Chicken Shawarma Crispy Rice Salad (Printable)
Shawarma-spiced chicken meets crispy rice in this vibrant Middle Eastern salad with fresh vegetables and creamy tahini dressing.
# What You 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
10 - 1 tsp salt
11 - ½ tsp black pepper
12 - Juice of 1 lemon
→ Crispy Rice
13 - 2 cups cooked basmati rice, cooled
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
→ 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
# Directions:
01 - Combine olive oil, garlic, cumin, coriander, paprika, turmeric, cinnamon, cayenne, salt, pepper, and lemon juice in a bowl. Add chicken strips and coat thoroughly. Cover and refrigerate for at least 20 minutes, up to 2 hours for optimal flavor penetration.
02 - Whisk together Greek yogurt, tahini, lemon juice, grated garlic, olive oil, salt, and pepper in a small bowl until smooth and homogeneous. Refrigerate until serving.
03 - Heat 2 tbsp olive oil in a large nonstick skillet over medium-high heat. Spread cooked rice evenly across the pan surface and season with salt. Press lightly to create contact with the pan. Cook undisturbed for 7–10 minutes until a golden-brown crust forms on the bottom. Flip or stir to crisp additional edges, then transfer to a plate to cool slightly.
04 - Heat a drizzle of oil in the same skillet over medium-high heat. Add marinated chicken in a single layer and cook for 8–10 minutes, stirring occasionally, until browned on all sides and cooked through to an internal temperature of 165°F.
05 - Combine cherry tomatoes, cucumber, red onion, parsley, mint, and pomegranate seeds in a large mixing bowl. Add warm crispy rice and cooked shawarma chicken. Drizzle with yogurt-tahini dressing and toss gently to coat evenly. Serve immediately while rice remains crispy.
# Expert Tips:
01 -
- The crispy rice creates this incredible texture contrast that keeps you coming back for another bite
- The spice blend hits all the right notes without being overwhelming, even for spice-sensitive eaters
- Everything comes together in under an hour but tastes like something you have been working on all day
02 -
- The rice really does need to be cooked and cooled beforehand, otherwise it will not crisp up properly
- Do not overcrowd the pan when cooking the rice or chicken, or you will end up steaming instead of crisping
- The dressing thickens as it sits, so thin it with a little water or lemon juice if needed
03 -
- Use a cast iron skillet if you have one, it creates the best crust on both the rice and chicken
- Double the spice blend and keep it in a jar for quick shawarma meals anytime