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.

Useful Cookware

A few helpful kitchen tools for this recipe, with relevant Amazon picks for each item.

Small pot

SENSARTE Nonstick Saucepan with Lid, 1.5 Quarts Small Pot with Swiss Granite Coating, Stay-cool Handle, Multipurpose Handy Sauce Pot Small Kitchen Cooking Pot, Induction Comptable, PFOA FreeView on AmazonCuisinart 1.5 Quart Sauce Pan with Cover, Stainless Steel Pot with Lid, Small Kitchen Pots, Dishwasher Safe, Compatible with Induction, Electric, Gas Cooktops, Oven Safe Saucepan, Cool Grip HandlesView on AmazonCuisinart 8919-14 Professional Series 1-Quart Saucepan with Cover, Stainless Steel, Mirror FinishView on Amazon

Large bowl

Winco , 8-Quart, Stainless Steel (MXB-800Q)View on AmazonFox Run Brands 2.75-Quart Stainless Steel Mixing Bowl, 9 x 9 x 4 inches, MetallicView on AmazonMfacoy 2 Pack Salad Bowl, 8 inch 60 oz Large Serving Bowl Set, Deep Bowl for Kitchen, White Ceramic Bowl Set for Soup, Cereal, Ramen, Pasta, Salad, Dishwasher & Microwave Safe, Easy CleanView on Amazon

Paper towels

Scott Paper Towels, Choose-A-Sheet, 6 Double Rolls = 12 Regular Rolls (108 Sheets Per Roll)View on AmazonAmazon Basics 2-Ply Flex-Sheets Paper Towels, 12 Basics Rolls = 40 Regular Rolls, Everyday Value with 150 Sheets per Roll, Packaging May VaryView on AmazonBounty Quick-Size Paper Towels, White, 8 Family Triple Rolls = 27 Regular RollsView on Amazon

Large pan

SENSARTE Nonstick Frying Pan Skillet with Lid, 12 Inch Large Deep Frying Pan, 5 Qt Non Stick Saute Pan with Cover, Induction Pan, Healthy Non Toxic Cooking Pan with Helper Handle, PFOA PFOS FreeView on AmazonFarberware Dishwasher Safe Nonstick Jumbo Cooker Chef's Pan with Lid and Helper Handle, Kitchen Cookware, 6-Quart, BlackView on AmazonSNOWCLAD Frying Pans Nonstick with Lid,Hybrid Non Stick 5 Quart Saute pan,PFOA Free Cookware,Stainless Steel skillet,12 inch Deep Saute Pan,Dishwasher&Oven Safe,Works on All CooktopsView on Amazon

Medium bowl

DOWAN 22 OZ White Ceramic Bowls Set of 4 - Perfect for Soup Bowls for Kitchen, Cereal Bowl, Ramen Bowl, Microwave Safe for Oatmeal, Fruit,Salad and Rice Bowl - Dishwasher & Microwave SafeView on AmazonMASTERCOOK Plastic Bowls Set of 6 – 15oz Multipurpose Deep Plates Salad and Pasta Bowls Ideal for Home, Kids, Parties – Stackable Bowl for Kitchen – Non-BPA and Food Grade – Cute ColorsView on AmazonMALACASA 26 OZ Porcelain Soup Bowls Set of 4, White Ceramic Bowls for Kitchen, Cereal Bowl for Oatmeal, Fruit, Salad, Ramen and Rice Bowl -Dishwasher & Microwave Safe BowlsView on Amazon

Zester

Deiss PRO Lemon Zester & Heavy Duty Cheese Grater & Vegetable Grater - Parmesan Cheese Lemon, Garlic, Nutmeg, Chocolate, Fruits, Vegetables, Ginger Grater - Cheese Shredder & Stainless Steel GraterView on AmazonMicroplane Premium Classic Series Zester 18/8, Black - Lemon Zester & Cheese Grater & Vegetable Grater - Citrus, Parmesan Cheese, Garlic, Ginger, Nutmeg, Chocolate - Stainless Steel GraterView on AmazonOXO Good Grips Etched Zester and GraterView on Amazon

Small bowl

Kaytee Stoneware Ceramic Pet Hamster Bowl, Brown, 3-InchView on AmazonDipping Bowls, Soy Sauce Dish Ceramic, 3 OZ Small Serving Bowls for Side Dishes Vintage Blue Stylish Design, Set of 6 Mini Appetizer Plates for Condiment Sushi Ketchup BBQ Party, 4 InchView on AmazonFarielyn-X 3.5in 4oz Small Glass Bowls, Mini Glass Containers, Ramekins, Prep, Pinch Bowl, Stackable Condiment Containers, for Prep, Dips, Nuts, Snacks, Candy Meal Prep Bowls, Dessert BowlsView on Amazon

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.