This Chicken Shawarma Rice Salad is an easy Middle Eastern dinner recipe that comes together in about 45 minutes and is all about minimal cleanup for a quick and easy weeknight meal that your family will love!
Ingredients You’ll Need
For the Chicken:
- 1 lb chicken thighs or breasts: I usually prefer thighs because they’re juicier, but chicken breasts work just as well if that’s what you have on hand!
- 2 tbsp olive oil: A touch of healthy fat to help with cooking and flavor.
- 2 tsp cumin: This spice is what gives shawarma its warm, earthy flavor.
- 1 tsp paprika: It adds a hint of sweetness and vibrant color.
- 1 tsp garlic powder: Because who doesn’t love garlic in their life?
- ½ tsp turmeric: For a lovely golden color and additional flavor!
- Salt and pepper to taste: A couple pinches of both to enhance all those flavors.
For the Salad:
- 2 cups cooked rice (cooled): You can use brown or white rice, whatever you’ve got in the pantry!
- 1 cucumber, diced: Adds crunch and freshness.
- 2 tomatoes, chopped: Juicy and sweet, perfect for summer!
- ½ red onion, sliced: For a lovely bite and color.
- Fresh parsley or cilantro: Either works; I like a mix of both for freshness!
For the Dressing:
- ¼ cup tahini: This creamy goodness is where the magic happens!
- Juice of 1 lemon: Brightens everything up.
- 1 garlic clove, minced: Because more garlic is better!
- 2 tbsp olive oil: Adds richness to the dressing.
- Water to thin the dressing: Depending on how thick you want it!
Let’s Get Cooking!
Step 1: Marinate the Chicken
In a mixing bowl, combine 2 tbsp olive oil, 2 tsp cumin, 1 tsp paprika, 1 tsp garlic powder, ½ tsp turmeric, and a couple pinches of salt and pepper. This marinade is fragrant and delicious! Add your chicken to the bowl, making sure it’s well coated. Let it marinate while you prep the rest of the ingredients, about 30 minutes will do the trick. If you’re super tight on time, you can skip this step, but you’ll lose some of that incredible flavor!
Step 2: Cook the Chicken
Heat up a grill or skillet over medium-high heat. Cook the marinated chicken for 6-8 minutes per side, or until it’s completely cooked through and has nice grill marks. The kitchen will smell amazing at this point! Once it’s done, let it rest for 5 minutes before slicing it into bite-sized pieces.
Step 3: Crisp the Rice
In a large skillet, heat 1 tbsp of olive oil over medium heat. Add your cooled rice and spread it out evenly. Let it cook for about 8-10 minutes, stirring occasionally to make sure it crisps up evenly, until the bottom is golden and crunchy. The smell of toasting rice is honestly heavenly. If you prefer a hands-off method, you can pop it in the air fryer at 400°F for about 10 minutes for the same crispy effect.
Step 4: Prepare the Vegetables
While the chicken and rice are cooking, chop up your cucumber, tomatoes, and red onion. I love how colorful this salad gets! Toss everything into a bowl, then add your fresh parsley or cilantro (again, totally up to you).
Step 5: Make the Dressing
In a small bowl, whisk together the ¼ cup tahini, juice of 1 lemon, 1 minced garlic clove, 2 tbsp olive oil, and just enough water to thin it out to your liking. You want this to be creamy but drizzly, feel free to adjust the water to make it exactly how you like it.
Step 6: Assemble the Salad
In a large serving bowl, start with a layer of your crispy rice. Top it off with the sliced chicken, then add your diced vegetables and herbs. Drizzle that creamy tahini dressing over the top. Oh my goodness, you are in for a treat! If you want to elevate it further, throw on some pickles for that extra zing!
If you loved this Chicken Shawarma Rice Salad, be sure to check out my Broccoli Salad, my Mediterranean Bean Salad, or my One Pot Chicken Shawarma Rice!
Why This Chicken Shawarma Rice Salad Works
Quick & Easy
This dish comes together in under 30 minutes. It’s perfect for those busy weeknights when you need something delicious without spending hours in the kitchen!
Minimal Cleanup Required
With all components cooked in one skillet (and a few bowls), you won’t have a mountain of dishes waiting for you, which is just chef’s kiss.
Customizable
One of my favorite things about this recipe is how flexible it is! Don’t have cucumbers? Use bell peppers. Leftover roasted veggies from last night? Toss those in! Make it your own.
Comfort Food
This Chicken Shawarma Rice Salad is what you need when you’re craving something hearty but feels light, too. It brings all the goodness of a savory bowl while feeling fresh and vibrant!
Make-Ahead Friendly
Want to prep this for the week? Go for it! Marinate the chicken and prepare your veggies and dressing in advance for a super easy meal on those hectic days.
Serving and Storage
How to Serve This Chicken Shawarma Rice Salad
This recipe is great on its own, but you could serve it with warm pita bread and a side of hummus for a complete meal. Add a sprinkle of feta cheese on top for an extra creamy touch!
Storage
Leftovers can be stored in an airtight container in the fridge for up to 3 days. The crispy rice will lose its crunch as it sits, but it’s still delicious!
Reheating Instructions
If you want to reheat it, the best method is to warm it in a skillet over medium heat, adding a splash of water to help steam it back to life without drying it out.
Freezer Friendly
Honestly, I wouldn’t recommend freezing this dish because the fried rice might not hold up well once thawed.
There you have it, my super delicious, super easy Chicken Shawarma Rice Salad. I hope this recipe becomes a staple in your household just like it is in mine!
Enjoy every flavorful bite! And for more recipes, follow us on Pinterest.
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Chicken Shawarma Rice Salad
- Total Time: 45 minutes
- Yield: 4 servings 1x
- Diet: Gluten-Free
Description
Chicken Shawarma Rice Salad, perfect for a flavorful weeknight dinner with minimal cleanup.
Ingredients
- 1 lb chicken thighs or breasts
- 2 tbsp olive oil
- 2 tsp cumin
- 1 tsp paprika
- 1 tsp garlic powder
- ½ tsp turmeric
- Salt and pepper to taste
- 2 cups cooked rice (cooled)
- 1 cucumber, diced
- 2 tomatoes, chopped
- ½ red onion, sliced
- Fresh parsley or cilantro
- ¼ cup tahini
- Juice of 1 lemon
- 1 garlic clove, minced
- 2 tbsp olive oil
- Water to thin the dressing
Instructions
- Marinate the Chicken by combining olive oil, cumin, paprika, garlic powder, turmeric, salt, and pepper in a bowl, adding the chicken to coat. Let it marinate for 30 minutes.
- Cook the Chicken in a grill or skillet over medium-high heat for 6-8 minutes per side until fully cooked. Let rest for 5 minutes, then slice.
- Crisp the Rice by heating 1 tbsp of olive oil in a large skillet over medium heat, adding cooled rice and cooking for 8-10 minutes until golden and crunchy.
- Prepare the Vegetables by chopping cucumber, tomatoes, and red onion, and mixing with fresh herbs in a bowl.
- Make the Dressing by whisking together tahini, lemon juice, minced garlic, olive oil, and water to desired consistency.
- Assemble the Salad by layering crispy rice, sliced chicken, diced vegetables, and drizzling with tahini dressing. Optionally add pickles for extra flavor.
Notes
This salad is customizable; feel free to add any vegetables or proteins you have on hand.
- Prep Time: 30 minutes
- Cook Time: 15 minutes
- Category: Main Course
- Method: Grilling, Sautéing
- Cuisine: Middle Eastern
Nutrition
- Serving Size: 1 serving
- Calories: 420
- Sugar: 4g
- Sodium: 450mg
- Fat: 15g
- Saturated Fat: 2g
- Unsaturated Fat: 9g
- Trans Fat: 0g
- Carbohydrates: 54g
- Fiber: 5g
- Protein: 25g
- Cholesterol: 70mg