Description
This Lemon Herb Chicken Shawarma Casserole combines the vibrant flavors of traditional shawarma with a comforting baked dish. Marinated chicken thighs infused with aromatic spices and fresh lemon juice are layered over a mixture of zucchini and Arborio rice, then baked until tender. Served alongside a fresh cucumber and tomato salad and drizzled with tangy white sauce and hot sauce, this casserole offers a delicious, wholesome meal that brings Mediterranean flair to your table.
Ingredients
Scale
Marinade and Chicken
- 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
- 1 pound boneless skinless chicken thighs
Rice and Vegetables
- 1 medium zucchini, cut into 1/2-inch cubes
- 1 1/4 cups Arborio rice
- 2 cups low FODMAP chicken stock
- 1/4 cup chopped fresh parsley or mint, divided
Salad and Garnish
- 2 small Kirby cucumbers, chopped
- 2 medium plum tomatoes, chopped
- Additional olive oil (for salad)
- Salt (to taste, for salad)
- Additional fresh lemon juice (for salad)
- White sauce (to serve)
- Hot sauce (to serve)
Instructions
- Marinate the Chicken: In a bowl, whisk together the fresh lemon juice, olive oil, sea salt, ground cumin, paprika, turmeric, ground cinnamon, and red pepper flakes. Add the boneless skinless chicken thighs, making sure they are well coated in the marinade. Cover and refrigerate for at least 30 minutes to allow flavors to penetrate the chicken.
- Prepare the Casserole Mixture: Remove the chicken from the marinade and set aside. In a large skillet or oven-safe baking dish, combine the cubed zucchini, Arborio rice, low FODMAP chicken stock, and half of the chopped parsley or mint. Spread the mixture evenly, then arrange the marinated chicken thighs on top in a single layer.
- Bake the Casserole: Preheat your oven to 375°F (190°C). Place the skillet or baking dish into the oven and bake uncovered for 45 minutes, or until the rice is tender, the zucchini is cooked, and the chicken is fully cooked through with an internal temperature of 165°F (74°C).
- Make the Fresh Salad: While the casserole is baking, toss the chopped Kirby cucumbers and plum tomatoes in a small bowl with a drizzle of olive oil, a pinch of salt, and a splash of fresh lemon juice to create a refreshing salad accompaniment.
- Assemble and Serve: Once baked, remove the casserole from the oven. Slice the chicken thighs to present in shawarma style, then return the sliced chicken to the casserole to mix slightly with the rice and vegetables. Spoon the cucumber and tomato salad over the top. Serve the casserole hot, accompanied by white sauce and hot sauce for additional flavor.
Notes
- Marinating the chicken for longer than 30 minutes will deepen the flavors—ideally up to 2 hours.
- Using Arborio rice provides a creamy texture to the casserole but can be substituted with long-grain rice; just adjust liquid and cooking time accordingly.
- This recipe can be adapted to be gluten free by confirming that all stock and sauces used do not contain gluten additives.
- Leftovers keep well refrigerated for up to 3 days and can be reheated gently in the oven or microwave.
- Add extra herbs like cilantro or dill for varied flavor profiles.
