Chicken Shawarma Crispy Rice (Print version)
Aromatic spiced chicken meets crispy rice and fresh vegetables in a creamy tahini dressing
# Ingredient List:
→ Chicken Shawarma
01 - 1.1 lbs boneless, skinless chicken thighs, cut into strips
02 - 2 tbsp olive oil
03 - 2 cloves garlic, minced
04 - 1 ½ tsp ground cumin
05 - 1 tsp ground coriander
06 - 1 tsp smoked paprika
07 - ½ tsp ground turmeric
08 - ½ tsp ground cinnamon
09 - ¼ tsp cayenne pepper
10 - 1 tsp salt
11 - ½ tsp black pepper
12 - Juice of 1 lemon
→ Crispy Rice
13 - 2 cups cooked basmati rice, cooled
14 - 2 tbsp olive oil
15 - ½ tsp salt
→ Salad Vegetables
16 - 1 cup cherry tomatoes, halved
17 - 1 large cucumber, diced
18 - ½ small red onion, thinly sliced
19 - 1 cup fresh parsley, chopped
20 - ½ cup fresh mint leaves, chopped
21 - ½ cup pomegranate seeds
→ Yogurt-Tahini Dressing
22 - ½ cup plain Greek yogurt
23 - 2 tbsp tahini
24 - 1 tbsp lemon juice
25 - 1 clove garlic, grated
26 - 1 tbsp olive oil
27 - Salt and pepper, to taste
# How To Make It:
01 - Combine olive oil, garlic, cumin, coriander, paprika, turmeric, cinnamon, cayenne, salt, pepper, and lemon juice in a bowl. Add chicken strips and toss to coat evenly. Cover and refrigerate for at least 20 minutes, up to 2 hours for deeper flavor penetration.
02 - Whisk together Greek yogurt, tahini, lemon juice, grated garlic, olive oil, salt, and pepper in a small bowl until smooth and creamy. Refrigerate until ready to serve.
03 - Heat 2 tablespoons olive oil in a large nonstick skillet over medium-high heat. Spread cooked rice in an even layer, sprinkle with salt, and press lightly. Cook undisturbed for 7 to 10 minutes until a golden-brown crust forms on the bottom. Flip or stir to crisp additional edges, then transfer to a plate to cool slightly.
04 - In the same skillet, heat a drizzle of oil over medium-high heat. Add marinated chicken and cook for 8 to 10 minutes, stirring occasionally, until browned on all edges and cooked through to an internal temperature of 165°F.
05 - Combine cherry tomatoes, cucumber, red onion, parsley, mint, and pomegranate seeds in a large serving bowl. Add warm crispy rice and cooked shawarma chicken.
06 - Drizzle yogurt-tahini dressing over the salad and toss gently to combine. Serve immediately while rice remains crispy, garnished with additional herbs or pomegranate seeds if desired.
# Expert Advice:
01 -
- The contrast between warm spiced chicken and cool crisp vegetables is absolutely addictive
- Its that rare dinner that feels fancy enough for guests but comes together in under an hour
02 -
- Resist the urge to stir the rice while it crisps—patience is what creates those golden, crackly bits
- Let the chicken develop a proper sear before stirring, or youll miss out on those caramelized flavor pockets
03 -
- Spread the rice in the pan with some space between grains rather than clumping it together for maximum crispy surface area
- If your skillet isnt large enough, cook the rice in two batches rather than overcrowding