Description

This Lemon Herb Chicken Shawarma Casserole combines the bold, aromatic flavors of traditional shawarma spices with tender chicken thighs and creamy Arborio rice, all baked together for a comforting and flavorful one-pan meal. Enhanced with fresh zucchini and topped with a refreshing cucumber and tomato salad, this dish offers a delightful balance of zest, spice, and freshness perfect for an easy weeknight dinner.

Ingredients

Scale

Marinade

1/3 cup fresh lemon juice
1/3 cup olive oil
1 teaspoon sea salt
2 teaspoons ground cumin
2 teaspoons paprika
1/2 teaspoon turmeric
1/4 teaspoon ground cinnamon
1/2 teaspoon red pepper flakes

Main Ingredients

1 pound boneless skinless chicken thighs
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)
Salt (to taste, for tossing)
Fresh lemon juice (to taste, for tossing)

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Instructions

Marinate the chicken: Combine the fresh lemon juice, olive oil, sea salt, ground cumin, paprika, turmeric, cinnamon, and red pepper flakes in a bowl to create the marinade. Add the boneless skinless chicken thighs, ensuring they are fully coated. Cover and refrigerate for at least 30 minutes to allow the flavors to infuse.
Prepare the casserole base: Preheat your oven to 375°F (190°C). Remove the chicken from the marinade. In a large oven-safe skillet or casserole dish, mix together the cubed zucchini, Arborio rice, low FODMAP chicken stock, and half of the chopped fresh parsley or mint. Stir to combine evenly.
Assemble the casserole: Arrange the marinated chicken thighs on top of the rice and zucchini mixture in the skillet. Transfer the skillet to the preheated oven and bake uncovered for approximately 45 minutes, or until the rice is tender and the chicken is cooked through.
Prepare the topping: While the casserole is baking, toss the chopped Kirby cucumbers and plum tomatoes with a drizzle of olive oil, a pinch of salt, and a splash of fresh lemon juice. Set aside to allow the flavors to meld.
Optional presentation: Once the casserole is done, slice the chicken thighs into shawarma-style strips and return them to the casserole for an appealing layered look and texture contrast.
Serve: Top the casserole generously with the cucumber-tomato mixture and serve hot, accompanied by white sauce (such as garlic yogurt sauce) and hot sauce if desired.

Notes

For a gluten-free meal, ensure the chicken stock is gluten-free.
Arborio rice gives a creamy texture; you can substitute with other short-grain rice but expect a different texture.
Marinating the chicken overnight enhances the flavor.
Use fresh herbs like parsley or mint based on your preference for freshness and aroma.
This dish pairs well with a cooling garlic yogurt sauce and a spicy chili sauce for authentic shawarma-style flavors.