Chicken Shawarma Crispy Rice Salad (Printable Format)
Spiced chicken meets crispy rice with fresh vegetables and creamy dressing.
# What You Need:
→ Chicken Shawarma
01 - 1.1 lbs boneless, skinless chicken thighs
02 - 2 tbsp olive oil
03 - 2 cloves garlic, minced
04 - 1 tbsp ground cumin
05 - 1 tbsp ground coriander
06 - 1 tsp smoked paprika
07 - 1 tsp ground turmeric
08 - 1/2 tsp ground cinnamon
09 - 1/2 tsp chili powder
10 - 1 tsp salt
11 - 1/2 tsp black pepper
12 - Juice of 1 lemon
→ Crispy Rice
13 - 2 cups cooked basmati rice, day-old preferred
14 - 2 tbsp olive oil
15 - 1/2 tsp salt
→ Salad Vegetables
16 - 1 cup cherry tomatoes, quartered
17 - 1 cucumber, diced
18 - 1/4 small red onion, thinly sliced
19 - 1/2 cup fresh parsley, chopped
20 - 1/4 cup fresh mint, chopped
→ Dressing
21 - 4 tbsp plain Greek yogurt or dairy-free alternative
22 - 1 tbsp tahini
23 - 1 tbsp lemon juice
24 - 1 tbsp olive oil
25 - 1 clove garlic, grated
26 - Salt and pepper to taste
→ Garnish
27 - 2 tbsp toasted pine nuts or slivered almonds, optional
28 - Lemon wedges
# How-To Steps:
01 - Combine chicken thighs with olive oil, garlic, cumin, coriander, paprika, turmeric, cinnamon, chili powder, salt, pepper, and lemon juice in a bowl. Let marinate for at least 20 minutes, or overnight for optimal flavor penetration.
02 - Preheat a large skillet or grill pan over medium-high heat. Cook chicken for 5-6 minutes per side until fully cooked with an internal temperature of 165°F and nicely browned. Rest for 5 minutes before slicing thinly against the grain.
03 - Heat olive oil in a nonstick pan over medium-high heat. Add cooked rice and salt, pressing into a flat, even layer. Cook undisturbed for 7-10 minutes until bottom forms a crispy golden crust. Flip in sections and crisp the opposite side for 3-5 minutes.
04 - Whisk together Greek yogurt, tahini, lemon juice, olive oil, garlic, salt, and pepper until completely smooth and emulsified. Adjust seasoning to taste.
05 - Combine cherry tomatoes, cucumber, red onion, parsley, and mint in a large mixing bowl. Toss gently to distribute evenly.
06 - Layer crispy rice on a serving platter as the base. Arrange sliced shawarma chicken over the rice, then scatter chopped salad vegetables on top. Drizzle generously with the prepared dressing.
07 - Sprinkle toasted pine nuts or slivered almonds over the salad if desired. Serve immediately with lemon wedges on the side for squeezing.
# Expert Suggestions:
01 -
- The crispy rice creates this incredible crunch that perfectly balances the tender spiced chicken
- Everything can be prepped ahead, so you're just assembling when hunger strikes
02 -
- Day-old rice is crucial for getting it crispy without it turning into a mushy mess
- Letting the chicken rest before slicing keeps all those juices inside where they belong
03 -
- Grate the garlic for the dressing instead of mincing it for a smoother texture
- Double the spice rub and save half for roasted vegetables later in the week