By Bring Chicken Shawarma Crispy Rice Salad with Lemon-Tahini Dressing to your table with an easy method and crowd-pleasing taste. It’s perfect for busy weeknights and casual gatherings alike.
Chicken Shawarma Crispy Rice Salad with Lemon-Tahini Dressing captures the essence of drinks while staying approachable for everyday cooking. The method focuses on maximizing flavor with minimal steps, using common pantry items and fresh ingredients. From the first bite you’ll notice a balance of texture and taste that feels both familiar and exciting. To build depth, we combine proper seasoning with simple techniques: gentle heat for aromatics, accurate measurements, and attention to doneness. Small details—like resting time or layering ingredients—make a noticeable difference in the final dish. This recipe is designed to be flexible. You can swap in seasonal produce, adjust spices to match your preferences, or adapt the base to suit dietary needs. The goal is to keep the spirit of the dish while letting you tailor it to your kitchen. Serving ideas are wide open: pair with a crisp salad, roasted vegetables, warm bread, or your favorite grains. Leftovers store well and often taste even better the next day as flavors settle. That makes the recipe suitable for meal prep and busy schedules. For best results, read the steps once before you start, assemble ingredients, and cook with confidence. Taste as you go, and don’t be afraid to adjust seasoning. With these principles, Chicken Shawarma Crispy Rice Salad with Lemon-Tahini Dressing becomes a reliable addition to your rotation—crowd-pleasing, practical, and full of flavor.
INGREDIENTS
For the Crispy Rice:
2 cups rice, cooked and cooled
1 tablespoon olive oil
1 teaspoon paprika
1 teaspoon oregano
½ teaspoon garlic powder
For the Chicken:
1 pound boneless, skinless chicken thighs, cut into 1/2 inch pieces
2 tablespoons olive oil
2 teaspoons turmeric
2 teaspoons cumin
1 teaspoon cinnamon
1 teaspoon garlic powder
½ teaspoon ground black pepper
For the Salad:
5 Persian cucumbers, thinly sliced
1 cup baby tomatoes, halved
½ red onion, finely sliced (approximately 1/2 cup)
3 dill pickles, chopped
1 bunch mint, chopped (approximately 1/2 cup)
For the Creamy Lemon-Tahini Dressing:
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, for sweetness)
PREPARATION STEPS
Prepare the Crispy Rice:
In a bowl, combine the cooked and cooled rice with olive oil, paprika, oregano, and garlic powder. Mix well.
Heat a non-stick skillet over medium heat. Add the rice mixture in an even layer and cook until crispy and golden brown, about 5-7 minutes. Stir occasionally to ensure even cooking. Once crispy, remove from heat and set aside.
Cook the Chicken:
In a large bowl, combine the chicken pieces with olive oil, turmeric, cumin, cinnamon, garlic powder, and black pepper. Mix until the chicken is well coated.
In a skillet over medium-high heat, cook the chicken for about 6-8 minutes, or until cooked through and browned. Remove from heat.
Prepare the Salad:
In a large bowl, combine the sliced cucumbers, halved baby tomatoes, finely sliced red onion, chopped dill pickles, and chopped mint. Toss gently to combine.
Make the Creamy Lemon-Tahini Dressing:
In a blender or food processor, combine the Greek yogurt, tahini, olive oil, lemon juice, garlic, kosher salt, and honey or maple syrup (if using). Blend until smooth and creamy. Adjust seasoning to taste.
Assemble the Salad:
In a large serving bowl or platter, layer the crispy rice, followed by the salad mixture, and top with the cooked chicken.
Drizzle the creamy lemon-tahini dressing over the top.
Serve:
Serve immediately and enjoy this flavorful and satisfying Chicken Shawarma Crispy Rice Salad!
ORIGIN
Home-style cooking inspired by classic flavors and modern, reliable methods.
META INFOS
Prep: 10 min | Cook: 0 min | Total: 10 min | Servings: 2 | Calories: ~150 kcal | Difficulty: Easy
BENEFITS
Balanced flavor with approachable prep. Nutrition-friendly options and make-ahead friendly for busy schedules.
OCCASIONS
Weeknight dinners; Family gatherings; Potlucks; Holidays; Picnics; Meal prep
VARIATIONS
Swap seasonal produce; Adjust spices; Offer gluten-free or low-carb options where suitable; Try alternative proteins.
PAIRINGS
Breakfast pastries; Light snacks; Fruit salad
STORAGE
Refrigerate in airtight container 2–4 days; freeze up to 2 months. Reheat gently to preserve texture.
TIPS
Measure accurately; Preheat pans/oven; Avoid overcooking; Taste and adjust seasoning; Rest before slicing when needed.
