Description
Juicy Chicken Shawarma Crispy Rice Salad is a flavorful Mediterranean dish combining marinated, oven-charred chicken thighs with crispy, spiced rice and a fresh vegetable salad topped with crispy halloumi and a creamy garlic tahini dressing. Perfect as a vibrant, satisfying meal that balances protein, texture, and bold spices.
Ingredients
Units
Scale
For the Crispy Rice
- 2 cups cooked rice (or 3/4 cup uncooked long-grain rice)
- 1 tablespoon harissa paste
- 1 tablespoon olive oil
- 1 teaspoon ground turmeric
- 1/2 teaspoon salt
For the Chicken
- 1 lb/500g boneless, skinless, free-range chicken thighs
- 1 teaspoon ground cumin
- 1 teaspoon ground coriander
- 1 teaspoon ground cinnamon
- 1 teaspoon ground turmeric
- 1 teaspoon salt
- 2 tablespoons lemon juice
- 1 tablespoon olive oil
- 3 garlic cloves, crushed
For the Salad
- 100g/4oz halloumi cheese, diced
- 1 cucumber, diced
- 300g/10oz tomatoes, diced
- 2 scallions (spring onions), finely chopped
- 1 red onion, finely diced
- Handful of flat-leaf parsley, chopped
For the Garlic Tahini Dressing
- 1/2 cup tahini
- 1 tablespoon lemon juice
- 1 teaspoon salt
- 2 garlic cloves, crushed
- Water, to thin (about 1/3 cup)
Instructions
- Cook the Rice: If you don’t have leftover rice, cook 2/3 cup uncooked long-grain rice by adding it to a small pan with 1 cup water. Bring to a boil over high heat, then cover and reduce heat to low. Simmer for 12 minutes, remove from heat and let steam with lid on for 10 minutes. Fluff with a fork, spread on a parchment-lined tray, and chill in the fridge for at least 10 minutes.
- Marinate the Chicken: Preheat oven to 430°F (220°C) fanbake. In a bowl, combine 1 teaspoon each of ground cumin, coriander, cinnamon, turmeric, and salt with 2 tablespoons lemon juice, 1 tablespoon olive oil, and crushed garlic. Toss chicken thighs in this marinade and let sit; marinating for up to 24 hours is best but optional.
- Cook Chicken and Halloumi: Place marinated chicken on a parchment-lined tray and roast for 15 minutes. Remove tray, scatter diced halloumi around chicken, then roast again for 10 minutes until chicken is deeply charred and halloumi is golden and crispy. Alternatively, cook chicken in an air fryer at 400°F (200°C) for 10 minutes, add halloumi, and cook 5 more minutes.
- Prepare Crispy Rice (Oven Method): Toss chilled cooked rice with olive oil, harissa paste, turmeric, and salt on a parchment-lined tray. Roast in the oven alongside chicken for 25-30 minutes, checking and stirring every 15-20 minutes to prevent burning, until rice is golden and crispy.
- Prepare Crispy Rice (Air Fryer Method): Mix cooled rice with olive oil, harissa, turmeric, and salt, then air fry at 400°F (200°C) for 10 minutes. Shake basket, then air fry an additional 5 minutes until crispy and golden.
- Make Garlic Tahini Dressing: In a jar or bowl, whisk tahini, lemon juice, salt, and crushed garlic. Gradually add about 1/3 cup water, whisking continuously until smooth and creamy. Adjust consistency with more water or tahini as desired.
- Assemble the Salad: Chop cooked chicken into bite-sized pieces and combine in a large bowl with diced cucumber, tomatoes, scallions, red onion, parsley, and crispy halloumi. Top with crispy rice and most of the tahini dressing. Toss gently to combine and serve with remaining dressing on the side.
Notes
- Timings are based on having cooked rice and using an air fryer; oven cooking and rice preparation will extend total time.
- For best texture, add crispy rice just before serving to maintain crunch; leftovers will soften but keep well refrigerated for up to four days.
- Feel free to add chopped pickles, red bell pepper, or substitute halloumi with crumbled feta for variation.
- Using microwave rice is an easy shortcut; cook first, toss with spices, then crisp up via air fryer or oven.
- Rotisserie chicken can also speed up assembly if pressed for time.
Nutrition
- Serving Size: 200g
- Calories: 668
- Sugar: 4.9g
- Sodium: 1416.2mg
- Fat: 36.9g
- Saturated Fat: 10.1g
- Unsaturated Fat: 22.2g
- Trans Fat: 0g
- Carbohydrates: 46.3g
- Fiber: 4.8g
- Protein: 40.7g
- Cholesterol: 139.7mg
