Crispy Rice Shawarma Salad
It’s fresh, hearty, and perfect for summer lunches or light dinners.
Ingredients
For the crispy rice:
- 1½ cups boiled basmati rice
- 2 tbsp olive oil
- 1 tsp salt
- 1 tsp black pepper
- 1 tsp red chili flakes
- 1 tsp paprika
For the chicken:
- 250 grams chicken breast cut into small cubes
- 1 tsp salt
- 1 tsp black pepper
- 1 tsp red chili flakes
- 1 tsp garlic powder
- 1 tsp cumin powder
- 1 tsp coriander powder
- 1 tsp ginger garlic paste
- 1 tbsp lemon juice
- 1 tbsp oil for cooking
For the dressing:
- 3 tbsp yogurt
- 1 tbsp heavy cream
- 1 tbsp mayonnaise
- 1 tsp black pepper
- Pinch of salt
- 1 garlic clove grated or minced
- ½ tbsp olive oil
- 2 tsp lemon juice
For the salad:
- 2 cucumbers sliced medium thick
- 1 tomato seeds removed, cut into cubes
- 1 onion thinly sliced
- ½ bowl sliced olives
- Handful of chopped coriander
Instructions
- Preheat oven to 200°C (392°F).
- Toss boiled rice with olive oil, salt, pepper, chili flakes, and paprika.
- Spread the rice on a parchment-lined baking sheet in a thin, even layer.
- Bake for 20–25 minutes or until golden and crispy. Set aside.
- Marinate chicken with salt, pepper, chili flakes, garlic, cumin, coriander, ginger garlic paste, and lemon juice.
- Heat oil in a pan and cook the chicken until golden brown and cooked through. Set aside.
- In a bowl, whisk together yogurt, cream, mayonnaise, black pepper, salt, garlic, olive oil, and lemon juice until smooth.
- In a serving bowl layer cucumbers, tomatoes, onions, olives, chopped coriander, cooked chicken, crispy rice.
- Drizzle the dressing generously over everything