Chicken Shawarma Crispy Rice Salad – Easy Middle Eastern Dinner Recipe
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.
- Prep Time: 20 minutes
- Cook Time: 30 minutes
- Total Time: 50 minutes
- Yield: 4 servings
- Category: Dinner, Salad Bowl, Middle Eastern Recipes
- Method: Grilling, Stovetop, Air Fryer
- Cuisine: Middle Eastern-Inspired
- Diet: Gluten Free
Ingredients
For the Chicken Shawarma:
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
For the Crispy Rice:
2 cups cooked rice (cooled)
1 tbsp olive oil
For the Salad:
1 cucumber, diced
2 tomatoes, chopped
½ red onion, thinly sliced
Fresh parsley or cilantro
For the Tahini Dressing:
¼ cup tahini
Juice of 1 lemon
1 garlic clove, minced
2 tbsp olive oil
Water to thin as needed
Optional Garnish:
Pickled vegetables or turnips
Instructions
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.
