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Chicken Shawarma Crispy Rice Salad: Easy Middle Eastern Dinner

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Discover a delightful way to enjoy Middle Eastern flavors with this Chicken Shawarma Crispy Rice Salad. It’s a simple yet satisfying dinner that combines tender chicken, crispy rice, and fresh vegetables in one vibrant bowl.

Ingredients

  • Boneless, Skinless Chicken Thighs
  • Full-Fat Plain Yogurt
  • Lemon Juice
  • Olive Oil
  • Garlic
  • Shawarma Spice Blend
  • Salt and Black Pepper
  • Cooked Basmati Rice
  • Olive Oil or Vegetable Oil
  • Crisp Lettuce
  • Cucumber
  • Tomatoes
  • Red Onion
  • Fresh Parsley
  • Fresh Mint
  • Kalamata olives (optional)
  • Crumbled feta cheese (optional)
  • Chickpeas (optional)
  • Tahini
  • Lemon Juice
  • Garlic
  • Cold Water
  • Salt

Instructions

  1. First, pat your boneless, skinless chicken thighs (or breasts) dry and cut them into 1-inch thick strips or bite-sized pieces. Place them in a large bowl.
  2. In a separate small bowl, whisk together the full-fat plain yogurt, fresh lemon juice, olive oil, minced garlic, shawarma spice blend, salt, and black pepper until well combined.
  3. Pour this glorious marinade over the chicken, ensuring every piece is thoroughly coated. Cover the bowl and refrigerate for at least 30 minutes, but for the best flavor and tenderness, let it marinate for 2-4 hours, or even overnight.
  4. When you're ready to cook, heat a large skillet or cast-iron pan over medium-high heat with a tablespoon of olive oil. Once hot, add the marinated chicken in a single layer, cooking in batches if necessary.
  5. Sear the chicken for about 4-6 minutes per side, or until it's beautifully browned, slightly charred at the edges, and cooked through. The internal temperature should reach 165°F (74°C). Remove the cooked chicken from the pan and set it aside to rest.
  6. Ensure your cooked basmati rice is completely cooled and as dry as possible. Heat 1-2 tablespoons of olive oil or vegetable oil in a large non-stick skillet over medium-high heat.
  7. Once the oil is shimmering, spread the cooked rice evenly in a thin layer across the bottom of the pan. Let the rice cook undisturbed for 8-12 minutes, or until a golden-brown crust forms at the bottom.
  8. Once crispy, use a spatula to break the rice into crunchy clusters and transfer to a plate lined with paper towels to drain any excess oil. Season lightly with a pinch of salt if desired.
  9. While the chicken is resting and the rice is crisping, wash and chop your crisp lettuce, cucumber, tomatoes, and red onion. Finely chop your fresh parsley and mint.
  10. Combine all these fresh ingredients in a large salad bowl.
  11. In a small bowl, whisk together the tahini, fresh lemon juice, minced garlic, and salt. Gradually add cold water, about 1 tablespoon at a time, whisking continuously until the dressing reaches a smooth, pourable consistency.
  12. To assemble, add the warm, sliced chicken shawarma and the crispy rice clusters to your bowl of fresh salad vegetables. Drizzle generously with the creamy tahini-lemon dressing and serve immediately.

Nutrition

Keywords: Marination is key for maximum flavor and tenderness. Use day-old rice for the best crispiness, and feel free to customize your salad with additional vegetables or toppings.

Find it online: https://mamablueberry.com/chicken-shawarma-crispy-rice-salad-easy-middle-eastern-dinner/