Chicken Shawarma Crispy Rice Salad (Printable)
Spiced chicken meets crispy rice and fresh vegetables in a vibrant bowl with creamy 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 optional for heat
10 - 1 tsp salt
11 - ½ tsp black pepper
12 - Juice of 1 lemon
→ Crispy Rice
13 - 2 cups cooked basmati rice cooled preferably day-old
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 optional
→ 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
# Steps:
01 - Combine 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 marinate for at least 20 minutes, up to 2 hours refrigerated for deeper flavor penetration.
02 - Whisk together Greek yogurt, tahini, lemon juice, grated garlic, olive oil, salt, and pepper in a small bowl until smooth and well combined. 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 and cook undisturbed for 7-10 minutes until a golden 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 and cook for 8-10 minutes, stirring occasionally, until browned on all sides 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.
06 - Drizzle yogurt-tahini dressing over the salad and toss gently to combine. Serve immediately while rice remains crispy, garnished with additional fresh herbs or pomegranate seeds if desired.
# Expert Tips:
01 -
- The crispy rice delivers those irresistible golden edges that make you pick at the pan
- Every bite balances warm aromatic chicken against cool vegetables and creamy dressing
02 -
- Dayold rice is nonnegotiable for that crunchfresh rice contains too much moisture
- Let the rice cool slightly before assembling or it will wilt the fresh herbs
03 -
- Pat the chicken dry before marinating for better sear marks
- Dont crowd the pan when making crispy rice