Name: Chicken Shawarma Crispy Rice Salad – Easy Middle Eastern Dinner Recipe
Prep time: 15 min
Cook time: 20 min
Total time: 50 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, chopped; ¼ cup tahini; Juice of 1 lemon; 1 garlic clove, minced; 2 tbsp olive oil; Water to thin dressing

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 (for dressing)

Water to thin dressing

Instructions

Step 1: In a bowl, combine 2 tablespoons olive oil, cumin, paprika, garlic powder, turmeric, salt, and pepper. Coat the chicken thoroughly with this marinade and let it rest for 30 minutes to absorb the flavors.

Step 2: Grill or pan-sear the marinated chicken over medium heat until fully cooked through. Once done, let it rest for 5 minutes before slicing into strips.

Step 3: Heat 1 tablespoon olive oil in a skillet over medium heat. Add the cooled cooked rice and cook, stirring occasionally, until the rice is golden and crunchy. Alternatively, crisp the rice in an air fryer at 400°F for 10 minutes.

Step 4: Prepare the vegetables by dicing the cucumber and tomatoes, slicing the red onion, and chopping the 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, pourable consistency. Chill the dressing for 15 minutes before serving.

Step 6: Assemble the salad by layering the crispy rice on a serving plate. Top with sliced chicken, prepared vegetables, and herbs. Drizzle generously with the tahini dressing and garnish with pickles if you like.

Tips & Variations

Use chicken thighs for more juicy, flavorful meat or breasts for a leaner option.

For extra crunch, toast the rice slowly and avoid stirring too much once it starts browning.

Add a pinch of sumac or a sprinkle of smoked paprika to the dressing for an added Middle Eastern twist.

Swap fresh parsley for mint or basil to change the herb profile depending on what you have on hand.

Storage

Store leftover components separately in airtight containers in the refrigerator for up to 3 days. Keep the crispy rice separate to maintain texture. Reheat the chicken and rice gently in a pan or microwave before assembling the salad again. Add fresh vegetables and dressing just before serving for the best freshness.

FAQs

Can I use brown rice instead of white rice?

Yes, brown rice works well but may need longer to crisp up due to its texture. It also adds a nuttier flavor and more fiber to the salad.

Is it okay to prepare this salad ahead of time?

You can prepare the chicken, rice, and dressing ahead, but for best texture, assemble the salad just before serving. This keeps the rice crispy and vegetables fresh.