One-Pan Shawarma Chicken with Persian Salad and Creamy Dill Sauce

Warm, aromatic shawarma spices meet tender chicken and a cool, crunchy salad in this one-pan wonder. The chicken is marinated in yogurt and spices, then pan-seared until golden and juicy. Served over buttery jasmine rice with a refreshing cucumber-tomato salad and a tangy dill sauce, this meal is both satisfying and bright.

Best of all, everything comes together in a single skillet, so you spend less time cleaning and more time enjoying dinner. It’s a perfect weeknight meal that feels special without the fuss.

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Ingredients

2 tablespoon Sour CreamView ingredient guideLike ingredientDislike ingredient

0.5 cup Jasmine RiceView ingredient guideLike ingredientDislike ingredient

1 unit LemonView ingredient guideLike ingredientDislike ingredient

4 tablespoon YogurtView ingredient guideLike ingredientDislike ingredient

2 unit Mini CucumberView ingredient guideLike ingredientDislike ingredient

1 tablespoon Shawarma Spice BlendView ingredient guideLike ingredientDislike ingredient

1 unit TomatoView ingredient guideLike ingredientDislike ingredient

10 ounce Chicken CutletsView ingredient guideLike ingredientDislike ingredient

1 teaspoon Garlic PowderView ingredient guideLike ingredientDislike ingredient

0.25 ounce DillView ingredient guideLike ingredientDislike ingredient

1 unit ShallotView ingredient guideLike ingredientDislike ingredient

teaspoon (tsp) Black PepperView ingredient guideLike ingredientDislike ingredient

4 teaspoon (tsp) SaltView ingredient guideLike ingredientDislike ingredient

1 tablespoon (tbsp) ButterView ingredient guideLike ingredientDislike ingredient

10 teaspoon (tsp) Olive OilView ingredient guideLike ingredientDislike ingredient

Instructions

1. In a bowl, combine yogurt, half the shawarma spice blend, half the garlic powder, salt and pepper. Add chicken cutlets and coat well. Let marinate 10 minutes.
2. Meanwhile, in a small pot, bring 1 cup water and a pinch of salt to a boil. Add jasmine rice, reduce heat to low, cover and cook 15 minutes until tender. Remove from heat, fluff with a fork and stir in butter.
3. While rice cooks, prepare the Persian salad: dice tomato and mini cucumbers into small cubes. Finely chop shallot and dill (reserve some dill for sauce). In a bowl, combine tomato, cucumber, shallot, dill, juice of half the lemon, a drizzle of olive oil, salt and pepper. Set aside.
4. Make the creamy dill sauce: in a small bowl, mix sour cream, remaining dill, juice of remaining lemon half and a pinch of salt. Add water a teaspoon at a time to reach drizzling consistency.
5. Heat 2 teaspoons olive oil in a large non-stick skillet over medium-high heat. Add marinated chicken and cook 4-5 minutes per side, until golden and cooked through (internal temp 165°F). Remove chicken and let rest.
6. Slice chicken against the grain. Serve over buttered rice with Persian salad on the side. Drizzle with creamy dill sauce.

Recipe Tips

FAQ

Can I use chicken thighs instead of cutlets?

Yes, boneless skinless chicken thighs work well. Adjust cooking time to 6-7 minutes per side until internal temperature reaches 165°F.

What can I substitute for sour cream in the dill sauce?

Greek yogurt or plain yogurt works perfectly as a substitute for sour cream.

Is this recipe gluten-free?

Yes, all ingredients are naturally gluten-free. Ensure your spice blend is certified gluten-free if needed.