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Chicken Shawarma And Rice Recipe

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Chicken Shawarma Rice Recipe The Odehlicious
Chicken Shawarma Rice Recipe The Odehlicious from theodehlicious.com

Description

This chicken shawarma and rice recipe is a Middle Eastern-inspired dish that is packed with flavor and nutrition. The juicy and tender chicken is marinated in a blend of aromatic spices and yogurt, then grilled to perfection. The rice is fluffy and aromatic, with a subtle hint of garlic and cumin. This dish is perfect for a family dinner or a weekend gathering with friends.

Prep Time

The prep time for this recipe is around 30 minutes. This includes marinating the chicken, chopping the vegetables, and preparing the rice.

Cook Time

The cook time for this recipe is around 40 minutes. This includes grilling the chicken and cooking the rice.

Ingredients

For the chicken:
  • 1 lb boneless, skinless chicken breasts
  • 1/2 cup plain yogurt
  • 1 tbsp olive oil
  • 2 cloves garlic, minced
  • 1 tsp cumin
  • 1 tsp paprika
  • 1/2 tsp turmeric
  • 1/4 tsp cayenne pepper
  • 1/4 tsp salt
For the rice:
  • 1 cup basmati rice
  • 2 cups water
  • 1 tbsp olive oil
  • 2 cloves garlic, minced
  • 1 tsp cumin
  • 1/2 tsp salt
For serving:
  • Pita bread
  • Tzatziki sauce
  • Sliced cucumber and tomato
  • Lemon wedges

Equipment

  • Grill or grill pan
  • Large mixing bowl
  • Medium saucepan
  • Cutting board and knife

Method

Chicken

1. Cut the chicken breasts into thin strips or bite-sized pieces.
2. In a large mixing bowl, whisk together the yogurt, olive oil, garlic, cumin, paprika, turmeric, cayenne pepper, and salt.
3. Add the chicken to the bowl and toss to coat in the marinade. Cover and refrigerate for at least 30 minutes or up to 4 hours.
4. Preheat the grill or grill pan over medium-high heat.
5. Thread the chicken onto skewers and grill for 6-8 minutes per side, or until cooked through and slightly charred.

Rice

1. Rinse the rice in a fine-mesh strainer under cold water until the water runs clear.
2. In a medium saucepan, heat the olive oil over medium heat.
3. Add the garlic and cumin and cook for 1-2 minutes, or until fragrant.
4. Add the rice and stir to coat in the spices.
5. Add the water and salt and bring to a boil.
6. Reduce the heat to low and cover the pan with a tight-fitting lid.
7. Cook for 18-20 minutes, or until the rice is tender and the water is absorbed.
8. Remove from the heat and let stand, covered, for 5 minutes.
9. Fluff the rice with a fork and serve.

Notes

- If using wooden skewers, soak them in water for at least 30 minutes before grilling to prevent burning.
- You can also bake the chicken in the oven at 400°F for 20-25 minutes, or until cooked through.
- You can add chopped herbs, such as parsley or cilantro, to the rice for extra flavor.

Nutrition Info

This recipe makes 4 servings. Each serving contains approximately:
- Calories: 403
- Fat: 10g
- Carbohydrates: 47g
- Protein: 31g
- Fiber: 1g
- Sugar: 2g
- Sodium: 499mg

Recipe Tips

- Make extra chicken and rice for meal prep or leftovers.
- Serve the chicken and rice with a side salad for a complete meal.
- You can also use this recipe to make chicken shawarma wraps or bowls with your favorite toppings.
- Experiment with different spice blends and marinades for the chicken.
- Don't skip the tzatziki sauce – it adds a refreshing and tangy flavor to the dish.

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