Name: Chicken Shawarma Crispy Rice Salad
Prep time: 30 min
Cook time: 20 min
Total time: 50 min
Cuisine: Middle Eastern
Ingredients: 1 lb (450 g) boneless, skinless chicken thighs, trimmed and cut into strips; 2 cups cooked short-grain rice, chilled; 4 cups mixed salad greens (arugula, baby kale); 1 cup cherry tomatoes, halved; 1 small cucumber, diced; 1/2 small red onion, thinly sliced; 1/2 cup fresh parsley and mint, finely chopped; 2 tbsp olive oil; 1 1/2 tsp smoked paprika; 1 tsp ground cumin; 1/2 tsp ground coriander; 1/2 tsp turmeric; 1/4 tsp ground cinnamon; Pinch cayenne (optional); 2 garlic cloves, minced; 1 tbsp lemon juice; Salt and freshly ground black pepper to taste; 1/3 cup tahini, stirred; 3 tbsp fresh lemon juice; 2 tbsp olive oil; 1 small garlic clove, grated; 2–4 tbsp warm water (to loosen); 2 tbsp toasted pine nuts or slivered almonds (for topping); 1 tsp sumac or extra paprika (for dusting); Olive oil for frying rice; Lemon wedges (to serve)

Description

A refined balance of warm, spiced chicken and crisped rice against bright greens, drizzled with a silky lemon-tahini dressing.

Ingredients

Scale

1 lb (450 g) boneless, skinless chicken thighs, trimmed and cut into strips
2 cups cooked short-grain rice, chilled
4 cups mixed salad greens (arugula, baby kale)
1 cup cherry tomatoes, halved
1 small cucumber, diced
1/2 small red onion, thinly sliced
1/2 cup fresh parsley and mint, finely chopped
2 tbsp olive oil
1 1/2 tsp smoked paprika
1 tsp ground cumin
1/2 tsp ground coriander
1/2 tsp turmeric
1/4 tsp ground cinnamon
Pinch cayenne (optional)
2 garlic cloves, minced
1 tbsp lemon juice
Salt and freshly ground black pepper to taste
1/3 cup tahini, stirred
3 tbsp fresh lemon juice
2 tbsp olive oil
1 small garlic clove, grated
2–4 tbsp warm water (to loosen)
2 tbsp toasted pine nuts or slivered almonds (for topping)
1 tsp sumac or extra paprika (for dusting)
Olive oil for frying rice
Lemon wedges (to serve)

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Instructions

Marinate the chicken by combining olive oil, spices, minced garlic, lemon juice, salt, and pepper. Toss chicken strips to coat and refrigerate for 20-30 minutes.
Press chilled rice into compact patties or loose clusters and fry in oil over medium-high heat until golden and crisp on both sides, about 4-6 minutes per side.
In the same skillet, sear marinated chicken until caramelized and cooked through, about 4-6 minutes, then deglaze the pan with a splash of water or lemon juice.
Whisk together tahini, lemon juice, olive oil, grated garlic, and warm water until smooth and pourable. Adjust salt and acidity.
Toss greens, cucumber, tomatoes, onions, and herbs with a light drizzle of dressing. Assemble by placing crisp rice on a plate, fan sliced chicken across it, and finish with dressing, toasted nuts, and sumac or paprika.

Notes

Use room temperature olive oil and lemon juice for the marinade. Ensure rice is cold for best crisping. Serve with warm pita triangles for added brightness.

Prep Time: 30 minutes
Cook Time: 20 minutes
Category: Main Course
Method: Pan-frying
Cuisine: Middle Eastern

Nutrition

Serving Size: 1 serving
Calories: 450
Sugar: 6g
Sodium: 500mg
Fat: 25g
Saturated Fat: 4g
Unsaturated Fat: 15g
Trans Fat: 0g
Carbohydrates: 40g
Fiber: 4g
Protein: 30g
Cholesterol: 90mg