Quick Chicken Shawarma Skillet

A faster, one-skillet version of chicken shawarma, perfect for a busy weeknight. The chicken is cooked directly in the flavorful marinade.

By RecipeBoss

Servings

Time Required

30 min

Ingredients

1 ¼ lbs chicken breast

3 tbsp olive oil

3 tbsp lemon juice

3 cloves garlic

1 ½ tsp cumin

1 tsp coriander

1 tsp paprika

1 tsp salt

½ tsp black pepper

1 medium onion

1 medium bell pepper

1 ½ cup rice

3 cup water

¾ cup plain yogurt

3 tbsp tahini

¼ cup parsley

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1
Cut chicken breast into bite-sized pieces. In a bowl, combine chicken with 2 tbsp olive oil, lemon juice, minced garlic, cumin, coriander, paprika, 1 tsp salt, and 0.5 tsp black pepper. Let sit for 10 minutes.
10 min
2
Cook rice according to package directions.
3
Heat remaining 1 tbsp olive oil in a large skillet over medium-high heat. Add chicken and cook for 5-7 minutes, stirring occasionally, until browned and cooked through.
5 min
4
Add sliced onion and bell pepper to the skillet with the chicken. Cook for another 5-7 minutes, until vegetables are tender-crisp.
5 min
5
In a small bowl, whisk together yogurt, tahini, and 1 tbsp water for the sauce.
6
Chop parsley.
7
Serve chicken and vegetable mixture over rice. Drizzle with sauce and sprinkle with parsley.

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