Greek Chicken Shawarma Creamy Orzo Skillet
This one-pan wonder wraps the warm, spiced soul of street-cart shawarma into a luxurious, creamy orzo pasta. Tender seared chicken thighs, a vibrant lemon-yogurt sauce, and fresh dill create a comforting yet bright meal that comes together in about 40 minutes. It's a complete, satisfying dinner that feels both decadent and light.
Equipment
- Large, deep skillet or Dutch oven
- Medium bowl
- Small bowl
- Wooden Spoon
- Chef's knife
- Cutting board
- Measuring cups and spoons
- Whisk
Ingredients
- 1.5 lbs boneless, skinless chicken thighs, cut into bite-sized pieces
- 2 tbsp olive oil, divided
- 1 large yellow onion, finely chopped
- 4 cloves garlic, minced
- 1.5 cups dried orzo pasta
- 3 cups chicken broth, warmed
- 1 cup full-fat Greek yogurt, at room temperature
- ¼ cup fresh lemon juice about 2 lemons
- ⅓ cup crumbled feta cheese, plus more for serving
- ¼ cup fresh dill, chopped, plus more for serving
- 1.5 tbsp smoked paprika
- 1 tsp ground cumin
- 1 tsp ground coriander
- ½ tsp ground turmeric
- ½ tsp garlic powder
- ½ tsp onion powder
- ¼ tsp ground cinnamon
- ¼ tsp cayenne pepper optional
- Salt and black pepper, to taste
Instructions
- In a medium bowl, combine the chicken pieces with half the olive oil and all of the shawarma spice blend (smoked paprika, cumin, coriander, turmeric, garlic powder, onion powder, cinnamon, cayenne, salt, and pepper). Mix well to ensure every piece is thoroughly coated. Let it sit at room temperature for 15 minutes while you prep the other ingredients.
- Heat the remaining olive oil in a large, deep skillet or Dutch oven over medium-high heat. Add the chicken in a single layer (you may need to do this in two batches to avoid overcrowding). Sear for 4-5 minutes per side, until deeply golden and cooked through. The spices will form a beautiful, flavorful crust. Remove the chicken from the skillet and set it aside on a plate.
- Reduce the heat to medium. In the same skillet, add the chopped onion and sauté for 4-5 minutes, until it becomes soft and translucent. Add the minced garlic and cook for another minute until fragrant, being careful not to burn it.
- Add the dry orzo pasta to the skillet with the onions and garlic. Stir it constantly for 1-2 minutes, allowing the orzo to toast slightly in the residual oil and fat. This step gives the pasta a wonderful nutty flavor and helps it hold its shape during cooking.
- Pour in the warm chicken broth, scraping up any browned bits from the bottom of the pan with a wooden spoon. Bring the mixture to a simmer, then reduce the heat to low. Cover the skillet and let it cook for 12-15 minutes, or until the orzo is al dente and has absorbed most of the liquid. Stir occasionally to prevent sticking.
- Once the orzo is cooked, remove the skillet from the heat. In a small bowl, whisk together the room-temperature Greek yogurt and the fresh lemon juice. This tempers the yogurt, preventing it from curdling when added to the hot pan.
- Gently fold the yogurt mixture into the orzo along with the crumbled feta and fresh dill. The sauce will transform into a luscious, creamy coating. Finally, add the seared chicken back to the skillet, along with any accumulated juices, and stir to combine everything.
- Serve immediately, garnished with extra feta and fresh dill.
Notes
Full-fat Greek yogurt is non-negotiable for the best texture and to prevent curdling. Always bring it to room temperature and temper it with lemon juice before adding to the hot pan. For a vegetarian version, use drained chickpeas and vegetable broth. Chicken breasts can be used but watch cooking time to avoid dryness. Leftovers can be stored in an airtight container in the refrigerator for up to 3 days. Reheat gently on the stovetop with a splash of broth to loosen the sauce. For extra heat, stir in a teaspoon of harissa paste or red pepper flakes with the garlic. To add charred veggies, sear sliced bell peppers and zucchini in the pan after removing the chicken.