Description
This Juicy Chicken Shawarma Crispy Rice Salad combines tender, spiced chicken thighs with crispy pan-fried rice and fresh vegetables, all tossed in a creamy tahini dressing. It’s a flavorful and satisfying Middle Eastern-inspired dish perfect for an easy weeknight dinner or a vibrant lunch.
Ingredients
Scale
Chicken Shawarma Marinade
- 2 lbs boneless, skinless chicken thighs (or breasts)
- 2 tbsp olive oil
- 2 tsp ground cumin
- 2 tsp ground paprika
- 1 tsp ground turmeric
- 1 tsp ground coriander
- 1 tsp garlic powder
- 1 tsp ground cinnamon
- 1/2 tsp ground allspice
- 1/2 tsp cayenne pepper (optional for heat)
- Salt and black pepper to taste
- Juice of 1 lemon
- 3 cloves garlic, minced
Crispy Rice
- 2 cups cooked rice (preferably day-old rice for better texture)
- 1 tbsp vegetable oil
Salad Ingredients
- 1 cucumber, diced
- 1 cup cherry tomatoes, halved
- 1/4 cup red onion, thinly sliced
- 1/4 cup fresh parsley, chopped
- 1/4 cup fresh mint, chopped
Tahini Dressing
- 1/4 cup tahini
- 2 tbsp olive oil
- 2 tbsp lemon juice
- 1 tbsp honey
- 1 tbsp water (to thin, if needed)
- Salt and pepper to taste
Instructions
- Marinate the Chicken: In a bowl, combine olive oil, cumin, paprika, turmeric, coriander, garlic powder, cinnamon, allspice, cayenne pepper, lemon juice, minced garlic, salt, and black pepper. Add the chicken thighs and coat thoroughly with the spice mixture. Marinate for at least 30 minutes or up to 2 hours in the refrigerator.
- Cook the Chicken: Heat a grill pan or skillet over medium-high heat. Cook the marinated chicken for about 6-7 minutes on each side until fully cooked and the internal temperature reaches 165°F (74°C). Remove from heat and let rest for 5 minutes before slicing into strips.
- Make the Crispy Rice: Heat vegetable oil in a large skillet over medium-high heat. Add the cooked rice, pressing it down with a spatula. Cook undisturbed for 5-7 minutes until the bottom is golden and crispy. Flip the rice to cook the other side until crispy as well. Set aside to cool slightly.
- Prepare the Salad Ingredients: While the chicken and rice are cooking, dice the cucumber, halve the cherry tomatoes, thinly slice the red onion, and chop the fresh parsley and mint. Set aside.
- Make the Dressing: In a small bowl, whisk together tahini, olive oil, lemon juice, honey, and water. Season with salt and pepper to taste. Adjust consistency by adding more water one tablespoon at a time until smooth and pourable.
- Assemble the Salad: In a large bowl, combine the crispy rice, cucumber, cherry tomatoes, red onion, parsley, and mint. Toss gently to combine.
- Add Chicken and Dressing: Arrange the sliced chicken on top of the salad and drizzle with the prepared tahini dressing.
- Serve: Serve immediately or chill for 30 minutes to enjoy a cooler, refreshing salad. Garnish with extra fresh herbs or a squeeze of lemon if desired.
Notes
- For best texture, use day-old cooked rice when making the crispy rice.
- Adjust cayenne pepper to your heat preference or omit for a milder flavor.
- Resting the chicken after cooking helps retain juices and improves texture.
- The dressing consistency can be customized by adding more water if too thick.
- This salad can be served warm or chilled depending on your preference.
- Use chicken breasts if you prefer leaner meat, but thighs offer more juiciness and flavor.
