When you want the warm, exotic spices and bold flavors of Middle Eastern shawarma but need everything to come together in one pot on a busy weeknight, this One-Pot Shawarma Chicken Orzo Skillet delivers all the aromatic magic with minimal cleanup and maximum satisfaction. Tender chicken thighs get coated in a fragrant shawarma spice blend of cumin, coriander, paprika, turmeric, and cinnamon, then browned until golden before orzo pasta cooks directly in the same skillet with chicken broth, creating a creamy, risotto-like texture that absorbs all those beautiful spices. Fresh vegetables like tomatoes and spinach add color and nutrition, while a cooling yogurt sauce drizzled over the top provides the perfect tangy contrast to the warm spices. This dish captures the essence of shawarma wraps in a comfort-food format that’s easier to make at home and perfect for family dinners when you want something exciting but approachable. The one-pot method means the orzo absorbs the chicken drippings and spices, creating layers of flavor in every bite without requiring multiple pans or complex techniques.
Serving Quantity: Serves 4-6 people
Cooking Time:
- Prep time: 15 minutes
- Cooking time: 30 minutes
- Total time: 45 minutes
Nutrition Information (per serving):
- Calories: 485
- Total Fat: 18g
- Saturated Fat: 4g
- Cholesterol: 115mg
- Sodium: 880mg
- Total Carbohydrates: 48g
- Fiber: 4g
- Sugars: 5g
- Protein: 35g
- Iron: 20% of daily value
- Vitamin A: 45% of daily value
- Vitamin C: 25% of daily value
- Calcium: 12% of daily value
Ingredients for Shawarma Chicken
- 1.5 pounds of boneless skinless chicken thighs
- 2 tablespoons of olive oil
- 2 teaspoons of ground cumin
- 2 teaspoons of ground coriander
- 1 teaspoon of smoked paprika
- 1 teaspoon of turmeric
- Half teaspoon of ground cinnamon
- Half teaspoon of cayenne pepper (optional)
- 1 teaspoon of salt
- Half teaspoon of black pepper
- 4 cloves of garlic minced
Ingredients for Orzo and Vegetables
- 1.5 cups of orzo pasta
- 3 cups of chicken broth
- One 14-ounce can of diced tomatoes
- 1 medium onion diced
- 3 cups of fresh spinach or baby kale
- Juice of 1 lemon
- Quarter cup of fresh parsley chopped
- Quarter cup of fresh cilantro chopped (optional)
Ingredients for Yogurt Sauce
- 1 cup of plain Greek yogurt
- 2 tablespoons of tahini
- 2 tablespoons of lemon juice
- 1 clove of garlic minced
- Quarter teaspoon of salt
- 2 tablespoons of water (to thin)
Understanding Shawarma Spices
Shawarma is a Middle Eastern cooking method where meat is marinated in aromatic spices and traditionally cooked on a vertical rotisserie. The spice blend is what gives shawarma its distinctive warm, slightly sweet, earthy flavor profile. Cumin provides earthiness, coriander adds citrusy notes, paprika brings mild sweetness and color, turmeric gives golden color and subtle bitterness, and cinnamon adds unexpected warmth that’s signature to Middle Eastern cuisine. Together, these spices create complexity without being spicy-hot, though cayenne can be added for those who want heat. This same spice combination works for chicken, lamb, beef, or even vegetables.
Preparing the Chicken
Pat the chicken thighs completely dry with paper towels. Moisture prevents proper browning. Cut the chicken into bite-sized pieces, about 1.5 inches. Chicken thighs are preferred over breasts because they stay moist during cooking and have more flavor, but breasts work if you prefer leaner meat. In a large bowl, combine the cumin, coriander, paprika, turmeric, cinnamon, cayenne if using, salt, and pepper. Add the chicken pieces and toss until every piece is coated in the spice mixture. The chicken should be deeply colored and aromatic from the spices. Let it sit for 10 minutes if you have time to allow the spices to penetrate, though you can cook immediately if pressed for time.
Choosing the Right Pan
A large, deep skillet with a lid is essential for this recipe. A 12-inch skillet with at least 2-inch sides works perfectly. Cast iron, stainless steel, or a quality non-stick pan all work well. The pan needs to be large enough to hold all the ingredients and deep enough that the orzo can cook in liquid without overflowing. If you don’t have a lid that fits, aluminum foil works as a cover. A Dutch oven also works beautifully for this recipe. The key is having enough surface area for the chicken to brown properly and enough depth for the orzo to cook in liquid.
Browning the Chicken
Heat the olive oil in your large skillet over medium-high heat until shimmering. Add the spiced chicken pieces in a single layer, working in batches if necessary to avoid crowding. Let the chicken cook undisturbed for 3 to 4 minutes until deeply browned on the bottom. The spices will create a gorgeous golden-brown crust. Flip the pieces and cook for another 2 to 3 minutes until browned on the second side. The chicken doesn’t need to be fully cooked at this point—it will finish cooking with the orzo. Transfer the browned chicken to a plate and set aside. Don’t wipe out the pan. Those browned bits stuck to the bottom are pure flavor.
Sautéing the Aromatics
Reduce the heat to medium. Add the diced onion to the same skillet with all those flavorful browned bits. Sauté for 4 to 5 minutes, stirring frequently, until the onion softens and becomes translucent. The onion will help deglaze the pan, picking up all those spices and caramelized bits. Add the minced garlic and cook for another minute, stirring constantly so it doesn’t burn. The kitchen should smell absolutely incredible at this point—the combination of shawarma spices, browned chicken, and sautéed aromatics is intoxicating.
Adding the Orzo
Add the dry orzo directly to the skillet with the onions and garlic. Stir it around for about a minute, toasting it slightly in the oil and spices. This toasting step adds depth of flavor to the pasta. The orzo will pick up color from the spices and browned bits. Pour in the chicken broth and the can of diced tomatoes with their juices. Stir well, scraping up any browned bits stuck to the bottom of the pan. These bits (called fond) are concentrated flavor that will infuse the entire dish. Bring the liquid to a boil.
Cooking the Orzo
Once the liquid is boiling, reduce the heat to medium-low and nestle the browned chicken pieces back into the skillet, submerging them in the liquid and orzo. Cover the skillet with a lid and simmer for 12 to 15 minutes, stirring occasionally to prevent sticking. The orzo will absorb the liquid and become tender while the chicken finishes cooking. Check after 10 minutes—the orzo should be tender but still have a slight bite (al dente), and most of the liquid should be absorbed. If there’s still a lot of liquid, continue cooking uncovered for a few minutes. If it’s too dry, add a splash more broth or water.
Adding the Greens
Once the orzo is tender and the liquid is mostly absorbed, add the fresh spinach or kale on top. Cover the skillet again and let it sit for 2 to 3 minutes until the greens wilt. Stir the wilted greens into the orzo and chicken. The greens add color, nutrition, and a pleasant slight bitterness that balances the rich, spiced chicken and starchy orzo. Add the lemon juice and stir. The acidity brightens all the flavors and cuts through the richness. Taste and adjust seasoning with additional salt, pepper, or lemon juice as needed.
Making the Yogurt Sauce
While the orzo cooks, prepare the yogurt sauce. In a small bowl, whisk together the Greek yogurt, tahini, lemon juice, minced garlic, and salt. The tahini adds nutty richness and authentic Middle Eastern flavor. Add water a tablespoon at a time until you reach a drizzleable consistency—thick enough to coat a spoon but thin enough to drizzle elegantly. The sauce should be tangy, creamy, and garlicky. Taste and adjust with more lemon, salt, or garlic. This sauce can be made up to 3 days ahead and refrigerated.
Serving the Skillet
Remove the skillet from heat and stir in the fresh parsley and cilantro if using. These fresh herbs add brightness and color that’s essential to the dish. You can serve the dish family-style directly from the skillet placed on a trivet on the table, which makes for a rustic, impressive presentation. Or spoon portions into individual bowls. Drizzle the yogurt sauce generously over the top. Some people like to serve it with extra sauce on the side. Garnish with additional fresh herbs, a sprinkle of sumac if you have it, or a wedge of lemon. The dish should be aromatic, colorful, and inviting.
What to Serve Alongside
This is a complete meal in one pot, but you can round it out with simple sides. Warm pita bread or naan is perfect for scooping up the orzo and sauce. A simple cucumber and tomato salad with lemon dressing provides freshness. Pickled turnips, cucumbers, or red onions add tangy crunch. A simple green salad with olive oil and lemon balances the rich main dish. Hummus and extra vegetables make it a full Middle Eastern spread. Keep sides simple because the main dish is so flavorful and substantial.
Storage and Reheating
Store leftovers in an airtight container in the refrigerator for up to 4 days. The orzo will continue to absorb liquid as it sits, so leftovers will be less saucy than when freshly made. To reheat, add a splash of chicken broth or water to a pot or skillet with the leftovers and heat over medium-low heat, stirring occasionally, until warmed through. You can also microwave individual portions, adding a tablespoon of water before heating. Make fresh yogurt sauce for serving or store it separately and add to reheated portions. The flavors actually deepen and improve the next day.
Variations and Substitutions
Use lamb or beef instead of chicken for a different protein. Ground meat works too—brown it and break it up before adding the orzo. Make it vegetarian by omitting the chicken and adding chickpeas, white beans, or extra vegetables like zucchini, bell peppers, or eggplant. Use different grains like farro, Israeli couscous, or rice instead of orzo, adjusting liquid and cooking time accordingly. Add more vegetables like diced bell peppers, zucchini, or cauliflower. Include raisins or dried apricots for sweetness. Top with toasted pine nuts or slivered almonds for crunch. Add feta cheese for extra richness and tang.
Meal Prep Friendly
This dish is excellent for meal prep. Make a big batch and divide into individual containers for lunch or dinner throughout the week. The components hold up well and the flavors improve with time. You can also prep components ahead: season and marinate the chicken the night before, chop all vegetables, measure spices, and make the yogurt sauce. On cooking day, everything comes together in 30 minutes. For freezing, the cooked dish freezes well for up to 3 months. Thaw overnight in the refrigerator and reheat with a splash of liquid.
Dietary Considerations
This recipe is naturally gluten-free if you use gluten-free orzo or substitute rice. It’s dairy-free if you omit the yogurt sauce or use dairy-free yogurt. For paleo, skip the orzo and use cauliflower rice, adjusting cooking time. For Whole30, use compliant ingredients and skip the yogurt. The dish is high in protein from the chicken, contains complex carbs from the orzo, and includes vegetables for fiber and nutrients. It’s relatively balanced and can fit various eating styles with minor modifications.
Tips for Success
Pat chicken dry before seasoning. Moisture prevents proper browning and crust formation. Don’t crowd the pan when browning chicken. Work in batches if necessary. Chicken thighs stay more moist than breasts. Use them if possible. Toast the orzo briefly before adding liquid. This adds depth of flavor. Use good quality chicken broth. It’s the cooking liquid so flavor matters. Scrape up the browned bits. They’re concentrated flavor that infuses the dish. Stir occasionally while the orzo cooks to prevent sticking and ensure even cooking. Don’t skip the lemon juice. Acidity is essential for balanced flavor. Fresh herbs at the end add brightness. Dried herbs cooked in won’t have the same effect. The yogurt sauce is essential. It provides cooling contrast to the warm spices. Make extra sauce. People always want more than you think. Let the dish rest for 5 minutes before serving. This allows flavors to settle. Taste and adjust seasoning. Every batch needs slightly different amounts of salt and lemon. Room temperature yogurt mixes more smoothly than cold for the sauce. This is comfort food with global flavors. It’s familiar but exciting. One pot means easy cleanup. This is as practical as it is delicious. The shawarma spice blend works on everything. Make extra to use on vegetables, fish, or other proteins. Leftovers are excellent. Make the full recipe even for fewer people.
