Description
This Lemon Herb Chicken Shawarma Casserole brings the vibrant flavors of Middle Eastern shawarma into a comforting baked dish. Marinated chicken thighs are combined with aromatic spices, lemon juice, and fresh herbs, then baked atop a bed of tender Arborio rice and zucchini. Served with a refreshing cucumber and tomato topping, this casserole is a perfect blend of tangy, savory, and fresh that’s easy to prepare and ideal for a wholesome family meal.
Ingredients
Scale
Marinade and Chicken
- 1/3 cup fresh lemon juice
- 1/3 cup olive oil
- 2 teaspoons ground cumin
- 2 teaspoons paprika
- 1/2 teaspoon turmeric
- 1/4 teaspoon ground cinnamon
- 1 teaspoon sea salt
- 1/2 teaspoon red pepper flakes
- 1 pound boneless skinless chicken thighs
Casserole
- 1 medium zucchini, cut into 1/2-inch cubes
- 1 1/4 cup Arborio rice
- 2 cups low FODMAP chicken stock
- 1/4 cup chopped fresh parsley or mint, divided
Topping
- 2 small Kirby cucumbers, chopped
- 2 medium plum tomatoes, chopped
- Olive oil (for tossing vegetables, about 1 tablespoon)
- Salt (to taste)
- Lemon juice (to taste, about 1 teaspoon)
- White sauce and hot sauce (for serving, optional)
Instructions
- Marinate the chicken: In a mixing bowl, whisk together the lemon juice, olive oil, sea salt, ground cumin, paprika, turmeric, cinnamon, and red pepper flakes until well combined. Add the boneless skinless chicken thighs to the marinade, making sure each piece is fully coated. Cover and refrigerate for at least 30 minutes to allow the flavors to penetrate the chicken.
- Prepare the casserole base: Preheat your oven to 375°F (190°C). Remove the chicken from the marinade and set aside. In a large bowl, combine the diced zucchini, Arborio rice, chicken stock, and half of the chopped fresh parsley or mint. Mix thoroughly to distribute ingredients evenly.
- Assemble and bake: Transfer the rice and vegetable mixture into a large oven-safe skillet or casserole dish, spreading it out evenly. Arrange the marinated chicken thighs on top of the rice mixture in a single layer. Place the skillet in the preheated oven and bake for 45 minutes, or until the rice is tender, liquid is absorbed, and the chicken is cooked through with an internal temperature of 165°F (74°C).
- Prepare the topping: While the casserole bakes, combine the chopped Kirby cucumbers and plum tomatoes in a small bowl. Drizzle with olive oil, add a pinch of salt, and a splash of lemon juice, then toss gently to create a fresh, tangy vegetable topping.
- Final Assembly and Serve: Once the casserole is out of the oven, you can optionally slice the chicken into strips and mix it gently back into the casserole for a shawarma-style presentation. Top the casserole generously with the cucumber and tomato mixture. Serve warm accompanied by your choice of white sauce and hot sauce for added flavor and creaminess, if desired.
Notes
- Marinating the chicken for longer than 30 minutes, up to overnight, will enhance the flavor intensity.
- Arborio rice is used for its creamy texture; you can substitute with medium grain rice but cooking time and texture may vary slightly.
- If you prefer a spicier dish, increase the red pepper flakes or add a pinch of cayenne pepper to the marinade.
- The cucumber and tomato topping adds a fresh, cooling element – don’t skip it for the best flavor balance.
- Use low FODMAP chicken stock if sensitive to garlic and onion to keep the dish gentle on digestion.
