Loading...

Preheat your oven to 400°F (200°C). Line a large baking sheet with parchment paper.

In a medium bowl, toss the cubed chicken thighs with 2 tablespoons of olive oil and the shawarma seasoning until evenly coated.

Spread the cooled cooked white rice evenly in a single layer on the prepared baking sheet. Drizzle with 2 tablespoons of olive oil, then sprinkle with garlic powder, paprika, salt, and black pepper. Toss gently to combine and ensure the rice is coated.

Bake the rice for 20-25 minutes, stirring halfway through, until golden brown and crispy. Set aside.

While the rice is baking, prepare the creamy tahini dressing. In a blender or food processor, combine the tahini, fresh lemon juice, 2 tablespoons of olive oil, cold water, minced garlic, salt, and black pepper. Blend until completely smooth and creamy. If the dressing is too thick, add a little more cold water, 1 teaspoon at a time, until it reaches your desired consistency.

Heat a large skillet or cast-iron pan over medium-high heat. Add the seasoned chicken and cook for 8-10 minutes, stirring occasionally, until the chicken is browned and cooked through. Remove from heat.

In a large mixing bowl, combine the sliced cucumber, diced pickles, halved cherry tomatoes, and thinly sliced red onion. Add the chopped fresh parsley.

Add the cooked chicken shawarma and the crispy rice to the bowl with the vegetables and herbs.

Pour the creamy tahini dressing generously over all the ingredients. Toss everything together until well combined and coated with the dressing.

Serve immediately and enjoy your vibrant Chicken Shawarma Crispy Rice Salad!


Preheat your oven to 400°F (200°C). Line a large baking sheet with parchment paper.

In a medium bowl, toss the cubed chicken thighs with 2 tablespoons of olive oil and the shawarma seasoning until evenly coated.

Spread the cooled cooked white rice evenly in a single layer on the prepared baking sheet. Drizzle with 2 tablespoons of olive oil, then sprinkle with garlic powder, paprika, salt, and black pepper. Toss gently to combine and ensure the rice is coated.

Bake the rice for 20-25 minutes, stirring halfway through, until golden brown and crispy. Set aside.

While the rice is baking, prepare the creamy tahini dressing. In a blender or food processor, combine the tahini, fresh lemon juice, 2 tablespoons of olive oil, cold water, minced garlic, salt, and black pepper. Blend until completely smooth and creamy. If the dressing is too thick, add a little more cold water, 1 teaspoon at a time, until it reaches your desired consistency.

Heat a large skillet or cast-iron pan over medium-high heat. Add the seasoned chicken and cook for 8-10 minutes, stirring occasionally, until the chicken is browned and cooked through. Remove from heat.

In a large mixing bowl, combine the sliced cucumber, diced pickles, halved cherry tomatoes, and thinly sliced red onion. Add the chopped fresh parsley.

Add the cooked chicken shawarma and the crispy rice to the bowl with the vegetables and herbs.

Pour the creamy tahini dressing generously over all the ingredients. Toss everything together until well combined and coated with the dressing.

Serve immediately and enjoy your vibrant Chicken Shawarma Crispy Rice Salad!
