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Juicy Chicken Shawarma Crispy Rice Salad Recipe

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This Juicy Chicken Shawarma Crispy Rice Salad is a bold, satisfying meal full of Middle Eastern-inspired flavor. Marinated chicken is seared to perfection, served over crispy golden rice, and topped with a fresh chopped salad and creamy yogurt sauce. It’s a colorful, crave-worthy combo of textures and spices that’s perfect for lunch or dinner.

Ingredients

Scale

For the chicken shawarma:

  • 1 lb boneless, skinless chicken thighs

  • 2 tablespoons olive oil

  • 1 tablespoon lemon juice

  • 2 cloves garlic, minced

  • 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)

For the crispy rice:

  • 2 cups cooked rice (day-old or cooled rice works best)

  • 2 tablespoons olive oil or butter

  • Salt to taste

For the salad topping:

  • 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

For the yogurt sauce:

  • ½ cup plain Greek yogurt

  • 1 tablespoon lemon juice

  • 1 tablespoon tahini (optional)

  • 1 clove garlic, minced

  • Salt to taste

Instructions

  1. Marinate the chicken: In a bowl, combine olive oil, lemon juice, garlic, and all spices. Add chicken thighs and toss to coat. Let marinate at least 30 minutes (or up to overnight in the fridge).

  2. Cook the chicken: Heat a skillet over medium-high heat. Add a little oil and cook chicken for 5–6 minutes per side, until golden and cooked through. Let rest, then slice or chop.

  3. Make the crispy rice: In a large skillet, heat oil or butter over medium-high heat. Add cooked rice and press into the pan. Let it cook undisturbed for 5–7 minutes until the bottom is golden and crispy. Season with a little salt and toss to mix.

  4. Mix the salad topping: Combine cucumber, tomato, red onion, parsley, lemon juice, olive oil, and seasonings in a bowl. Toss to coat.

  5. Make the yogurt sauce: Mix all ingredients together in a small bowl. Adjust seasoning to taste.

  6. Assemble the salad: Start with a layer of crispy rice, add sliced chicken shawarma, top with fresh salad, and drizzle with yogurt sauce. Serve warm.

Notes

  • For extra crunch, add chopped romaine or toasted pita chips on top.

  • You can swap the chicken for grilled tofu or chickpeas for a vegetarian version.

  • Great for meal prep — keep components separate and assemble when ready to eat.

 

Find it online: https://ukfinda.com/juicy-chicken-shawarma-crispy-rice-salad-recipe/