Chicken Shawarma with Herb Salad and Rice is a perfect weeknight meal! The chicken seasoning is so flavorful and the herb salad is so light and refreshing. Serving the spiced chicken with rice instead of naan or a pita makes for a nice gluten free option as well!
The chicken is super juicy and tender. It’s served with basmati rice, fresh herbs, lemon and a homemade tzatziki sauce. There’s some radish added in for some crunch. Chicken Shawarma with Herb Salad and Rice is the perfect combination of flavors!
What is chicken shawarma?
Shawarma translates to “turning”. Shawarma meat is traditionally cooked on a vertical rotisserie. It’s a dish that originated in the Middle East then made its way west. As the meat finishes cooking it’s cut off. Originally, lamb or mutton was used for shawarma.
The meat for a shawarma is very tender and very juicy. You make shawarma on a flat bread or pita then topped with pickles, vegetables, hummus and yogurt sauce. You can use whatever toppings you’d like.
What is tzatziki sauce?
Yogurt, drained cucumber, salt, garlic and other seasonings make up tzatziki. It originated in Greece and is popular in the surrounding countries as well. Americans commonly find tzatziki sauce on Gyros. You can serve tzatziki sauce along side of bread, pita, flatbread, eggplant, meats and many other things. It’s a delicious and refreshing addition to many dishes!
Ingredients for Chicken Shawarma with Herb Salad and Rice
- Chicken Thighs
- Kosher Salt
- Sweet Paprika
- Cumin
- Coriander
- Cinnamon
- Crushed Red Pepper
- Black Pepper
- Plain Yogurt
- Lemon Juice
- Red Wine Vinegar
- Cucumber
- Garlic
- Fresh Dill
- Parsley
- Cilantro
- Olive Oil
- Cherry Tomatoes
- Radish
- Basmati Rice
Tips for the best Chicken Shawarma with Herb Salad and Rice
- Get the skillet really hot before searing the chicken. I like to use a cast iron skillet like this one https://www.amazon.com/gp/product/B071J9H4RK/ref=as_li_tl?ie=UTF8&camp=1789&creative=9325&creativeASIN=B071J9H4RK&linkCode=as2&tag=inkristaskitc-20&linkId=7379b621a910f150d3b52f127ee9da32
- Go heavy with the seasoning on the chicken. It may seem like it’s too much but it will be perfect
- Make the tzatziki sauce up to 3 days in advance
- I like to make a big batch of shawarma seasoning and store it with the rest of my spices so it’s ready to go whenever I need it
- If you like spicy then add my schug sauce from the Eggplant Shawarma recipe! It’s amazing!
- Use up any leftover chicken in salads or wraps for the week
If you try this Chicken Shawarma with Herb Salad and Rice recipe please leave me a rating and/or review on this post! Feedback is super helpful! Don’t forget to tag me in your Instagram photos after you make one of my recipes! I love to see what everyone is making!
Chicken Shawarma with Herb Salad and Rice
Ingredients
Shawarma Seasoning
- 2 tbsp sweet paprika
- 2 tbsp cumin
- 2.5 tsp cinnamon
- 2 tsp kosher salt
- 2 tsp coriander
- 2 tsp crushed red pepper
- 1 tsp black pepper
Chicken
- 8 pieces boneless skinless chicken thighs
- 3 tbsp olive oil divided
Basmati Rice
- 1 cup basmati rice
- 1.75 cups water
- 1 tsp kosher salt
- 1 tsp olive oil
Tzatziki Sauce
- ⅔ cup fat free plain yogurt
- ¼ cup English cucumber diced
- ¼ cup English cucumber shredded & drained in a paper towel
- 2 tsp fresh dill chopped
- 1 clove garlic minced
- 1 tsp lemon juice
- ½ tsp red wine vinegar
- ¼ tsp kosher salt
Herb Salad
- 16 cherry tomatoes
- 1.25 cups parsley stems off
- 1.25 cups cilantro stems off
- 8 radishes sliced thin
- 1 tsp olive oil
- ¼ cup fresh dill rough chopped
- 2 tsp lemon juice
- ¼ tsp kosher salt
- ⅛ tsp black pepper
Garnish
- 2 lemons cut into wedges
Instructions
Making the Shawarma Seasoning
- Mix all shawarma seasoning ingredients together in a bowl with a whisk
- Any extra can be stored for later use in an airtight container for up to 6 months
Seasoning and Cooking the Chicken
- Add 1 tbsp olive oil to chicken then add about ⅓ cup of the shawarma seasoning and toss until fully coated
- Heat a cast iron skillet or heavy bottomed skillet until very hot
- Add the rest of the olive oil to the pan, wait 30 seconds then add the chicken
- Sear each side of the chicken for 4-5 minutes or until a meat thermometer reads 160°F in the thickest part of the chicken
- Remove from the pan and let rest for 5-10 minutes
Making the Basmati Rice
- While the chicken is cooking put the rice, water, salt and olive oil in a medium sauce pot and bring to a boil over medium – high heat
- Once the rice reaches a boil, cover it and turn it down to a simmer until all water is absorbed. About 10 minutes
- Fluff with a fork and set to the side until ready to serve
Tzatziki Sauce
- The tzatziki can be made up to 3 days ahead of time or you can make it as the chicken and rice are cooking
- Shred the cucumber then drain it through a towel into the sink. Add the cucumber to a medium mixing bowl
- Dice the other cucumber and add it to the same bowl with the rest of the ingredients for the tzatziki
- Mix well and store in the refrigerator until needed
Making the herb salad
- While the chicken and rice are cooking, grill the cherry tomatoes. Drizzle them with a small amount of oil and add a pinch of salt and pepper
- Grill them for 3-4 minutes over medium heat. Remove from the heat and set to the side
- Add all the rest of the herb salad ingredients to a bowl and toss well. Add in the tomatoes and toss
Serving
- Place the rice onto a serving platter or into individual bowls
- Slice the chicken thighs and place them on top of the rice. Add the herb salad and dollops of the tzatziki sauce
- Serve with lemon wedges and ENJOY!
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