Description
This Juicy Chicken Shawarma Crispy Rice Salad is a flavorful and vibrant dish combining tender, spiced grilled chicken with golden crispy rice and a fresh vegetable salad, all dressed in a creamy tahini dressing. Perfect for a hearty lunch or light dinner, this Middle Eastern-inspired recipe balances aromatic spices with fresh herbs and a delightful crunchy texture from the crispy rice.
Ingredients
Scale
Chicken 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
- 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 the olive oil, ground cumin, paprika, turmeric, coriander, garlic powder, cinnamon, allspice, cayenne pepper, lemon juice, minced garlic, salt, and black pepper to create the marinade.
- Coat the chicken: Add the chicken thighs to the marinade and coat thoroughly. Cover and refrigerate for at least 30 minutes, or up to 2 hours for maximum flavor infusion.
- 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).
- Rest and slice chicken: Remove the chicken from the heat and let it rest for 5 minutes to retain juices, then slice into strips.
- Prepare crispy rice: Heat vegetable oil in a large skillet over medium-high heat. Add the cooked rice, pressing it down evenly with a spatula. Cook without stirring for 5-7 minutes until the bottom is golden and crispy.
- Flip rice and crisp other side: Carefully flip the rice to crisp the other side. Once golden and crispy, remove from heat and allow to cool slightly.
- Prepare salad ingredients: While the chicken and rice cook, dice cucumber, halve cherry tomatoes, thinly slice red onion, and chop parsley and mint. Set aside.
- Make the tahini dressing: In a small bowl, whisk together tahini, olive oil, lemon juice, honey, and water. Season with salt and pepper and adjust consistency by adding more water if needed to reach a smooth, pourable texture.
- Assemble the salad: In a large bowl, combine the crispy rice, cucumber, cherry tomatoes, red onion, parsley, and mint. Toss gently to mix.
- Add chicken and dressing: Place sliced chicken on top of the salad and drizzle with the tahini dressing evenly.
- Serve: Serve immediately for a warm dish or chill for 30 minutes for a refreshing cold salad. Garnish with extra fresh herbs or a lemon wedge if desired.
Notes
- Day-old rice works best for crispy rice to prevent mushiness.
- You can substitute chicken breasts for thighs if preferred, though thighs will yield juicier results.
- Adjust cayenne pepper to control the heat level.
- If tahini dressing is too thick, add water one tablespoon at a time until desired consistency.
- To make ahead, marinate chicken overnight and prepare salad components in advance; assemble just before serving.
