Chicken Shawarma Orzo with Yogurt Sauce
Warmly spiced chicken thighs, orzo pasta, leafy greens, and a garlicky lemon yogurt sauce inspired by chicken shawarma. Cozy, bold, and simple enough for a weeknight.
Servings: 4
Equipment
- Sauté Pan oven-safe
Ingredients
Shawarma Spice Mix
- 1 tablespoon Cumin
- 1 tablespoon Coriander
- 2 teaspoons Smoked Paprika
- 2 teaspoons Ground Cardamom
- 2 teaspoons Turmeric
- ½ teaspoon Cayenne
- ½ teaspoon Ginger Powder
- 2 teaspoons Kosher Salt
- ½ teaspoon Black Pepper
Chicken
- 1 ½ pounds Boneless Skinless Chicken Thighs
- 3 tablespoons Olive Oil
- 2 tablespoons Lemon Juice
Orzo
- 1 tablespoon Olive Oil
- ½ Red Onion thinly sliced
- 3 cloves Garlic minced
- 1 cup Orzo Pasta uncooked
- 2 cups Water more as needed
- 5 ounces Spinach Arugula Mix or baby spinach
- Fresh Parsley optional (for serving)
Yogurt Sauce
- ½ cup Plain Greek Yogurt fat-free or full fat both work
- 1 clove Garlic grated or finely minced
- 2 tablespoons Lemon Juice adjust to taste
- ½ teaspoon Sumac adjust to taste
- ¼ teaspoon Kosher Salt adjust to taste
- ¼ teaspoon Black Pepper adjust to taste
- 1 teaspoon Olive Oil
Instructions
Shawarma Spice Mix
- Combine the spices: Mix all spice blend ingredients in a small bowl. Set aside for the chicken and orzo.
Chicken
- Marinate the chicken: Add chicken thighs, olive oil, lemon juice, and 3 tablespoons of the shawarma spice mix to a zip top bag or large bowl. Massage to coat. Marinate at least 2 hours or overnight.
- Sear the chicken: Heat 1 tablespoon olive oil in a large high-rimmed sauté pan over medium high heat. Add the chicken in an even layer and sear for 4 minutes, flip, then cook for 3 minutes more. Chicken will finish in the oven. Remove to a plate.
Yogurt Sauce
- Mix the sauce: Combine yogurt sauce ingredients in a bowl. Adjust lemon, salt, or sumac to taste. Chill until serving.
Orzo
- Sauté the onions: Preheat oven to 400 degrees F. In the same pan used for the chicken, add a drizzle of olive oil if needed. Cook the sliced red onion for 5 minutes, stirring often.
- Toast the orzo: Add garlic and cook for 1 minute. Stir in the uncooked orzo plus 1 tablespoon shawarma spice mix. Toast for 2 minutes. Add 2 cups water and bring to a simmer. Stir in the spinach arugula mix.
- Bake: Return the chicken and any juices to the pan. Transfer the pan to the oven and bake for 15 minutes or until the orzo is cooked and most liquid is absorbed.
- Serve: Spoon the orzo into bowls and top with chicken, yogurt sauce, and fresh parsley.
Notes
- Marinate the chicken for the best flavor. A minimum of 2 hours works well, but you can marinate the chicken for up to 24 hours in the fridge for deeper flavor and juicier results.
- Save extra shawarma spice mix. You will likely have leftover seasoning. Store it in a small airtight container or zip-top bag for future recipes.
- Use chicken thighs for best texture. Boneless skinless thighs stay tender and flavorful during the stovetop and oven cooking stages. Chicken breast will work but may dry out more easily.
- Yogurt sauce can be made ahead. Mix the yogurt sauce up to 4 days in advance and keep refrigerated. Stir before serving and adjust lemon or salt to taste.
- Add a splash of water as needed. The orzo absorbs liquid quickly. If the pan looks dry before the orzo is fully cooked, add a few tablespoons of water at a time.
- Spinach or arugula both work. Use a spinach arugula mix (as written), plain baby spinach, or even chopped kale.
- Use a large sauté pan for even cooking. A wide, high-rimmed oven-safe stainless steel or nonstick pan allows the chicken to brown properly and gives the orzo space to cook evenly.
- Adjust heat level to your taste. The spice mix includes cayenne, but you can reduce or omit it for a mild version. Add extra cayenne or crushed red pepper for more heat.
- Serve with extra lemon and herbs. Fresh parsley and a squeeze of lemon brighten the dish and balance the warm spices.
- Leftovers reheat well. Store leftovers in separate airtight containers for up to 4 days. Add a splash of water when reheating the orzo if needed.
Nutrition
Calories: 532kcal | Carbohydrates: 37g | Protein: 42g | Fat: 24g | Saturated Fat: 4g | Polyunsaturated Fat: 4g | Monounsaturated Fat: 14g | Trans Fat: 0.03g | Cholesterol: 163mg | Sodium: 1511mg | Potassium: 897mg | Fiber: 4g | Sugar: 3g | Vitamin A: 3984IU | Vitamin C: 19mg | Calcium: 133mg | Iron: 5mg
