Chicken Shawarma Crispy Rice Salad (Printable Version)
Spiced chicken meets crispy rice with fresh vegetables and tangy yogurt-tahini sauce.
# 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 - 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
# How to Make It:
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 thoroughly. Cover and refrigerate for at least 20 minutes, up to 2 hours for enhanced flavor penetration.
02 - Whisk together Greek yogurt, tahini, lemon juice, grated garlic, olive oil, salt, and pepper in a small bowl until smooth and emulsified. 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 gently. Cook undisturbed for 7-10 minutes until a golden-brown 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 thoroughly browned and cooked through with 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, garnished with additional fresh herbs or pomegranate seeds if desired.
# Expert Insights:
01 -
- The crispy rice adds this incredible crunch that you will want to put in everything from now on
- The shawarma spices transform ordinary chicken into something that tastes like it came from a restaurant
- You get warm spiced chicken and crispy rice alongside cool crisp vegetables all in one bowl
02 -
- Resist the urge to stir the rice while it crisps or you will never get that golden crust
- The chicken needs at least 20 minutes in the marinade but longer is always better for deeper flavor
- Work in batches if your skillet is not big enough to crisp all the rice at once
03 -
- Cut your chicken against the grain into even strips so every piece cooks at the same rate
- Sprinkle the pomegranate seeds on top right before serving so they do not stain the salad