Description
This Juicy Chicken Shawarma Crispy Rice Salad is a vibrant and flavorful dish combining tender marinated chicken thighs grilled to perfection, crispy golden rice, and a fresh vegetable salad tossed with a creamy tahini dressing. Perfect for a quick, wholesome meal with Middle Eastern flair, this recipe balances aromatic spices, crunchy textures, and refreshing herbs for an unforgettable taste experience.
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, cumin, paprika, turmeric, coriander, garlic powder, cinnamon, allspice, cayenne pepper, lemon juice, minced garlic, salt, and black pepper to create the marinade. Add the chicken thighs and coat them thoroughly. Let marinate for at least 30 minutes or up to 2 hours in the fridge to absorb all the flavors.
- Cook the chicken: Heat a grill pan or skillet over medium-high heat. Place the marinated chicken on the pan and cook for 6-7 minutes on each side, or until the chicken is fully cooked and reaches an internal temperature of 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 and press it down evenly with a spatula. Cook undisturbed for 5-7 minutes until the bottom forms a golden, crispy crust. Carefully flip the rice and cook the other side until crispy as well. Remove from heat and let 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 parsley and mint. Set these fresh ingredients aside.
- Make the dressing: In a small bowl, whisk together the tahini, olive oil, lemon juice, honey, and water. Season with salt and pepper. If the dressing is too thick, add additional 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. Gently toss everything together to mix the ingredients well.
- Add chicken and dressing: Arrange the sliced chicken strips on top of the salad and drizzle with the tahini dressing evenly.
- Serve: Serve the salad immediately for the best texture and freshness, or chill it for 30 minutes if you prefer a cooler, more refreshing meal. Garnish with extra fresh herbs or a lemon wedge if desired.
Notes
- Using day-old rice is ideal to achieve the crispy texture without clumping.
- Adjust cayenne pepper based on your preferred spice level.
- Allowing the chicken to rest after cooking helps retain its juices and keep it juicy.
- The tahini dressing can be made ahead and refrigerated; just thin with water before serving if it thickens.
- For a gluten-free version, ensure all spices and tahini are gluten-free certified.
