Mediterranean

Cart Style Chicken Shawarma and Rice

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Cart style chicken and rice gets it’s popularity from Manhattan, New York. Three immigrant Egyptian friends are the pioneers of this famous sensation but because of how popular this concept became many other vendors started the same concept with their own variation. Boneless chicken thighs are marinated in fragrant spices and cooked on either a rotisserie or a pan and sliced thinly, served along turmeric rice, pita bread, a simple salad consisting of lettuce and tomatoes and doused in a fiery red sauce and a lip smacking white sauce.
This plate is not only satisfying but so so flavorful you will definitely want seconds. I use this same chicken to make wraps as well. The chicken shawarma is cooked on a rotisserie in an air fryer for that authentic flavor and char. I will attach my youtube recipe video for chicken shawarma wraps. You can see how easy it is to make the chicken shawarma at home in a rotisserie in the air fryer. The rice recipe along with the sauces is attached below.

TIPS

It’s important to use a blend of chicken thigh and chicken chicken breast for this recipe because chicken thigh tends to be the more moist meat and the fat will keep the chicken flavorful and less dry.

Spice level can be adjusted according to taste.

You can serve this chicken with rice, with pita, in a wrap, hummus or with a salad. It makes for a wholesome meal no matter how you serve it!

I hope you like this recipe, please don’t forget to like, comment and share with family and friends. Please follow me on my instagram https://www.instagram.com/flavoredbyfatima/ and subscribe to my youtube channel https://www.youtube.com/c/FlavoredByFatima 

Cart Style Chicken Shawarma and Rice
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Cart Style Chicken Shawarma and Rice

Recipe by Fatima Maniya Soorty
5.0 from 1 vote
Course: MainCuisine: Mediterranean
Servings

4

people
Prep time

2

hours 
Cooking time

45

minutes
Total Time

165

minutes

Cart Style Chicken Shawarma and Rice
Ingredients

  • 1 1⁄2 Lb Boneless skinless chicken thigh and breast

  • 2 Tbsp Yogurt

  • 2 Tsp Salt

  • 1 Tbsp Oregano

  • 2 Tbsp Paprika

  • 1/4 Tsp Cinnamon powder

  • 2 Tsp Minced garlic

  • 1⁄2 Tsp Turmeric

  • 1 Tsp Black pepper

  • 1 Tbsp Roasted cumin powder

  • 1 Tbsp Toasted coriander powder

  • 1⁄2 Tsp Garam masala

  • 2 Tbsp Lemon juice

  • 4 Tbsp Olive oil

  • 1⁄2 Tsp Cayenne powder

  • RICE
    INGREDIENTS

  • 2 Cups Basmati rice May substitute

  • 2 Tbsp Butter

  • 1⁄2 Tsp Turmeric

  • 2 Tsp Roasted cumin and coriander powder

  • 2 1⁄2 Cups Chicken stock

  • 2 Tbsp Oil

  • 1 1⁄2 Tsp Salt Or to taste

  • Pinch of yellow food color

  • WHITE SAUCE
    INGREDIENTS

  • 1⁄2 Cup Thick yogurt Greek

  • 1⁄4 Cup Mayonnaise

  • 1⁄4 Cup Sour cream

  • 1⁄4 Tsp Garlic

  • 1 Tsp Lemon juice

  • 1 Tsp Roasted cumin and coriander powder

  • 1⁄4 Tsp White pepper

  • Pinch of sugar

  • Salt to taste

  • RED SAUCE
    INGREDIENTS

  • 8-10 Count Fresh red chili May use dried

  • 2 Count Tomatoes

  • 1⁄4 Cup Vinegar

  • 1⁄4 Tsp Minced garlic

  • Salt to taste

  • 2 Tsp Sugar Adjust according to taste

  • 1 Tbsp Paprika

Cart Style Chicken Shawarma and Rice
Directions

  • Place chicken breast and thighs between saran wrap and with a mallet flatten out the pieces to even thickness for even cooking.
  • Marinate the chicken with all the spices for at least 2 hours or overnight.
  • Thread the chicken on the rotisserie skewer and into the airfryer for 40 minutes at 350 F. Cook in the oven for 20-25 mins at 350 F.
  • For stove top, add to a hot pan with a little bit of oil until cooked thru around 6-8 minutes. Cut the chicken into smaller pieces for stove top.
  • Once the chicken it cooked, let it rest before slicing it.
  • To assemble, add 2 serving spoons of rice, 1 serving spoon on chicken, some shredded lettuce, tomatoes, warm sliced pita and add a good squeeze of both white and red sauce.
  • Enjoy!!
  • RICE
    DIRECTIONS
  • Soak two cups of rice for 15 mins.
  • In a stock pot, add 2 tbsp oil and 1 tbsp butter on a medium high flame. Once it’s hot to this add strained soaked rice. Cook for a few minutes.
  • Season the rice with salt, food color, turmeric and roasted cumin and coriander powder. Mix well but lightly so as to not break the rice kernels.
  • Add the chicken stock and make sure all the rice is mixed well without stirring too much.
  • Once the chicken stock comes to a boil, lower the flame to a medium low and cover the rice. Let it steam cook for around 8-10 mins.
  • Once the rice has cooked through, turn off the flame, remove the lid, fluff up the rice, add the remaining butter and close the lid again.
  • The heat will melt the butter and the rice will have another layer of flavor.
  • WHITE SAUCE
    DIRECTIONS
  • Mix yogurt, mayo, sour cream, garlic, spices and lemon juice. Whisk to make a smooth sauce.
  • Pour in a squeeze bottle!
  • RED SAUCE
    DIRECTIONS
  • Steam the tomatoes and remove the skin. Cut the tomatoes in half and remove the seeds.
  • Add everything except paprika and sugar to the blender and blend until the sauce is smooth.
  • Add the red sauce to a sauce pan, add the paprika and sugar. Mix well and cook for around 2-3 minutes only, if you like a stronger more concentrated sauce cook for additional 5 to 10 minutes . Cool down the sauce and pour it into a squeeze bottle.
  • Can be stored for up to a month in the refrigerator. Enjoy with your favorite appetizers as well!

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