Name: Chicken Shawarma Crispy Rice Salad with Lemon-Tahini Dressing Recipe
Prep time: 22 min
Cook time: 40 min
Total time: 1 h
Cuisine: Middle Eastern
Ingredients: 2 Cups Rice, cooked and cooled; 1 Tablespoon Olive Oil; 1 Teaspoon Paprika; 1 Teaspoon Oregano; ½ Teaspoon Garlic Powder; 1 Pound Boneless, Skinless Chicken Thighs, cut into ½ inch pieces; 2 Tablespoons Olive Oil; 2 Teaspoons Turmeric; 2 Teaspoons Cumin; 1 Teaspoon Cinnamon; 1 Teaspoon Garlic Powder; ½ Teaspoon Ground Black Pepper; 5 Persian Cucumbers, thinly sliced; 1 Cup Baby Tomatoes, halved; ½ Red Onion, finely sliced (approximately ½ cup); 3 Dill Pickles, chopped; 1 Bunch Mint, chopped (approximately ½ cup); ½ Cup Greek Yogurt; ⅓ Cup Tahini; ¼ Cup Olive Oil; ¼ Cup Lemon Juice (approximately 1 whole lemon); 2 Cloves Garlic; 1 Teaspoon Kosher Salt; 1-2 Tablespoons Honey or Maple Syrup (optional)

Jump to Recipe· 4.3 from 2 reviews

If you’re on the hunt for a vibrant, flavorful meal that feels both fresh and indulgent, let me introduce you to a game changer: the Chicken Shawarma Crispy Rice Salad with Lemon-Tahini Dressing Recipe. This dish is an absolute celebration of textures and tastes—from the tender, spiced chicken shawarma to the irresistible crunch of crispy, seasoned rice nestled amongst cool Persian cucumbers and juicy baby tomatoes. What really pulls it all together is that luscious, creamy lemon-tahini dressing that adds a tangy, nutty punch you won’t want to miss. It’s a dazzling way to reinvent your lunchtime routine or impress friends with Middle Eastern-inspired flair without any fuss.

Ingredients You’ll Need

The image shows a white bowl at the center filled with small chunks of cooked chicken mixed with reddish-brown spices and sauce, and a silver spoon placed inside the bowl. On the bottom right side, there is a white baking dish filled with golden brown cooked rice. On the left side, a wooden cutting board holds whole green cucumbers with some sliced round cucumber pieces and fresh green mint leaves. At the top left, there is a small white bowl containing a powdery orange-brown spice with a wooden spoon on top, next to a small glass bottle of oil. On the top right, a white bowl of cherry tomatoes is partially visible, and below it, another white bowl contains cut lemon slices. The entire setting is on a white marbled surface. Photo taken with an iphone --ar 4:5 --v 7

Gathering simple, wholesome ingredients is the secret behind the magic of this dish. Each component brings something unique—whether it’s spiced warmth, a refreshing crunch, or a creamy tang—that altogether creates a perfectly balanced salad.

Rice: Use cooked and cooled rice to create the crispy, textured bed that’s essential for the salad’s delightful crunch.
Olive Oil: Adds richness and helps achieve that golden crispness in the rice and helps cook the chicken evenly.
Spices (Paprika, Oregano, Garlic Powder, Turmeric, Cumin, Cinnamon, Black Pepper): These mid-Eastern spices infuse the chicken and rice with warmth and depth.
Chicken Thighs: Tender and juicy, they absorb flavors beautifully and keep the salad hearty.
Persian Cucumbers and Baby Tomatoes: Provide refreshing, cool bites with bursts of juiciness and color.
Red Onion, Dill Pickles, and Mint: Offer sharpness, tang, and herby brightness to the salad.
Greek Yogurt and Tahini: Blend together for a creamy dressing that’s both tangy and nutty, elevating every forkful.
Lemon Juice, Garlic, Kosher Salt: Give the dressing its vibrant flavor and balance.
Honey or Maple Syrup (optional): A touch of sweetness to harmonize the zesty and savory notes.

How to Make Chicken Shawarma Crispy Rice Salad with Lemon-Tahini Dressing Recipe

Step 1: Prepare the Crispy Rice

Start by preheating your oven to 400°F and lining a baking sheet with parchment paper. The key to that wonderfully crispy rice is to use cooled, cooked rice. Toss the rice with olive oil, paprika, oregano, and garlic powder to coat each grain in delicious seasoning, then spread it evenly on the baking sheet. Bake for 30 to 35 minutes, making sure to toss halfway through so every bite becomes perfectly crisped without burning.

Step 2: Cook the Chicken Shawarma

While your rice is crisping up, season the chicken thighs generously with turmeric, cumin, cinnamon, garlic powder, and black pepper. Heat olive oil in a skillet over medium heat, then cook the chicken in batches until beautifully browned and cooked through. The blend of spices creates that iconic shawarma flavor that’s tender, aromatic, and utterly mouthwatering.

Step 3: Chop and Assemble the Salad

Next, slice the Persian cucumbers thinly, halve the baby tomatoes, finely slice red onion, chop dill pickles, and roughly chop fresh mint. Add all those vibrant veggies and herbs to a large bowl, then toss in the cooked chicken and cooled crispy rice. This colorful mix sets the stage for the final, star ingredient—the dressing.

Step 4: Make the Creamy Lemon-Tahini Dressing

In a blender, combine Greek yogurt, creamy tahini, olive oil, fresh lemon juice, garlic cloves, kosher salt, and a drizzle of honey or maple syrup if you like a hint of sweetness. Blend until silky smooth and luscious. Taste and tweak the seasoning to your preference—this dressing is what makes the salad sing with tangy, nutty brightness.

Step 5: Dress and Toss

Pour the dressing generously over the salad and give everything a thorough toss so each bite is coated in creamy goodness. Serve immediately while the crispy rice still maintains its crunch and the chicken is warm, and get ready to savor a dish that’s bursting with flavor and contrasts you’ll crave again and again.

How to Serve Chicken Shawarma Crispy Rice Salad with Lemon-Tahini Dressing Recipe

A white bowl filled with a colorful salad that has three main layers: the base is light brown rice mixed with small pieces of cooked yellowish chicken, the middle layer has slices of bright green cucumber and small red cherry tomatoes cut in half, and the top layer is sprinkled with fresh green mint leaves and chopped herbs. The bowl sits on a white marbled surface, with a blurred background showing a small white bowl of salt, a white bowl with white sauce, a bunch of red cherry tomatoes on the vine, and golden utensils nearby. photo taken with an iphone --ar 4:5 --v 7

Garnishes

A sprinkling of fresh chopped parsley or extra mint leaves makes an elegant, fragrant finish. For a little crunch beyond the crispy rice, toasted pine nuts or sliced almonds (if there are no nut allergies) add delightful texture and richness.

Side Dishes

This salad stands beautifully on its own but pairs wonderfully with warm pita bread or a side of hummus for an extended Middle Eastern feast. Light grilled vegetables or a simple roasted carrot dish also complement the flavors without overpowering the main attraction.

Creative Ways to Present

For a stunning presentation, serve the salad in a large shallow bowl with the crispy rice layered last on top to maintain crunchiness. Alternatively, build individual salad bowls layering the greens and veggies first, then the chicken followed by a final sprinkle of crisp rice and a drizzle of dressing just before serving—perfect for a stylish dinner party.

Make Ahead and Storage

Storing Leftovers

Keep leftover components separate if you can. Store chicken and salad vegetables in airtight containers in the fridge for up to 2-3 days. Keep the crispy rice in a separate container to avoid sogginess, and add it just before serving the next day.

Freezing

The chicken shawarma itself freezes well; just cool it completely before placing in a freezer-safe container or bag for up to 2 months. The fresh salad and crispy rice don’t fare well after freezing, so it’s best to prepare those fresh when ready to serve.

Reheating

Gently reheat the chicken in a skillet over medium heat until warmed through, which helps retain juiciness. Avoid microwaving the crispy rice since it loses its crunch easily. Instead, add freshly baked or toasted rice flakes to revive that signature texture.

FAQs

Can I use chicken breast instead of thighs?

Absolutely! Chicken breast can be used if you prefer leaner meat, but keep an eye on the cooking time as breast meat can dry out faster than thighs. Marinade well to keep it juicy.

Is this recipe gluten free?

Yes, the Chicken Shawarma Crispy Rice Salad with Lemon-Tahini Dressing Recipe is naturally gluten free, making it a safe and delicious option for those avoiding gluten.

Can I make the dressing ahead of time?

Definitely! The lemon-tahini dressing can be made up to 3 days in advance and stored in an airtight container in the fridge. Just give it a good stir or shake before using.

What can I substitute for tahini if I don’t have it?

Sunflower seed butter or creamy almond butter (if no allergies) are decent alternatives. They maintain the nutty creaminess, though the flavor will vary slightly from traditional tahini.

How do I keep the rice crispy after baking?

Make sure to cool the rice completely before baking and spread it thinly on the sheet for even crisping. Store baked crispy rice in an airtight container at room temperature and add it to the salad just before serving to keep the crunch intact.

Final Thoughts

If you’re ready to spice up your meal routine, the Chicken Shawarma Crispy Rice Salad with Lemon-Tahini Dressing Recipe is an absolute must-try. It’s a brilliant blend of freshness, bold spices, and textures that feels celebratory yet nourishing—perfect for any day of the week. Once you make it, I promise this will become your go-to salad that everyone will be asking for again and again!