Description
Chicken shawarma with crispy rice salad delivers Middle Eastern flavors in one spectacular dish. Marinated chicken nestles on fragrant rice, complemented by fresh herbs and zesty garnishes that elevate each delicious bite you’ll savor.
Ingredients
Scale
- 1 lb (454 grams) boneless, skinless chicken thighs
- 2 cups cooked rice (day-old or cooled rice works best)
- 1 cup chopped cucumber
- 1 cup chopped tomato
- ½ cup plain Greek yogurt
- 2 tbsps olive oil (for chicken)
- 2 tbsps olive oil or butter (for rice)
- 1 tbsp lemon juice (for chicken)
- 1 tbsp lemon juice (for salad)
- ½ small red onion, finely diced
- ¼ cup chopped parsley
- 2 cloves garlic, minced (for chicken)
- 1 clove garlic, minced (for yogurt sauce)
- 1 tsp ground cumin
- 1 tsp smoked paprika
- ½ tsp ground coriander
- ½ tsp ground turmeric
- ½ tsp salt (for chicken)
- ¼ tsp black pepper
- 1 tbsp tahini (optional)
- 1 tbsp olive oil (for salad)
- Salt & pepper to taste (for salad)
- Pinch of cayenne (optional)
- Salt to taste (for rice)
Instructions
- Marinade Preparation: Craft a zesty marinade by combining lemon juice, garlic, and aromatic spices with olive oil. Thoroughly coat chicken thighs, allowing flavors to infuse for at least 30 minutes, ensuring deep flavor penetration.
- Chicken Cooking: Heat skillet to medium-high, adding a thin oil layer. Sear marinated chicken thighs until a golden-brown crust forms and meat is completely cooked. Rest briefly before slicing into tender strips.
- Crispy Rice Creation: Transform cooked rice into a crispy delicacy by spreading evenly in a hot skillet with oil. Press firmly and cook undisturbed until a golden, crunchy bottom develops, creating a textural base.
- Fresh Salad Composition: Dice cucumber, tomatoes, and red onion, then combine with chopped parsley. Dress with a vibrant mixture of lemon juice and olive oil, seasoning to elevate the fresh flavors.
- Yogurt Sauce Preparation: Blend yogurt with carefully selected herbs and spices, adjusting seasoning to create a harmonious, creamy complement to the dish.
- Plating and Serving: Construct the final presentation by layering crispy golden rice as a foundation. Top with sliced shawarma chicken, scatter fresh vegetable salad, and generously drizzle with creamy yogurt sauce. Serve immediately to preserve optimal texture and temperature.
Notes
- Maximize Marinade Flavor: Let chicken thighs marinate for at least 30 minutes, or ideally overnight in the refrigerator to enhance deeper spice penetration and tenderness.
- Achieve Crispy Rice Perfection: Use day-old rice with lower moisture content, press firmly in the pan, and avoid stirring to develop a consistent golden-brown crust without breaking rice texture.
- Control Chicken Cooking Temperature: Use a meat thermometer to ensure chicken reaches 165°F internally, preventing dryness while guaranteeing safe consumption and maintaining juicy meat quality.
- Balance Sauce and Seasoning: Taste yogurt sauce incrementally while adding herbs and spices, adjusting salt and acid levels to create a harmonious complement to the shawarma’s robust flavors.
- Prep Time: 15 minutes
- Cook Time: 20 minutes
- Category: Lunch, Dinner, Appetizer
- Method: Frying
- Cuisine: Middle Eastern
Nutrition
- Serving Size: 5
- Calories: 490
- Sugar: 3 g
- Sodium: 550 mg
- Fat: 25 g
- Saturated Fat: 5 g
- Unsaturated Fat: 18 g
- Trans Fat: 0 g
- Carbohydrates: 41 g
- Fiber: 2 g
- Protein: 30 g
- Cholesterol: 120 mg