If you’re searching for a dish that delivers huge flavor without a fuss, look no further than Lemon Herb Chicken Shawarma Casserole. This craveable bake is everything I love about Middle Eastern cuisine: Main Course. The best part? It all cooks together in one pan, making your kitchen smell incredible and your dinner table feel like a celebration. From busy weeknights to relaxed gatherings, this casserole has fast become a go-to recipe in my own kitchen, and I’m excited for you to make it a staple in yours.
Ingredients You’ll Need
This lineup of ingredients is a masterclass in simple pantry staples coming together to create something stunning. Each one plays its own role, balancing richness, warmth, and brightness to make this Lemon Herb Chicken Shawarma Casserole shine.
- Chicken thighs: The juiciest, most flavorful cut, perfect for staying tender as they bake in all those spices.
- Basmati rice: Its long grains soak up every bit of savory broth and fragrant seasoning, providing a light, fluffy base.
- Chicken broth: Deepens the flavor of the rice and keeps everything moist as it cooks.
- Onion: Adds sweetness and builds a rich, aromatic base for the casserole.
- Garlic: Punches up the savory notes, layering even more depth to each bite.
- Olive oil: Helps brown the chicken and onion, infusing extra richness and silkiness.
- Lemon juice: Brings essential tang and freshness that sets this casserole apart.
- Lemon zest: Adds a burst of citrusy perfume in every forkful.
- Ground cumin: For that earthy, unmistakable shawarma vibe.
- Ground coriander: Offers a gentle hint of citrus and nutty warmth.
- Ground turmeric: Gives a golden color and gentle, mellow earthiness.
- Smoked paprika: Adds a subtle woodsy, smoky flavor that’s utterly irresistible.
- Ground cinnamon: Lends gentle sweetness and complexity without overpowering.
- Cayenne pepper (optional): Brings a little heat if you like it spicy—totally adjustable for your taste.
- Dried oregano: Infuses the casserole with classic Mediterranean flavors.
- Dried thyme: Adds a woodsy undertone, balancing the citrus and spice.
- Salt and black pepper: Every recipe needs these two—adjust to your preference for perfect seasoning.
- Plain Greek yogurt: The creamy, cooling topping you’ll crave with every bite.
- Fresh parsley: Brightens up the whole dish and gives a pop of green.
- Feta cheese: Tangy, creamy, and briny, perfect for finishing with flair.
- Cucumber: Adds crunch and coolness for a fresh contrast.
- Tomato: Juicy, sweet, and tart—rounds out every forkful.
How to Make Lemon Herb Chicken Shawarma Casserole
Step 1: Marinate the Chicken
Start by gathering all your spices, olive oil, lemon juice, and zest in a roomy bowl. Add the bite-sized chicken thighs and toss thoroughly, making sure every piece is bathed in those lemony, aromatic spices. Letting the chicken marinate while you prep the other ingredients ensures maximum flavor absorption—that’s what gives this Lemon Herb Chicken Shawarma Casserole its unforgettable taste!
Step 2: Sear the Chicken
In a large, oven-safe skillet or Dutch oven, heat the olive oil over medium-high heat. Add the marinated chicken pieces and sear each side for about 2 to 3 minutes until they’re golden but not fully cooked through. This quick sear locks in juices and builds those irresistible browned edges that make the finished casserole so savory.
Step 3: Sauté the Aromatics
Transfer the chicken to a plate, then return the skillet to the heat. Toss in the sliced onions and minced garlic, scraping up any browned bits left from the chicken. Sauté until everything softens and becomes fragrant, which pulls even more flavor into your Lemon Herb Chicken Shawarma Casserole’s base.
Step 4: Toast the Rice
Pour the rinsed basmati rice into the skillet with the onion and garlic. Toast it gently for about 2 minutes, stirring frequently. This step adds a slightly nutty flavor and preps the grains to cook up fluffy and separate instead of sticking together.
Step 5: Simmer and Assemble
Add the chicken broth to the pan and bring everything to a simmer, making sure to scrape the bottom so nothing sticks. Nestle the seared chicken pieces back into the skillet on top of the rice, arranging them evenly for the most beautiful (and evenly cooked) casserole.
Step 6: Bake to Perfection
Cover the skillet tightly with a lid or foil and slide it into your preheated oven. Bake at 375°F (190°C) for 30 to 35 minutes, until the rice is tender and the chicken is succulent and cooked through. This is where all those flavors meld together to become one glorious Lemon Herb Chicken Shawarma Casserole that’s so much greater than the sum of its parts.
Step 7: Rest, Fluff, and Top
Once you pull the casserole from the oven, let it rest for about 5 minutes. This allows the rice to finish absorbing the fragrant steam. Fluff the rice gently with a fork, then get creative: dollop with Greek yogurt, scatter fresh parsley, crumble over feta, and sprinkle with cucumbers and tomatoes. Each bite is creamy, crunchy, herby, and bold!
How to Serve Lemon Herb Chicken Shawarma Casserole
Garnishes
The magic is in the toppings: a generous spoonful of tangy Greek yogurt, a flurry of fresh parsley, a scattering of salty feta, plus pops of cucumber and tomato. These finishing touches keep the Lemon Herb Chicken Shawarma Casserole vibrant, inviting, and irresistibly fresh every time.
Side Dishes
This casserole is hearty enough to stand alone, but it absolutely loves company. Pair it with warm pita bread for scooping, a crisp chopped salad, or a simple bowl of hummus drizzled with olive oil. The flavors mingle perfectly, rounding out your meal and making it feel even more special.
Creative Ways to Present
If you’re serving guests, don’t hesitate to bring the entire skillet to the table for a dramatic moment—let everyone dig in family-style. For meal prep or packable lunches, portion the Lemon Herb Chicken Shawarma Casserole into individual containers and top each with yogurt and veggies just before serving. It’s just as tasty and so gorgeous either way.
Make Ahead and Storage
Storing Leftovers
Once cooled to room temperature, transfer any remaining Lemon Herb Chicken Shawarma Casserole into airtight containers. It’ll keep in the fridge for up to four days, making lunchtime or busy nights incredibly easy and delicious all week.
Freezing
This casserole is surprisingly freezer-friendly! Simply freeze cooled portions without the fresh toppings. Wrap tightly and store up to two months. When you’re ready, thaw in the fridge overnight, then add your favorite garnishes after reheating.
Reheating
To bring leftovers back to their former glory, reheat gently in a covered skillet over low heat or in the microwave until hot. Add a splash of chicken broth or water to keep the rice from drying out. Toss on the cold toppings after warming up for the best texture and flavor.
FAQs
Can I use chicken breast instead of thighs?
Absolutely! While chicken thighs offer extra juiciness and flavor, chicken breast can be used for a leaner twist. Just keep an eye on the baking time so it stays tender and doesn’t dry out.
What if I don’t have Greek yogurt?
No problem—swap in regular plain yogurt or even a dollop of labneh for that creamy, cooling finish. Just be sure it’s unsweetened for the best result in this Lemon Herb Chicken Shawarma Casserole.
Can I make this Lemon Herb Chicken Shawarma Casserole vegetarian?
Yes! Substitute chickpeas or a mix of your favorite roasted vegetables for the chicken and use vegetable broth instead of chicken broth. You’ll still get bold shawarma-inspired flavors and a deeply satisfying meal.
Is basmati rice the only option?
Basmati brings a wonderful aroma and texture, but jasmine or long grain white rice will also work well. Adjust the liquid and bake time slightly if you use another variety, checking for doneness before serving.
How can I add more vegetables?
Vegetables like roasted bell peppers, zucchini, or spinach fold in beautifully before baking. Just chop and distribute evenly before adding the chicken and baking for a veggie-packed Lemon Herb Chicken Shawarma Casserole.
Final Thoughts
If your weeknight dinners are in a rut or you want to wow a table of friends, this Lemon Herb Chicken Shawarma Casserole is just what you need. It’s bold, bright, warming, and incredibly simple to pull together. I can’t wait for you to try it—and make this crowd-pleasing dish part of your regular recipe rotation!
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Lemon Herb Chicken Shawarma Casserole Recipe
- Total Time: 1 hour
- Yield: 6 servings 1x
- Diet: Non-Vegetarian
Description
This Lemon Herb Chicken Shawarma Casserole is a flavorful Middle Eastern-inspired dish that combines tender chicken, aromatic spices, and fragrant herbs with fluffy basmati rice, topped with a creamy Greek yogurt sauce and fresh vegetables. Baked to perfection, it’s a satisfying one-pan meal that is sure to become a family favorite.
Ingredients
For the Chicken:
- 2 pounds boneless skinless chicken thighs, cut into bite-sized pieces
- 3 tablespoons olive oil
- 2 tablespoons lemon juice
- 2 teaspoons lemon zest
- 2 teaspoons ground cumin
- 2 teaspoons ground coriander
- 1 teaspoon ground turmeric
- 1 teaspoon smoked paprika
- 1/2 teaspoon ground cinnamon
- 1/2 teaspoon cayenne pepper (optional)
- 1 teaspoon dried oregano
- 1 teaspoon dried thyme
- Salt and black pepper to taste
For the Casserole:
- 2 cups basmati rice, rinsed
- 3 1/2 cups chicken broth
- 1 large onion, thinly sliced
- 4 garlic cloves, minced
For Topping:
- 1/2 cup plain Greek yogurt
- 1/2 cup chopped fresh parsley
- 1/2 cup crumbled feta cheese
- 1/2 cup diced cucumber
- 1/2 cup chopped tomato
Instructions
- Preheat oven: Preheat oven to 375°F (190°C).
- Prepare Chicken: In a bowl, coat chicken with olive oil, lemon juice, lemon zest, spices, salt, and pepper.
- Sear Chicken: Sear chicken in a skillet until lightly browned. Remove and set aside.
- Cook Onion and Rice: In the same skillet, cook onion and garlic. Add rice and cook briefly. Pour in chicken broth and bring to a simmer.
- Assemble Casserole: Return chicken to skillet, cover, and bake in the oven for 30-35 minutes.
- Finish and Serve: Let the casserole rest, then fluff rice and top with Greek yogurt, parsley, feta, cucumber, and tomato before serving.
Notes
- For a creamier topping, mix Greek yogurt with lemon and garlic powder before serving.
- This dish pairs well with warm pita bread or hummus on the side.
- Prep Time: 20 minutes
- Cook Time: 40 minutes
- Category: Main Course
- Method: Baking
- Cuisine: Middle Eastern
Nutrition
- Serving Size: 1 portion
- Calories: 480
- Sugar: 4 g
- Sodium: 420 mg
- Fat: 18 g
- Saturated Fat: 5 g
- Unsaturated Fat: 11 g
- Trans Fat: 0 g
- Carbohydrates: 47 g
- Fiber: 3 g
- Protein: 34 g
- Cholesterol: 115 mg
