Chicken Shawarma Crispy Rice Salad (Printable)
Spiced chicken and crispy rice tossed with fresh vegetables in a creamy tahini dressing.
# What You Need:
→ Chicken Shawarma
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→ Crispy Rice
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→ Salad Vegetables
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→ Yogurt-Tahini Dressing
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# Steps:
01 - Combine olive oil, garlic, cumin, coriander, paprika, turmeric, cinnamon, cayenne, salt, pepper, and lemon juice in a bowl. Add chicken strips and coat thoroughly. Cover and refrigerate for at least 20 minutes, up to 2 hours for optimal flavor penetration.
02 - Whisk together Greek yogurt, tahini, lemon juice, grated garlic, olive oil, salt, and pepper in a small bowl until smooth and creamy. Refrigerate until ready to serve.
03 - Heat 2 tbsp olive oil in a large nonstick skillet over medium-high heat. Spread cooked rice evenly across the pan, sprinkle with salt, and press lightly. Cook undisturbed for 7-10 minutes until a golden-brown crust forms on the bottom. Flip or stir to crisp additional edges, then transfer to a plate to cool slightly.
04 - Heat a drizzle of oil in the same skillet over medium-high heat. Add marinated chicken and cook for 8-10 minutes, stirring occasionally, until browned on all sides and cooked through to an internal temperature of 165°F.
05 - Combine cherry tomatoes, cucumber, red onion, parsley, mint, and pomegranate seeds in a large serving bowl. Add warm crispy rice and cooked shawarma chicken on top.
06 - Drizzle yogurt-tahini dressing generously over the salad. Toss gently to combine all elements. Serve immediately while rice retains its crunch, garnished with additional herbs or pomegranate seeds if desired.
# Expert Advice:
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- The crispy rice creates this incredible texture contrast that keeps every bite interesting, almost like the tahdig in Persian rice but way more approachable
- You get all those complex shawarma spices without needing a vertical rotisserie or hours of marinating time
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- Day old rice is non negotiable for getting that restaurant style crispy texture, fresh rice just turns to mush in the pan
- Letting the chicken marinate even just 20 minutes makes a huge difference in how those spices penetrate and cling to the meat
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- Pat your chicken dry with paper towels before marinating so the spices stick better and create a beautiful crust
- Dont overcrowd the pan when cooking the chicken or it will steam instead of getting that gorgeous browned exterior