Shawarma-Spiced Chicken
with Persian Salad, Rice & Creamy Dill Sauce
- Milk
Our chefs can’t get enough of the warming, aromatic flavors of shawarma. Here, they’ve whipped up a version that only calls for one pan, so you can spend less time washing dishes and more time around the dinner table. Chicken is marinated in shawarma spices and yogurt, then cooked until golden and tender. It’s served over buttery rice with a crunchy, refreshing Persian salad and creamy dill sauce for a weeknight-friendly dinner that’s got it all.
Ingredients
2 tablespoon
Sour Cream
½ cup
Jasmine Rice
1 unit
Lemon
4 tablespoon
Yogurt
(Contains: Milk)
2 unit
Mini Cucumber
1 tablespoon
Shawarma Spice Blend
1 unit
Tomato
10 ounce
Chicken Cutlets
1 teaspoon
Garlic Powder
¼ ounce
Dill
1 unit
Shallot
Not included in your delivery
teaspoon (tsp)
Black Pepper
4 teaspoon (tsp)
Salt
1 tablespoon (tbsp)
Butter
(Contains: Milk)
10 teaspoon (tsp)
Olive Oil
Nutrition Values
Utensils
Cooking Steps
• In a small pot, combine rice, ¾ cup water (1½ cups for 4 servings), and a pinch of salt. Bring to a boil, then cover and reduce to a low simmer. Cook until rice is tender, 15-18 minutes. • Keep covered off heat until ready to serve.
• While rice cooks, wash and dry all produce. • Place chicken* in a large bowl and pat dry with paper towels. Add half the yogurt and half the garlic powder (you’ll use the rest of each later), 2 tsp Shawarma Spice (use the rest however you like), 1 TBSP olive oil, salt (we used 1 tsp), and pepper. (For 4 servings, use all the Shawarma Spice, 2 TBSP olive oil, and 2 tsp salt.) • Toss until chicken is evenly coated.
• Heat a drizzle of olive oil in a large pan over medium-high heat. Add chicken and cook until browned and cooked through, 3-5 minutes per side. TIP: If chicken begins to brown too quickly, lower heat. • Transfer to a cutting board to rest.
• While chicken cooks, trim and finely dice cucumbers. Finely dice tomato. Pick and roughly chop fronds from dill. Zest and halve lemon. Halve, peel, and thinly slice half the shallot (whole shallot for 4 servings). • In a medium bowl, combine cucumbers, tomato, half the chopped dill, 2 TBSP olive oil (4 TBSP for 4), a big squeeze of lemon juice, and as much sliced shallot as you like. Season with salt and pepper, then taste and add more lemon juice if you like.
• In a small bowl, combine sour cream, lemon zest, remaining yogurt, remaining chopped dill, and a pinch of remaining garlic powder to taste. Add water 1 tsp at a time until mixture reaches a drizzling consistency. Season with salt and pepper. Taste and add more garlic powder if desired.
• Fluff rice with a fork; stir in 1 TBSP butter (2 TBSP for 4 servings) and season with salt and pepper. Divide between plates or wide bowls. • Slice chicken crosswise; place on top of rice. Divide salad between plates. Drizzle everything with creamy dill sauce and serve.
Customer reviews
Review summary
Updated on Dec 2025- Flavor: Many loved the aromatic shawarma spices, though some found it mild; the fresh Persian salad and creamy dill sauce were highlights 🍲.
- Ease of prep: Quick and simple to make, though some found prep time longer than expected due to vegetable chopping.
- Suggestions: Consider marinating the chicken longer for more flavor; try adding pita bread or naan to complete the meal.
- Leftovers: Tastes even better the next day; some found the salad less appealing as leftovers due to oil.
- Portions: Several mentioned small portion sizes, especially for the rice and chicken; consider adding extra ingredients.
Reviews from our home cooks
The Shawarma spiced chicken was awesome and so juicy! The blend of spices is fantastic. I really liked the freshness and crunchiness of the Persian salad. But the cucumbers, tomatoes, and shallots seemed to scream for a lighter-zingier dressing, so for my 2 serving meal I substituted 3/4 Tbsp oil + 1 1/4 Tbsp red-wine vinegar for the 2 Tbsp oil called for in the recipe.
This recipe was flavorful and easy to follow. It was my first time working with shawarma spice and dill and I'm so glad I tried it! I prepared the chicken marinade ahead of time and let it sit in the fridge while I completed the other steps. The salad combination and sauce were refreshing. My only gripe is that the chicken could have been better quality, but overall very flavorful and filling dish.
A Great DILL! Oh come on... I had to. Yogurt/Dill/Sour cream sauce makes the chicken-spice (shawarma) stand out in contrast to the point your tongue will want to press every bite to the roof of your mouth. AWESOME. Salad very flavorful - shallots make it w/ cucumbers, tomato and lemony marinade. Tastes like a great summer salad served cold. Say THAT quickly 7 times. The perfect forkful includes some of everything on the plate.
I love the dill sauce on the shawarma chicken, rice was perfect and the Persian salad is a new favorite! However the tiny cucumbers that came with it and the one Roma tomato was not even enough for one person like the picture let alone two. It was my favorite part so that was disappointing😔
The star of the dish was actually the cold cucumber and tomato side salad. It was so fresh and light that I will absolutely make that again. (I added some to cold, leftover farro - yum!). The shawarma spices are delicious and can be added to anything. I saved the rice for later because I didn't need the filler that night.
We both enjoyed the shawarma-spiced chicken. We lived in Saudi Arabia during the late 80's, and always enjoyed the shawarma spices. Good combination with the Persian salad & Dill sauce and the rice.
The Persian salad was a delightful addition to the chicken and rice. I am so pleased with these meals because they introduce me to unfamiliar spices, such as those that make up the shawarma spice mix.
The cool Persian cucumber salad is a lovely contrast to the warm chicken and rice. Shawarma spice blend is delicious and earthy. Will absolutely make again.
Incredibly delicious! The juicy shawarma spiced chicken was bursting with flavor. The fresh, tangy salad and rice were the perfect balance. Will definitely make this again!
Excellent, easy recipe. The one note I'd add is that the Shawarma spice is very mild. The recipe suggested adding a little extra for a "bolder" flavor, and I added almost twice what the recipe suggested. However, even with the extra seasoning, the flavor was fairly weak. Next time I'll add the whole package.
