Chicken on the rocks (ˈCHikən ôn THē räkz) which is now served in almost every shawarma shop, is rice topped with chicken shawarma and special sauce. Shawarma bowls are another version of it served with different sauces and variety of toppings . The basic recipe which I use for my chicken in my shawarma wraps, bowls or On the rock is same. I had tried couple of different methods( Skewers in the oven, pre sliced chicken) but this recipe gave me the best shawarma every time. For a person who enjoys setting a quick set meal on a busy weekday, this recipe is a win win game. I would say, it is a hustle free recipe for the perfect dinner, loaded with carbs and proteins. You can serve it with garden, caeser or fattoush salad to add fiber.
Tip
You can marinate chicken a day ahead and keep it in the fridge for 2 days.
If you want to make chicken in bulk to be used later you can freeze it and air fry just before serving.
To keep the chicken juicy, make sure to rest it for 10-15 min after cooking.
The cooking time may vary with the cut of the meat ( thighs use lesser time as compared to the breast meat)
Chicken Shawarma On The Rock
Ingredients
For Chicken
- 1 lbs. Chicken boneless
- 1 ½ Tbsp Lemon juice
- 2 tbsp Olive oil
- 2 cloves Garlic minced
- 1 tsp Salt
- 1 ½ tsp Ground cumin
- 1 tsp Ground black pepper
- 1 ½ tsp Coriander powder
- 2 tsp Paprika
- ½ tsp Turmeric
- 1 tsp Italian seasoning
- ¼ tsp Cayenne powder Optional if you like heat
For Garlic Sauce
- 3 tbsp Plain yogurt
- 3 tbsp Mayonnaise
- 1 tsp Garlic paste
- ½ tbsp Vinegar
- 1 tsp Italian seasoning
- Pinch Salt
For Rice
- 2 cups Parboiled rice
- 3 tbsp Oil
- 2 tsp Salt
- ½ tsp Ground Cumin
Instructions
- Marinate chicken with the above ingredients for 1 hr then airfry it on steak setting or pan fry it on medium flame for 5-10 min or bake it at 350 F for 20 min
- Let it rest for 10 min then make thin slices of the chicken.
- Mix all the sauce ingredients together.
- For rice, heat oil in a pan and add ground cumin and salt. Now add washed rice with 4 cups of water and let it cook. (if using instant pot reduce the water to half)
- Now spread the rice in a dish add chicken and sauce at the top and serve it with garden salad.
- Top it up with sriracha according to your heat preference.
