Chicken Shawarma Crispy Rice Salad (Printable Version)
Spiced chicken with crispy rice, vegetables, and tangy tahini dressing
# What You’ll Need:
→ Chicken Shawarma
01 - 1.1 lbs boneless, skinless chicken thighs, cut into strips
02 - 2 tbsp olive oil
03 - 2 cloves garlic, minced
04 - 1 ½ tsp ground cumin
05 - 1 tsp ground coriander
06 - 1 tsp smoked paprika
07 - ½ tsp ground turmeric
08 - ½ tsp ground cinnamon
09 - ¼ tsp cayenne pepper
10 - 1 tsp salt
11 - ½ tsp black pepper
12 - 1 tbsp lemon juice
→ Crispy Rice
13 - 2 cups cooked basmati rice, cooled
14 - 2 tbsp olive oil
15 - ½ tsp salt
→ Salad Vegetables
16 - 1 cup cherry tomatoes, halved
17 - 1 large cucumber, diced
18 - ½ small red onion, thinly sliced
19 - 1 cup fresh parsley, chopped
20 - ½ cup fresh mint leaves, chopped
21 - ½ cup pomegranate seeds
→ Yogurt-Tahini Dressing
22 - ½ cup plain Greek yogurt
23 - 2 tbsp tahini
24 - 1 tbsp lemon juice
25 - 1 clove garlic, grated
26 - 1 tbsp olive oil
27 - Salt and pepper to taste
# Directions:
01 - Whisk together olive oil, garlic, cumin, coriander, paprika, turmeric, cinnamon, cayenne, salt, pepper, and lemon juice in a bowl. Add chicken strips and toss to coat thoroughly. Cover and refrigerate for at least 20 minutes, up to 2 hours for optimal flavor infusion.
02 - Combine Greek yogurt, tahini, lemon juice, grated garlic, and olive oil in a small bowl. Whisk until smooth and creamy. Season with salt and pepper to taste. Refrigerate until ready to serve.
03 - Heat 2 tablespoons olive oil in a large nonstick skillet over medium-high heat. Spread cooked rice in an even layer and sprinkle with salt. Press lightly with a spatula. Cook undisturbed for 7-10 minutes until a golden-brown crust forms on the bottom. Flip or stir to crisp additional edges, then transfer to a plate to cool slightly.
04 - Heat a drizzle of oil in the same skillet over medium-high heat. Add marinated chicken in a single layer. Cook for 8-10 minutes, stirring occasionally, until chicken is browned on all sides and reaches an internal temperature of 165°F.
05 - Combine cherry tomatoes, cucumber, red onion, parsley, mint, and pomegranate seeds in a large serving bowl. Add warm crispy rice and cooked shawarma chicken.
06 - Drizzle yogurt-tahini dressing over the salad. Toss gently to combine all elements. Serve immediately while rice remains crispy. Garnish with additional herbs or pomegranate seeds if desired.
# Top Tips:
01 -
- The shawarma spice blend hits every warm comforting note while the crispy rice adds this incredible texture that makes each bite exciting
- Its one of those rare salads that actually fills you up and leaves you feeling satisfied instead of hunting for snacks an hour later
02 -
- The rice needs to be completely cold and preferably a day old or it will steam instead of getting crispy
- Letting the chicken marinate longer transforms it from good to absolutely memorable
- Dont skip pressing down on the rice that pressure is what creates the signature crust
03 -
- Pat the chicken completely dry before marinating for better sear and spice adhesion
- Toast your spices in a dry pan for 30 seconds before mixing into the marinade for next-level flavor