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Chicken Shawarma Crispy Rice Salad

Chicken Shawarma Crispy Rice Salad
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Chicken Shawarma Crispy Rice Salad is a vibrant Middle Eastern-inspired dish combining tender, spiced chicken with crispy golden rice, fresh vegetables, and aromatic herbs. This wholesome and flavorful salad offers a delightful contrast of textures and a burst of authentic shawarma spices, perfect for quick lunches or crowd-pleasing dinners.

Ingredients

Scale

Chicken and Marinade

  • 1 lb boneless, skinless chicken thighs or breasts
  • 2 tbsp shawarma spice mix (cumin, paprika, turmeric, garlic powder, cinnamon)
  • 2 tbsp olive oil
  • 1 tbsp lemon juice
  • 2 cloves garlic, minced
  • Salt and pepper, to taste

Rice

  • 1 cup basmati or jasmine rice
  • 1–2 tbsp olive oil (for crisping)

Dressing

  • 1/2 cup Greek yogurt or tahini dressing

Fresh Vegetables

  • 1 cup tomatoes, chopped
  • 1 cup cucumbers, chopped
  • 1/2 cup red onions, thinly sliced

Fresh Herbs and Garnish

  • 1/4 cup fresh parsley, roughly chopped
  • 1/4 cup fresh mint, roughly chopped
  • Optional: pomegranate seeds for garnish

Additional

  • Extra lemon juice, for finishing
  • Salt and pepper, to taste

Instructions

  1. Marinate the chicken: Mix chicken pieces with the shawarma spice blend, olive oil, lemon juice, minced garlic, salt, and pepper. Let the mixture sit for at least 30 minutes, or overnight for deeper flavor absorption.
  2. Cook and crisp the rice: Cook rice according to package instructions until tender and fluffy. Spread cooked rice in a thin, even layer in a hot skillet with a drizzle of olive oil. Press lightly and cook without stirring until the bottom forms a crispy, golden crust.
  3. Cook the chicken: In a hot skillet or grill pan, cook the marinated chicken for about 5-7 minutes per side, or until golden and fully cooked through. Rest the chicken a few minutes before slicing.
  4. Prepare fresh veggies and herbs: Chop tomatoes, cucumbers, and red onions into bite-sized pieces. Roughly chop parsley and mint to add fresh herbal brightness.
  5. Assemble the salad: Place the crispy rice as the base, layer with sliced chicken, fresh vegetables, and herbs. Drizzle generously with Greek yogurt or tahini dressing, and finish with a squeeze of fresh lemon juice.

Notes

  • Marinate chicken longer (preferably overnight) to enhance flavor.
  • Do not disturb rice while crisping for the best golden crust.
  • Use warm rice for optimal crispiness; cold rice won’t crisp well.
  • Adjust lemon juice and olive oil to balance acidity and richness.
  • Allow cooked chicken to rest before slicing to retain juices.

Nutrition

Find it online: https://easyfoodflash.com/chicken-shawarma-crispy-rice-salad/