I love how this dish combines the comforting richness of shawarma-style chicken with the crunch of crisped rice and the brightness of fresh veggies. The tahini dressing is tangy and smooth, making every bite irresistible. It’s a complete meal in one bowl, and it’s easy to prep ahead or serve at gatherings.
Ingredients
(Here’s a tip: Check out the full list of ingredients and measurements in the recipe card below.)
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
Directions
I start by mixing olive oil, cumin, paprika, garlic powder, turmeric, salt, and pepper in a bowl. I coat the chicken with the marinade and let it sit for about 30 minutes.
Once marinated, I grill or pan-sear the chicken until it’s fully cooked, about 6–8 minutes per side depending on thickness. Then I let it rest for 5 minutes before slicing.
To crisp the rice, I heat a skillet with 1 tablespoon of oil and press the cooled rice into the pan, cooking until the bottom is golden and crispy. Sometimes I use the air fryer—400°F for 10 minutes works great.
While the rice is crisping, I dice the cucumber, tomatoes, and red onion, and chop some fresh parsley or cilantro.
For the dressing, I whisk tahini, lemon juice, garlic, olive oil, and a little water until it’s smooth and pourable. I like chilling it for about 15 minutes to let the flavors settle.
To assemble, I layer the crispy rice in a bowl, top it with sliced chicken, fresh veggies, and herbs. I drizzle the tahini dressing on top and sometimes add a few pickles for extra tang.
Servings and timing
This recipe makes 4 servings and takes about 50 minutes in total, including marinating, cooking, and assembling. It’s perfect for a relaxed weeknight dinner or a flavorful lunch.
Variations
Sometimes I swap the rice for bulgur or quinoa for a different grain base. If I’m in the mood for more greens, I toss in chopped romaine or arugula. I also like to add crumbled feta, roasted chickpeas, or a swirl of harissa for extra flavor. If I want to keep it vegetarian, I use crispy tofu or roasted cauliflower instead of chicken.
Storage/reheating
I store the components separately to keep the rice from getting soggy. The chicken and crispy rice keep well in the fridge for up to 3 days. To reheat the rice, I pop it back into a skillet or the air fryer to revive that crunch. The tahini dressing can be made ahead and stored in a sealed jar for 4–5 days.
FAQs
Can I use store-bought shawarma seasoning?
Absolutely. If I’m short on time, I grab a pre-made shawarma spice blend and use it in place of the individual spices for marinating the chicken.
How do I get my rice extra crispy?
I make sure the rice is completely cooled before frying, and I press it firmly into the skillet without stirring too often. That helps it form a nice crust.
Is there a tahini substitute?
If I’m out of tahini, I sometimes use Greek yogurt or hummus thinned with lemon juice and olive oil. The flavor changes, but it’s still delicious.
Can I meal prep this salad?
Yes! I prep everything ahead and store in separate containers. Then I reheat the chicken and rice and assemble the bowl when I’m ready to eat.
What’s the best way to grill the chicken indoors?
I use a grill pan on medium-high heat and cook the chicken until it’s charred and cooked through. A lid helps trap heat and keeps the chicken juicy.
Conclusion
This Chicken Shawarma Crispy Rice Salad is one of those meals I turn to when I want bold flavor, crisp textures, and a hearty but healthy dinner. Every layer adds something special—from the spiced chicken to the cool, creamy tahini drizzle. It’s Middle Eastern-inspired comfort in a bowl, and it’s always a crowd-pleaser at my table.
This vibrant shawarma-inspired salad features spiced chicken, crunchy rice, fresh veggies, and a creamy tahini lemon dressing for a flavor-packed Middle Eastern meal.
Marinate Chicken: In a bowl, mix olive oil, cumin, paprika, garlic powder, turmeric, salt, and pepper. Coat chicken thoroughly and marinate for 30 minutes.
Cook Chicken: Grill or pan-sear the chicken over medium-high heat until fully cooked. Let rest for 5 minutes, then slice.
Crisp the Rice: In a hot skillet, heat 1 tbsp oil. Add cooled rice and press slightly. Cook until golden and crispy on the bottom (or air fry at 400°F for 10 minutes).
Prep Vegetables: Dice cucumber, tomatoes, and onion. Roughly chop fresh herbs.
Make Dressing: Whisk together tahini, lemon juice, minced garlic, and olive oil. Add water gradually until desired creamy consistency is reached. Chill for 15 minutes.
Assemble: In bowls, layer crispy rice, sliced chicken, and fresh veggies. Drizzle with tahini dressing and garnish with herbs and optional pickles.
Notes
Swap rice with quinoa or bulgur for variety.
Add pickled red onions or hot sauce for extra zing.
Great served warm or cold — perfect for summer lunches.
