Chicken Shawarma Crispy Rice Salad with Yogurt Dressing
Flavorful chicken shawarma served over golden crispy rice with fresh vegetables and zesty dressing for a satisfying, modern salad.
- Prep Time: 25 minutes
- Cook Time: 25 minutes
- Total Time: 50 minutes
- Yield: 2–3 servings 1x
Ingredients
1 pound boneless, skinless chicken thighs
2 tablespoons plain yogurt
2 tablespoons olive oil
2 cloves garlic, minced
1 teaspoon ground cumin
1 teaspoon ground coriander
1 teaspoon smoked paprika
1/2 teaspoon turmeric
Salt and black pepper, to taste
1 tablespoon lemon juice
1 cup long-grain rice, cooked and cooled
2 tablespoons olive oil
Salt, to taste
1 cup cherry tomatoes, halved
1 cucumber, diced
1/2 red onion, thinly sliced
1/4 cup chopped fresh parsley
2 tablespoons chopped fresh mint
2 tablespoons olive oil
1 tablespoon lemon juice
1 teaspoon garlic, minced
Salt and black pepper, to taste
Optional: pickled turnips, olives, or crumbled feta
Instructions
-
Marinate chicken with yogurt, olive oil, garlic, spices, salt, pepper, and lemon juice. Refrigerate 30 minutes to 3 hours.
-
Cook rice and crisp in a skillet with olive oil, 4–5 minutes per side.
-
Cook chicken 5–6 minutes per side until done, then slice thinly.
-
Combine cherry tomatoes, cucumber, red onion, parsley, mint, and dressing. Toss well.
-
Assemble salad: layer crispy rice, top with chicken and vegetables. Drizzle sauce and add optional toppings. Serve immediately.
Notes
Rice and chicken can be prepared ahead; assemble salad fresh for best texture. Substitute chickpeas or tofu for a vegetarian version.