Chicken Shawarma Orzo with Yogurt Sauce

Warmly spiced chicken thighs, orzo pasta, leafy greens, and a garlicky lemon yogurt sauce inspired by chicken shawarma. Cozy, bold, and simple enough for a weeknight.

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Step 1

Combine the spices: Mix all spice blend ingredients in a small bowl. Set aside for the chicken and orzo.

Step 2

Marinate the chicken: Add chicken thighs, olive oil, lemon juice, and 3 tablespoons of the shawarma spice mix to a zip top bag or large bowl. Massage to coat. Marinate at least 2 hours or overnight.

Step 3

Sear the chicken: Heat 1 tablespoon olive oil in a large high-rimmed sauté pan over medium high heat. Add the chicken in an even layer and sear for 4 minutes, flip, then cook for 3 minutes more. Chicken will finish in the oven. Remove to a plate.

Step 4

Mix the sauce: Combine yogurt sauce ingredients in a bowl. Adjust lemon, salt, or sumac to taste. Chill until serving.

Step 5

Sauté the onions: Preheat oven to 400 degrees F. In the same pan used for the chicken, add a drizzle of olive oil if needed. Cook the sliced red onion for 5 minutes, stirring often.

Step 6

Toast the orzo: Add garlic and cook for 1 minute. Stir in the uncooked orzo plus 1 tablespoon shawarma spice mix. Toast for 2 minutes. Add 2 cups water and bring to a simmer. Stir in the spinach arugula mix.

Step 7

Bake: Return the chicken and any juices to the pan. Transfer the pan to the oven and bake for 15 minutes or until the orzo is cooked and most liquid is absorbed.

Step 8

Serve: Spoon the orzo into bowls and top with chicken, yogurt sauce, and fresh parsley.

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