Go Back

Chicken Shawarma Crispy Rice Salad

A delightful mix of tender marinated chicken served over crispy rice and fresh veggies, this Chicken Shawarma Rice Salad is an explosion of flavor and texture.
Print Recipe Pin Recipe
Prep Time 15 minutes
Cook Time 30 minutes
Total Time 45 minutes
Servings: 4 servings
Course: Main Course, Salad
Cuisine: Middle Eastern
Calories: 450
Ingredients Method Notes

Ingredients
  

For the Chicken Marinade
  • 500 grams boneless chicken thighs Tender and juicy, perfect for marinating.
  • 2 tablespoons olive oil Extra virgin olive oil adds flavor.
  • 1 teaspoon ground cumin Gives a warm depth to your marinade.
  • 1 teaspoon ground coriander Offers citrusy notes.
  • 1 teaspoon paprika For that slight smokiness.
  • 1/2 teaspoon turmeric Provides an earthiness.
  • 1/4 teaspoon cayenne pepper Optional; adds a delightful kick!
  • 2 cloves garlic, minced Fresh garlic elevates the dish.
  • 1 tablespoon lemon juice Freshly squeezed is key!
  • 1/2 teaspoon salt Essential for flavor.
  • 1/4 teaspoon black pepper Simple but effective seasoning.
For the Rice and Veggies
  • 200 grams long grain rice, cooked and cooled Think fluffy rice that crisps beautifully.
  • 2 tablespoons olive oil More for frying the rice.
  • 1 cup cherry tomatoes, halved Balances the spices with sweetness.
  • 1 cup cucumber, diced Adds a refreshing crunch.
  • 1/2 cup red onion, thinly sliced Provides that perfect bite.
  • 1/4 cup fresh parsley, chopped Freshness is key!
  • 2 tablespoons fresh mint, chopped Brightens up the salad.
  • 2 tablespoons fresh cilantro, chopped Adds herbaceous notes.
  • 2 tablespoons lemon juice For dressing.
  • 2 tablespoons olive oil For salad dressing.
  • 1/2 teaspoon salt To taste.
  • 1/4 teaspoon black pepper To taste.

Method
 

Preparation
  1. Marinate the Chicken: In a bowl, whisk together olive oil, cumin, coriander, paprika, turmeric, cayenne pepper, minced garlic, lemon juice, salt, and black pepper. Add chicken thighs and toss to coat. Allow to marinate for 30 minutes.
  2. Cook the Rice: Prepare rice according to package directions until tender. Spread cooked rice on a baking sheet to cool.
Cooking
  1. Crisp the Rice: Heat olive oil in a skillet over medium-high heat. Add cooled rice and cook, stirring, until golden and crispy, about 8–10 minutes. Transfer to a bowl.
  2. Cook the Chicken: In the same skillet, add marinated chicken and cook until browned and cooked through, about 6–8 minutes per side. Let rest for 5 minutes, then slice.
Assembly
  1. Combine the Salad: In a large bowl, combine crispy rice, cherry tomatoes, cucumber, red onion, parsley, mint, cilantro, lemon juice, olive oil, salt, and pepper. Toss gently.
  2. Serve: Divide salad among plates, top with sliced chicken, and drizzle with pan juices.

Notes

For maximum flavor, marinate the chicken longer, up to overnight. Fresh herbs and quality olive oil make all the difference.