Description
A vibrant and satisfying Chicken Shawarma Crispy Rice Salad combines marinated chicken, crispy rice, and fresh veggies for a delightful taste of the Middle East.
Ingredients
Scale
- 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 (for dressing)
- Water to thin dressing
Instructions
- Marinate Chicken: In a bowl, combine olive oil, cumin, paprika, garlic powder, turmeric, salt, and pepper. Coat the chicken thoroughly and leave it to marinate for about 30 minutes.
- Cook Chicken: Grill or pan-sear the marinated chicken until it’s thoroughly cooked, about 6-7 minutes per side. Let it rest for about 5 minutes before slicing.
- Crisp Rice: In a skillet, heat olive oil over medium heat. Add cooled rice and cook until golden and crunchy, stirring occasionally to avoid burning.
- Prepare Vegetables: Dice the cucumber, chop the tomatoes and onion, and chop the fresh herbs.
- Make Dressing: In a bowl, whisk together tahini, lemon juice, minced garlic, olive oil, and enough water to achieve a creamy consistency. Chill in the fridge for about 15 minutes.
- Assemble Salad: Layer the crispy rice on a platter, top with sliced chicken, assorted vegetables, and fresh herbs. Drizzle with tahini dressing and garnish with pickles if desired.
Notes
For deeper flavors, marinate the chicken overnight. Use an air fryer for crispy rice if desired.
- Prep Time: 30 minutes
- Cook Time: 20 minutes
- Category: Salad
- Method: Grilling
- Cuisine: Middle Eastern
Nutrition
- Serving Size: 1 serving
- Calories: 450
- Sugar: 5g
- Sodium: 350mg
- Fat: 18g
- Saturated Fat: 3g
- Unsaturated Fat: 12g
- Trans Fat: 0g
- Carbohydrates: 50g
- Fiber: 4g
- Protein: 24g
- Cholesterol: 70mg
Keywords: Chicken Shawarma, Salad, Middle Eastern, Healthy Dinner