Shawarma Chicken with Herbed Rice & Garlic Yogurt

Ingredients

For the Chicken:

• 1.5–2 lbs Shawarma-marinated chicken thighs (pre-marinated from Wise Ox)

• Olive oil, for searing

For the Herbed Rice:

• 1 cup basmati or jasmine rice

• 1¾ cups water or chicken broth

• 1 tbsp olive oil or butter

• ½ tsp salt

• ½ cup chopped herbs (parsley, cilantro, dill — any combo)

For the Pickled Onions:

• 1 small red onion, thinly sliced

• ½ cup apple cider vinegar

• ½ cup water

• 1 tbsp sugar

• 1 tsp salt

For the Garlic Yogurt Sauce:

• ¾ cup full-fat plain yogurt

• 1 garlic clove, finely grated

• Juice of ½ lemon

• Salt to taste

• Optional: drizzle of olive oil + pinch of sumac or za’atar

To Serve:

• Warm pita or flatbread

• Cucumber-tomato salad or sliced veggies

• Optional: hummus or tahini

Instructions

1. Cook the Chicken:

• Heat a cast iron or heavy-bottomed pan over medium-high heat. Add a touch of oil.

• Cook the chicken thighs 5–6 minutes per side, or until deeply caramelized and cooked through.

• Rest for 5 minutes, then slice into strips or chunks.

2. Make the Rice:

• Rinse rice until water runs clear. Combine with water/broth, olive oil, and salt in a pot.

• Bring to a boil, then cover and reduce to low. Cook 15 minutes, then remove from heat and let sit (still covered) for 10 minutes.

• Fluff with a fork and fold in fresh herbs.

3. Quick Pickle the Onions:

• Combine vinegar, water, sugar, and salt. Stir to dissolve.

• Add onions and let sit at room temp for at least 30 minutes (or up to a week in the fridge).

4. Make Garlic Yogurt:

• Stir together yogurt, garlic, lemon juice, and salt. Thin with a splash of water if needed. Drizzle with oil and sprinkle sumac if using.

5. Plate and Serve:

• Spoon herbed rice into bowls. Top with sliced shawarma chicken, pickled onions, and a generous dollop of garlic yogurt.

• Add cucumber salad, warm pita, or hummus as desired.