Chicken Shawarma Crispy Rice Salad combines savory, spiced chicken with a delightful blend of crispy rice and fresh toppings. It’s an easy Middle Eastern dinner recipe that warms the heart and satisfies the palate. With each bite, you experience a perfect balance of textures and flavors, making it a wonderfully vibrant dish that’s perfect for any occasion.
Why We Love This Chicken Shawarma Crispy Rice Salad
This Chicken Shawarma Crispy Rice Salad stands out for several reasons that make it a beloved choice for your dinner table. First, the marinated chicken provides a bold, delightful flavor that captures the essence of classic shawarma. You will love how easy it is to prepare, cutting down on meal prep time while still serving something impressive.
Moreover, the crispy rice adds a fun texture that makes the dish unique. It holds up well against the tender chicken and fresh vegetables, offering a satisfying crunch that elevates each bite. The colors of the fresh herbs and veggies create an appealing presentation, making it not just a meal, but a feast for the eyes.
You’ll also find this recipe adaptable, allowing you to customize it to your liking or accommodate what you have on hand. Whether it’s for a weeknight dinner or a gathering with friends, this salad impresses everyone while being quick and straightforward to prepare.
Ingredients for Chicken Shawarma Crispy Rice Salad
- 1 pound chicken thighs, boneless and skinless
- 2 tablespoons olive oil
- 2 teaspoons ground cumin
- 1 teaspoon ground coriander
- 1 teaspoon ground paprika
- 1 teaspoon turmeric
- 1 teaspoon garlic powder
- 1 teaspoon onion powder
- Salt and pepper to taste
- 1 cup jasmine rice
- 2 cups chicken broth
- 1 small cucumber, diced
- 1 tomato, diced
- 1 small red onion, diced
- 1 cup fresh parsley, chopped
- 1 cup fresh mint, chopped
- Juice of 1 lemon
- 1/4 cup tahini
- 1-2 tablespoons water (to thin tahini)
- Optional: chopped nuts for crunch
Directions
- Start by prepping the chicken. In a bowl, combine the olive oil, cumin, coriander, paprika, turmeric, garlic powder, onion powder, salt, and pepper. Add the chicken thighs and mix well to coat. Allow the chicken to marinate for at least 30 minutes or up to overnight in the refrigerator for maximum flavor.
- Next, prepare the rice. Rinse the jasmine rice under cold water until the water runs clear. In a medium saucepan, combine the rinsed rice and chicken broth. Bring to a boil over medium-high heat. Once boiling, reduce to low, cover, and let simmer for about 15 minutes or until the rice is cooked through and liquid is absorbed. Remove from heat and fluff with a fork.
- While the rice cooks, heat a grill pan or skillet over medium heat. Cook the marinated chicken for about 5-6 minutes per side, or until fully cooked and internal temperature reaches 165°F (74°C). Remove the chicken from the heat and let it rest for a few minutes before slicing into bite-sized pieces.
- In a large bowl, combine the cooked rice, diced cucumber, tomato, red onion, parsley, and mint. Toss gently to mix all ingredients.
- In a small bowl, whisk together the tahini, lemon juice, and water until smooth. Adjust the water to your desired consistency.
- To serve, place a generous amount of the rice and vegetable mixture on a plate, top it with sliced chicken, and drizzle with tahini dressing. If desired, sprinkle chopped nuts on top for added crunch.
How to Serve Chicken Shawarma Crispy Rice Salad
You can serve Chicken Shawarma Crispy Rice Salad in various ways, making it versatile for your dining experience. Start with a generous base of the rice and vegetable mixture on a large platter or individual bowls. Arrange the sliced, spiced chicken on top, allowing the rich colors and textures to shine.
Drizzle the creamy tahini dressing generously over the top, ensuring every bite gets a taste of that tangy flavor. For added visual appeal, sprinkle freshly chopped parsley or mint leaves on top. If you choose to use nuts, sprinkle them just before serving to maintain their crunch.
For a family-style meal, consider presenting the dish buffet-style, allowing your guests to serve themselves. You could also pair it with warm pita bread or serve some grilled vegetables on the side. A refreshing drink such as a fruit-infused water or herbal tea complements this dish beautifully, enhancing the dining experience.
Expert Tips for Chicken Shawarma Crispy Rice Salad
To maximize the flavor and texture of your Chicken Shawarma Crispy Rice Salad, consider these expert tips. First, marinating the chicken for an extended period allows the spices to penetrate deeply, enhancing flavor. Aim for at least one hour in the fridge, but overnight is ideal if you have the time.
Another tip focuses on your rice cooking technique. Using chicken broth instead of water infuses the rice with an additional layer of flavor. Be sure to rinse the rice thoroughly to achieve a fluffy texture without clumping.
You can also adjust the spice levels according to your preference. If you like things spicier, consider adding a pinch of cayenne pepper or crushed red pepper flakes in the marinade. Alternatively, if you prefer milder flavors, reduce the amount of spices in your marinade a little.
Finally, don’t hesitate to customize your salad with seasonal vegetables. Adding roasted bell peppers, seasonal greens, or even avocados can elevate the dish, providing new flavors and nutrition. Always taste before serving; adjusting the seasoning will ensure a delightful experience for every guest.
How to Store Chicken Shawarma Crispy Rice Salad
Storing Chicken Shawarma Crispy Rice Salad properly is essential for maintaining its freshness. If you have leftovers, allow the salad to cool to room temperature before transferring it to an airtight container. Store it in the refrigerator, and it will be good for up to 3 days.
Keep the tahini dressing separate to prevent the rice from becoming soggy. You can store the dressing in a small jar or container in the fridge as well. When ready to enjoy, simply drizzle the dressing over the salad as you serve.
If you plan to freeze the salad, it’s best to freeze the chicken separately from the rice and vegetables. When ready to enjoy it again, thaw everything in the refrigerator overnight, and reheat as needed, ensuring you only heat the meat for the best texture.
Variations of Chicken Shawarma Crispy Rice Salad
To keep your Chicken Shawarma Crispy Rice Salad exciting, consider these tasty variations. First, switch up the protein by using grilled shrimp or beef instead of chicken. Marinate them with the same spices for a similar flavor profile that maintains the spirit of the dish while changing the main ingredient.
You can also modify the base by using quinoa or couscous instead of jasmine rice. Quinoa adds a nutty flavor and is gluten-free, while couscous cooks quickly and provides a different texture.
Incorporating different vegetables can transform the dish’s taste and appearance. Think about roasted sweet potatoes for sweetness or adding feta cheese for a creamy, salty contrast to the fresh herbs. For those who enjoy a bit of heat, consider adding fresh jalapeños or a spicy pepper sauce to the dressing.
Lastly, try using different dressings if you want something new. A yogurt-based dressing with a hint of garlic could give a refreshing twist. With these variations, your Chicken Shawarma Crispy Rice Salad can continually surprise and delight.
FAQ about Chicken Shawarma Crispy Rice Salad
What type of chicken is best for Chicken Shawarma Crispy Rice Salad?
Boneless, skinless chicken thighs work best for deep flavor and tenderness.
Can I make Chicken Shawarma Crispy Rice Salad in advance?
Yes, you can prepare the components ahead of time and assemble them just before serving.
How can I make this salad vegetarian?
You can replace the chicken with roasted chickpeas or grilled vegetables for a hearty vegetarian option.
What can I use instead of tahini in the dressing?
Nut butter, like almond or sunflower seed butter, can be a good substitute, or you can make a simple lemon and olive oil dressing.
Is this salad gluten-free?
Yes, the recipe is gluten-free as long as you use gluten-free rice and avoid any gluten-containing sauces.
What toppings go well with Chicken Shawarma Crispy Rice Salad?
Consider adding toasted nuts, crumbled feta, or sliced olives for extra flavor and texture.
Chicken Shawarma Crispy Rice Salad
Ingredients
For the Chicken Marinade
- 1 pound boneless skinless chicken thighs
- 2 tablespoons olive oil
- 2 teaspoons ground cumin
- 1 teaspoon ground coriander
- 1 teaspoon ground paprika
- 1 teaspoon turmeric
- 1 teaspoon garlic powder
- 1 teaspoon onion powder
- Salt and pepper to taste
For the Rice Salad
- 1 cup jasmine rice Rinsed under cold water
- 2 cups chicken broth Used to cook the rice
- 1 small cucumber, diced
- 1 small tomato, diced
- 1 small red onion, diced
- 1 cup fresh parsley, chopped
- 1 cup fresh mint, chopped
For the Dressing
- 1 quarter cup tahini
- 1 tablespoon water (to thin tahini) Add more as necessary for desired consistency
- Juice of 1 lemon
Optional Toppings
- Chopped nuts for crunch Use at your discretion
Instructions
Marinate the Chicken
- In a bowl, combine olive oil, cumin, coriander, paprika, turmeric, garlic powder, onion powder, salt, and pepper. Add the chicken thighs and mix well to coat. Allow the chicken to marinate for at least 30 minutes or up to overnight.
Prepare the Rice
- Rinse the jasmine rice under cold water until the water runs clear.
- In a medium saucepan, combine the rinsed rice and chicken broth. Bring to a boil over medium-high heat.
- Once boiling, reduce to low, cover, and let simmer for about 15 minutes or until the rice is cooked through and liquid is absorbed. Remove from heat and fluff with a fork.
Cook the Chicken
- Heat a grill pan or skillet over medium heat. Cook the marinated chicken for about 5-6 minutes per side, or until fully cooked and internal temperature reaches 165°F (74°C). Remove from heat and let it rest for a few minutes before slicing into bite-sized pieces.
Combine the Salad
- In a large bowl, combine the cooked rice, diced cucumber, tomato, red onion, parsley, and mint. Toss gently to mix all ingredients.
- In a small bowl, whisk together tahini, lemon juice, and water until smooth.
Serve
- Place a generous amount of the rice and vegetable mixture on a plate, top it with sliced chicken, and drizzle with tahini dressing. If desired, sprinkle chopped nuts on top for added crunch.
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