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Quick Chicken Shawarma with Raisin Rice

Fatima Sadal - Chef on Rhine
Quick and easy homemade Chicken Shawarma and Raisin Rice recipe. Bring the bold flavours of Middle Eastern cuisine into your kitchen in a unique way!
5 from 2 votes
Print Recipe
Servings 6

Ingredients
  

Chicken Shawarma

  • 700 g boneless chicken cut into strips
  • 3/4 cup thick yogurt
  • 2 Tbsp lemon juice / white vinegar
  • 1 Tbsp crushed black pepper
  • salt
  • 1/2 tsp cayenne pepper optional
  • 1/2 tsp green cardamom powder
  • 1 Tbsp garlic paste
  • 1 tsp cumin powder
  • 1/4 tsp nutmeg powder
  • 1/2 tsp allspice powder
  • 4 Tbsp olive oil
  • 2 medium sized onions sliced or cut in circles
  • 2 medium sized tomatoes chopped or thinly sliced
  • 1/3 cup fresh parsley chopped

Raisin Rice

  • 400 g basmati rice
  • 3 Tbsp vegetable oil
  • 1 small onion thinly sliced
  • 1/2 tsp turmeric powder
  • 2 black cardamoms
  • 1 small cinnamon stick
  • 2 bay leaves
  • 1 tsp cumin seeds
  • salt
  • 700 ml water
  • 1/2 cup raisins or sultanas

Instructions
 

Chicken Shawarma

  • Mix all the spices in the yogurt, add lemon juice, olive oil and marinate the chicken strips in it for at least 30 minutes.
  • Heat the skillet, add some chicken and fry on high medium heat until all juices from the marinade are cooked off.
  • Add some olive oil, if needed!
  • Cook entire chicken in batches and keep warm in a covered pot.
  • You can also spread the chicken on a baking tray and broil in oven for a few min (after cooking in skillet) for a crispier variant.
  • Add parsley once the chicken is done.

Raisin Rice

  • Wash and soak rice in cold water for 30 min. Drain the excess water.
  • Heat oil in a big cooking pan. Fry onion slices until translucent.
  • Add all the spices.
  • Add salt and water and bring to a boil.
  • Carefully add the rice and allow to come to a boil.
  • Reduce heat to medium and the rice absorb all the liquid.
  • Turn the heat to lowest. Add raisins on top and cover the pan tightly with lid.
  • Carefully open the lid after 5-10 minutes and toss the rice gently with a fork. DO NOT stir!

Assemble

  • Spread a layer of prepared rice on the serving plate. 
  • Make a well in the centre and fill it with the shawarma chicken.
  • Serve with tahini yoghurt. See recipe in notes!

Notes

  • You can use chicken thigh meat instead of filet. That is more flavourful.
  • You can also bake the chicken instead of cooking in skillet.
  • Do not stir the rice too often. That breaks the beautiful fragile grains. 
  • For the optional sauce : Mix 1 cup yoghurt + 4 tbs tahini paste + salt + pepper. Add a little lemon juice in case the yoghurt itself is not sour enough.