Description

This juicy chicken shawarma, marinated in aromatic spices, is paired with a crispy rice salad full of fresh veggies and a tangy dressing. It’s a vibrant and flavorful dish perfect for a weeknight dinner or a fun meal prep option.

Ingredients

For the Chicken Shawarma:

1 1/2 lbs boneless, skinless chicken thighs
3 tablespoons olive oil
2 teaspoons ground cumin
2 teaspoons ground paprika
1 teaspoon ground turmeric
1 teaspoon ground coriander
1 teaspoon garlic powder
1/2 teaspoon ground cinnamon
1/2 teaspoon ground allspice
1 tablespoon lemon juice
Salt and pepper, to taste

For the Crispy Rice Salad:

1 cup cooked white rice (preferably day-old rice for extra crispiness)
2 tablespoons olive oil
1/2 red onion, thinly sliced
1 cucumber, diced
1 cup cherry tomatoes, halved
1/4 cup fresh parsley, chopped
1/4 cup fresh mint, chopped
2 tablespoons pomegranate seeds (optional)

For the Dressing:

1/4 cup tahini
2 tablespoons lemon juice
1 tablespoon olive oil
1 tablespoon water (more as needed for consistency)
Salt and pepper, to taste

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Instructions

Marinate the Chicken: In a bowl, mix together olive oil, cumin, paprika, turmeric, coriander, garlic powder, cinnamon, allspice, lemon juice, salt, and pepper. Coat the chicken thighs in the marinade and let them sit in the fridge for at least 30 minutes (or up to overnight).
Cook the Chicken: Heat a large skillet over medium-high heat. Add the marinated chicken thighs and cook for 6–7 minutes per side, or until fully cooked and golden brown. Remove from the pan and let rest for a few minutes. Once cooled slightly, slice the chicken into strips.
Make the Crispy Rice: In a separate large skillet, heat 2 tablespoons of olive oil over medium-high heat. Add the cooked rice and spread it evenly across the pan. Let it cook undisturbed for 3–4 minutes until the rice begins to crisp up on the bottom. Stir and cook for another 2–3 minutes until crispy and golden.
Prepare the Salad: In a large bowl, combine the crispy rice, red onion, cucumber, cherry tomatoes, parsley, mint, and pomegranate seeds (if using).
Make the Dressing: In a small bowl, whisk together the tahini, lemon juice, olive oil, and water until smooth. Add more water if necessary to reach your desired dressing consistency. Season with salt and pepper to taste.

Assemble: Toss the rice salad with the dressing, then top with the sliced chicken shawarma. Serve immediately and enjoy!

Notes

For a vegetarian version, you can substitute the chicken with roasted cauliflower or chickpeas.
If you prefer more crispiness, feel free to cook the rice a bit longer to get extra crunch.

This recipe can be made in advance; just store the chicken and salad separately and assemble before serving.