Chicken Shawarma Crispy Rice Salad (Print Version)
Crispy rice meets spiced chicken in this vibrant Middle Eastern salad with fresh vegetables and creamy tahini dressing.
# What You'll Need:
→ Chicken Shawarma
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→ Crispy Rice
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→ Salad
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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 mix thoroughly. Cover and marinate for 20 minutes to 2 hours refrigerated.
02 - Whisk together Greek yogurt, tahini, lemon juice, grated garlic, olive oil, salt, and pepper in a small bowl until smooth. Refrigerate until ready to serve.
03 - Heat 2 tbsp olive oil in a large nonstick skillet over medium-high heat. Spread cooked rice evenly and sprinkle with salt. Press lightly and cook undisturbed for 7-10 minutes until golden crust forms. Flip or stir to crisp additional edges, then transfer to 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 and cooked through.
05 - Combine cherry tomatoes, cucumber, red onion, parsley, mint, and pomegranate seeds in a large bowl. Add warm crispy rice and shawarma chicken.
06 - Drizzle yogurt-tahini dressing over salad and toss gently to combine. Serve immediately, garnished with additional herbs or pomegranate if desired.
# Expert Tips:
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- The crispy rice creates this incredible crunch that makes every bite interesting
- You get all those bold shawarma flavors without needing a rotisserie or special equipment
- The warm chicken against cool crisp vegetables is the kind of contrast that wakes up your whole palate
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- Do not rush the crispy rice step and resist the urge to stir too frequently
- Let the chicken rest for a few minutes after cooking so it stays tender
- The dressing thickens as it sits so thin with a teaspoon of water if needed
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- Spread rice in an even layer without pressing too hard for maximum crispy surface area
- Toast your spices in a dry pan for 30 seconds before marinating for deeper flavor