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Shawarma-Spiced Chicken

Shawarma-Spiced Chicken

with Persian Salad, Rice & Creamy Dill Sauce

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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.

Tags:Quick
Allergens:Milk

Produced in a facility that processes milk, eggs, fish, shellfish, tree nuts, peanuts, wheat, and soybean.

Total Time20 minutes
Prep Time10 minutes
Cooking difficultyEasy
Ingredients
serving amount
2
4
Ingredientsarrow down iconarrow down icon
serving amount
2
4

10 ounce

Chicken Cutlets

1 tablespoon

Shawarma Spice Blend

2 unit

Persian Cucumber

1 unit

Lemon

¼ ounce

Dill

½ cup

Jasmine Rice

4 tablespoon

Yogurt

(ContainsMilk)

1 teaspoon

Garlic Powder

1 unit

Roma Tomato

1 unit

Shallot

2 tablespoon

Sour Cream

(ContainsMilk)

Not included in your delivery

10 teaspoon

Olive Oil

1 tablespoon

Butter

(ContainsMilk)

Salt

Pepper

Nutrition Values/ per serving
Nutrition Valuesarrow down iconarrow down icon
/ per serving
Calories720 kcal
Fat37 g
Saturated Fat9 g
Carbohydrate62 g
Sugar9 g
Dietary Fiber5 g
Protein36 g
Cholesterol125 mg
Sodium780 mg
Due to the different suppliers we purchase our products from, nutritional facts per meal can vary from the website to what is received in the delivered box, depending on your region.
Utensils
Utensilsarrow down iconarrow down icon
Small pot
Large Bowl
Paper Towel
Large Pan
Medium Bowl
Zester
Small Bowl
Instructionsarrow up iconarrow up icon
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1

• 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.

2

• 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), 1 tsp Shawarma Spice (or more for a bolder flavor; use the rest however you like), 1 TBSP olive oil, salt (we used 1 tsp), and pepper. (For 4 servings, use 2 tsp Shawarma Spice, 2 TBSP olive oil, and 2 tsp salt.) • Toss until chicken is evenly coated.

3

• 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.

4

• 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.

5

• 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.

6

• 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.