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

This one-pan shawarma chicken brings all the warm, aromatic flavors of the Middle Eastern classic to your weeknight table without the fuss. Chicken cutlets are marinated in a yogurt-based spice blend with shawarma seasoning, then pan-seared until golden and tender. Served over fluffy buttery rice, it’s paired with a crisp Persian cucumber and tomato salad and finished with a creamy dill sauce that ties everything together.

The best part? Everything comes together in a single pan, meaning less time washing dishes and more time enjoying dinner. Whether you’re new to shawarma spices or a longtime fan, this recipe is sure to become a regular in your rotation.

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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. For 4 servings, use 1½ cups water.
2. Meanwhile, 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 (you’ll use the rest later), 1 tsp shawarma spice (or more for bolder flavor), 1 TBSP olive oil, pepper and salt (we used 1 tsp kosher salt). Toss until chicken is evenly coated. For 4 servings, use 2 tsp shawarma spice, 2 TBSP olive oil and 2 tsp kosher salt.
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. Transfer to a cutting board and set aside to rest. Tip: If chicken browns too quickly, lower the heat.
4. While chicken cooks, trim and finely dice cucumbers. Finely dice tomato. Zest and halve lemon. Pick and chop fronds from dill. Halve, peel and thinly slice half the shallot. In a medium bowl, combine cucumbers, tomato, half the dill, 2 TBSP olive oil, a big squeeze of lemon juice and as much sliced shallot as you like. Season with salt and pepper, then taste and add more lemon juice if desired. For 4 servings, thinly slice whole shallot and use 4 TBSP olive oil.
5. In a small bowl, combine sour cream, lemon zest, remaining yogurt, remaining dill and a pinch of garlic powder to taste. 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 or wide bowls. Slice chicken crosswise; place on top of rice. Divide salad between plates. Drizzle everything with creamy dill sauce and serve. For 4 servings, stir in 2 TBSP butter.

Recipe Tips

FAQ

Can I use a different type of rice?

Yes, you can substitute basmati or long-grain white rice. Adjust the water and cooking time according to package instructions.

What can I use instead of sour cream?

Greek yogurt works well as a substitute for sour cream in the dill sauce.

How do I store leftovers?

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