Chicken Shawarma Over Rice Recipe

Preparation Steps

1. 1

   Marinate the Chicken

   In a bowl, combine olive oil, minced garlic, cumin, paprika, turmeric, coriander, cinnamon, salt, and black pepper. Add the chicken thighs and coat them in the marinade. Cover and refrigerate for at least 1 hour or overnight for best results.

2. 2

   Cook the Rice

   Rinse the rice under cold water until the water runs clear. In a saucepan, bring vegetable broth or water to a boil. Add the rinsed rice, cover, and reduce heat to low. Cook for about 15 minutes or until the rice is tender and the liquid is absorbed. Remove from heat and let it sit covered for another 5 minutes.

3. 3

   Cook the Chicken

   Preheat a grill or skillet over medium-high heat. Remove the chicken from the marinade and grill or cook in the skillet for about 6-8 minutes per side, or until fully cooked and no longer pink in the center. Let the chicken rest for a few minutes before slicing it thinly.

4. 4

   Assemble the Dish

   Fluff the cooked rice with a fork and serve it as a base on a plate. Top with the sliced chicken. Optionally, add a side of salad and drizzle with white sauce or garlic sauce to serve.