Chicken Shawarma Crispy Rice Salad (Print Version)

Aromatic spiced chicken meets crispy rice and fresh vegetables in a creamy tahini yogurt dressing.

# What You'll 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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# How to Cook:

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 tablespoons 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 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.
06 - Drizzle yogurt-tahini dressing over the salad and toss gently to combine. Serve immediately while rice remains crispy, garnished with additional herbs or pomegranate seeds if desired.

# Expert Advice:

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  • The crispy rice creates this incredible crunch that keeps you coming back for bite after bite
  • Its one of those meals that tastes even better as leftovers when the flavors really meld together
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  • Do not skip the step of using day old rice or your crispy rice will turn into a gummy mess
  • Let the skillet get properly hot before adding the rice so you get that golden crust instead of steamed rice
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  • Pat the chicken dry before marinating so the spices form a better crust
  • Toast your spices in a dry pan for 30 seconds before adding them to the marinade for deeper flavor

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