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

Warm, aromatic shawarma spices meet tender chicken in this quick one-pan dinner. The chicken is marinated in yogurt and spices, then pan-seared until golden and juicy. It’s served over fluffy buttery rice, alongside a crunchy Persian cucumber and tomato salad and finished with a creamy dill sauce.

This recipe keeps cleanup minimal-everything comes together in a single skillet. The bright, tangy salad and herbaceous sauce balance the rich spices, making it a satisfying meal that’s perfect for busy weeknights.

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Ingredients

10 ounce Chicken CutletsView ingredient guideLike ingredientDislike ingredient

1 tablespoon Shawarma Spice BlendView ingredient guideLike ingredientDislike ingredient

2 unit Persian CucumberView ingredient guideLike ingredientDislike ingredient

1 unit LemonView ingredient guideLike ingredientDislike ingredient

0.25 ounce DillView ingredient guideLike ingredientDislike ingredient

0.5 cup Jasmine RiceView ingredient guideLike ingredientDislike ingredient

4 tablespoon YogurtView ingredient guideLike ingredientDislike ingredient

1 teaspoon Garlic PowderView ingredient guideLike ingredientDislike ingredient

1 unit Roma TomatoView ingredient guideLike ingredientDislike ingredient

1 unit ShallotView ingredient guideLike ingredientDislike ingredient

2 tablespoon Sour CreamView ingredient guideLike ingredientDislike ingredient

10 teaspoon Olive OilView ingredient guideLike ingredientDislike ingredient

1 tablespoon ButterView ingredient guideLike ingredientDislike ingredient

SaltView ingredient guideLike ingredientDislike ingredient

PepperView ingredient guideLike ingredientDislike ingredient

Instructions

1. In a small pot, combine rice, ¾ cup water and a pinch of salt. Bring to a boil, then cover and reduce to a low simmer. Cook until rice is tender, 15-18 minutes. Keep covered off heat until ready to serve.
2. While rice cooks, wash and dry all produce. Place chicken in a large bowl and pat dry with paper towels. Add half the yogurt and half the garlic powder, 1 tsp shawarma spice, 1 TBSP olive oil, salt and pepper. Toss until chicken is evenly coated.
3. Heat a drizzle of olive oil in a large pan over medium-high heat. Add chicken and cook until browned and cooked through, 3-5 minutes per side. If chicken browns too quickly, lower heat. Transfer to a cutting board to rest.
4. While chicken cooks, trim and finely dice cucumbers. Finely dice tomato. Pick and roughly chop dill fronds. Zest and halve lemon. Halve, peel and thinly slice half the shallot. In a medium bowl, combine cucumbers, tomato, half the chopped dill, 2 TBSP olive oil, a big squeeze of lemon juice and as much sliced shallot as you like. Season with salt and pepper. Taste and add more lemon juice if desired.
5. In a small bowl, combine sour cream, lemon zest, remaining yogurt, remaining chopped dill and a pinch of remaining garlic powder. Add water 1 tsp at a time until mixture reaches a drizzling consistency. Season with salt and pepper. Taste and add more garlic powder if desired.
6. Fluff rice with a fork; stir in 1 TBSP butter and season with salt and pepper. Divide between plates. Slice chicken crosswise; place on top of rice. Divide salad between plates. Drizzle everything with creamy dill sauce and serve.

Recipe Tips

FAQ

Can I use chicken thighs instead of cutlets?

Yes, boneless skinless chicken thighs work well. Adjust cooking time as needed until they reach an internal temperature of 165°F.

What can I substitute for Persian cucumbers?

English cucumbers or regular cucumbers (seeds removed) can be used. The salad will still be crunchy and refreshing.

How do I store leftovers?

Store chicken, rice, salad and sauce separately in airtight containers in the refrigerator for up to 3 days. Reheat chicken and rice gently and enjoy the salad cold.