Chicken Shawarma Crispy Rice Salad (Printable)

Vibrant salad with spiced chicken, crispy rice, fresh vegetables, and creamy tahini dressing.

# What You’ll 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 marinate for at least 20 minutes, up to 2 hours refrigerated for deeper flavor.
02 - Whisk together Greek yogurt, tahini, lemon juice, grated garlic, olive oil, salt, and pepper in a small bowl until smooth. Refrigerate until ready to serve.
03 - Heat 2 tbsp olive oil in a large nonstick skillet over medium-high heat. Spread cooked rice in an even layer and sprinkle with salt. Press lightly and cook undisturbed for 7–10 minutes until a golden crust forms. 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 and cooked through.
05 - Combine cherry tomatoes, cucumber, red onion, parsley, mint, and pomegranate seeds in a large bowl. Add warm crispy rice and shawarma chicken.
06 - Drizzle with yogurt-tahini dressing and toss gently to combine. Serve immediately, garnished with additional herbs or pomegranate seeds if desired.

# Expert Suggestions:

01 -
  • The contrast between warm spiced chicken, cold crisp vegetables, and that golden crunchy rice creates texture in every single bite
  • It hits every craving point salty, tangy, fresh, and satisfying without leaving you feeling heavy
  • The dressing comes together in seconds but tastes like something you'd wait in line for at a busy market
02 -
  • Don't rush the rice step, that crispy bottom layer is what makes this salad special and worth every minute
  • Let the chicken marinate at room temperature for 20 minutes, not cold from the fridge, for even cooking
  • The dressing tastes better after sitting for at least 30 minutes, so make it first if you can plan ahead
03 -
  • If you're short on time, pick up a rotisserie chicken and toss it with the shawarma spices
  • Grate the garlic directly into the yogurt using a microplane for the smoothest texture
  • Make a double batch of the crispy rice, it keeps well in the fridge for instant meal upgrades

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