Print

Chicken Shawarma Crispy Rice Salad Recipe

Print Recipe

5 Stars 4 Stars 3 Stars 2 Stars 1 Star

4.1 from 5 reviews

This Chicken Shawarma Crispy Rice Salad is a flavorful Middle Eastern-inspired dinner that combines marinated grilled chicken with crispy rice, fresh vegetables, and a creamy tahini lemon dressing. It’s an easy, vibrant dish perfect for weeknight meals or casual get-togethers, offering a delightful mix of textures and bold spices.

Ingredients

For the Chicken Marinade

  • 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

For the Crispy Rice

  • 2 cups cooked rice (cooled)
  • 1 tbsp olive oil (for crisping rice)

For the Vegetables and Herbs

  • 1 cucumber, diced
  • 2 tomatoes, chopped
  • ½ red onion, sliced
  • Fresh parsley or cilantro, chopped (about ¼ cup)

For the Tahini Dressing

  • ¼ cup tahini
  • Juice of 1 lemon
  • 1 garlic clove, minced
  • 2 tbsp olive oil
  • Water to thin dressing (about 2-4 tbsp)

Instructions

  1. Marinate Chicken: In a bowl, combine 2 tbsp olive oil, cumin, paprika, garlic powder, turmeric, salt, and pepper. Coat the chicken thighs or breasts thoroughly with the marinade. Cover and let it marinate for 30 minutes to allow the flavors to penetrate.
  2. Cook Chicken: Grill the marinated chicken over medium-high heat or pan-sear it in a skillet until cooked through, about 6-8 minutes per side depending on thickness. Once cooked, rest the chicken for 5 minutes before slicing into strips.
  3. Crisp Rice: Heat 1 tbsp olive oil in a skillet over medium heat. Add the cooled cooked rice and spread it out evenly. Cook until the rice is golden and crispy on the bottom and slightly crunchy throughout, stirring occasionally, about 8-10 minutes. Alternatively, crisp the rice in an air fryer at 400°F for 10 minutes, shaking halfway through.
  4. Prepare Vegetables: Dice the cucumber and tomatoes, slice the red onion thinly, and chop the fresh parsley or cilantro. Set aside for assembly.
  5. Make Dressing: In a small bowl, whisk together tahini, lemon juice, minced garlic, olive oil, and enough water to reach a creamy, pourable consistency. Chill the dressing in the refrigerator for at least 15 minutes to let the flavors meld.
  6. Assemble Salad: On a large serving platter or individual plates, layer the crispy rice as the base. Top with the sliced chicken, followed by the diced vegetables and chopped herbs. Drizzle generously with the tahini lemon dressing. Garnish with pickles if desired, and serve immediately.

Notes

  • Use chicken thighs for a juicier, more flavorful result, or chicken breasts for a leaner option.
  • Cooking the rice crispy adds a wonderful texture contrast; ensure the rice is well-cooled to crisp properly.
  • You can prepare the marinade and dressing ahead of time to streamline meal prep.
  • If you prefer, bake the chicken in the oven at 400°F for 20-25 minutes instead of grilling or pan-searing.
  • Substitute cilantro with parsley if you prefer a milder herb flavor.
  • The dressing can be adjusted in thickness by adding more or less water according to your preference.

Find it online: https://lauracooks.com/chicken-shawarma-crispy-rice-salad-recipe/