Name: Chicken Shawarma Crispy Rice Salad – Easy Middle Eastern Dinner Recipe
Prep time: 15 min
Cook time: 20 min
Total time: 1 h 5 min
Cuisine: Middle Eastern
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 (to taste); ¼ cup tahini; Juice of 1 lemon; 1 garlic clove, minced; 2 tbsp olive oil; Water to thin dressing (about 2–4 tbsp)

Jump to Recipe

Introduction

This Chicken Shawarma Crispy Rice Salad is a flavorful and satisfying Middle Eastern-inspired dish that combines tender spiced chicken with crunchy golden rice and fresh vegetables. It’s a perfect easy dinner recipe that brings together bold spices and vibrant textures in every bite.

A white plate holds a colorful dish with three main layers. The bottom layer is white rice mixed with small chunks of light green cucumber and sprinkled with chopped green herbs. On top of the rice, there is a white sauce drizzled over it, dotted with more green herbs and thin slices of purple onion. The top layer consists of dark brown, crispy grilled chicken pieces arranged in a small mound, garnished with finely chopped fresh green herbs and thin strips of fried onions. The plate sits on a white marbled surface. Photo taken with an iphone --ar 4:5 --v 7

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

Step 1: In a bowl, mix 2 tablespoons olive oil, cumin, paprika, garlic powder, turmeric, salt, and pepper. Coat the chicken thoroughly and marinate for 30 minutes.
Step 2: Grill or pan-sear the marinated chicken until cooked through, about 6-8 minutes per side depending on thickness. Let it rest for 5 minutes, then slice into strips.
Step 3: Heat 1 tablespoon olive oil in a skillet over medium heat. Add the cooled rice and cook, stirring occasionally, until it is golden and crispy. Alternatively, spread rice in an air fryer basket and crisp at 400°F for 10 minutes.
Step 4: Prepare the vegetables by dicing the cucumber and tomatoes, slicing the red onion, and chopping fresh parsley or cilantro.
Step 5: To make the dressing, whisk together tahini, lemon juice, minced garlic, 2 tablespoons olive oil, and enough water to reach a creamy consistency. Chill for 15 minutes to let flavors meld.
Step 6: To assemble, layer the crispy rice on plates, top with sliced chicken, then the prepared vegetables and herbs. Drizzle generously with tahini dressing. Optionally, garnish with pickles or pomegranate seeds for added tang and color.

Tips & Variations

Resting the chicken before slicing helps retain its juiciness and prevents dryness.
Ensure the rice is crispy for the best texture contrast; do not skip this step.
Chilling the dressing allows the flavors to meld and enhances the taste.
Store salad components separately and assemble just before serving to keep everything fresh.
Add pomegranate seeds or pickles for an extra burst of tang and vibrant color.

Storage

Store the cooked chicken, crispy rice, and vegetables separately in airtight containers in the refrigerator for up to 3 days. Keep the tahini dressing refrigerated as well. To reheat, warm the chicken and rice gently in a skillet or microwave, then assemble the salad fresh to maintain the crisp texture and bright flavors.

How to Serve

A white plate filled with a base layer of golden brown rice mixed with small pieces of light green cucumber and chopped fresh herbs, topped with a creamy white sauce spread unevenly across the rice, garnished with thin slices of red onion and finely chopped green herbs. On top, there is a pile of dark brown, crispy grilled chicken strips with a slightly charred texture, sprinkled generously with more fresh green herbs and crispy fried onions, all sitting on a white marbled surface. photo taken with an iphone --ar 4:5 --v 7

Serve this delicious recipe with your favorite sides.

FAQs

Can I use chicken breasts instead of thighs?

Yes, chicken breasts work well in this recipe. Just be careful not to overcook them to avoid dryness. Thighs tend to stay juicier and more flavorful.

Can I make this salad vegetarian?

Absolutely. You can replace the chicken with crispy roasted chickpeas or grilled vegetables for a delicious vegetarian alternative.