Description
Succulent Middle Eastern “Chicken Shawarma Crispy Rice Salad” combines spicy marinated chicken with crunchy rice and fresh herbs. Mediterranean flavors dance across plates, promising a delightful culinary journey you won’t soon forget.
Ingredients
Scale
Protein:
- 1 lb (454 grams) boneless, skinless chicken thighs
Spices and Seasonings:
- 1 teaspoon ground cumin
- 1 teaspoon smoked paprika
- ½ teaspoon ground coriander
- ½ teaspoon ground turmeric
- ½ teaspoon salt
- ¼ teaspoon black pepper
- Pinch of cayenne (optional)
Liquid and Fat Ingredients:
- 2 tablespoons olive oil
- 1 tablespoon lemon juice
- 2 cloves garlic, minced
Rice Component:
- 2 cups cooked rice (day-old or cooled rice works best)
- 2 tablespoons olive oil or butter
- Salt to taste
Salad Topping Vegetables:
- 1 cup chopped cucumber
- 1 cup chopped tomato
- ½ small red onion, finely diced
- ¼ cup chopped parsley
- 1 tablespoon lemon juice
- 1 tablespoon olive oil
- Salt & pepper to taste
Yogurt Sauce:
- ½ cup plain Greek yogurt
- 1 tablespoon lemon juice
- 1 tablespoon tahini (optional)
- 1 clove garlic, minced
- Salt to taste
Instructions
- Marinate chicken thighs in a vibrant blend of zesty lemon juice, fragrant garlic, and aromatic spices mixed with olive oil. Ensure each piece is thoroughly coated and let the flavors meld for a minimum of 30 minutes, allowing the marinade to penetrate deeply.
- Preheat a skillet to medium-high temperature, adding a thin layer of oil. Carefully place marinated chicken thighs into the hot pan, cooking each side until a golden-brown crust develops and the meat is fully cooked through. Allow the chicken to rest briefly before slicing into tender strips.
- Transform plain rice into a crispy delicacy by heating oil in a large skillet over medium-high heat. Spread the cooked rice evenly, pressing firmly to create a uniform layer. Allow the rice to develop a golden, crunchy bottom without disturbing the surface for several minutes.
- Prepare a fresh salad topping by combining diced cucumber, ripe tomatoes, thinly sliced red onion, and chopped parsley. Dress the mixture with a zesty combination of lemon juice and olive oil, seasoning to enhance the vibrant flavors.
- Craft a creamy yogurt sauce by blending smooth yogurt with complementary herbs and spices. Taste and adjust the seasoning to achieve a perfect balance of flavors that will complement the chicken and rice.
- Construct the final dish by creating a base of crispy golden rice, layering sliced shawarma chicken on top. Generously scatter the fresh vegetable salad over the chicken and finish with a generous drizzle of the creamy yogurt sauce. Serve immediately to maintain the crispness and temperature.
Notes
- Choose chicken thighs for maximum flavor and tenderness, as they stay juicier and more succulent compared to chicken breasts during high-heat cooking.
- Marinate chicken for at least 30 minutes or overnight to allow spices to deeply penetrate and tenderize the meat, creating more complex and robust flavor profiles.
- Use day-old rice for crispier texture, as slightly dried-out rice creates better golden-brown crispy edges and prevents soggy results.
- Ensure skillet is hot before adding rice to achieve perfect crispy bottom without burning, using medium-high heat and minimal movement during cooking.
- For gluten-free version, verify all spices and ingredients are certified gluten-free and substitute any potential wheat-containing products.
- Customize salad with additional protein like chickpeas or tofu for vegetarian alternatives, maintaining similar spice profile and cooking techniques.
- Make extra yogurt sauce and store in refrigerator for up to 3 days, using as delicious dip or additional condiment for other dishes.
- Prep Time: 15 minutes
- Cook Time: 20 minutes
- Category: Lunch, Dinner, Appetizer
- Method: Frying
- Cuisine: Middle Eastern
Nutrition
- Serving Size: 4
- Calories: 480
- Sugar: 4 g
- Sodium: 600 mg
- Fat: 20 g
- Saturated Fat: 3 g
- Unsaturated Fat: 15 g
- Trans Fat: 0 g
- Carbohydrates: 50 g
- Fiber: 3 g
- Protein: 28 g
- Cholesterol: 90 mg