Chicken Shawarma Crispy Rice Salad (Printable version)
Spiced chicken meets crispy rice with fresh vegetables and creamy tahini dressing for a vibrant Middle Eastern-inspired bowl.
# What You’ll Need:
→ Chicken Shawarma
01 - 1.1 lbs boneless, skinless chicken thighs, cut into strips
02 - 2 tbsp olive oil
03 - 2 cloves garlic, minced
04 - 1 ½ tsp ground cumin
05 - 1 tsp ground coriander
06 - 1 tsp smoked paprika
07 - ½ tsp ground turmeric
08 - ½ tsp ground cinnamon
09 - ¼ tsp cayenne pepper (optional, for heat)
10 - 1 tsp salt
11 - ½ tsp black pepper
12 - Juice of 1 lemon
→ Crispy Rice
13 - 2 cups cooked basmati rice, cooled (preferably day-old)
14 - 2 tbsp olive oil
15 - ½ tsp salt
→ Salad
16 - 1 cup cherry tomatoes, halved
17 - 1 large cucumber, diced
18 - ½ small red onion, thinly sliced
19 - 1 cup fresh parsley, chopped
20 - ½ cup fresh mint leaves, chopped
21 - ½ cup pomegranate seeds (optional)
→ Yogurt-Tahini Dressing
22 - ½ cup plain Greek yogurt
23 - 2 tbsp tahini
24 - 1 tbsp lemon juice
25 - 1 clove garlic, grated
26 - 1 tbsp olive oil
27 - Salt and pepper, to taste
# How to Make It:
01 - In a bowl, combine olive oil, garlic, cumin, coriander, paprika, turmeric, cinnamon, cayenne, salt, pepper, and lemon juice. Add chicken and mix well. Cover and marinate for at least 20 minutes (up to 2 hours in the refrigerator for deeper flavor).
02 - In a small bowl, whisk together Greek yogurt, tahini, lemon juice, garlic, olive oil, salt, and pepper. Set aside in the fridge.
03 - Heat 2 tbsp olive oil in a large nonstick skillet over medium-high heat. Add cooked rice in an even layer and sprinkle with salt. Press down lightly and cook undisturbed for 7–10 minutes until the bottom forms a crispy golden crust. Flip or stir to crisp more edges, then transfer to a plate to cool slightly.
04 - In the same skillet (wipe clean if needed), heat a drizzle of oil over medium-high heat. Add marinated chicken and cook for 8–10 minutes, stirring occasionally, until browned and cooked through.
05 - In a large bowl, combine cherry tomatoes, cucumber, red onion, parsley, mint, and pomegranate seeds. Add warm crispy rice and shawarma chicken.
06 - Drizzle with yogurt-tahini dressing and toss gently. Serve immediately, garnished with extra herbs or pomegranate if desired.
# Expert tips:
01 -
- The contrast between warm spiced chicken and cool crisp vegetables is pure harmony
- That golden crispy rice adds the most satisfying crunch in every bite
- The creamy tahini dressing ties everything together like an old friend
02 -
- Day old rice is crucial here, fresh rice has too much moisture and will steam instead of crisp
- Do not stir the rice while it is developing that first crust, patience is the secret
- The spice blend might look like a lot but it is exactly what makes this taste authentic
03 -
- Let the cooked rice spread out on a baking sheet to cool completely before crisping for better texture
- Warm the pita or flatbread in the oven while the chicken cooks for the ultimate meal