Chicken Shawarma Crispy Rice Salad
Chicken Shawarma Crispy Rice Salad
Ingredients
For the Chicken Shawarma
- 1 1/2 pounds boneless, skinless chicken thighs, cut into 1-inch cubes
- 2 tablespoons olive oil
- 1 teaspoon ground cumin
- 1 teaspoon smoked paprika
- 1/2 teaspoon garlic powder
- 1/2 teaspoon onion powder
- 1/2 teaspoon ground coriander
- 1/4 teaspoon turmeric powder
- 1/4 teaspoon cayenne pepper, (optional, for heat)
- 1 teaspoon salt
- 1/2 teaspoon black pepper
For the Crispy Rice
- 3 cups cooked white rice, preferably day-old and chilled
- 3 tablespoons olive oil
- 1/2 teaspoon garlic powder
- 1/4 teaspoon salt
For the Salad Assembly
- 6 cups romaine lettuce, chopped
- 1 cup cherry tomatoes, halved
- 1 cucumber, diced
- 1/4 cup red onion, thinly sliced
- 1/4 cup fresh parsley, chopped
- 1/2 cup tahini dressing, store-bought or homemade
Instructions
- 1
Prepare the Chicken Shawarma: In a medium bowl, combine the cubed chicken thighs with 2 tablespoons of olive oil, ground cumin, smoked paprika, garlic powder, onion powder, ground coriander, turmeric powder, cayenne pepper (if using), salt, and black pepper. Toss well to ensure the chicken is evenly coated. Set aside.
⏱️ 10 min
- 2
Cook the Chicken Shawarma: Heat a large skillet or cast-iron pan over medium-high heat. Add the seasoned chicken in a single layer, ensuring not to overcrowd the pan (cook in batches if necessary). Cook for 6-8 minutes, stirring occasionally, until the chicken is cooked through and lightly browned and caramelized. Remove from the pan and set aside.
⏱️ 10 min
- 3
Prepare the Crispy Rice: In the same skillet (no need to clean), add 3 tablespoons of olive oil. Once hot, add the cooked rice, spreading it out into an even layer. Sprinkle with garlic powder and salt. Press down lightly with a spatula to encourage crisping.
⏱️ 2 min
- 4
Crisp the Rice: Cook the rice undisturbed for 5-7 minutes, or until a golden-brown crust forms on the bottom. Then, stir and continue to cook for another 5-7 minutes, stirring occasionally, until most of the rice is crispy and golden. Remove from heat.
⏱️ 12 min
- 5
Assemble the Salad: In a large serving bowl, combine the chopped romaine lettuce, cherry tomatoes, diced cucumber, sliced red onion, and fresh parsley.
⏱️ 5 min
- 6
Combine and Serve: Add the cooked chicken shawarma and crispy rice to the salad bowl. Drizzle generously with tahini dressing. Toss everything gently to combine. Serve immediately.
⏱️ 6 min
Kitchen Tools
Nutrition Facts (per serving)
Chicken Shawarma Crispy Rice Salad
For the Chicken Shawarma
- 1 1/2 pounds boneless, skinless chicken thighs, cut into 1-inch cubes
- 2 tablespoons olive oil
- 1 teaspoon ground cumin
- 1 teaspoon smoked paprika
- 1/2 teaspoon garlic powder
- 1/2 teaspoon onion powder
- 1/2 teaspoon ground coriander
- 1/4 teaspoon turmeric powder
- 1/4 teaspoon cayenne pepper, (optional, for heat)
- 1 teaspoon salt
- 1/2 teaspoon black pepper
For the Crispy Rice
- 3 cups cooked white rice, preferably day-old and chilled
- 3 tablespoons olive oil
- 1/2 teaspoon garlic powder
- 1/4 teaspoon salt
For the Salad Assembly
- 6 cups romaine lettuce, chopped
- 1 cup cherry tomatoes, halved
- 1 cucumber, diced
- 1/4 cup red onion, thinly sliced
- 1/4 cup fresh parsley, chopped
- 1/2 cup tahini dressing, store-bought or homemade
Instructions
- 1
Prepare the Chicken Shawarma: In a medium bowl, combine the cubed chicken thighs with 2 tablespoons of olive oil, ground cumin, smoked paprika, garlic powder, onion powder, ground coriander, turmeric powder, cayenne pepper (if using), salt, and black pepper. Toss well to ensure the chicken is evenly coated. Set aside.
⏱️ 10 min - 2
Cook the Chicken Shawarma: Heat a large skillet or cast-iron pan over medium-high heat. Add the seasoned chicken in a single layer, ensuring not to overcrowd the pan (cook in batches if necessary). Cook for 6-8 minutes, stirring occasionally, until the chicken is cooked through and lightly browned and caramelized. Remove from the pan and set aside.
⏱️ 10 min - 3
Prepare the Crispy Rice: In the same skillet (no need to clean), add 3 tablespoons of olive oil. Once hot, add the cooked rice, spreading it out into an even layer. Sprinkle with garlic powder and salt. Press down lightly with a spatula to encourage crisping.
⏱️ 2 min - 4
Crisp the Rice: Cook the rice undisturbed for 5-7 minutes, or until a golden-brown crust forms on the bottom. Then, stir and continue to cook for another 5-7 minutes, stirring occasionally, until most of the rice is crispy and golden. Remove from heat.
⏱️ 12 min - 5
Assemble the Salad: In a large serving bowl, combine the chopped romaine lettuce, cherry tomatoes, diced cucumber, sliced red onion, and fresh parsley.
⏱️ 5 min - 6
Combine and Serve: Add the cooked chicken shawarma and crispy rice to the salad bowl. Drizzle generously with tahini dressing. Toss everything gently to combine. Serve immediately.
⏱️ 6 min