Chicken Shawarma Crispy Rice Salad (Printable)
Spiced chicken meets crispy rice with fresh vegetables and creamy tahini dressing for a satisfying Middle Eastern-inspired bowl.
# 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 toss to 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 ready to serve.
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 with a spatula and cook undisturbed for 7 to 10 minutes until a golden crust forms. Break up the rice and cook an additional 2 to 3 minutes for extra crispiness. Transfer to a plate.
04 - Heat a drizzle of oil in the same skillet over medium-high heat. Add marinated chicken in a single layer. Cook for 8 to 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 mixture. Toss gently to combine all elements. Serve immediately while rice remains crispy, garnished with additional herbs or pomegranate seeds if desired.
# Expert Advice:
01 -
- The crispy rice adds this incredible crunch that makes every bite exciting
- You get those warm shawarma spices alongside cool crisp vegetables
- The creamy dressing ties everything together like magic
02 -
- Don't stir the rice while it's crisping, let it develop that golden crust undisturbed
- The chicken needs at least 20 minutes to marinate, but longer is better for deeper flavor
- Assemble right before serving so the rice stays crispy and doesn't get soggy
03 -
- Don't overcrowd the pan when making crispy rice, work in batches if needed
- Taste the dressing before adding, adjust the lemon or salt as needed