Description
This charred chicken & rice salad is a vibrant, flavorful dish featuring marinated grilled chicken skewers served over a nutritious combination of cabbage & corn slaw, brown butter pilaf, and topped with tahini dressing, harissa sticky onions, and seedy gremolata. Perfect for a healthy lunch or dinner, it combines smoky grilled flavors with fresh, tangy, and spicy elements for a well-balanced meal.
Ingredients
Scale
Marinade and Chicken
- 100g Greek-style yogurt
- 1 lemon, zested and juiced
- 3 garlic cloves, crushed
- 2 tbsp olive oil
- 2 tsp dried oregano
- 2 tsp ground cumin
- 1 tsp paprika
- 6 boneless, skinless chicken thighs, cut into bite-sized pieces
Salad Base
- 350g cabbage & corn slaw (prepared or homemade)
- 600g brown butter pilaf (prepared or homemade)
Toppings and Dressings
- 100ml tahini dressing
- 50g harissa sticky onions
- 4 tbsp seedy gremolata
Instructions
- Prepare the Marinade: In a bowl, combine the Greek yogurt, lemon zest and juice, crushed garlic, olive oil, dried oregano, ground cumin, paprika, and season well with salt and pepper. Mix thoroughly to create a smooth marinade.
- Marinate the Chicken: Add the chicken thigh pieces to the marinade, ensuring they are well coated. Cover the bowl and leave the chicken to marinate for at least 1 hour or preferably overnight in the refrigerator to develop deep flavors.
- Preheat the Grill: When ready to cook, preheat your grill to a high temperature to achieve a good char on the chicken.
- Skewer the Chicken: Thread the marinated chicken pieces onto metal skewers, shaking off any excess marinade to prevent burning.
- Grill the Chicken: Place the skewers on a baking tray and grill for 12-15 minutes, turning often, until the chicken is charred slightly on the outside and cooked thoroughly inside.
- Assemble the Salad Base: While the chicken is grilling, combine the cabbage & corn slaw, brown butter pilaf, tahini dressing, and harissa sticky onions in a large mixing bowl, tossing gently to distribute the dressings and flavors evenly.
- Plate the Salad: Divide the slaw and pilaf mixture between serving plates.
- Add the Chicken: Remove the chicken pieces from the skewers and scatter them over the plated salad base.
- Garnish the Dish: Drizzle or sprinkle the seedy gremolata on top to finish the dish with a fresh, herbaceous note and crunch.
Notes
- Marinate the chicken overnight for the strongest flavor and best tenderness.
- If you don’t have a grill, you can char the chicken in a hot grill pan or under a broiler, turning frequently.
- The cabbage & corn slaw, brown butter pilaf, tahini dressing, harissa sticky onions, and seedy gremolata can all be prepared in advance to streamline meal preparation.
- Metal skewers work best for grilling; if using wooden skewers, soak them in water for 30 minutes before grilling to prevent burning.
- This dish offers a wonderful balance of smoky, spicy, creamy, and fresh flavors—feel free to adjust the harissa and spices to your taste preference.
- Prep Time: 1 hour 15 minutes
- Cook Time: 15 minutes
- Category: Salad
- Method: Grilling
- Cuisine: Mediterranean
Keywords: charred chicken, grilled chicken salad, brown butter pilaf, tahini dressing, Mediterranean salad, healthy chicken salad
