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chicken shawarma with rice and herb salad

Chicken Shawarma with Herb Salad and Rice

Krista Stechman
Flavorful chicken seared and served over a bed of rice topped with a lemony herb salad, grilled tomatoes, radishes and tzatziki sauce
5 from 2 votes
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Prep Time 20 minutes
Cook Time 15 minutes
Total Time 35 minutes
Course dinner
Cuisine middle eastern
Servings 8 people
Calories 126 kcal

Ingredients
  

Shawarma Seasoning

  • 2 tablespoon sweet paprika
  • 2 tablespoon cumin
  • 2.5 teaspoon cinnamon
  • 2 tsp kosher salt
  • 2 teaspoon coriander
  • 2 teaspoon crushed red pepper
  • 1 teaspoon black pepper

Chicken

  • 8 pieces boneless skinless chicken thighs
  • 3 tablespoon 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 teaspoon fresh dill chopped
  • 1 clove garlic minced
  • 1 teaspoon lemon juice
  • ½ teaspoon red wine vinegar
  • ¼ teaspoon kosher salt

Herb Salad

  • 16 cherry tomatoes
  • 1.25 cups parsley stems off
  • 1.25 cups cilantro stems off
  • 8 radishes sliced thin
  • 1 teaspoon olive oil
  • ¼ cup fresh dill rough chopped
  • 2 tsp lemon juice
  • ¼ teaspoon 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
    shawarma spice

Seasoning and Cooking the Chicken

  • Add 1 tablespoon 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
    chicken shawarma seared in a cast iron skillet
  • 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
    tzatziki sauce
  • 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
    herb salad on a plate with chicken and a lemon wedge

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
    herb salad on a plate with chicken and a lemon wedge
  • Serve with lemon wedges and ENJOY!

Nutrition

Calories: 126kcalCarbohydrates: 24gProtein: 4gFat: 2gSaturated Fat: 1gPolyunsaturated Fat: 1gMonounsaturated Fat: 1gCholesterol: 1mgSodium: 764mgPotassium: 286mgFiber: 2gSugar: 3gVitamin A: 1766IUVitamin C: 23mgCalcium: 86mgIron: 2mg
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