Chicken Shawarma Crispy Rice Salad with Lemon-Tahini Dressing Recipe

If you’re on the hunt for a dish that feels like a flavor-packed adventure in a bowl, then this Chicken Shawarma Crispy Rice Salad with Lemon-Tahini Dressing was made for you. Every forkful is a joyous mash-up of sizzling spices, golden crunchy rice, crisp veggies, and creamy tangy dressing—honestly, I can’t get enough!

Ingredients You’ll Need

One of the very best things about Chicken Shawarma Crispy Rice Salad with Lemon-Tahini Dressing is how a handful of straightforward, fresh ingredients come together to make something magical. Each element brings its own pop of flavor, color, or crunch—don’t skip a thing, they all have a starring role!

• Cooked and Cooled Rice (2 cups): The foundation for our crispy rice—be sure it’s fully cooled for the crispiest results!
• Olive Oil: Used throughout the recipe to add richness and help crisp up the rice and cook the chicken.
• Paprika, Oregano & Garlic Powder: These simple spices bring color and deep flavor to your rice, turning it into a crave-worthy topping.
• Boneless, Skinless Chicken Thighs (1 lb): Juicy and tender once cooked, thighs soak up the shawarma spices like a dream.
• Turmeric, Cumin, Cinnamon, Garlic Powder & Black Pepper: This aromatic spice blend is key for authentic shawarma flavor—don’t be shy!
• Persian Cucumbers (5): Ultra-crisp and mellow, these add serious refreshment and pretty green color.
• Baby Tomatoes (1 cup): For juicy sweetness and pops of color—use any mix of cherry or grape tomatoes.
• Red Onion (½, finely sliced): A little sharpness wakes everything up and provides gorgeous color contrast.
• Dill Pickles (3, chopped): Tangy brine ties in beautifully with the lemony dressing and spices, and adds crunch!
• Mint (1 bunch, chopped): Fresh herbs bring this salad to life; don’t skip the mint if you can help it.
• Greek Yogurt (½ cup): Makes the dressing extra creamy and adds a subtle tang.
• Tahini (⅓ cup): This sesame paste is what gives the dressing its nutty richness.
• Lemon Juice (¼ cup): Fresh is best—this brightens up the whole salad.
• Garlic (2 cloves): For an unmistakable aromatic punch in the dressing.
• Honey or Maple Syrup (1–2 Tbsp, optional): A hint of sweetness balances that zesty, creamy dressing—highly recommended!
• Kosher Salt: Pulls all the flavors together. Season to taste.

Variations

Don’t be afraid to put your own spin on Chicken Shawarma Crispy Rice Salad with Lemon-Tahini Dressing—it’s endlessly riffable! Here are some of my absolute favorite ways to customize this dish to suit what you have, how you eat, or just what you’re craving.

• Swap the Protein: Try boneless chicken breast, roasted chickpeas for a vegetarian twist, or even grilled shrimp for a fun flavor detour.
• Mix Up the Veggies: Add shredded carrots, sliced radishes, or even roasted red peppers to change up the crunch and color profile.
• Go Vegan: Use plant-based yogurt and swap the chicken for tofu or extra beans to make this salad entirely vegan-friendly.
• Spice to Taste: Up the chili factor with cayenne or serve with a spoonful of harissa or hot sauce if you want more heat.

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

Step 1: Make the Crispy Rice

Preheat your oven to 400°F and line a baking sheet with parchment paper. Take your fully cooked, cooled rice and toss it with olive oil, paprika, oregano, and garlic powder right on the sheet. Spread it out and bake for 30–35 minutes, tossing halfway through, until the rice transforms into addictively crunchy golden nuggets. Don’t rush—crispiness is key!

Step 2: Cook the Shawarma Chicken

While the rice is crisping up, grab a large bowl and coat your chicken thigh pieces with turmeric, cumin, cinnamon, garlic powder, and black pepper, ensuring every piece gets some love. Heat olive oil in a skillet over medium, toss in the chicken, and cook until beautifully golden and cooked through. The kitchen will smell absolutely incredible at this point—you’ve been warned.

Step 3: Prep the Salad Vegetables

Now for the crunchy, colorful base—thinly slice your Persian cucumbers and red onion, halve the baby tomatoes, chop those zippy dill pickles, and roughly tear or chop fresh mint. Toss them all into your biggest salad bowl for that fresh, lively foundation.

Step 4: Blend the Lemon-Tahini Dressing

Add Greek yogurt, tahini, olive oil, lemon juice, garlic, salt, and a squeeze of honey or maple syrup to a high-powered blender. Blend until silky smooth and taste for seasoning, adjusting lemon or sweetness as you like. The result should be bright, creamy, and utterly spoon-worthy.

Step 5: Assemble & Serve

Add your tender shawarma chicken to the veggie bowl, scatter the crispy rice over top, and drizzle generously with that luscious lemon-tahini dressing. Toss gently to combine, making sure every bite gets a little bit of everything. Serve immediately for maximum crunch and flavor!

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

Garnishes

For a final flourish, scatter a handful of extra fresh mint, a sprinkle of toasted sesame seeds, or a dusting of smoky paprika over the finished bowl. A generous crack of black pepper or even a few pomegranate seeds will make your Chicken Shawarma Crispy Rice Salad with Lemon-Tahini Dressing feel like a restaurant-worthy plate at home.

Side Dishes

This dish is hearty enough to stand alone, but it plays nicely with warm pita bread, a bowl of creamy hummus, or a simple lemony lentil soup. For something lighter, a side of herby tabbouleh or a platter of grilled vegetables rounds out the meal perfectly.

Creative Ways to Present

Try serving this salad layered “deconstructed” on a big platter so everyone can build their own, or scoop portions into crunchy lettuce cups for a fun hand-held version. Mini jars make for show-stealing lunchbox salads—just layer the veggies, chicken, crispy rice, and dressing, then shake to eat!

Make Ahead and Storage

Storing Leftovers

If you find yourself with extra Chicken Shawarma Crispy Rice Salad with Lemon-Tahini Dressing (a rare occurrence!), store the salad, chicken, dressing, and crispy rice separately in airtight containers in the fridge. This keeps everything fresh, crisp, and ready to assemble for a quick meal later.

Freezing

While the veggies and dressing aren’t freezer-friendly, you can freeze cooked shawarma chicken in a well-sealed bag for up to two months. The crispy rice is best enjoyed fresh but, in a pinch, you can re-crisp it in the oven after freezing if you’re determined to prep way ahead.

Reheating

To bring your crispy rice back to life, spread on a baking sheet and heat at 375°F for a few minutes until crunchy. Chicken can be reheated gently in a skillet or microwave, but make sure to keep it juicy. Assemble fresh with cold veggies and a drizzle of dressing for best results.

FAQs

Final Thoughts

I hope you’ll give Chicken Shawarma Crispy Rice Salad with Lemon-Tahini Dressing a try and fall in love with all its bold flavors and crave-worthy textures. It’s the perfect dish to shake up your dinner routine or wow your lunch crowd—so gather your ingredients and dig into this Middle Eastern-inspired comfort bowl!

Print