Recipe: Chicken Shawarma and Crispy Rice Salad

INGREDIENTS

• 2 cups of rice cooked and cooled 
• 1 tablespoon olive oil
• 1 teaspoon smoked paprika 
• 1 teaspoon oregano 
• ½ teaspoon garlic powder 
• 1 lb. boneless, skinless chicken thighs cut into ½ inch pieces 
• 2 teaspoons turmeric 
• 1 teaspoon cinnamon
• ½ teaspoon ground black pepper 
• 2 tablespoons avocado oil 
• 5 Persian cucumbers, thinly sliced
•  1 cup baby tomatoes, halved 
• ½ red onion, finely sliced 
• 3 dill pickles chopped 
• 1 bunch of mint, chopped 
• ½ cup of Greek yogurt 
• ⅓ cup of tahini 
• ¼ cup olive oil 
• ¼ cup lemon juice 
• 2 cloves garlic, finely minced 
• 1 teaspoon kosher salt 
• 1 tablespoon honey 

INSTRUCTIONS 

1. Preheat your oven to 400°F and line a baking sheet with parchment paper and set it aside. 
2. Place cold rice on the prepared baking sheet. 
3. Toss the cooled rice with olive oil, paprika, oregano, and garlic powder. 
4. Place in the oven and bake the rice for 30-35 minutes, or until crisp, stirring halfway. 
5. Meanwhile, add the chicken thighs to a large bowl and season with ground turmeric, cumin, cinnamon, garlic powder, and ground black pepper. 
6. Heat avocado oil over medium-high heat and add chicken to the pan. Cook until fully cooked through, then remove the chicken from the heat and set aside. 
7. Once the rice is done, remove it from the oven and set it aside. 
8. In a large bowl, toss Persian cucumbers, baby tomatoes, red onion, dill pickles, and mint. Top with chicken and crispy rice. 
9. In a small bowl, whisk the Greek yogurt, tahini, olive oil, lemon juice, garlic, kosher salt, and honey and whisk until creamy. Taste and adjust the seasonings as needed. 
10. Pour the dressing on top of the salad and toss to fully combine. Enjoy!