Chicken Shawarma Crispy Rice Salad
A vibrant dish combining marinated chicken, crispy rice, and a fresh salad, topped with creamy tahini sauce. Perfect for weeknights or gatherings.
Ingredients
For the Chicken Marinade
- 2 lbs boneless, skinless chicken thighs Juicy, tender pieces
- 3 tablespoons olive oil For marinating
- 3 cloves garlic, minced A staple in Middle Eastern cooking
- 2 teaspoons ground cumin Adds depth to the chicken
- 2 teaspoons ground coriander Enhances the dish’s complexity
- 1 teaspoon smoked paprika Adds smokiness
- 1 teaspoon turmeric Known for its health benefits
- 1 teaspoon ground cinnamon Adds warmth and sweetness
- 1/2 teaspoon cayenne pepper A touch of heat
- 1 juice of lemon Balances the spices
- Salt and black pepper to taste Essential for seasoning
For the Crispy Rice
- 3 cups cooked basmati rice Preferably day-old for best texture
- 2 tablespoons olive oil Additional richness for frying
- 1/2 teaspoon turmeric Enhances color and flavor
- Salt to taste For perfection
For the Salad
- 1 cup cherry tomatoes, halved Juicy bursts of sweetness
- 1/4 cup red onion, thinly sliced Sharp and adds texture
- 1/4 cup fresh parsley, chopped Bright green and herbaceous
- 1/4 cup fresh mint, chopped Cooling and fragrant
For the Lemon Tahini Sauce
- 1/3 cup tahini Creamy and nutty
- 1 juice of lemon Brightens flavors
- 1 small garlic clove, grated Enhances sauce’s complexity
- 2-4 tablespoons warm water For desired consistency
- Salt to taste For flavor balance
Instructions
Marinating the Chicken
- In a large bowl, combine olive oil, minced garlic, ground cumin, ground coriander, smoked paprika, turmeric, ground cinnamon, cayenne pepper, lemon juice, and salt and black pepper.
- Whisk everything together until well-blended, and add the chicken thighs, ensuring they are thoroughly coated.
- Cover and let the chicken marinate for at least 30 minutes, up to 8 hours for maximum flavor.
Cooking the Chicken
- Preheat your oven to 425°F (220°C) or heat a grill pan over medium-high heat.
- Place your marinated chicken in the oven or grill pan and cook for 20-25 minutes.
- Flip the chicken halfway through cooking for even browning.
- Let the chicken rest for 5 minutes before slicing into strips.
Preparing the Crispy Rice
- In a large nonstick skillet, heat olive oil over medium heat.
- Add the cooked basmati rice, turmeric, and salt, pressing the rice firmly into the pan.
- Cook undisturbed for about 6-8 minutes until the bottom is golden and crispy.
- For extra crunch, flip the rice in sections and cook for an additional 3-4 minutes.
Preparing the Salad
- In a separate bowl, combine cherry tomatoes, cucumber, red onion, parsley, and mint.
- Gently toss the ingredients together.
Making the Lemon Tahini Sauce
- In a small bowl, whisk together tahini, lemon juice, grated garlic, salt, and enough warm water to create a smooth, pourable sauce.
Assembling the Dish
- Spread the crispy rice onto a large serving platter.
- Top with the sliced shawarma chicken and add the fresh salad mixture over the top.
- Drizzle with the lemon tahini sauce and serve immediately.
Notes
The dish is versatile for various occasions and can serve as a centerpiece or on casual outings. Best enjoyed fresh, you can prepare components separately for meal prep.