Chicken Shawarma Crispy Rice Salad (Printable)
Spiced chicken meets crispy rice and fresh vegetables in a vibrant bowl topped with creamy yogurt-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 deeper flavor penetration.
02 - Whisk together Greek yogurt, tahini, lemon juice, grated garlic, olive oil, salt, and pepper in a small bowl until smooth and creamy. Refrigerate until serving.
03 - Heat 2 tbsp olive oil in a large nonstick skillet over medium-high heat. Spread cooked rice in an even layer, sprinkle with salt, and press lightly. 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 and cook for 8–10 minutes, stirring occasionally, until browned on all sides and cooked through with an internal temperature of 165°F.
05 - Combine cherry tomatoes, cucumber, red onion, parsley, mint, and pomegranate seeds in a large serving bowl. Add warm crispy rice and cooked shawarma chicken.
06 - Drizzle yogurt-tahini dressing over the salad and toss gently to combine. Serve immediately while rice remains crispy, garnished with additional herbs or pomegranate seeds if desired.
# Expert Tips:
01 -
- The crispy rice creates this incredible crunch that makes every bite exciting and satisfying
- You get all those gorgeous shawarma spices without needing a vertical rotisserie or hours of prep time
- The warm spiced chicken against cool crisp vegetables is the kind of contrast that makes a salad feel like a real meal
02 -
- Do not stir the rice while it is crisping or you will never get that gorgeous golden crust that makes this salad special
- The spices can burn if the heat is too high, so keep the chicken at mediumhigh and listen for a gentle sizzle rather than an aggressive hiss
03 -
- Toast your ground spices in a dry pan for thirty seconds before adding them to the marinade, it wakes up their essential oils and makes the whole dish more fragrant
- If your rice is sticking to the skillet, let it cook a bit longer, it will release naturally once a proper crust has formed