Chicken Shawarma Crispy Rice Salad (Print version)
Shawarma-spiced chicken meets crispy rice in this vibrant Middle Eastern salad with 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 coat thoroughly. Cover and refrigerate for 20 minutes to 2 hours.
02 - Combine Greek yogurt, tahini, lemon juice, grated garlic, and olive oil in a small bowl. Whisk until smooth and creamy. 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 evenly across the pan and sprinkle with salt. Press lightly and cook undisturbed for 7 to 10 minutes until a golden crust forms. Flip 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 to 10 minutes, stirring occasionally, until browned and cooked through.
05 - Combine cherry tomatoes, cucumber, red onion, parsley, mint, and pomegranate seeds in a large bowl. Add warm crispy rice and cooked chicken. Drizzle with yogurt-tahini dressing and toss gently to combine.
06 - Plate immediately, garnished with additional herbs or pomegranate seeds if desired.
# Expert suggestions:
01 -
- The crispy rice adds this incredible crunch that keeps you coming back for bite after bite
- Its a complete meal in one bowl that actually gets better as the flavors meld
- The dressing is creamy yet refreshing, striking that perfect balance we all want
02 -
- Don't rush the crispy rice step, those golden edges are what makes this salad special
- Let the chicken rest for a minute before slicing it, it keeps all the juices inside
- The dressing can be made ahead and actually tastes better after an hour in the fridge
03 -
- Sprinkle a little extra salt on the rice while it's still hot for maximum flavor absorption
- Warm your serving bowl before assembling, it keeps everything at the perfect temperature