garlic yogurt sauce for a fresh and tangy finish.
Notes
- For best results, use fresh garlic when making the yogurt sauce to ensure a bright and pungent flavor.
- Adjust the amount of salt according to your taste preference or dietary needs.
- You can substitute chicken thighs for chicken breast if you prefer juicier meat.
- Serve with a side of fresh salad or pickled vegetables to add more texture and freshness.
- Leftovers can be stored in the refrigerator for up to 2 days and reheated gently on the stovetop.
