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Chicken Shawarma Crispy Rice Salad – Easy Middle Eastern Dinner Recipe

Chicken Shawarma Crispy Rice Salad – Easy Dinner Delight

Experience the vibrant flavors of Chicken Shawarma Crispy Rice Salad – an easy Middle Eastern dinner recipe packed with marinated chicken and crispy rice.
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Prep Time 30 minutes
Cook Time 20 minutes
Chilling Time 15 minutes
Total Time 1 hour 5 minutes
Servings: 4 servings
Course: Salads
Cuisine: Middle Eastern
Calories: 450
Ingredients Equipment Method Nutrition Notes

Ingredients
  

For the Chicken
  • 1 lb Chicken thighs or breasts Provides hearty protein; substitute with tofu for a vegetarian option.
  • 4 tbsp Olive Oil Adds richness to the marinade; use avocado oil for a higher smoke point.
  • 2 tsp Cumin Provides warm, earthy flavor; swap with coriander for a different spice profile.
  • 1 tsp Paprika Delivers mild sweetness and color; smoked paprika can enhance depth.
  • 1 tsp Garlic Powder Offers aromatic depth; fresh minced garlic can replace it for bolder flavor.
  • ½ tsp Turmeric Adds warmth and vibrant color; omit for a simpler flavor profile.
  • Salt & Pepper Essential for seasoning; use sea salt for enhanced flavor.
For the Salad
  • 2 cups Cooked Rice, cooled Acts as the salad base; substitute with quinoa for gluten-free options.
  • 1 Cucumber, diced Adds freshness and crunch; substitute with bell peppers for a sweeter flavor.
  • 2 Tomatoes, chopped Contributes juiciness and acidity; cherry tomatoes can also be used for a sweeter bite.
  • ½ Red Onion, sliced Offers sharpness; shallots or green onions can be milder alternatives.
  • Fresh Parsley or Cilantro Enhances freshness and flavor; basil can be used for a unique twist.
For the Dressing
  • ¼ cup Tahini Provides creaminess; nut butter can be used for a similar texture.
  • 1 Lemon Juice, from 1 lemon Introduces acidity and brightness; vinegar can substitute but will alter the taste.
  • 1 clove Minced Garlic Adds intense garlic flavor; powdered garlic can be used if fresh is unavailable.
  • Water Adjusts dressing consistency; use additional lemon juice for added tanginess as a substitute.

Equipment

  • Skillet
  • Grill or Skillet
  • Mixing Bowl
  • Small bowl

Method
 

Marinating and Cooking the Chicken
  1. Combine olive oil, cumin, paprika, garlic powder, turmeric, and a pinch of salt and pepper in a large bowl. Add chicken and coat thoroughly; cover and refrigerate for at least 30 minutes.
  2. Heat a grill or skillet over medium-high heat. Cook the marinated chicken for 6-7 minutes on each side until cooked through and charred. Let rest for 5 minutes before slicing.
Preparing the Rice and Vegetables
  1. In a skillet, heat oil over medium heat. Add cooled cooked rice, spreading evenly. Cook for 8-10 minutes until crispy, stirring occasionally.
  2. Chop cucumber, tomatoes, and red onion; finely chop parsley or cilantro. Set aside in a large mixing bowl.
Making the Dressing
  1. Whisk tahini, lemon juice, minced garlic, and olive oil in a small bowl. Gradually add water until desired consistency is reached; chill in refrigerator for 15 minutes.
Assembling the Salad
  1. Layer crispy rice as the base in a serving dish. Add sliced chicken and scatter vegetables. Drizzle with tahini dressing.

Nutrition

Serving: 1servingCalories: 450kcalCarbohydrates: 45gProtein: 30gFat: 18gSaturated Fat: 3gPolyunsaturated Fat: 2gMonounsaturated Fat: 10gCholesterol: 75mgSodium: 600mgPotassium: 800mgFiber: 5gSugar: 4gVitamin A: 10IUVitamin C: 20mgCalcium: 5mgIron: 10mg

Notes

For meal prep, store components separately to maintain texture and freshness. Assemble only before serving.

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