Chicken Shawarma Crispy Rice Salad – Easy Middle Eastern Dinner Recipe
Chicken shawarma crispy rice salad is a vibrant, flavorful dish that combines spiced chicken with golden crispy rice, fresh herbs, and a tangy dressing. Perfect for weeknight dinners, family meals, or entertaining, this recipe brings bold Middle Eastern flavors to your table in a wholesome, satisfying way.
Equipment
- Mixing bowls
- Skillet or air fryer
- Knife + cutting board
- Whisk
- Serving platter
Ingredients
- 1 lb chicken thighs or breasts
- 2 tbsp olive oil
- 2 tsp cumin
- 1 tsp paprika
- 1 tsp garlic powder
- ½ tsp turmeric
- Salt & pepper to taste
- 2 cups cooked rice (cooled)
- 1 cucumber, diced
- 2 tomatoes, chopped
- ½ red onion, sliced
- Fresh parsley or cilantro
- ¼ cup tahini
- Juice of 1 lemon
- 1 garlic clove, minced
- 2 tbsp olive oil
- Water to thin dressing
Instructions
- Marinate Chicken: Mix olive oil, cumin, paprika, garlic powder, turmeric, salt, and pepper. Coat chicken and marinate for 30 minutes.
- Cook Chicken: Grill or pan-sear until cooked through. Rest 5 minutes, then slice.
- Crisp Rice: Heat skillet with 1 tbsp oil. Add cooled rice and cook until golden and crunchy, or crisp in air fryer at 400°F for 10 minutes.
- Prepare Vegetables: Dice cucumber, tomatoes, onion, and chop herbs.
- Make Dressing: Whisk tahini, lemon juice, garlic, olive oil, and water until creamy. Chill for 15 minutes.
- Assemble Salad: Layer crispy rice, top with chicken, vegetables, and herbs. Drizzle with dressing. Garnish with pickles if desired.
Notes
- Rest chicken before slicing to retain juiciness.
- Crisp rice thoroughly for best texture.
- Chill dressing before serving to meld flavors.
- Store components separately for freshness; assemble just before serving.
- Add pomegranate seeds or pickles for extra tang and color.