If you’re craving a dish that bursts with bold flavors, satisfying textures, and vibrant colors, then you absolutely have to try this Juicy Chicken Shawarma Crispy Rice Salad Recipe. It’s a beautiful harmony of tender, spice-marinated chicken paired with the delightful crunch of crispy rice and fresh vegetables, all brought together by a luscious tahini dressing. This recipe is perfect for when you want something comforting yet fresh, easy yet impressive—a guaranteed crowd-pleaser that feels like a warm hug plated as a meal.
Ingredients You’ll Need
These ingredients might seem simple, but each one plays a vital role in building the unforgettable flavor profile and texture of the Juicy Chicken Shawarma Crispy Rice Salad Recipe. From aromatic spices to fresh herbs and crisp veggies, every element works in harmony to create this sensational dish.
- 2 lbs boneless, skinless chicken thighs (or breasts): Chicken thighs are ideal for juiciness, but breasts work well too if you prefer leaner meat.
- 2 tbsp olive oil: Essential for marinating and cooking the chicken, adding richness and helping the spices stick.
- 2 tsp ground cumin: Adds a warm, earthy depth that’s iconic in shawarma spice blends.
- 2 tsp ground paprika: Gives a smoky sweetness and vibrant color.
- 1 tsp ground turmeric: Infuses a golden hue and subtle warmth.
- 1 tsp ground coriander: Brightens the flavor with citrusy notes.
- 1 tsp garlic powder: Intensifies the garlicky goodness without overpowering.
- 1 tsp ground cinnamon: Offers an unexpected sweet spice twist that’s irresistible.
- 1/2 tsp ground allspice: Adds complexity and depth, rounding out the spice mix.
- 1/2 tsp cayenne pepper (optional): Perfect for those who like a subtle kick of heat.
- Salt and black pepper to taste: For seasoning balance and enhancing all the spices.
- Juice of 1 lemon: Brightens and tenderizes the chicken beautifully.
- 3 cloves garlic, minced: Boosts freshness and savory punch.
- 2 cups cooked rice (preferably day-old): Key for achieving perfectly crispy rice without clumping.
- 1 tbsp vegetable oil: For crisping up the rice to that golden perfection.
- 1 cucumber, diced: Adds cool crunch and freshness.
- 1 cup cherry tomatoes, halved: Sweet, juicy bursts that contrast the spices.
- 1/4 cup red onion, thinly sliced: Provides sharpness and bite.
- 1/4 cup fresh parsley, chopped: Brings herbal brightness and color.
- 1/4 cup fresh mint, chopped: Lends a refreshing cool note that lightens the dish.
- 1/4 cup tahini: Creamy base for the dressing, enriching every bite.
- 2 tbsp olive oil: Balances the tahini dressing with smoothness.
- 2 tbsp lemon juice: Adds a zesty tang to the dressing.
- 1 tbsp honey: Softens the acidity with a subtle sweetness.
- 1 tbsp water (to thin, if needed): Adjusts dressing consistency perfectly.
- Salt and pepper to taste: Seasoning finish that ties everything together.
How to Make Juicy Chicken Shawarma Crispy Rice Salad Recipe
Step 1: Marinate the Chicken
Start by mixing olive oil, cumin, paprika, turmeric, coriander, garlic powder, cinnamon, allspice, cayenne pepper, lemon juice, minced garlic, salt, and black pepper in a bowl. Toss the chicken thighs in this aromatic marinade until every piece is well coated. Letting the chicken soak in these flavors for at least 30 minutes—or up to 2 hours in the fridge—really makes a difference; the spices infuse deeply, ensuring your chicken turns out juicy and bursting with shawarma goodness.
Step 2: Cook the Chicken
Heat your grill pan or skillet over medium-high heat, then cook the chicken for about 6-7 minutes on each side. You’re looking for a beautiful char and an internal temperature of 165°F (74°C). This cooking method locks in the juices and creates that signature crispy edge. After cooking, let the chicken rest for 5 minutes before slicing it into strips. Resting helps retain that juiciness we all crave.
Step 3: Prepare the Crispy Rice
In a large skillet, warm the vegetable oil over medium-high heat. Spread your cooked, preferably day-old rice evenly across the pan and press it down firmly with a spatula. Resist the urge to stir—it’s the key to achieving a golden, crispy crust! After 5-7 minutes, carefully flip the rice to crisp the other side. The result is a crunchy, flavorful base that adds an amazing texture contrast to the tender chicken and crisp veggies.
Step 4: Prep the Salad Ingredients
While the chicken and rice work their magic, chop the cucumber, halve the cherry tomatoes, thinly slice the red onion, and finely chop the parsley and mint. These fresh ingredients add vibrant colors and refreshing flavors that balance the spices and richness of the dish.
Step 5: Whip Up the Dressing
In a small bowl, whisk together tahini, olive oil, lemon juice, honey, and water. Season with salt and pepper, adjusting water a tablespoon at a time until you reach a smooth, pourable consistency. This creamy tahini dressing is the perfect companion—it brings a nutty richness and zesty brightness that ties the dish together brilliantly.
Step 6: Assemble the Salad
In a large bowl, gently toss the crispy rice with cucumber, tomatoes, red onion, parsley, and mint. Transfer the warm, juicy chicken strips on top and drizzle generously with the tahini dressing. Toss lightly if you like, or serve as is to showcase the layers of flavor and texture.
Step 7: Final Touches
Serve immediately for the perfect warm and crispy experience, or chill for 30 minutes if you prefer something a bit cooler and refreshing. A final squeeze of lemon or a sprinkle of fresh herbs on top adds that little extra “wow” factor before diving in.
How to Serve Juicy Chicken Shawarma Crispy Rice Salad Recipe
Garnishes
A handful of fresh parsley or mint leaves scattered on top bring a pop of color and fresh herbal notes. You can also add a few toasted pine nuts or a drizzle of extra tahini for richness. A lemon wedge on the side is always welcome for an optional zesty burst.
Side Dishes
This salad is hearty enough to stand on its own, but pairing it with warm pita bread or a simple side of grilled vegetables can make the meal even more satisfying. Alternatively, a light cucumber yogurt sauce or tzatziki complements the bold shawarma spices beautifully.
Creative Ways to Present
Serve this salad layered in glass bowls to showcase the colorful ingredients, or form the crispy rice into nests on plates before topping with chicken and veggies. For gatherings, present the chicken, salad, and dressing separately and let guests build their own bowls. It’s interactive and super fun!
Make Ahead and Storage
Storing Leftovers
You can store leftover Juicy Chicken Shawarma Crispy Rice Salad Recipe in an airtight container in the fridge for up to 3 days. Keep the dressing separate if possible to prevent the salad from getting soggy. Leftover chicken and crispy rice maintain their flavors well and make for a tasty next-day meal.
Freezing
While freezing is possible, it’s best to freeze just the cooked chicken strips without the fresh salad ingredients. Wrap the chicken tightly and freeze for up to 2 months. Thaw in the fridge overnight before reheating and serving with freshly prepared salad and dressing.
Reheating
Reheat the chicken and crispy rice in a skillet over medium heat until warmed through and crispy again. Avoid microwaving as it can make the rice soggy. Once heated, combine with fresh salad and dressing for a meal that feels freshly prepared.
FAQs
Can I use chicken breasts instead of thighs?
Absolutely! Chicken breasts work well if you prefer leaner meat. Just be careful not to overcook them since they tend to dry out faster than thighs.
What if I don’t have all the spices for the marinade?
No worries! Cumin, paprika, garlic powder, and turmeric are the backbone for that shawarma flavor. You can simplify the blend but try to include these for the best taste.
How do I get the rice crispy without burning it?
Use day-old cooked rice and press it firmly into the pan without stirring. Keep the heat medium-high but watch closely and flip the rice carefully once the bottom is golden to prevent burning.
Can this recipe be made gluten-free?
Yes! This salad is naturally gluten-free as long as you use plain rice and check that your spices and tahini are free from additives. Always double-check labels to be sure.
Is there a vegetarian alternative to this recipe?
You can swap chicken for roasted chickpeas or grilled halloumi cheese to create a similar shawarma-inspired flavor combo that’s hearty and delicious.
Final Thoughts
This Juicy Chicken Shawarma Crispy Rice Salad Recipe is a true celebration of Middle Eastern flavors with a fresh, modern twist. Each bite is a delightful mix of juicy chicken, crunchy rice, and vibrant veggies kissed by a creamy dressing. Whether you’re cooking for friends, family, or just treating yourself, this recipe is sure to become a favorite you return to again and again. Go ahead and give it a try—you’ll be so glad you did!
Print
Juicy Chicken Shawarma Crispy Rice Salad Recipe
- Prep Time: 10 minutes
- Cook Time: 25 minutes
- Total Time: 35 minutes
- Yield: 4 servings
- Category: Salad
- Method: Frying
- Cuisine: Middle Eastern
Description
This Juicy Chicken Shawarma Crispy Rice Salad combines tender, spiced chicken thighs with crispy pan-fried rice and fresh vegetables, all tossed in a creamy tahini dressing. It’s a flavorful and satisfying Middle Eastern-inspired dish perfect for an easy weeknight dinner or a vibrant lunch.
Ingredients
Chicken Shawarma Marinade
- 2 lbs boneless, skinless chicken thighs (or breasts)
- 2 tbsp olive oil
- 2 tsp ground cumin
- 2 tsp ground paprika
- 1 tsp ground turmeric
- 1 tsp ground coriander
- 1 tsp garlic powder
- 1 tsp ground cinnamon
- 1/2 tsp ground allspice
- 1/2 tsp cayenne pepper (optional for heat)
- Salt and black pepper to taste
- Juice of 1 lemon
- 3 cloves garlic, minced
Crispy Rice
- 2 cups cooked rice (preferably day-old rice for better texture)
- 1 tbsp vegetable oil
Salad Ingredients
- 1 cucumber, diced
- 1 cup cherry tomatoes, halved
- 1/4 cup red onion, thinly sliced
- 1/4 cup fresh parsley, chopped
- 1/4 cup fresh mint, chopped
Tahini Dressing
- 1/4 cup tahini
- 2 tbsp olive oil
- 2 tbsp lemon juice
- 1 tbsp honey
- 1 tbsp water (to thin, if needed)
- Salt and pepper to taste
Instructions
- Marinate the Chicken: In a bowl, combine olive oil, cumin, paprika, turmeric, coriander, garlic powder, cinnamon, allspice, cayenne pepper, lemon juice, minced garlic, salt, and black pepper. Add the chicken thighs and coat thoroughly with the spice mixture. Marinate for at least 30 minutes or up to 2 hours in the refrigerator.
- Cook the Chicken: Heat a grill pan or skillet over medium-high heat. Cook the marinated chicken for about 6-7 minutes on each side until fully cooked and the internal temperature reaches 165°F (74°C). Remove from heat and let rest for 5 minutes before slicing into strips.
- Make the Crispy Rice: Heat vegetable oil in a large skillet over medium-high heat. Add the cooked rice, pressing it down with a spatula. Cook undisturbed for 5-7 minutes until the bottom is golden and crispy. Flip the rice to cook the other side until crispy as well. Set aside to cool slightly.
- Prepare the Salad Ingredients: While the chicken and rice are cooking, dice the cucumber, halve the cherry tomatoes, thinly slice the red onion, and chop the fresh parsley and mint. Set aside.
- Make the Dressing: In a small bowl, whisk together tahini, olive oil, lemon juice, honey, and water. Season with salt and pepper to taste. Adjust consistency by adding more water one tablespoon at a time until smooth and pourable.
- Assemble the Salad: In a large bowl, combine the crispy rice, cucumber, cherry tomatoes, red onion, parsley, and mint. Toss gently to combine.
- Add Chicken and Dressing: Arrange the sliced chicken on top of the salad and drizzle with the prepared tahini dressing.
- Serve: Serve immediately or chill for 30 minutes to enjoy a cooler, refreshing salad. Garnish with extra fresh herbs or a squeeze of lemon if desired.
Notes
- For best texture, use day-old cooked rice when making the crispy rice.
- Adjust cayenne pepper to your heat preference or omit for a milder flavor.
- Resting the chicken after cooking helps retain juices and improves texture.
- The dressing consistency can be customized by adding more water if too thick.
- This salad can be served warm or chilled depending on your preference.
- Use chicken breasts if you prefer leaner meat, but thighs offer more juiciness and flavor.
