Chicken Shawarma Casserole

Introduction

Welcome to the ultimate fusion of Middle Eastern street food and cozy American comfort cooking—Chicken Shawarma Casserole! This hearty, flavor-packed casserole reimagines the beloved Lebanese and Levantine classic—tender, spiced chicken wrapped in warm pita or flatbread—into a no-fuss, oven-baked, one-dish marvel. Perfect for weeknight dinners, potlucks, meal prep, or feeding a hungry crowd, this casserole delivers all the aromatic warmth of authentic shawarma—garlicky, tangy, warmly spiced, and irresistibly savory—without the labor of marinating, grilling, or assembling individual wraps. It’s richly layered with tender shawarma-seasoned chicken, creamy garlic sauce (toum-inspired), roasted vegetables, fluffy rice or cauliflower rice, and crowned with melty cheese and fresh herbs. Whether you’re a shawarma devotee or discovering the magic of sumac, cumin, and tahini for the first time, this dish bridges tradition and convenience with bold, restaurant-quality results—right from your home oven.

The History

Shawarma traces its origins to the Ottoman Empire in the 19th century, evolving from earlier forms of vertically roasted meats like döner kebab in Turkey and gyros in Greece. The word “shawarma” derives from the Arabic verb *shāwar*, meaning “to turn”—a nod to the slow-rotating vertical spit over which marinated meat is cooked until caramelized and succulent. As trade routes and migration spread culinary traditions across the Levant, Egypt, and the Gulf, regional variations flourished: Lebanese shawarma often features garlic sauce and pickles; Syrian versions lean into cinnamon and allspice; and Gulf iterations may include cardamom and dried lime. In North America, shawarma gained popularity through immigrant-owned eateries in cities like Toronto, Dearborn, and Los Angeles—eventually inspiring creative adaptations like shawarma fries, shawarma tacos, and, most deliciously, the Chicken Shawarma Casserole. This modern casserole emerged in the early 2010s as home cooks sought ways to replicate complex street-food flavors without specialty equipment—transforming the traditional assembly into a layered, baked format that honors authenticity while embracing practicality, versatility, and family-style appeal.

Ingredients Breakdown

Every element of this casserole serves a distinct purpose—building depth, texture, aroma, and balance. Let’s explore each component in detail:

Chicken Breast or Thighs: Boneless, skinless chicken thighs are preferred for their higher fat content, ensuring juiciness and flavor absorption during long marination and baking. Breasts work well for a leaner option but benefit from brining or careful timing to avoid dryness.
Shawarma Spice Blend: A signature mix typically includes ground cumin, coriander, paprika (smoked or sweet), turmeric, cinnamon, cloves, cardamom, black pepper, and cayenne. Authentic versions may also feature ground dried rose petals (for floral nuance) or ground dried lime (for brightness). Toasting whole spices before grinding unlocks essential oils and intensifies aroma.
Yogurt & Lemon Marinade: Full-fat plain Greek yogurt acts as both tenderizer and flavor carrier—its lactic acid gently breaks down muscle fibers, while lemon juice adds acidity to brighten the spice profile and cut richness.
Aromatics: Minced garlic and grated fresh ginger form the foundational pungency; yellow onion (finely diced or sliced thin) adds sweetness when roasted, while shallots contribute delicate complexity.
Roasted Vegetables: Bell peppers (red and yellow for sweetness and color), red onions, and cherry tomatoes bring natural sugars that caramelize beautifully alongside the chicken. Optional additions include zucchini, eggplant, or even roasted sweet potatoes for earthy contrast.
Grain Base: Traditional shawarma is served with rice—here, basmati rice (parboiled or cooked separately then layered) provides fragrant, fluffy structure. For low-carb adaptability, riced cauliflower (lightly sautéed to remove moisture) or quinoa offer excellent alternatives.
Toum-Inspired Garlic Sauce: Not just any aioli—this emulsified, ultra-potent garlic sauce combines raw garlic, lemon juice, neutral oil (like grapeseed or avocado), and a pinch of salt. Its sharp, creamy punch cuts through richness and echoes the iconic condiment served with street-corner shawarma.
Tahini Drizzle: A swirl of high-quality, well-stirred tahini thinned with lemon juice, water, and a touch of maple syrup or date syrup adds nutty depth, subtle sweetness, and luxurious silkiness.
Cheese Layer: Mild, meltable cheeses like mozzarella, provolone, or mild feta (crumbled on top pre-bake) lend gooey texture and salty umami. For authenticity, try Akkawi or Nabulsi cheese—brined, stretchy, and subtly tangy—if available.
Fresh Garnishes: Chopped parsley, mint, and cilantro add herbal freshness; pickled turnips (ruby-red, vinegar-brined) supply vibrant color and palate-cleansing acidity; toasted pine nuts or slivered almonds contribute crunch and richness.
Finishing Touches: A dusting of sumac (tart, lemony Middle Eastern berry) and a drizzle of extra-virgin olive oil right before serving elevate aroma, color, and sophistication.

Step-by-Step Recipe

Marinate the Chicken (Minimum 4 hours, ideally overnight): In a large bowl, combine 1½ lbs boneless, skinless chicken thighs (cut into 1-inch cubes), ¾ cup full-fat Greek yogurt, ¼ cup fresh lemon juice, 6 minced garlic cloves, 1 tbsp grated ginger, 2 tsp finely chopped fresh oregano or za’atar, and 3 tbsp homemade or high-quality shawarma spice blend. Mix thoroughly, cover, and refrigerate. Stir once halfway through for even coating.
Prepare the Grain Base: Cook 1½ cups uncooked basmati rice according to package instructions (using chicken broth instead of water for added depth). Fluff with a fork, cool slightly, and stir in 2 tbsp melted ghee or olive oil, 1 tsp ground cumin, and a pinch of saffron (optional, for golden hue and aroma). Set aside.
Roast the Vegetables: Preheat oven to 425°F (220°C). Toss 1 large red bell pepper (sliced), 1 large yellow bell pepper (sliced), 1 medium red onion (thinly sliced), and 1 cup halved cherry tomatoes with 3 tbsp olive oil, 1 tsp salt, ½ tsp black pepper, and 1 tsp shawarma spice. Spread on a parchment-lined sheet pan and roast for 25–30 minutes, stirring once, until edges are caramelized and tender. Cool slightly.
Sauté Aromatics & Chicken: Heat 2 tbsp olive oil in a large skillet over medium-high heat. Remove chicken from marinade (reserve marinade), pat dry with paper towels, and sear in batches until golden brown on all sides—about 5–6 minutes per batch. Transfer to a plate. Reduce heat to medium; add 1 small diced yellow onion and 2 minced garlic cloves to the same skillet. Sauté 3 minutes until soft. Whisk in reserved marinade and simmer 2–3 minutes until thickened slightly. Return chicken to skillet; simmer gently 5 more minutes. Remove from heat and let cool 10 minutes.
Prepare Garlic Sauce (Toum): In a blender or food processor, combine 10 peeled garlic cloves, ½ tsp salt, and 2 tbsp fresh lemon juice. Blend 30 seconds. With motor running, slowly drizzle in ¾ cup neutral oil (e.g., grapeseed) in a thin, steady stream until thick, white, and emulsified (3–4 minutes). Refrigerate until use. (Note: If sauce breaks, add 1 tsp cold water and re-blend.)
Assemble the Casserole: Preheat oven to 375°F (190°C). In a 9×13-inch oven-safe baking dish (or deep 4-quart casserole), layer in this order: (1) half the seasoned rice, (2) all the chicken mixture (including pan juices), (3) all roasted vegetables, (4) remaining rice, (5) 1 cup shredded mozzarella or crumbled mild feta, (6) optional: ¼ cup crumbled goat cheese for tang. Drizzle evenly with ¼ cup tahini-lemon sauce (mix 3 tbsp tahini + 2 tbsp lemon juice + 2 tbsp warm water + ½ tsp maple syrup + pinch salt).
Bake: Cover tightly with foil and bake for 30 minutes. Remove foil, sprinkle with additional sumac and black sesame seeds if desired, and bake uncovered for 15–20 minutes more, until cheese is bubbly and golden at edges.
Rest & Garnish: Let casserole rest for 15 minutes before serving—this allows layers to settle and flavors to meld. Just before serving, dollop generously with toum, drizzle with extra tahini sauce, scatter with fresh parsley, mint, pickled turnips, and toasted pine nuts.

Tips

Maximize Flavor with Dry-Brining: For even more savory depth, sprinkle chicken with 1 tsp kosher salt 30 minutes before marinating—then rinse lightly and pat dry before adding yogurt mixture. This enhances seasoning penetration and surface browning.
Prevent Soggy Rice: Ensure rice is fully cooled before layering—warm rice releases steam that can make lower layers mushy. Also, avoid overcooking rice initially; aim for *al dente* as it finishes baking.
Garlic Sauce Consistency Hack: If your toum is too thick, whisk in cold water—one teaspoon at a time—until pourable but still creamy. For longer shelf life, store in an airtight jar submerged under a thin layer of oil (up to 10 days refrigerated).
Roast Vegetables Separately: Never skip roasting veggies separately before layering—they release moisture during baking, and pre-roasting concentrates sweetness and eliminates sogginess.
Layering Order Matters: Always place sturdier elements (rice, chicken) at the base and delicate ones (cheese, herbs, sauces) on top. This ensures structural integrity and optimal browning.
Use a Heavy-Duty Dish: Opt for ceramic, enameled cast iron, or stainless steel—not thin glass—for even heat distribution and resistance to thermal shock during covered/uncovered transitions.
Double the Spice Blend: Make a big batch of shawarma spice (2 cups) and store in an airtight container away from light and heat—it stays potent for up to 6 months and works wonders on roasted chickpeas, lentil soup, or grilled halloumi.
Resting Is Non-Negotiable: Cutting into the casserole too soon causes layers to slide and sauces to pool. A full 15-minute rest lets starches set and temperatures equalize—resulting in clean, defined servings.
Freeze Smart: Assemble unbaked casserole (without fresh garnishes or sauces), wrap tightly in foil + plastic, and freeze up to 3 months. Thaw overnight in fridge, then bake covered 45 minutes + uncovered 20 minutes.
Reheat Gently: Leftovers reheat best in a covered skillet over low heat with a splash of broth or lemon water—or in the oven at 325°F (165°C) for 20 minutes covered, then 5 uncovered. Avoid microwaving, which makes toum separate and rice rubbery.

Variations and Customizations

This casserole is gloriously adaptable—whether accommodating dietary needs, seasonal produce, pantry constraints, or global inspirations. Here’s how to make it your own:

Vegetarian Shawarma Casserole: Swap chicken for 2 cups cooked chickpeas (tossed in shawarma spices and roasted), 1½ cups sliced king oyster mushrooms (marinated and seared), or marinated tofu/tempeh. Boost umami with nutritional yeast, miso paste in the marinade, or sun-dried tomato paste.
Low-Carb/Keto Version: Replace rice with 4 cups riced cauliflower (sautéed 8 minutes in ghee until dry), add extra roasted vegetables, and use full-fat dairy-based toum (substitute avocado oil for neutral oil). Top with crumbled feta and olives instead of mozzarella.
Spice Level Control: Mild? Omit cayenne and reduce black pepper; add 1 tsp ground coriander for citrusy calm. Fiery? Stir in 1 finely minced serrano or ½ tsp ground Aleppo pepper into marinade—and finish with harissa drizzle.
Mediterranean Twist: Add ½ cup kalamata olives, ¼ cup crumbled feta, and 2 tbsp chopped sun-dried tomatoes to the veggie layer. Use oregano-heavy shawarma blend and finish with lemon zest.
Breakfast Shawarma Casserole: Layer in scrambled eggs mixed with turmeric and sumac, crumbled breakfast sausage (spiced with shawarma blend), roasted potatoes, and top with melted cheddar. Serve with labneh instead of toum.
Meal Prep Powerhouse: Divide baked casserole into 6 portion-sized oven-safe containers. Top each with individual toum and tahini packets, fresh herbs in small bags, and pickled turnips in mini jars. Reheat straight from fridge in 350°F oven for 25 minutes.
Instant Pot / Pressure Cooker Adaptation: Sear chicken and aromatics using Sauté mode; pressure cook with ½ cup broth for 8 minutes (natural release 10 min). Mix with roasted veggies and rice, then transfer to baking dish and proceed with topping and baking steps.
Gluten-Free Assurance: Verify all spice blends and broths are certified GF; use tamari instead of soy sauce if adding umami depth; confirm tahini and toum contain no wheat-derived additives.
Regional Flavor Swaps: Lebanese-inspired? Add 1 tbsp pomegranate molasses to tahini sauce and garnish with pomegranate arils. Egyptian? Stir 1 tsp dukkah into rice layer and top with preserved lemons. Gulf-style? Infuse rice with cardamom pods and finish with rosewater-scented cream.
Kid-Friendly Adjustments: Tone down garlic in toum (use 4 cloves), omit cayenne, add mild cheddar instead of feta, and serve with cucumber-tomato salad and warm pita triangles on the side for dipping.

Health Considerations and Nutritional Value

Chicken Shawarma Casserole is nutritionally robust—especially when prepared mindfully—and offers a balanced synergy of macronutrients and phytonutrients. Per standard serving (1/6 of recipe, approx. 1.5 cups), values average:

Calories: ~520–640 kcal (varies by cheese, oil, and grain choice)
Protein: 32–41g — primarily from lean chicken thighs and Greek yogurt marinade; supports muscle maintenance and satiety
Healthy Fats: 22–31g — predominantly monounsaturated (olive oil, tahini, avocado oil in toum) and polyunsaturated fats; supports heart health, hormone balance, and nutrient absorption
Carbohydrates: 38–52g — mostly complex, fiber-rich carbs from basmati rice (3g fiber/serving) or cauliflower rice (2g fiber + glucosinolates); glycemic load remains moderate due to protein/fat pairing
Fiber: 4–7g — enhanced by roasted vegetables (peppers = 3g/cup; onions = 2g/medium), herbs, and optional legumes or whole grains
Vitamins & Minerals: Exceptionally high in Vitamin C (bell peppers, lemon), Vitamin B6 & B12 (chicken), potassium (tomatoes, spinach if added), iron (thighs, spices like cumin), calcium (yogurt, tahini, feta), and antioxidants including lycopene (tomatoes), beta-carotene (peppers), curcumin (turmeric), and allicin (raw garlic).

Dietary Notes:

Heart-Healthy: Rich in anti-inflammatory spices (turmeric, garlic, cinnamon), unsaturated fats, and zero trans fats or refined sugars when made traditionally.
Gut-Friendly: Fermented yogurt marinade introduces beneficial bacteria; fiber from vegetables and resistant starch (if rice is cooled slightly before layering) feeds beneficial gut flora.
Blood Sugar Balanced: Low glycemic index spices (cinnamon, fenugreek in some blends) plus high protein/fat content slows glucose absorption—ideal for prediabetic or diabetic meal planning (consult RD for personalization).
Anti-Oxidant Powerhouse: Sumac contains anthocyanins; garlic and ginger provide organosulfur compounds and gingerols shown to reduce oxidative stress and chronic inflammation.
Considerations: Sodium can be moderated by using low-sodium broth, limiting added salt, and choosing unsalted nuts/cheeses. Those with IBS may prefer garlic-infused oil instead of raw garlic in toum. For histamine sensitivity, avoid aged cheeses and fermented condiments—opt for fresh mozzarella and lemon-only sauces.

Ingredients

Makes 6–8 servings

1½ lbs boneless, skinless chicken thighs, cut into 1-inch pieces
¾ cup full-fat plain Greek yogurt
¼ cup fresh lemon juice (about 2 lemons)
6 large garlic cloves, minced (divided: 4 for marinade, 2 for sauté)
1 tbsp fresh grated ginger
2 tsp fresh oregano or za’atar, finely chopped
3 tbsp homemade Shawarma Spice Blend (see note below)
3 tbsp extra-virgin olive oil (plus more for roasting and finishing)
1 large red bell pepper, cored and sliced into ½-inch strips
1 large yellow bell pepper, cored and sliced into ½-inch strips
1 medium red onion, thinly sliced
1 cup cherry tomatoes, halved
1½ cups uncooked basmati rice (or 4 cups riced cauliflower for low-carb)
2 cups low-sodium chicken broth (for cooking rice)
2 tbsp ghee or butter (for rice)
1 tsp ground cumin (for rice)
Pinch of saffron threads, soaked in 1 tbsp warm water (optional)
1 cup shredded low-moisture mozzarella or crumbled mild feta cheese
¼ cup crumbled goat cheese (optional, for tang)
For Toum (Garlic Sauce): 10 garlic cloves, peeled; ½ tsp fine sea salt; 2 tbsp fresh lemon juice; ¾ cup neutral oil (grapeseed, avocado, or light olive oil)
For Tahini Sauce: ⅓ cup well-stirred tahini; 3 tbsp fresh lemon juice; 3 tbsp warm water; ½ tsp pure maple syrup or date syrup; ¼ tsp salt
Garnishes: ¼ cup chopped fresh flat-leaf parsley; 2 tbsp chopped fresh mint; 2 tbsp chopped fresh cilantro; ⅓ cup pickled red turnips (or quick-pickle ½ cup julienned turnip in ¼ cup vinegar + 1 tsp sugar + ½ tsp salt for 30 min); 3 tbsp toasted pine nuts or slivered almonds; 1 tsp sumac; Extra-virgin olive oil for drizzling

Shawarma Spice Blend (makes ~½ cup): 2 tbsp ground cumin; 2 tbsp ground coriander; 1 tbsp smoked paprika; 1 tbsp ground turmeric; 2 tsp ground cinnamon; 1 tsp ground cardamom; 1 tsp ground cloves; 1 tsp black pepper; ½ tsp cayenne pepper (adjust to taste); ½ tsp ground dried lime (optional, for authenticity)

Directions

Marinate the Chicken: In a large non-reactive bowl, whisk together yogurt, lemon juice, 4 minced garlic cloves, ginger, oregano/za’atar, and shawarma spice blend. Add chicken pieces and toss until fully coated. Cover and refrigerate for at least 4 hours—or preferably overnight—for maximum tenderness and flavor infusion.
Cook the Rice: Rinse basmati rice under cold water until water runs clear. In a medium saucepan, bring broth to a boil. Stir in rice, 2 tbsp ghee or butter, 1 tsp cumin, and saffron water (if using). Reduce heat to low, cover tightly, and simmer 15 minutes. Remove from heat and let steam, covered, for 10 minutes. Fluff with a fork, spread on a tray to cool slightly, then stir in 1 tbsp olive oil. Set aside.
Roast the Vegetables: Preheat oven to 425°F (220°C). On a large parchment-lined baking sheet, combine bell peppers, red onion, and cherry tomatoes. Drizzle with 2 tbsp olive oil, 1 tsp salt, ½ tsp black pepper, and 1 tsp shawarma spice. Toss well and spread in an even layer. Roast 25–30 minutes, flipping halfway, until edges are blistered and tender. Cool 10 minutes.
Sear the Chicken: Heat 1 tbsp olive oil in a large heavy-bottomed skillet over medium-high heat. Remove chicken from marinade (reserve marinade); pat very dry with paper towels. Sear in batches without crowding until deeply golden—about 5–6 minutes per batch. Transfer to a clean plate.
Build the Sauce Base: Reduce heat to medium. Add remaining 1 tbsp olive oil and 2 minced garlic cloves to the same skillet. Sauté 1 minute until fragrant. Whisk in reserved marinade and simmer 2–3 minutes until slightly reduced and thickened. Return chicken to skillet and simmer gently 5 minutes. Remove from heat and let cool 10 minutes.
Make Toum: In a high-speed blender or food processor, combine 10 garlic cloves, salt, and lemon juice. Blend 30 seconds. With motor running, slowly drizzle in oil in a thin, steady stream until thick, white, and emulsified (~3–4 minutes). Transfer to a jar and refrigerate.
Make Tahini Sauce: In a small bowl, whisk together tahini, lemon juice, warm water, maple syrup, and salt until smooth and pourable. Adjust thickness with more water (1 tsp at a time) if needed.
Assemble: Preheat oven to 375°F (190°C). In a greased 9×13-inch baking dish (or 4-quart casserole), spread half the rice evenly. Top with all chicken mixture (including pan juices). Layer on all roasted vegetables. Top with remaining rice. Sprinkle evenly with mozzarella and goat cheese (if using). Drizzle generously with tahini sauce.
Bake: Cover tightly with aluminum foil. Bake 30 minutes. Remove foil, sprinkle with sumac and black sesame seeds (optional), and bake uncovered 15–20 minutes more, until cheese is golden and bubbling at edges.
Rest & Serve: Let stand undisturbed for 15 minutes. Just before serving, dollop with toum, extra tahini sauce, and generous handfuls of parsley, mint, cilantro, pickled turnips, and toasted pine nuts. Finish with a final drizzle of extra-virgin olive oil and a pinch of flaky sea salt.

FAQ

Can I use chicken breasts instead of thighs?: Yes—but thighs are strongly recommended for superior moisture, flavor, and spice absorption. If using breasts, reduce marinating time to 2 hours max, slice into thinner strips, and avoid overcooking during searing (3–4 min per side). Consider brining first (½ cup water + 1 tbsp salt + 1 tsp sugar, 30 min) to retain juiciness.
Is there a shortcut for the toum?: While homemade toum is irreplaceable for authenticity, a credible shortcut is to blend 6 garlic cloves, ¼ cup mayonnaise (full-fat, no sugar), 2 tbsp lemon juice, and 1 tsp Dijon mustard until smooth. Refrigerate 30 minutes before use. Note: This version won’t be vegan or dairy-free.
Can I prepare this casserole ahead of time?: Absolutely. Assemble completely (without fresh garnishes or sauces), cover tightly, and refrigerate up to 24 hours before baking. Add 5–10 minutes to covered bake time if going straight from fridge to oven. For longer storage, freeze

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