What cut of chicken is used for shawarma?

Traditionally, chicken shawarma is made with boneless, skinless thighs because they’re juicy and flavorful. But for this recipe, chicken tenders or sliced chicken breasts work great they cook quickly and absorb the spices well.

How to reheat chicken and orzo?

To reheat, add a splash of chicken broth or water and warm it in a skillet over medium heat until steaming. You can also microwave it in short bursts, covering it with a damp paper towel to retain moisture.

How long to marinate chicken shawarma ?

Home cooks suggest marinating chicken shawarma anywhere from 30 minutes to overnight. For this one-pot version, a quick spice toss before cooking does the trick. But if you’ve got extra time, an hour in the fridge adds deeper flavor.

How to make chicken shawarma plate?

Build a plate by spooning the chicken and orzo onto one side, then adding sides like hummus, cucumbers, feta, and warm pita. Drizzle with tahini or garlic sauce and finish with herbs or pickled onions for that full shawarma shop experience.

One-Pot Shawarma Chicken and Orzo Skillet – Bold 30-Minute Dinner

Name: One-Pot Shawarma Chicken and Orzo Skillet
Prep time: 10 min
Cook time: 20 min
Total time: 30 min
Cuisine: Middle Eastern-Inspired
Ingredients: 1 1/2 lb. chicken tenders or chicken breasts, cut into strips; 1 tbsp. ground coriander; 1 tbsp. smoked paprika; 1/2 tsp. crushed red pepper flakes; 1/2 tsp. ground cinnamon; Kosher salt; Freshly ground black pepper; 5 tbsp. extra-virgin olive oil, divided; 6 cloves garlic, minced; 4 c. low-sodium chicken broth; 12 oz. orzo (about 2 c.); 1/4 c. finely chopped fresh dill, plus more for serving; 1/2 English cucumber, halved and thinly sliced; 2 c. cherry or grape tomatoes, halved; 1/2 c. crumbled feta (about 2 oz.); 1 tbsp. fresh lemon juice

Description

This one-pot shawarma chicken and orzo skillet is packed with warm spices, creamy pasta, and a fresh Mediterranean topping all done in 30 minutes.

Ingredients

Scale

1 1/2 lb. chicken tenders or chicken breasts, cut into strips
1 tbsp. ground coriander
1 tbsp. smoked paprika
1/2 tsp. crushed red pepper flakes
1/2 tsp. ground cinnamon
Kosher salt
Freshly ground black pepper
5 tbsp. extra-virgin olive oil, divided
6 cloves garlic, minced
4 c. low-sodium chicken broth
12 oz. orzo (about 2 c.)
1/4 c. finely chopped fresh dill, plus more for serving
1/2 English cucumber, halved and thinly sliced
2 c. cherry or grape tomatoes, halved
1/2 c. crumbled feta (about 2 oz.)
1 tbsp. fresh lemon juice

Cook Mode Prevent your screen from going dark

Instructions

In a large bowl, toss chicken, coriander, paprika, red pepper flakes, cinnamon, 3/4 tsp salt, and 1/4 tsp black pepper.
In a large high-sided skillet over medium heat, heat 2 tbsp oil. Add half the chicken and cook until golden, 2–3 minutes per side. Transfer to plate. Repeat with 1 tbsp oil and remaining chicken.
Wipe out dark bits from pan. Add garlic and 1 tbsp oil. Cook 30 seconds until fragrant.

Sear the seasoned chicken until golden
Stir in broth, orzo, and 1/2 tsp salt. Bring to boil, then reduce heat and simmer 12–14 minutes until orzo is tender and most of liquid is absorbed.

Simmer orzo until tender in flavorful broth
Stir in dill and return chicken to skillet.
In a medium bowl, toss cucumber, tomatoes, feta, lemon juice, and remaining 1 tbsp oil with pinch of salt.
Top chicken and orzo with cucumber salad and more dill before serving.

Notes

Customize with chicken thighs, chickpeas, or spinach.
Reheat gently with broth to keep it creamy.
Serve with pita, hummus, or yogurt sauce.

Prep Time: 10 minutes
Cook Time: 20 minutes
Category: dinner
Method: Skillet
Cuisine: Middle Eastern-Inspired

Nutrition

Serving Size: 1bowl
Calories: 540
Sugar: 4g
Sodium: 580mg
Fat: 24g
Saturated Fat: 7g
Unsaturated Fat: 15g
Trans Fat: 0g
Carbohydrates: 46g
Fiber: 3g
Protein: 38g
Cholesterol: 95mg