Chicken Shawarma Crispy Rice Salad (Print Version)

Flavor-packed bowl with marinated chicken, crispy rice, and fresh veggies in tangy dressing.

# Recipe Ingredients:

→ Chicken Shawarma

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→ Crispy Rice

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→ Salad Vegetables

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→ Dressing

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→ Garnish

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# Directions:

01 - Combine chicken thighs with olive oil, garlic, cumin, coriander, paprika, turmeric, cinnamon, chili powder, salt, pepper, and lemon juice in a bowl. Let marinate for at least 20 minutes, or refrigerate overnight for optimal flavor penetration.
02 - Preheat a large skillet or grill pan over medium-high heat. Cook marinated chicken for 5 to 6 minutes per side until fully cooked through and deeply browned. Allow to rest for 5 minutes before slicing into thin strips against the grain.
03 - Heat olive oil in a nonstick pan over medium-high heat. Add cooked rice and salt, pressing into an even layer. Cook undisturbed for 7 to 10 minutes until the bottom forms a golden crispy crust. Flip in sections and crisp the opposite side for 3 to 5 minutes.
04 - Whisk together Greek yogurt, tahini, lemon juice, olive oil, grated garlic, salt, and pepper until completely smooth and emulsified. Adjust seasoning to taste.
05 - In a large mixing bowl, combine quartered cherry tomatoes, diced cucumber, thinly sliced red onion, chopped parsley, and chopped mint.
06 - Arrange crispy rice as the base on a serving platter. Layer sliced shawarma chicken over the rice, then scatter the fresh vegetable mixture on top. Drizzle generously with the prepared dressing.
07 - Sprinkle toasted pine nuts or almonds over the salad if desired. Serve immediately with lemon wedges on the side for additional brightness.

# Expert Advice:

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  • The crispy rice creates this incredible texture contrast that keeps every bite interesting
  • You can marinate the chicken overnight and have dinner ready in under 30 minutes the next day
  • The dressing works double time as a sauce for the chicken and a binder for the vegetables
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  • The rice really does need to be cold and day old to get properly crispy
  • Do not overcrowd the pan when cooking the chicken or it will steam instead of brown
  • The dressing thickens as it sits, thin it with a teaspoon of water if needed
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  • Use a cast iron skillet for the rice if you have one, it gives you the most even browning
  • Grate the garlic for the dressing instead of mincing it so it incorporates smoothly
  • Let the chicken rest before slicing, cutting into hot meat lets all the juices run out

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