why make this recipe
Chicken Shawarma Crispy Rice Salad is a fun and flavorful dish that brings the essence of Middle Eastern cuisine to your dinner table. This recipe combines the juicy, spiced chicken with crispy rice and fresh vegetables, creating a light yet satisfying meal. It’s perfect for busy weeknights, easy to prepare, and packed with nutrients. Plus, the Tahini dressing adds a creamy touch that ties everything together.
how to make Chicken Shawarma Crispy Rice Salad
Ingredients :
- 1 lb chicken thighs or breasts
- 2 tbsp olive oil
- 2 tsp cumin
- 1 tsp paprika
- 1 tsp garlic powder
- ½ tsp turmeric
- Salt & pepper to taste
- 2 cups cooked rice (cooled)
- 1 cucumber, diced
- 2 tomatoes, chopped
- ½ red onion, sliced
- Fresh parsley or cilantro
- ¼ cup tahini
- Juice of 1 lemon
- 1 garlic clove, minced
- 2 tbsp olive oil
- Water to thin dressing
Directions :
- Marinate Chicken: Mix olive oil, cumin, paprika, garlic powder, turmeric, salt, and pepper in a bowl. Coat the chicken with this mixture and let it marinate for 30 minutes.
- Cook Chicken: Grill or pan-sear the marinated chicken until it is cooked through. Let it rest for 5 minutes, then slice it into pieces.
- Crisp Rice: Heat a skillet with 1 tablespoon of oil. Add the cooled rice and cook until it is golden and crunchy. Alternatively, you can crisp the rice in an air fryer at 400°F for 10 minutes.
- Prepare Vegetables: Dice the cucumber, chop the tomatoes, onion, and herbs.
- Make Dressing: In a bowl, whisk together the tahini, lemon juice, minced garlic, olive oil, and enough water to make the dressing creamy. Chill for 15 minutes to let the flavors blend.
- Assemble Salad: Layer the crispy rice on a large plate. Top it with the sliced chicken, vegetables, and herbs. Drizzle the tahini dressing over the top. You can add pickles for extra flavor, if you want.
how to serve Chicken Shawarma Crispy Rice Salad
Serve your Chicken Shawarma Crispy Rice Salad warm or at room temperature. It makes a great stand-alone meal but also pairs nicely with pita bread or fresh hummus. Enjoy it as part of a larger spread or simply on its own for a delightful dinner.
how to store Chicken Shawarma Crispy Rice Salad
If you have leftovers, store them in an airtight container in the refrigerator. The ingredients will stay fresh for about 2-3 days. Keep the dressing separate until you’re ready to eat again to maintain the crispness of the rice and freshness of the veggies.
tips to make Chicken Shawarma Crispy Rice Salad
- Let the chicken marinate longer for a stronger flavor.
- You can use leftover rice for convenience, just make sure it’s cooled before frying.
- Feel free to add or substitute veggies based on your preferences, such as bell peppers or corn.
- Ensure your skillet is hot enough to get the rice crispy; don’t overcrowd the pan.
variation
For a vegetarian version, swap out the chicken for sautéed chickpeas or roasted vegetables. You can also use quinoa instead of rice for a different texture and flavor.
FAQs
1. Can I use chicken breasts instead of thighs?
Yes, you can use chicken breasts in this recipe. Just be careful not to overcook them to keep them juicy.
2. What can I use instead of tahini?
If you don’t have tahini, you can use yogurt or a simple vinaigrette as a dressing alternative.
3. How spicy is this dish?
This recipe is not very spicy. However, if you like heat, feel free to add some chili powder or hot sauce to the marinade.
Chicken Shawarma Crispy Rice Salad
Ingredients
For the Salad
- 1 lb chicken thighs or breasts
- 2 tbsp olive oil For marinating chicken and cooking rice
- 2 cups cooked rice Must be cooled
- 1 cucumber diced
- 2 tomatoes chopped
- ½ red onion sliced
- Fresh parsley or cilantro For garnish
For the Marinade
- 2 tsp cumin
- 1 tsp paprika
- 1 tsp garlic powder
- ½ tsp turmeric
- Salt & pepper to taste
For the Tahini Dressing
- ¼ cup tahini
- 1 lemon Juice of
- 1 clove garlic, minced
- 2 tbsp olive oil
- Water to thin dressing Add as needed
Instructions
Marinate Chicken
- Mix olive oil, cumin, paprika, garlic powder, turmeric, salt, and pepper in a bowl.
- Coat the chicken with this mixture and let it marinate for 30 minutes.
Cook Chicken
- Grill or pan-sear the marinated chicken until it is cooked through.
- Let it rest for 5 minutes, then slice it into pieces.
Crisp Rice
- Heat a skillet with 1 tablespoon of oil.
- Add the cooled rice and cook until it is golden and crunchy. Alternatively, you can crisp the rice in an air fryer at 400°F for 10 minutes.
Prepare Vegetables
- Dice the cucumber, chop the tomatoes, onion, and herbs.
Make Dressing
- In a bowl, whisk together the tahini, lemon juice, minced garlic, olive oil, and enough water to make the dressing creamy.
- Chill for 15 minutes to let the flavors blend.
Assemble Salad
- Layer the crispy rice on a large plate.
- Top it with the sliced chicken, vegetables, and herbs.
- Drizzle the tahini dressing over the top. You can add pickles for extra flavor, if you want.
