Description
This Juicy Chicken Shawarma Crispy Rice Salad is a flavorful Middle Eastern-inspired dish featuring marinated and perfectly grilled chicken thighs served over crispy pan-fried rice and a fresh, vibrant salad tossed with a creamy tahini dressing. The recipe balances spiced and juicy chicken with crunchy rice and refreshing vegetables for a satisfying and delicious meal, perfect for lunch or dinner in just 35 minutes.
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 olive oil, ground cumin, paprika, turmeric, coriander, garlic powder, cinnamon, allspice, cayenne pepper, lemon juice, minced garlic, salt, and black pepper. Mix well to create the marinade.
- Coat the chicken: Add the chicken thighs to the bowl and thoroughly coat them with the spice mixture. Cover and let marinate for at least 30 minutes, or up to 2 hours in the refrigerator for best flavor.
- Cook the chicken: Heat a grill pan or skillet over medium-high heat. Add the marinated chicken and cook for about 6-7 minutes on each side, or until the chicken is fully cooked and the internal temperature reaches 165°F (74°C). Remove from heat and let rest for 5 minutes.
- Slice the chicken: After resting, slice the chicken into thin strips to prepare for serving.
- 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 to create a flat layer. Cook without stirring for 5-7 minutes until the bottom is golden and crispy. Carefully flip the rice and cook the other side until crisp. Remove from heat and let it cool slightly.
- Prepare the salad ingredients: While the chicken and rice cook, dice the cucumber, halve the cherry tomatoes, thinly slice the red onion, and chop the fresh 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 to taste. Add extra water, one tablespoon at a time, if the dressing is too thick, until smooth and pourable.
- Assemble the salad: In a large bowl, combine the crispy rice, cucumber, cherry tomatoes, red onion, parsley, and mint. Gently toss to combine all ingredients evenly.
- Add chicken and dressing: Place the sliced chicken strips on top of the salad and drizzle generously with the tahini dressing.
- Serve: Serve immediately for best texture and flavor, or chill for 30 minutes to enjoy a refreshing cold salad. Garnish with extra fresh herbs or a squeeze of lemon if desired.
Notes
- Use day-old rice for the crispy rice to get a better texture and avoid mushiness.
- Adjust cayenne pepper quantity based on your preferred spice level.
- Letting the chicken rest after cooking helps keep it juicy.
- To make this recipe gluten-free, ensure all ingredients including tahini and spices are certified gluten-free.
- You can substitute chicken thighs with breasts but thighs will be juicier and more flavorful.
- If the tahini dressing is too thick, thin with water gradually to avoid making it watery.
- Leftover salad can be stored in the refrigerator for up to 2 days, but rice crispiness may reduce.
