Halal Food Recipes-Chicken Shawarma with Yellow Rice
This halal chicken shawarma with fragrant yellow rice and creamy garlic sauce is a comforting family meal packed with flavor.
Equipment
- Cast Iron Skillet
- Medium Pot
Ingredients
Yellow Rice
- 2 cups Basmati rice
- 3 cups chicken broth
- 2 tbsp ghee or unsalted butter
- 1/2 tsp turmeric
- 1/2 tsp oregano
- 1/2 tsp cumin
- 1/2 to 1 1/2 tsp salt to taste
- 1 bay leaf
Chicken Shawarma
- 2 lbs chicken thighs boneless & skinless
- 1/4 cup olive oil
- 2 lemons, juiced
- 1 tbsp garlic minced
- 2 tbsp allspice
- 1 tbsp coriander
- 1 tbsp paprika
- 1 tbsp cumin
- 1 1/2 tsp salt to taste
- 2 tsp sumac
- 1/2 tsp black pepper
- 1/4 tsp turmeric
- oil for frying chicken
White Sauce
- 1/2 cup mayonnaise
- 1/4 cup toum (garlic spread)
- 2 tbsp sour cream
- 1/2 tsp black pepper
- 1 tsp lemon juice
- 1/2 tsp sugar
- 2-4 tbsp water to thin out
Toppings
- iceberg lettuce shredded
- tomatoes diced
- pita bread sliced
- sriracha or hot sauce to taste
Instructions
- Rinse and soak basmati rice for 20 minutes, then drain.
- In a pot, melt ghee, add turmeric, cumin, oregano, and bay leaf. Stir until fragrant.
- Add rice, chicken broth, and salt. Cover and simmer until rice is fluffy.
- Whisk olive oil, lemon juice, garlic, and spices. Coat chicken and marinate at least 1 hour or overnight.
- Cook chicken in hot skillet until golden brown and fully cooked. Rest, then slice.
- Mix mayo, toum, sour cream, lemon juice, sugar, and black pepper. Thin with water.
- Assemble: yellow rice topped with sliced chicken, drizzle with white sauce, and finish with toppings.
Notes
Marinate chicken overnight for best flavor. Store rice, chicken, and sauce separately to keep leftovers fresh.
