Chicken Shawarma Crispy Rice Salad (Print)
Spiced chicken meets crispy rice and fresh vegetables in a vibrant Middle Eastern salad with creamy yogurt-tahini dressing.
# Ingredient list:
→ 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 - Juice of 1 lemon
→ Crispy Rice
13 - 2 cups cooked basmati rice, cooled
14 - 2 tbsp olive oil
15 - ½ tsp 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 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 evenly. Cover and refrigerate for at least 20 minutes, up to 2 hours for optimal flavor penetration.
02 - Combine Greek yogurt, tahini, lemon juice, grated garlic, and olive oil in a small bowl. Whisk until smooth and emulsified. Season with salt and pepper to taste. Refrigerate until serving.
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 7-10 minutes until a golden crust forms. Flip or stir to crisp additional edges, then transfer to a plate.
04 - Heat a drizzle of oil in the same skillet over medium-high heat. Add marinated chicken and cook for 8-10 minutes, stirring occasionally, until deeply browned and cooked through to 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. Drizzle with yogurt-tahini dressing and toss gently to combine.
# Expert Tips:
01 -
- The crispy rice creates this incredible texture contrast that keeps every bite interesting
- You get all those beloved shawarma spices without having to track down a vertical rotisserie
- Its one of those meals that feels fancy but comes together in under an hour
02 -
- Really do use day-old rice, fresh rice will never crisp up properly no matter how long you cook it
- Dont crowd your pan when making the crispy rice, work in batches if necessary
- The dressing will thicken as it sits, so thin with a little water if needed before serving
03 -
- Toast your spices in a dry pan for 30 seconds before adding them to the marinade for even more depth
- Pat the chicken dry before marinating to help the spices adhere better