One-Pot Shawarma Chicken and Orzo Skillet
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
- 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
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.
- 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.
- 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.