Description
Savor Mediterranean magic with chicken shawarma crispy rice salad, a culinary journey blending spiced chicken and golden rice. Zesty herbs, tangy yogurt, and crunchy textures invite diners to explore bold flavors that dance across the palate.
Ingredients
Scale
Proteins:
- 1 pound (500 grams) boneless, skinless chicken thighs
- 4 ounces (100 grams) halloumi cheese, diced
Crispy Rice and Spices:
- 2 cups cooked rice (or 3/4 cup uncooked long-grain rice)
- 1 tablespoon harissa paste
- 1 tablespoon olive oil
- 1 teaspoon ground turmeric
- 1 teaspoon ground cumin
- 1 teaspoon ground coriander
- 1 teaspoon ground cinnamon
- 2 teaspoons salt
Vegetables and Herbs:
- 1 cucumber, diced
- 10 ounces (300 grams) tomatoes, diced
- 2 scallions (spring onions), finely chopped
- 1 red onion, finely diced
- Handful of flat-leaf parsley, chopped
Garlic Tahini Dressing:
- 1/2 cup tahini
- 1 tablespoon lemon juice
- 1 teaspoon salt
- 2 garlic cloves, crushed
- 1/3 cup water
Additional Ingredients:
- 2 tablespoons lemon juice
- 1 tablespoon olive oil
- 3 garlic cloves, crushed
Instructions
- Prepare the rice ahead of time by thoroughly rinsing and cooking with precise water ratio. Allow the grains to steam, then spread on a parchment-lined tray and refrigerate for minimal moisture retention, creating ideal texture for future crisping.
- Create a robust marinade by blending warm spices like cumin, coriander, cinnamon, and turmeric with zesty lemon juice, aromatic olive oil, and crushed garlic. Completely coat the chicken, ensuring deep flavor penetration. For maximum taste development, marinate up to 24 hours in refrigerator.
- Roast marinated chicken in a preheated 430F oven for 15 minutes. Introduce diced halloumi during the final 10 minutes, allowing the cheese to caramelize and develop golden edges. Alternative cooking method includes air frying at 400F, with chicken requiring 10 minutes and halloumi needing additional 5 minutes.
- Transform cooked rice into a crispy base by mixing with harissa, olive oil, turmeric, and salt. Spread evenly on a baking tray, creating opportunities for varied textures. Bake at 430F for 25-30 minutes, periodically stirring to ensure uniform crispiness. Air fryer alternative involves cooking at 400F for 10 minutes, followed by a 5-minute shake and additional cooking.
- Craft a silky tahini dressing by whisking together tangy lemon juice, minced garlic, and salt. Gradually incorporate water until achieving a smooth, pourable consistency that complements the dish’s robust flavors.
- Compose the final salad by combining chopped chicken, crisp vegetables like cucumbers, tomatoes, scallions, and red onion. Incorporate fresh parsley and golden halloumi for textural contrast. Gently toss with crispy rice and most of the prepared tahini dressing, reserving extra for individual preference.
Notes
- Chill rice completely before crisping to ensure maximum crunchiness and prevent clumping during baking or air frying.
- Use day-old rice for better texture and reduced moisture, which helps achieve a more satisfying crispy result.
- Experiment with different spice combinations in the marinade to customize flavor profiles without compromising the dish’s authentic shawarma essence.
- For gluten-free adaptation, confirm all spices and ingredients are certified gluten-free and replace any potential wheat-containing components.
- Prep Time: 30 minutes
- Cook Time: 40 minutes
- Category: Lunch, Dinner, Appetizer
- Method: Baking
- Cuisine: Middle Eastern
Nutrition
- Serving Size: 4
- Calories: 468 kcal
- Sugar: 4 g
- Sodium: 828 mg
- Fat: 29 g
- Saturated Fat: 8 g
- Unsaturated Fat: 19 g
- Trans Fat: 0 g
- Carbohydrates: 30 g
- Fiber: 4 g
- Protein: 28 g
- Cholesterol: 68 mg