The Chicken Shawarma Plate with Rice and Garlic Sauce is a comforting Middle Eastern-inspired meal that bursts with flavor, aroma, and texture. Juicy, marinated chicken—seasoned with a blend of warm spices like cumin, paprika, turmeric, and cinnamon—is grilled or roasted to perfection and served alongside fragrant yellow rice, fresh salad, and a creamy, tangy garlic sauce.

Every bite offers a perfect harmony of savory, tangy, and aromatic goodness. Originating from the Middle East, shawarma is a beloved street food that has gained immense popularity worldwide.

Why I Love This Recipe

I love this recipe because it’s a complete meal in one plate — tender spiced chicken, aromatic rice, cooling salad, and that irresistible garlic sauce.

The combination is both satisfying and healthy, with bold yet balanced flavors that make you crave more after every bite.

Why It’s a Must-Try Dish

• Restaurant quality at home: It tastes like a gourmet dish but is surprisingly easy to prepare.
• Flavor explosion: The marinade infuses the chicken with deep, authentic Middle Eastern flavors.
• Perfect balance: The spiced chicken complements the fluffy rice and creamy garlic sauce beautifully.
• Crowd-pleaser: Great for family dinners, meal prep, or gatherings — everyone loves it!
• Healthier alternative: When grilled or baked, it’s lighter than takeout shawarma.

Preparation and Cooking Time

• Preparation Time: 25 minutes (plus 2–3 hours marination time)
• Cooking Time: 35 minutes
• Total Time: 1 hour (excluding marination)
• Servings: 4 servings
• Calories: Approximately 640 kcal per serving

Course and Cuisine

• Course: Main Course
• Cuisine: Middle Eastern / Mediterranean

Ingredients

For the Chicken Shawarma Marinade:

• 700g boneless, skinless chicken thighs or breasts
• 3 tbsp plain yogurt
• 3 tbsp olive oil
• 2 tbsp lemon juice
• 3 cloves garlic, minced
• 1 tsp ground cumin
• 1 tsp ground paprika
• ½ tsp turmeric
• ½ tsp ground cinnamon
• 1 tsp ground coriander
• ½ tsp cayenne pepper (optional for heat)
• Salt and black pepper to taste

For the Yellow Rice:

• 1½ cups basmati rice, rinsed
• 2½ cups chicken broth or water
• 2 tbsp olive oil or butter
• 1 tsp turmeric
• ½ tsp cumin
• Salt to taste

For the Garlic Sauce (Touma or Toum):

• 6 large garlic cloves, peeled
• ½ tsp salt
• 1 egg white (optional for creaminess)
• 1 cup neutral oil (like sunflower or canola)
• 2 tbsp lemon juice
• 1 tbsp cold water

For the Salad (Optional but Recommended):

• 1 cup chopped cucumbers
• 1 cup chopped tomatoes
• ½ cup chopped lettuce or parsley
• 1 tbsp olive oil
• 1 tbsp lemon juice
• Salt and pepper to taste

Cooking Directions

Step-by-Step Preparation Method:

Step 1: Marinate the Chicken

1. In a large bowl, whisk together yogurt, olive oil, lemon juice, garlic, and all the spices.
2. Add chicken pieces and coat thoroughly in the marinade.
3. Cover and refrigerate for at least 2 hours (or overnight for best flavor).

Step 2: Cook the Chicken

1. Preheat your grill pan, skillet, or oven to 200°C (400°F).
2. Cook the chicken for 5–7 minutes per side (depending on thickness) until golden brown and cooked through.
3. Let the chicken rest for a few minutes before slicing it thinly.

Step 3: Prepare the Yellow Rice

1. Heat olive oil or butter in a saucepan.
2. Add turmeric and cumin; stir for 30 seconds to release aroma.
3. Add rice and toast for 1 minute, stirring constantly.
4. Pour in broth, season with salt, and bring to a boil.
5. Lower heat, cover, and simmer for 15 minutes or until rice is tender.
6. Fluff with a fork and keep warm.

Step 4: Make the Garlic Sauce

1. In a blender or food processor, add garlic and salt; blend until smooth.
2. Gradually add oil in a thin stream while blending, alternating with lemon juice and cold water, until creamy and emulsified.
3. Chill before serving.

Step 5: Prepare the Salad

1. Combine cucumbers, tomatoes, and lettuce (or parsley) in a bowl.
2. Toss with olive oil, lemon juice, salt, and pepper.

Step 6: Assemble the Shawarma Plate

1. On a large plate, serve a generous portion of yellow rice.
2. Top with sliced shawarma chicken.
3. Drizzle garlic sauce generously or serve it on the side.
4. Add salad or pickled vegetables for freshness.

How to Serve

Serve the Chicken Shawarma Plate warm, garnished with fresh parsley, a wedge of lemon, and extra garlic sauce. You can also add pita bread or hummus for a complete Middle Eastern feast.

This dish pairs wonderfully with:

• Cucumber yogurt salad
• Grilled vegetables
• Falafel or tabbouleh

Recipe Tips

• Marinate the chicken overnight for deeper flavor.
• Slice chicken thinly after cooking for authentic shawarma-style texture.
• Use chicken thighs for juicier results.
• If you prefer a lighter garlic flavor, roast the garlic before blending.
• Keep the rice fluffy by not stirring it too much while cooking.

Variations

1. Beef Shawarma Plate: Replace chicken with thinly sliced beef marinated in similar spices.
2. Vegetarian Shawarma Plate: Use roasted cauliflower, mushrooms, or chickpeas instead of meat.
3. Spicy Shawarma: Add chili flakes or harissa paste to the marinade.
4. Herb Shawarma: Add chopped mint or cilantro to the marinade for freshness.
5. Low-carb version: Swap rice with cauliflower rice or quinoa.

Freezing and Storage

• Refrigerator: Store leftover chicken and rice separately in airtight containers for up to 3–4 days.
• Freezer: Freeze cooked chicken (without sauce) for up to 2 months.
• Reheating: Reheat chicken in a skillet with a splash of water to prevent dryness.
• Garlic Sauce: Store in the refrigerator for up to 1 week (do not freeze).

Special Equipment Needed

• Grill pan or cast-iron skillet (for searing the chicken)
• Blender or food processor (for garlic sauce)
• Saucepan (for cooking rice)
• Mixing bowls
• Measuring spoons and cups

FAQ

Q1: Can I use chicken breast instead of thighs?
Yes, chicken breast works fine but may be slightly less juicy. Marinate longer for tenderness.

Q2: Is garlic sauce the same as aioli?
Similar, but shawarma garlic sauce (toum) has a stronger garlic punch and no eggs in the authentic version.

Q3: Can I make it dairy-free?
Yes! Use coconut yogurt or skip yogurt entirely and increase lemon juice slightly.

Q4: How can I make it meal-prep friendly?
Store the rice, chicken, and sauce in separate containers and assemble just before serving.

Q5: Can I grill the chicken outdoors?
Absolutely — grilling adds a smoky flavor that’s close to traditional shawarma rotisserie.

Conclusion

The Chicken Shawarma Plate with Rice and Garlic Sauce is more than just a meal — it’s an experience. Every component, from the juicy spiced chicken to the aromatic rice and zesty garlic sauce, harmonizes beautifully to bring the rich flavors of the Middle East to your table. Whether you’re cooking for family, friends, or yourself, this dish promises comfort, authenticity, and pure satisfaction.

Once you try it, you’ll find yourself coming back to it again and again — it’s that irresistible blend of spice, flavor, and texture that makes shawarma a global favorite.