Chicken Shawarma Crispy Rice Salad – Easy Middle Eastern Dinner Recipe
This Chicken Shawarma Crispy Rice Salad is a flavorful Middle Eastern-inspired dinner that combines marinated grilled chicken with crispy golden rice and fresh vegetables, all brought together with a creamy tahini dressing. Perfect for a satisfying and vibrant meal, this recipe balances spices and textures beautifully for an easy yet impressive dish.
- Prep Time: 15 minutes
- Cook Time: 20 minutes
- Total Time: 1 hour 5 minutes
- Yield: 4 servings 1x
- Category: Salad
- Method: Grilling
- Cuisine: Middle Eastern
- Diet: Halal
Ingredients
Scale
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
Salad Base
- 2 cups cooked rice (cooled)
- 1 cucumber, diced
- 2 tomatoes, chopped
- ½ red onion, sliced
- Fresh parsley or cilantro (to taste)
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
- Marinate Chicken: In a bowl, mix 2 tbsp olive oil, 2 tsp cumin, 1 tsp paprika, 1 tsp garlic powder, ½ tsp turmeric, salt, and pepper. Coat the chicken thoroughly in the marinade and let it sit for 30 minutes to absorb the flavors.
- Cook Chicken: Grill or pan-sear the marinated chicken over medium-high heat until fully cooked through, about 6–7 minutes per side depending on thickness. Let the chicken rest for 5 minutes before slicing to retain juiciness.
- Crisp Rice: Heat 1 tbsp olive oil in a skillet over medium heat. Add the cooled cooked rice and press it down evenly. Cook without stirring for several minutes until the bottom is golden and crispy. Alternatively, you can crisp the rice in an air fryer at 400°F (200°C) for 10 minutes.
- Prepare Vegetables: Dice the cucumber and tomatoes, slice the red onion thinly, and chop fresh parsley or cilantro as desired.
- Make Dressing: In a small bowl, whisk together ¼ cup tahini, lemon juice from 1 lemon, minced garlic, 2 tbsp olive oil, and enough water to reach a smooth, creamy consistency. Chill the dressing for 15 minutes to let the flavors meld.
- Assemble Salad: On a serving plate, spread a layer of the crispy rice. Top with sliced chicken pieces, diced vegetables, and herbs. Drizzle generously with the tahini dressing. Optionally, garnish with pickles or pomegranate seeds for added tang and color.
Notes
- Allow the chicken to rest after cooking to maintain juiciness when sliced.
- Ensure the rice is thoroughly crisped to achieve the best texture contrast in the salad.
- Chill the tahini dressing before serving to enhance and meld the flavors.
- Store components separately if preparing ahead to keep freshness; assemble just before serving.
- For added zest and visual appeal, consider garnishing with pomegranate seeds or pickles.
Keywords: Chicken Shawarma, Crispy Rice Salad, Middle Eastern Recipe, Tahini Dressing, Grilled Chicken, Healthy Dinner
