Description
This Lemon Herb Chicken Shawarma Casserole combines the vibrant, aromatic spices of traditional shawarma with a wholesome casserole format. Tender chicken thighs marinated in lemon juice, olive oil, and a blend of Middle Eastern spices are baked over a bed of Arborio rice and zucchini, creating a comforting one-dish meal perfect for family dinners. The fresh topping of chopped cucumbers and tomatoes dressed with lemon and olive oil adds a refreshing contrast to the rich casserole.
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 vegetables)
- Salt (for seasoning vegetables)
- Fresh lemon juice (for tossing vegetables)
Instructions
- Marinate the chicken: In a medium bowl, combine the fresh lemon juice, olive oil, sea salt, ground cumin, paprika, turmeric, ground cinnamon, and red pepper flakes 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 marinated chicken from the refrigerator and discard any excess marinade. In a skillet or oven-safe baking dish, combine the cubed zucchini, Arborio rice, low FODMAP chicken stock, and half of the chopped fresh parsley or mint. Stir gently to distribute ingredients evenly across the base.
- Assemble and bake: Arrange the marinated chicken thighs evenly over the rice and vegetable mixture in the skillet. Transfer the dish to the preheated oven and bake for 45 minutes, or until the chicken is cooked through, the rice is tender, and the liquid is absorbed.
- Prepare the fresh topping: While the casserole bakes, combine the chopped Kirby cucumbers and plum tomatoes in a bowl. Drizzle with olive oil, season with salt, and add a splash of fresh lemon juice. Toss gently to coat and develop fresh flavors.
- Optional presentation: Once baked, you may choose to slice the chicken thighs into strips to mimic traditional shawarma presentation, mixing them back into the casserole or serving on top for an appealing look.
- Serve: Spoon the casserole onto plates and top with the fresh cucumber and tomato mixture. For an extra touch, serve alongside white sauce (such as garlic yogurt sauce) and hot sauce as desired for added flavor contrasts.
Notes
- Marinate the chicken for at least 30 minutes, but up to 2 hours for deeper flavor infusion.
- Arborio rice is used here for its creamy texture when baked; you can substitute with other short-grain rice but may need to adjust liquid accordingly.
- Low FODMAP chicken stock is recommended for sensitive digestion but can be replaced by regular chicken broth.
- This casserole can be prepared a day in advance and reheated in the oven at 350°F (175°C) until hot.
- For a vegetarian version, substitute chicken with chickpeas and use vegetable broth instead of chicken stock.
