Chicken Shawarma Crispy Rice Salad (Printable Version)
Aromatic spiced chicken with crispy rice, fresh vegetables, and creamy yogurt-tahini dressing.
# What You'll Need:
→ Chicken Shawarma
01 - 1.1 pounds boneless skinless chicken thighs, cut into strips
02 - 2 tablespoons olive oil
03 - 2 cloves garlic, minced
04 - 1 ½ teaspoons ground cumin
05 - 1 teaspoon ground coriander
06 - 1 teaspoon smoked paprika
07 - ½ teaspoon ground turmeric
08 - ½ teaspoon ground cinnamon
09 - ¼ teaspoon cayenne pepper
10 - 1 teaspoon salt
11 - ½ teaspoon black pepper
12 - Juice of 1 lemon
→ Crispy Rice
13 - 2 cups cooked basmati rice, cooled
14 - 2 tablespoons olive oil
15 - ½ teaspoon salt
→ Salad Components
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 tablespoons tahini
24 - 1 tablespoon lemon juice
25 - 1 clove garlic, grated
26 - 1 tablespoon olive oil
27 - Salt and pepper to taste
# How to Make It:
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 evenly. Cover and refrigerate for 20 minutes to 2 hours.
02 - Combine Greek yogurt, tahini, lemon juice, grated garlic, olive oil, salt, and pepper in a small bowl. Whisk until smooth and creamy. 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, sprinkle with salt, and press lightly. Cook undisturbed for 7 to 10 minutes until golden crust forms. Flip and crisp additional edges, then transfer to plate.
04 - Heat a drizzle of oil in the same skillet over medium-high heat. Add marinated chicken and cook for 8 to 10 minutes, stirring occasionally, until browned and cooked through with internal temperature reaching 165°F.
05 - Combine cherry tomatoes, cucumber, red onion, parsley, mint, and pomegranate seeds in a large bowl. Add warm crispy rice and cooked shawarma chicken. Drizzle with yogurt-tahini dressing and toss gently to combine.
06 - Portion salad onto plates and serve immediately while rice remains crispy. Garnish with additional herbs or pomegranate seeds if desired.
# Expert Tips:
01 -
- The crispy rice creates this incredible texture contrast against tender spiced chicken
- Everything can be prepped ahead, making weeknight dinners feel effortless
02 -
- Resist the urge to stir the rice too often while crisping, patience creates the best crust
- The chicken needs direct contact with the hot pan to develop those caramelized edges
03 -
- Let the cooked rice spread out on a baking sheet to cool completely for maximum crunch
- Taste your dressing before adding it, sometimes tahini brands vary in bitterness