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Chicken Shawarma Crispy Rice Salad

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A vibrant fusion of Middle Eastern spiced chicken shawarma, crispy golden rice, and a refreshing salad of cucumbers, tomatoes, herbs, and creamy tahini-lemon dressing.

Ingredients

  • Chicken thighs, 600 g, boneless and skinless
  • Plain yogurt, 150 g
  • Olive oil, 3 tbsp, divided
  • Garlic, 3 cloves, minced
  • Ground cumin, 2 tsp
  • Ground coriander, 1 tsp
  • Paprika, 1 tsp
  • Turmeric, 1/2 tsp
  • Ground cinnamon, 1/4 tsp
  • Cooked basmati rice, 3 cups, chilled overnight
  • Cucumber, 1 large, diced
  • Cherry tomatoes, 200 g, halved
  • Red onion, 1 small, thinly sliced
  • Fresh parsley, 1/2 cup, chopped
  • Fresh mint, 1/4 cup, chopped
  • Lemon juice, 3 tbsp
  • Tahini, 2 tbsp
  • Salt, 1 tsp or to taste
  • Black pepper, 1/2 tsp, freshly ground

Instructions

  1. Heat a cast iron skillet over medium high heat.
  2. Mix yogurt, 2 tbsp olive oil, garlic, cumin, coriander, paprika, turmeric, cinnamon, salt, and pepper in a bowl. Add chicken, coat well, and marinate 30 minutes to overnight.
  3. Drizzle 1 tbsp olive oil in the hot skillet. Cook chicken thighs 4 to 5 minutes per side until golden and fully cooked. Rest, then slice.
  4. In the same skillet, add chilled rice. Spread evenly and cook undisturbed until crisp and golden, about 6 to 8 minutes. Stir and repeat until evenly crispy.
  5. Whisk lemon juice, tahini, 1 tbsp olive oil, salt, and pepper to make dressing.
  6. Toss cucumber, tomatoes, onion, parsley, and mint with half the dressing.
  7. Top salad with sliced chicken and crispy rice. Drizzle with remaining dressing and serve warm or at room temperature.

Notes

  • Use cold, day old rice for the crispiest texture.
  • Marinate chicken as long as possible for deeper flavor.
  • Do not overcrowd skillet when crisping rice.
  • Keep extra dressing on the side for refreshing drizzle.

Nutrition

Find it online: https://tastyze.com/chicken-shawarma-crispy-rice-salad/