Description
Chicken Shawarma Crispy Rice Salad is a vibrant, flavor-packed bowl featuring juicy shawarma-spiced chicken layered over crunchy golden rice, fresh cucumber, tomatoes, red onion, and herbs, finished with a creamy lemon tahini dressing. It’s the perfect balance of warm, crispy, fresh, and creamy—ideal for quick weeknight dinners, meal prep lunches, or an impressive Mediterranean-inspired bowl everyone will love.
Ingredients
For the Chicken Shawarma
1 lb chicken thighs or chicken breasts
2 tbsp olive oil
2 tsp cumin
1 tsp paprika
1 tsp garlic powder
½ tsp turmeric
Salt and pepper to taste
For the Crispy Rice Salad
2 cups cooked rice (cooled)
1 cucumber, diced
2 tomatoes, chopped
½ red onion, thinly sliced
¼ cup fresh parsley or cilantro, chopped
For the Tahini Dressing
¼ cup tahini
Juice of 1 lemon
1 garlic clove, minced
2 tbsp olive oil
2–4 tbsp water (to thin dressing)
Optional Garnish
Pickles
Pomegranate seeds
Extra herbs
Instructions
1. Marinate the Chicken
In a bowl, mix olive oil, cumin, paprika, garlic powder, turmeric, salt, and pepper. Coat the chicken evenly and let it marinate for about 30 minutes.
2. Cook the Chicken
Heat a skillet or grill over medium heat. Cook the chicken until fully cooked and nicely browned, about 6–8 minutes per side depending on thickness. Let the chicken rest for 5 minutes, then slice or shred.
3. Crisp the Rice
Heat 1 tablespoon olive oil in a skillet over medium-high heat. Add the cooled rice and spread it evenly. Cook for 6–8 minutes, stirring occasionally, until the rice becomes golden and crispy.
Alternatively, crisp the rice in an air fryer at 400°F for about 10 minutes.
4. Prepare the Vegetables
Dice cucumber, chop tomatoes, slice red onion, and chop fresh herbs.
5. Make the Tahini Dressing
Whisk together tahini, lemon juice, minced garlic, and olive oil. Slowly add water while whisking until the dressing becomes smooth and pourable. Chill for 10–15 minutes.
6. Assemble the Salad
Place crispy rice in a bowl or platter. Top with sliced chicken, cucumbers, tomatoes, onion, and herbs. Drizzle with tahini dressing and garnish with pickles or pomegranate seeds if desired.
Notes
Use day-old rice for the best crispy texture.
Chicken thighs stay juicier, but chicken breasts work well too.
For extra flavor, add pickled onions or feta cheese.
The tahini dressing can be made 2–3 days ahead and stored in the refrigerator.
This dish is perfect for meal prep bowls—store components separately and assemble before serving.
- Prep Time: 30 minutes
- Cook Time: 20 minutes
- Category: Main Dish
- Method: Pan-Seared / Skillet
- Cuisine: Middle Eastern / Mediterranean
Nutrition
- Serving Size: 1 bowl
- Calories: 420 kcal
- Sugar: 4 g
- Sodium: 520 mg
- Fat: 20 g
- Saturated Fat: 4 g
- Unsaturated Fat: 15 g
- Trans Fat: 0 g
- Carbohydrates: 32 g
- Fiber: 3 g
- Protein: 28 g
- Cholesterol: 85 mg