Chicken Shawarma Crispy Rice Salad (Print Version)
Spiced chicken shawarma meets crispy golden rice with fresh vegetables and zesty dressing.
# What You Need:
→ Chicken Shawarma
01 - 1.1 lbs boneless, skinless chicken thighs
02 - 2 tbsp olive oil
03 - 2 cloves garlic, minced
04 - 1 tbsp ground cumin
05 - 1 tbsp ground coriander
06 - 1 tsp smoked paprika
07 - 1 tsp ground turmeric
08 - 1/2 tsp ground cinnamon
09 - 1/2 tsp chili powder
10 - 1 tsp salt
11 - 1/2 tsp black pepper
12 - Juice of 1 lemon
→ Crispy Rice
13 - 2 cups cooked basmati rice, day-old preferred
14 - 2 tbsp olive oil
15 - 1/2 tsp salt
→ Salad Vegetables
16 - 1 cup cherry tomatoes, quartered
17 - 1 cucumber, diced
18 - 1/4 small red onion, thinly sliced
19 - 1/2 cup fresh parsley, chopped
20 - 1/4 cup fresh mint, chopped
→ Creamy Dressing
21 - 4 tbsp plain Greek yogurt or dairy-free alternative
22 - 1 tbsp tahini
23 - 1 tbsp lemon juice
24 - 1 tbsp olive oil
25 - 1 clove garlic, grated
26 - Salt and pepper to taste
→ Garnish
27 - 2 tbsp toasted pine nuts or slivered almonds, optional
28 - Lemon wedges
# How to Make It:
01 - Combine chicken thighs with olive oil, minced garlic, ground cumin, coriander, smoked paprika, turmeric, cinnamon, chili powder, salt, black pepper, and fresh lemon juice in a large bowl. Massage spices into meat and marinate for at least 20 minutes, preferably overnight for maximum flavor penetration.
02 - Preheat a large skillet or grill pan over medium-high heat. Place marinated chicken in the hot pan and cook for 5 to 6 minutes per side until internal temperature reaches 165°F and exterior develops a deep golden-brown crust. Transfer to a cutting board and let rest for 5 minutes before slicing into thin strips.
03 - Heat olive oil in a nonstick frying pan over medium-high heat. Add cooked rice and sprinkle with salt, pressing firmly into an even layer. Cook undisturbed for 7 to 10 minutes until the bottom forms a golden-brown crispy crust. Carefully flip in sections and crisp the opposite side for an additional 3 to 5 minutes.
04 - In a small bowl, whisk together Greek yogurt (or dairy-free alternative), tahini, lemon juice, olive oil, grated garlic, salt, and black pepper until completely smooth and creamy. Adjust seasoning to taste.
05 - Combine quartered cherry tomatoes, diced cucumber, thinly sliced red onion, chopped parsley, and chopped mint in a large mixing bowl.
06 - Spread crispy rice across a large serving platter as the base. Arrange sliced shawarma chicken over the rice, then scatter the fresh vegetable mixture on top. Drizzle generously with the creamy dressing.
07 - Sprinkle toasted pine nuts or slivered almonds over the salad if desired. Arrange lemon wedges around the perimeter and serve immediately while rice remains crispy.
# Expert Hints:
01 -
- The crispy rice creates this incredible texture contrast that somehow makes everything else taste brighter
- You get all those gorgeous shawarma spices without having to track down a vertical rotisserie
- The dressing comes together in seconds but tastes like something from a restaurant
02 -
- The rice needs to be cold and somewhat dried out before crisping, fresh rice will just steam
- Do not move the rice around while the first side crisps, have patience and let it form a crust
- The chicken spices might look dark, but that caramelization is where all the flavor lives
03 -
- Get your pan really hot before adding the chicken, you want that instant sizzle
- Let the chicken rest before slicing, cutting it too soon lets all the juices escape