Name: Chicken Shawarma Crispy Rice Salad
Prep time: 30 min
Cook time: 20 min
Total time: 50 min
Ingredients: 1 lb chicken thighs or breasts (Thighs are preferred for moisture.); 2 tbsp olive oil (For marinating the chicken.); 2 tsp cumin (Spice for marinating the chicken.); 1 tsp paprika (Spice for marinating the chicken.); 1 tsp garlic powder; ½ tsp turmeric; to taste Salt & pepper; 2 cups cooked rice (cooled) (Day-old rice works best.); 1 cucumber, diced; 2 tomatoes, chopped; ½ red onion, sliced; to taste Fresh parsley or cilantro (For garnish.); ¼ cup tahini; 1 Juice of 1 lemon; 1 clove garlic, minced; 2 tbsp olive oil; to taste Water to thin dressing (Add gradually for desired consistency.)

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The First Time I Made Chicken Shawarma Crispy Rice Salad – Easy Middle Eastern Dinner Recipe

There are recipes that feel like they’ve been in your family forever and others that sneak in and become favorites overnight. This Chicken Shawarma Crispy Rice Salad – Easy Middle Eastern Dinner Recipe did the latter for me. I remember the evening I wanted something bright and different: I had 1 lb chicken thighs or breasts on hand, and a bowl of leftover rice that had sat in the fridge all day. If you love quick, comforting chicken dinners, you might also enjoy these slow cooker chicken ideas for nights when you want hands-off cooking. The first time I combined warm, spiced chicken with crunchy rice and a lemony tahini drizzle, my kitchen smelled like a market in the afternoon—cumin, paprika, a whisper of turmeric—and I was hooked.

The Secret Behind Perfect Chicken Shawarma Crispy Rice Salad – Easy Middle Eastern Dinner Recipe

When I tell people what goes into it, they expect a long list, but it’s actually simple: 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. Those ingredients read like a promise: juicy chicken, crunchy rice, crisp cucumber and tomato, and a creamy lemon-tahini that ties it all together.

I usually start by marinating the chicken because that marriage of spice and olive oil is what gives the dish its soul. Marinate Chicken: Mix olive oil, cumin, paprika, garlic powder, turmeric, salt, and pepper. Coat chicken and marinate for 30 minutes. I’ll often toss the chicken in a zip-top bag and let it sit while I prep everything else. If you have time, longer is better, but 30 minutes gets you a noticeable lift in flavor.

Getting the Texture Just Right

Texture is everything here. Cook Chicken: Grill or pan-sear until cooked through. Rest 5 minutes, then slice. I like thighs for moisture, but breasts work fine if you don’t mind slicing them a little thinner. Use a hot skillet so the exterior browns and the spices bloom; you’ll hear that satisfying sizzle and smell the air fill with warm, toasty cumin and paprika.

The rice needs to be the counterpoint to the tender chicken. Crisp Rice: Heat skillet with 1 tbsp oil. Add cooled rice and cook until golden and crunchy, or crisp in air fryer at 400°F for 10 minutes. Day-old rice is ideal because it’s drier and crisps up faster. I learned the hard way that wet rice steams instead of browns. I sometimes press the rice into the pan and let it sit without stirring for a few minutes, so a golden crust can form; then I flip it like a giant pancake to get both sides crunchy.

While the rice is getting happily golden, I prepare the vegetables. Prepare Vegetables: Dice cucumber, tomatoes, onion, and chop herbs. The colors alone make this bowl sing—deep red tomato, bright cucumber, purple onion, speckled green parsley. The freshness cools the warm spices and adds a crisp snap with each bite.

A Few Things I’ve Learned Cooking This Dish

Make Dressing: Whisk tahini, lemon juice, garlic, olive oil, and water until creamy. Chill for 15 minutes. Tahini can seize up if it’s cold or too thick, so whisk slowly and add water a teaspoon at a time until you reach a creamy pourable texture. I always taste and add a pinch more salt or lemon because acidity wakes up the tahini. If the dressing is too thick after chilling, thin it with a bit more water and whisk again.

Assemble Salad: Layer crispy rice, top with chicken, vegetables, and herbs. Drizzle with dressing. Garnish with pickles if desired. I like to build mine in layers so every forkful gets rice, chicken, and veg. If you’re serving a crowd, place components in separate bowls and let everyone assemble their own—you’ll be amazed at how everyone customizes it.

You’ll know it’s done right when the rice is golden and gives that satisfying crunch, the chicken juices run clear and it registers about 165°F if you use a thermometer, and the dressing is creamy and bright, not bitter. One of my tricks is to let the chicken rest for 5 minutes after cooking; it keeps the meat juicy when you slice it thin.

I sometimes change this recipe depending on what’s in the pantry. For a weeknight shortcut, I’ll use pre-cooked rotisserie chicken and crisp it in the pan briefly to pick up spice. If you want a recipe for crunchy, quick chicken tenders with a similar flavor profile, try this Mediterranean chicken tenders recipe—it’s become a fast favorite in our house.

Small Changes That Make a Big Difference

When I talk about variations, I mean small swaps that change the mood of the dish without losing its essence. Swap chicken for crispy tofu or roasted chickpeas to make it vegetarian; add a sprinkle of sumac or extra lemon for tang; swap white rice for brown or even quinoa for nuttier flavor. If you love bold heat, add a drizzle of harissa or a pinch of cayenne to the marinade.

Leftovers are another part of the magic. Store the components separately if possible; keep the crispy rice in an airtight container and the dressing tucked away in the fridge. The chicken and vegetables will last about three days refrigerated. To revive the rice, spread it on a baking sheet and warm at 400°F until it re-crisps, or pan-fry briefly in a splash of oil. The tahini dressing keeps for three to five days, though the flavor mellows a bit over time. If I’m packing lunches, I assemble everything in a jar with dressing on the bottom and rice at the top to minimize sogginess.

A memory to close this section: the first time I brought this to a potluck, a friend called it “summer in a bowl.” The crunch, the warm spices, and the cool lemon-tahini were the kind of thing people return to again and again. If you ever need inspiration for other easy chicken salads that travel well, the 3-ingredient curry chicken salad is a brilliant, no-fuss option.

Conclusion

If you want another version to compare notes with, there’s a lovely write-up called Chicken Shawarma Crispy Rice Salad with Lemon-Tahini Dressing that highlights the same flavor ideas. For a slightly different take and plating inspiration, see Juicy Chicken Shawarma Crispy Rice Salad – Dished by Kate.