A flavorful Chicken Shawarma Crispy Rice Salad topped with a zesty Lemon-Tahini Dressing.
Author:Isabella
Prep Time:30 minutes
Cook Time:20 minutes
Total Time:50 minutes
Yield:4 servings 1x
Category:Salad
Method:Grilling/Skillet Cooking
Cuisine:Middle Eastern
Diet:Gluten Free
Ingredients
Scale
2 cups cooked jasmine rice, cooled
1 pound boneless, skinless chicken thighs
2 tablespoons olive oil
2 teaspoons ground cumin
2 teaspoons ground coriander
1 teaspoon smoked paprika
1 teaspoon garlic powder
1 teaspoon onion powder
1/2 teaspoon cayenne pepper (optional)
Salt and pepper to taste
1 cup cherry tomatoes, halved
1 cucumber, diced
1/4 red onion, thinly sliced
1/4 cup fresh parsley, chopped
1/4 cup feta cheese, crumbled (optional)
1/4 cup tahini
2 tablespoons lemon juice
1 tablespoon honey or maple syrup
1 garlic clove, minced
Water to thin, as needed
Instructions
In a bowl, combine olive oil, cumin, coriander, smoked paprika, garlic powder, onion powder, cayenne pepper, salt, and pepper. Add the chicken thighs and coat well. Marinate for at least 30 minutes or up to 2 hours in the refrigerator.
Preheat your grill or skillet over medium-high heat. Cook the marinated chicken for about 6-7 minutes on each side or until fully cooked and internal temperature reaches 165°F. Remove from heat and let rest for 5 minutes before slicing.
While the chicken is resting, prepare the crispy rice. In a large skillet, heat a tablespoon of olive oil over medium heat. Add the cooled jasmine rice, spreading it evenly in the pan. Cook for about 5-7 minutes without stirring until the bottom is crispy. Flip the rice and cook for another 5 minutes until crispy on both sides. Remove from heat.
In a small bowl, whisk together tahini, lemon juice, honey, minced garlic, salt, and pepper. Add water gradually until the dressing reaches your desired consistency.
In a large serving bowl, combine the crispy rice, cherry tomatoes, cucumber, red onion, parsley, and feta cheese. Toss gently to combine.
Slice the chicken and arrange it on top of the salad. Drizzle with lemon-tahini dressing before serving.
Notes
For a vegetarian option, substitute the chicken with roasted chickpeas or grilled vegetables.
Add some avocado or nuts for extra creaminess and crunch.