Chicken Shawarma Crispy Rice Salad
A delightful fusion of spiced chicken shawarma, crispy basmati rice, and fresh vegetables with a creamy tahini yogurt sauce.
Ingredients
For the chicken marinade
- 1.5 lbs boneless, skinless chicken thighs Juicy and perfect for absorbing flavors
- 3 tablespoons olive oil Keeps the chicken moist
- 3 cloves garlic, minced Essential flavor base
- 1 teaspoon ground cumin Adds earthy flavor
- 1 teaspoon ground paprika Offers sweetness and color
- 1 teaspoon ground coriander Imparts a light citrus note
- 0.5 teaspoon turmeric Adds color and health benefits
- 0.5 teaspoon ground cinnamon Adds warmth and sweetness
- 0.5 teaspoon chili powder For a gentle kick of heat
- Juice of 1 lemon Brightens the dish
- to taste salt and black pepper Essential for flavor enhancement
For the crispy rice and salad
- 3 cups cooked basmati rice (day-old preferred) Fluffy and perfect for crisping
- 2 tablespoons olive oil (for crisping rice) Achieves golden texture
- 1 cup cherry tomatoes, halved Adds sweetness
- 0.25 cup fresh parsley, chopped Bright and aromatic
- 0.25 cup fresh mint, chopped Adds refreshing flavor
For the tahini sauce
- 0.5 cup plain Greek yogurt Creamy and tangy
- 1 tablespoon tahini Nutty and flavorful
- 1 tablespoon lemon juice (for sauce) Adds brightness
Instructions
Marinating the Chicken
- In a large bowl, blend olive oil, minced garlic, ground cumin, paprika, coriander, turmeric, cinnamon, chili powder, lemon juice, salt, and pepper until well combined.
- Add chicken thighs to the bowl and coat them thoroughly in the marinade. Cover and marinate for at least 30 minutes, preferably 4 hours for enhanced flavor.
Cooking the Chicken
- Heat a skillet or grill pan over medium-high heat. Once hot, add the marinated chicken thighs and cook for 5–7 minutes on each side until golden brown and fully cooked.
- Let the chicken rest for a few minutes before slicing into strips.
Preparing the Crispy Rice
- In another large skillet, heat 2 tablespoons of olive oil over medium heat. Press the cooked basmati rice into the pan in an even layer.
- Cook the rice undisturbed for 6–8 minutes, allowing the bottom to turn golden and crispy. Carefully flip the rice in sections to ensure both sides are crispy.
Making the Salad
- In a mixing bowl, combine cherry tomatoes, cucumber, red onion, parsley, and mint. Toss lightly with a squeeze of lemon juice and a pinch of salt.
Making the Tahini Sauce
- In a small bowl, whisk together Greek yogurt, tahini, and the remaining lemon juice until smooth and creamy.
Assembling the Salad
- Layer the crispy rice on a serving platter, then top generously with sliced chicken shawarma and fresh herb salad. Drizzle the creamy tahini sauce over the top.
Notes
For a lighter version, consider using skinless chicken breast and brown basmati rice. Store leftovers in an airtight container in the refrigerator for up to three days.