Description
Chicken Shawarma Crispy Rice Salad is a vibrant, flavorful dish combining tender, spiced chicken with crispy fried rice, fresh vegetables, and a tangy yogurt-based dressing. Inspired by Mediterranean and Middle Eastern cuisine, this quick and easy recipe offers a satisfying balance of textures and bold flavors, perfect for lunch or dinner.
Ingredients
Units
Scale
Protein
- Chicken thighs or breasts – 1 lb (about 450g), cut into bite-sized pieces
- Olive oil – 2 tablespoons (for marinating and cooking)
- Shawarma seasoning blend – 1 tablespoon (cumin, paprika, turmeric, garlic powder, salt, and pepper)
Grains
- Cooked rice (preferably day-old) – 2 cups
Vegetables and Herbs
- Tomatoes – 1 medium, diced
- Cucumber – 1 medium, diced
- Red onion – 1/2 medium, finely diced
- Fresh parsley or cilantro – 1/4 cup, finely chopped
Dressing
- Plain yogurt – 1/2 cup
- Garlic – 1 clove, minced
- Lemon juice – 1 tablespoon
- Salt – 1/4 teaspoon
- Black pepper – to taste
Seasoning
- Salt and pepper – to taste
Instructions
- Marinate the Chicken: Combine chicken pieces with olive oil and shawarma seasoning in a bowl, ensuring each piece is well coated. Allow the chicken to marinate for at least 20 minutes to absorb the spices fully.
- Cook the Chicken: Heat a skillet or grill pan over medium-high heat. Cook the chicken until browned and fully cooked through, about 5-7 minutes per side, sealing in the juices and developing a nice charred aroma. Remove and let rest for a few minutes before slicing if desired.
- Prepare the Crispy Rice: In the same or a clean skillet, heat olive oil over medium heat. Add the day-old cooked rice and fry, stirring occasionally, until the rice becomes crispy and forms golden clusters. Be careful not to overcrowd the pan; fry in batches if necessary.
- Chop Fresh Vegetables and Herbs: Dice the tomatoes, cucumber, and red onion uniformly. Finely chop the parsley or cilantro to add fresh aromatic bursts to the salad.
- Make the Dressing: Whisk together the plain yogurt, minced garlic, lemon juice, salt, and pepper in a small bowl until smooth and creamy.
- Assemble the Salad: In a large mixing bowl, combine the crispy rice, cooked chicken, chopped vegetables, and herbs. Drizzle the yogurt dressing over the salad and toss gently until everything is evenly coated and visually appealing.
Notes
- Use day-old rice for better crispiness when frying.
- Do not overcrowd the pan while frying rice or chicken to ensure proper browning and avoid steaming.
- Allow cooked chicken to rest before slicing to retain its juiciness.
- Cut vegetables uniformly to ensure even distribution and balanced flavor in every bite.
- Adjust seasoning and lemon juice at the end to perfect the flavor.
Nutrition
- Serving Size: 1 serving
- Calories: 450 kcal
- Sugar: 3 g
- Sodium: 350 mg
- Fat: 15 g
- Saturated Fat: 3 g
- Unsaturated Fat: 10 g
- Trans Fat: 0 g
- Carbohydrates: 45 g
- Fiber: 3 g
- Protein: 35 g
- Cholesterol: 85 mg