Description
This Chicken Shawarma Crispy Rice Salad is a vibrant Middle Eastern-inspired dish combining tender, spiced chicken thighs with crispy golden rice, fresh greens, and a creamy yogurt sauce. Perfect for a wholesome and flavorful main course, it offers a delightful texture contrast and bright, aromatic flavors.
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 including cumin, paprika, coriander, turmeric, garlic powder, cinnamon, cayenne (if using), and salt. Add the chicken thighs and toss well to coat evenly. Cover and let marinate for at least 30 minutes or up to overnight in the refrigerator for best flavor penetration.
- Cook the Chicken: Heat a skillet over medium-high heat and add the marinated chicken thighs. Cook for 5 to 6 minutes on each side until the chicken is fully cooked through and has a slight char on the outside. Remove the chicken from the pan and let it rest for 5 minutes to retain juices. Then slice or shred as preferred.
- Make the Crispy Rice: In a large nonstick skillet, heat 2 tablespoons of olive oil over medium-high heat. Spread the cooled cooked rice evenly in the pan and press it down lightly with a spatula. Cook without stirring for 5 to 7 minutes until the bottom turns golden brown and crispy. Season with a pinch of salt. Using a spatula, break the crispy rice into chunks and set aside.
- Assemble the Salad: In a large bowl or serving platter, layer the chopped romaine or mixed greens, cherry tomatoes, diced cucumber, thinly sliced red onion, and chopped parsley or mint. Top the layered salad with the crispy rice chunks and then add the sliced or shredded shawarma chicken on top.
- Make the Yogurt Sauce: In a small bowl, whisk together plain Greek yogurt, lemon juice, grated garlic, olive oil, salt, and pepper until smooth and well combined, creating a creamy dressing.
- Serve: Drizzle the yogurt sauce evenly over the salad just before serving. Optionally, garnish with extra fresh herbs or a sprinkle of sumac for additional flavor and color.
Notes
- For even crispier rice, use day-old rice and avoid stirring it too soon during cooking.
- This salad pairs well with added feta cheese or pickled red onions for extra tang.
- Make it dairy-free by substituting the yogurt sauce with a tahini-based dressing.
