One-Pan Chicken Shawarma Bowls (Ready in 35 Minutes)

Name: One-Pan Chicken Shawarma Bowls
Prep time: 15 min
Cook time: 20 min
Total time: 35 min
Cuisine: Middle Eastern
Ingredients: 600 g (1.3 lb) boneless chicken thighs, cut into strips; 3 tbsp olive oil, divided; 2 tsp ground cumin; 2 tsp smoked paprika; 1 tsp ground turmeric; 1 tsp ground coriander; 1 tsp garlic powder; 1/2 tsp ground cinnamon; 1 1/2 tsp fine sea salt; 1/2 tsp black pepper; 250 g (1 1/4 cups) long-grain rice, rinsed; 480 ml (2 cups) chicken stock; 200 g (3/4 cup) plain Greek yogurt; 1 clove garlic, finely grated; 1 tbsp lemon juice; 2 tbsp finely chopped parsley; 150 g (1 1/2 cups) shredded red cabbage; 1 cucumber, diced; 2 tomatoes, diced; Pickled red onions and extra parsley, to finish

Street-style shawarma flavor without the spit: chicken strips marinated in warm spices, seared hard in one pan until charred at the edges, then piled over fluffy rice with crisp vegetables and a lemony garlic yogurt sauce.

The secret is the spice paste. Bloomin’ the spices in a little oil wakes them up, so the chicken tastes properly roasted instead of just seasoned.

Everything happens in one pan, which means dinner is ready in about 35 minutes and there is almost nothing to wash up.

Ingredients

600 g (1.3 lb) boneless chicken thighs, cut into strips
3 tbsp olive oil, divided
2 tsp ground cumin
2 tsp smoked paprika
1 tsp ground turmeric
1 tsp ground coriander
1 tsp garlic powder
1/2 tsp ground cinnamon
1 1/2 tsp fine sea salt
1/2 tsp black pepper
250 g (1 1/4 cups) long-grain rice, rinsed
480 ml (2 cups) chicken stock

Garlic yogurt sauce

200 g (3/4 cup) plain Greek yogurt
1 clove garlic, finely grated
1 tbsp lemon juice
2 tbsp finely chopped parsley

To serve

150 g (1 1/2 cups) shredded red cabbage
1 cucumber, diced
2 tomatoes, diced
Pickled red onions and extra parsley, to finish

Instructions

Marinate the chicken: Whisk 2 tablespoons olive oil with the cumin, paprika, turmeric, coriander, garlic powder, cinnamon, salt and pepper. Toss the chicken strips through the paste and rest 10 minutes at room temperature (or up to 8 hours in the fridge).
Sear until charred: Heat a large heavy pan over medium-high heat. Cook the chicken in a single layer for 7 to 8 minutes, turning once, until deeply browned and charred at the edges and cooked through (75°C / 165°F inside). Transfer to a warm plate.
Cook the rice in the same pan: Add the remaining 1 tablespoon oil, the rice and a pinch of salt to the pan. Toast 1 minute, then pour in the stock, scraping up the browned bits. Cover and cook on low for 12 minutes. Rest off the heat, covered, for 5 minutes, then fluff.
Make the sauce: While the rice cooks, stir the yogurt with the garlic, lemon juice, parsley and a pinch of salt.
Assemble the bowls: Divide the rice between bowls. Pile on the chicken, red cabbage, cucumber and tomato. Drizzle generously with garlic yogurt sauce and finish with pickled red onions and extra parsley.

Tips for the best result

Do not crowd the pan — the chicken chars instead of steaming when it has space.
Chicken breast works too, but thighs stay juicier under high heat.
Blooming the spices in oil makes a big difference; do not just sprinkle them dry.

Storing and reheating

Keep the chicken, rice, vegetables and sauce in separate airtight containers in the fridge for up to 3 days. Reheat the chicken and rice in a covered pan with a splash of water until steaming, then add the fresh toppings and sauce.