Chicken Shawarma Rice Salad (Printable Version)
A vibrant dish featuring spiced chicken, crisped rice, fresh veggies, and a bright tahini dressing.
# Ingredients Required:
→ Protein
01 -
450 g chicken thighs or breasts
→ Spices & Oils
02 -
30 ml olive oil
03 -
2 tsp cumin
04 -
1 tsp paprika
05 -
1 tsp garlic powder
06 -
0.5 tsp turmeric
07 -
Salt and pepper to taste
→ Carbohydrates
08 -
300 g cooked white rice, cooled
→ Vegetables
09 -
1 medium cucumber, diced
10 -
2 medium tomatoes, chopped
11 -
0.5 red onion, thinly sliced
12 -
Fresh parsley or cilantro, chopped
→ Dressing
13 -
60 ml tahini
14 -
Juice of 1 lemon
15 -
1 garlic clove, minced
16 -
30 ml olive oil
17 -
Water, as needed to thin dressing
# Guide to Cooking:
01 -
Combine olive oil, cumin, paprika, garlic powder, turmeric, salt, and pepper. Coat the chicken thoroughly and let it marinate for 30 minutes.
02 -
Grill or pan-sear the chicken over medium-high heat until fully cooked, about 6-8 minutes per side. Rest for 5 minutes, then slice thinly.
03 -
Heat 1 tbsp olive oil in a skillet over medium heat. Add cooled rice and cook, stirring occasionally, until golden and crisp, approximately 10 minutes. Alternatively, crisp the rice in an air fryer at 200°C for 10 minutes.
04 -
Dice the cucumber and tomatoes, thinly slice the red onion, and chop fresh herbs.
05 -
Whisk together tahini, lemon juice, minced garlic, olive oil, and enough water to achieve a smooth, creamy consistency. Chill the dressing for at least 15 minutes before serving.
06 -
Layer the crispy rice on a serving platter, top with sliced chicken, diced vegetables, and herbs. Drizzle with the prepared tahini dressing. Garnish with pickles if desired.
# Extra Suggestions:
01 -
Marinating the chicken enhances flavor and tenderness. Allow resting time after cooking to retain juices.