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Chicken Shawarma with Garlic Yogurt Sauce & Rice

Chicken Shawarma with Garlic Yogurt Sauce & Rice

Authentic shawarma has a rotisserie problem. Most home cooks don’t own a 200-pound vertical spit—and honestly, you don’t need one. This Chicken Shawarma with Garlic Yogurt Sauce & Rice delivers everything you crave: deeply charred edges, warm Middle Eastern spices, juicy thighs that stay tender for days, and a garlic yogurt sauce so creamy and pungent you will want to put it on everything. The secret? High-heat broiling, a 60-minute marinade window, and basmati rice infused with turmeric and cinnamon. No special equipment. No complicated techniques. Just bold, honest street food energy from your own oven.

  • Total Time: 1 hour 37 minutes
  • Yield: 6 servings

Ingredients

For the Chicken & Marinade:

  • 2 lbs boneless, skinless chicken thighs

  • 3 tbsp olive oil

  • 2 tbsp fresh lemon juice

  • 4 cloves garlic, minced

  • 1½ tsp ground cumin

  • 1½ tsp ground paprika

  • 1 tsp ground turmeric

  • 1 tsp ground coriander

  • ½ tsp ground cardamom

  • ½ tsp ground cinnamon

  • ½ tsp cayenne pepper (optional)

  • 1 tsp salt

  • ½ tsp black pepper

For the Garlic Yogurt Sauce:

  • 1 cup plain full-fat Greek yogurt

  • 2 cloves garlic, finely grated

  • 1 tbsp fresh lemon juice

  • 1 tbsp extra virgin olive oil

  • ¼ tsp salt

  • 1 tbsp fresh dill or parsley, chopped

For the Turmeric Rice:

  • 1½ cups basmati rice

  • 2 tbsp unsalted butter

  • ½ tsp ground turmeric

  • 1 cinnamon stick

  • 2¼ cups water or low-sodium chicken broth

  • 1 tsp salt

For Serving:

  • Fresh parsley, chopped

  • Pickled cucumbers or turnips

  • Lemon wedges

  • Thinly sliced red onion

Instructions

  1. Make the marinade. In a large bowl, combine olive oil, lemon juice, minced garlic, cumin, paprika, turmeric, coriander, cardamom, cinnamon, cayenne (if using), salt, and pepper. Whisk into a thick, fragrant paste.

  2. Marinate the chicken. Add chicken thighs to the bowl. Turn to coat thoroughly, ensuring every surface is covered. Cover and refrigerate for a minimum of 1 hour, maximum 12 hours.

  3. Bring to room temperature. Remove chicken from refrigerator 20 minutes before cooking. This ensures even searing and char development.

  4. Preheat broiler. Set oven rack 6 inches below broiler element. Preheat broiler to high. Line a sheet pan with aluminum foil.

  5. Arrange chicken. Place chicken thighs on prepared sheet pan in a single layer. Do not crowd. Leave 1 inch of space between pieces.

  6. First broil. Broil 6 minutes until edges begin to char and dark brown spots appear.

  7. Flip and finish. Flip chicken. Broil another 4–6 minutes until second side is deeply charred and internal temperature reaches 185°F for thighs.

  8. Rest the chicken. Transfer chicken to a cutting board. Tent loosely with foil. Rest 10 minutes. Do not skip.

  9. Make garlic yogurt sauce. While chicken rests, combine Greek yogurt, finely grated garlic, lemon juice, olive oil, salt, and fresh herbs. Whisk until pale, smooth, and creamy. Refrigerate until serving.

  10. Prepare turmeric rice. Rinse basmati rice under cold water until water runs clear. Drain thoroughly. In a medium saucepan, melt butter over medium heat. Add turmeric and cinnamon stick. Toast 30 seconds until fragrant. Add rice, stir to coat. Add water or broth and salt. Bring to a boil. Reduce heat to low, cover, and cook 12 minutes. Remove from heat, let stand 10 minutes covered. Fluff with fork. Remove cinnamon stick.

  11. Slice the chicken. Slice rested chicken thighs into thick strips, cutting against the grain.

  12. Assemble and serve. Divide turmeric rice among plates. Fan sliced shawarma over rice. Drizzle generously with garlic yogurt sauce. Garnish with fresh parsley, pickled vegetables, red onion, and lemon wedges. Serve immediately.

Notes

  • Marinating time is non-negotiable. 1 hour minimum. 4 hours optimal. 12 hours maximum. Less than 1 hour = flavor-washing, not marinating.

  • Thighs over breasts. Always. Chicken thighs withstand high broiler heat, stay juicy, and contain 26% more iron than breasts.

  • Broiler distance matters. Six inches from element is the sweet spot. Too close = burnt exterior, raw interior. Too far = steaming, not charring.

  • Grate garlic, don’t mince. For the sauce, grating integrates garlic smoothly. Mincing leaves harsh raw chunks that overwhelm.

  • Rice must be rinsed. Unrinsed basmati = gummy, sticky, starchy. Rinse until water runs crystal clear.

  • Make it dairy-free: Substitute tahini sauce: ¼ cup tahini, ¼ cup cold water, 2 tbsp lemon juice, 1 grated garlic clove, salt to taste. Whisk until pale and creamy.

  • Low-carb version: Serve shawarma over cauliflower rice sautéed with turmeric and garlic. Same spices, 75% fewer carbs.

  • Prep ahead: Marinate chicken up to 12 hours in advance. Freeze raw marinated chicken for up to 3 months. Thaw overnight in refrigerator before broiling.

  • Leftover strategy: Shawarma keeps 4 days. Reheat in skillet, not microwave. Make fresh rice daily.

Find it online: https://juicymeatrecipes.com/chicken-shawarma/