Description
Chicken Shawarma Rice Salad, perfect for a flavorful weeknight dinner with minimal cleanup.
Ingredients
Scale
- 1 lb chicken thighs or breasts
- 2 tbsp olive oil
- 2 tsp cumin
- 1 tsp paprika
- 1 tsp garlic powder
- ½ tsp turmeric
- Salt and pepper to taste
- 2 cups cooked rice (cooled)
- 1 cucumber, diced
- 2 tomatoes, chopped
- ½ red onion, sliced
- Fresh parsley or cilantro
- ¼ cup tahini
- Juice of 1 lemon
- 1 garlic clove, minced
- 2 tbsp olive oil
- Water to thin the dressing
Instructions
- Marinate the Chicken by combining olive oil, cumin, paprika, garlic powder, turmeric, salt, and pepper in a bowl, adding the chicken to coat. Let it marinate for 30 minutes.
- Cook the Chicken in a grill or skillet over medium-high heat for 6-8 minutes per side until fully cooked. Let rest for 5 minutes, then slice.
- Crisp the Rice by heating 1 tbsp of olive oil in a large skillet over medium heat, adding cooled rice and cooking for 8-10 minutes until golden and crunchy.
- Prepare the Vegetables by chopping cucumber, tomatoes, and red onion, and mixing with fresh herbs in a bowl.
- Make the Dressing by whisking together tahini, lemon juice, minced garlic, olive oil, and water to desired consistency.
- Assemble the Salad by layering crispy rice, sliced chicken, diced vegetables, and drizzling with tahini dressing. Optionally add pickles for extra flavor.
Notes
This salad is customizable; feel free to add any vegetables or proteins you have on hand.
- Prep Time: 30 minutes
- Cook Time: 15 minutes
- Category: Main Course
- Method: Grilling, Sautéing
- Cuisine: Middle Eastern
Nutrition
- Serving Size: 1 serving
- Calories: 420
- Sugar: 4g
- Sodium: 450mg
- Fat: 15g
- Saturated Fat: 2g
- Unsaturated Fat: 9g
- Trans Fat: 0g
- Carbohydrates: 54g
- Fiber: 5g
- Protein: 25g
- Cholesterol: 70mg