Description
A vibrant and flavorful Middle Eastern-inspired Chicken Shawarma Crispy Rice Salad combining tender spiced chicken thighs, golden crispy rice, fresh greens, and a tangy yogurt sauce. This dish offers a delightful mix of textures and bold spices, perfect for a healthy and satisfying main course or salad.
Ingredients
Scale
For the Chicken Shawarma:
- 1 lb boneless, skinless chicken thighs
- 2 tbsp olive oil
- 2 tsp ground cumin
- 1 tsp ground paprika
- 1 tsp ground coriander
- 1/2 tsp turmeric
- 1/2 tsp garlic powder
- 1/4 tsp cinnamon
- 1/4 tsp cayenne pepper (optional)
- 1 tsp salt
- 1 tbsp lemon juice
For the Crispy Rice:
- 2 cups cooked and cooled basmati or jasmine rice
- 2 tbsp olive oil
- pinch of salt
For the Salad Base:
- 2 cups chopped romaine or mixed greens
- 1/2 cup cherry tomatoes, halved
- 1/2 cucumber, diced
- 1/4 red onion, thinly sliced
- 1/4 cup chopped fresh parsley or mint
For the Yogurt Sauce:
- 1/2 cup plain Greek yogurt
- 1 tbsp lemon juice
- 1 garlic clove, grated
- 1 tbsp olive oil
- salt and pepper to taste
Instructions
- Marinate the Chicken: In a bowl, combine olive oil, lemon juice, and all the shawarma spices. Add chicken thighs and toss to coat. Cover and marinate for at least 30 minutes or up to overnight in the fridge to allow the flavors to deeply penetrate the meat.
- Cook the Chicken: Heat a skillet over medium-high heat. Add the marinated chicken thighs and cook for 5–6 minutes on each side, until fully cooked through and slightly charred on the edges for that signature shawarma flavor. Remove from heat and let rest for 5 minutes before slicing or shredding.
- Make the Crispy Rice: Warm a large nonstick skillet over medium-high heat and add olive oil. Spread the cooled rice evenly in the skillet and press down gently. Let it cook undisturbed for 5–7 minutes until the bottom forms a golden, crispy crust. Season with a pinch of salt. Once crisped, break the crust into chunky pieces and set aside.
- Assemble the Salad: In a large bowl or serving platter, arrange the chopped romaine or mixed greens as the base. Evenly layer the cherry tomatoes, diced cucumber, thinly sliced red onion, and fresh parsley or mint on top. Add the crispy rice chunks next, then scatter the sliced or shredded shawarma chicken over everything.
- Make the Yogurt Sauce: In a small bowl, whisk together the Greek yogurt, lemon juice, grated garlic, olive oil, salt, and pepper until smooth and creamy, creating a bright and tangy dressing to complement the salad.
- Serve: Drizzle the yogurt sauce evenly over the assembled salad just before serving. Optionally garnish with extra fresh herbs or a sprinkle of sumac to enhance the Middle Eastern flavors.
Notes
- Use day-old rice for even crispier results and avoid stirring the rice too soon while cooking to form a good crust.
- This salad pairs well with crumbled feta cheese or pickled red onions for additional flavor contrasts.
- For a dairy-free version, substitute the yogurt sauce with a tahini-based dressing.
