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A teal bowl of chicken shawarma crispy rice salad layered with seasoned rice, cucumber, red onion, fresh herbs, and yogurt sauce, topped with a generous mound of spiced shredded chicken shawarma and fresh mint leaves.

Chicken Shawarma Crispy Rice Salad

A layered bowl of golden pan-crisped day-old rice topped with deeply spiced shawarma chicken strips, a cool cucumber Greek yogurt sauce, quick-pickled red onion, and a generous scatter of fresh herbs. Bold, textured, and ready in about 45 minutes.
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Prep Time 20 minutes
Cook Time 25 minutes
Marinating Time 30 minutes
Total Time 1 hour 15 minutes
Servings: 4 people
Course: Dinner
Cuisine: Middle Eastern
Calories: 520
Ingredients Equipment Method Notes

Ingredients
  

  • 1.5 lbs boneless skinless chicken thighs Stays juicy under high heat
  • 2 teaspoon cumin Backbone of the shawarma spice blend
  • 2 teaspoon smoked paprika Adds deep red color and smoky warmth
  • 1 teaspoon coriander
  • 1 teaspoon turmeric
  • 0.5 teaspoon cinnamon The distinctive warmth of shawarma spice
  • 0.5 teaspoon cayenne pepper Adjust to taste
  • 4 garlic cloves, minced
  • 3 tablespoon olive oil For the marinade
  • 2 tablespoon lemon juice Freshly squeezed
  • salt and black pepper to taste
  • 3 cups cooked rice, cold and day-old Cold dry rice is essential for crisping
  • 2 tablespoon olive oil for crisping the rice
  • 1 cup Greek yogurt Full-fat for a thick sauce
  • 0.5 cup cucumber, finely diced
  • 2 tablespoon fresh parsley or mint, chopped For the sauce and for topping
  • 1 small garlic clove, grated For the yogurt sauce
  • 1 tablespoon lemon juice For the yogurt sauce
  • 0.5 red onion, thinly sliced Quick-pickled in red wine vinegar before serving
  • 1 tablespoon red wine vinegar For quick-pickling the red onion
  • extra fresh parsley and herbs, chopped Scattered generously across the finished bowl

Equipment

  • 1 large non-stick or cast iron skillet For crisping the rice
  • 1 separate skillet For cooking the shawarma chicken
  • 1 Large mixing bowl For marinating the chicken
  • 1 Small bowl For quick-pickling the red onion
  • 1 cutting board and sharp knife For slicing the cooked chicken
  • 1 Meat thermometer To confirm chicken reaches 165°F
  • 1 Wide spatula For pressing and breaking up the rice
  • 4 wide shallow serving bowls For the layered presentation

Method
 

  1. Whisk the cumin, smoked paprika, coriander, turmeric, cinnamon, cayenne, minced garlic, olive oil, lemon juice, salt, and pepper together in a large bowl until the spice paste is fully combined.
  2. Add the chicken thighs and turn each piece until fully coated, then cover and refrigerate for at least 30 minutes or up to 8 hours for deeper spice penetration.
  3. Place the sliced red onion in a small bowl with the red wine vinegar and a pinch of salt, toss to coat, and set aside for at least 15 minutes to quick-pickle.
  4. Heat 2 tablespoons of olive oil in a large non-stick or cast iron skillet over medium-high heat until shimmering, then add the cold rice in an even layer and press firmly with a spatula so the bottom makes full contact with the surface.
  5. Cook the rice undisturbed for 4 to 5 minutes until the bottom forms a continuous golden crust that crackles when pressed with the spatula, then break apart, toss, press down again, and cook for another 2 to 3 minutes until crisp throughout.
  6. Remove the marinated chicken from the refrigerator and rest at room temperature for 10 minutes, then cook in a separate hot skillet with a drizzle of olive oil for 5 to 6 minutes per side until deeply browned and the internal temperature reads 165°F.
  7. Transfer the cooked chicken to a cutting board, rest for 5 minutes, then slice into strips against the grain so the juices stay in the meat.
  8. Stir the Greek yogurt, diced cucumber, chopped herbs, grated garlic, lemon juice, salt, and pepper together in a bowl until fully combined and the cucumber is evenly distributed throughout.
  9. Spread the crispy rice across the base of a wide serving bowl, piling it slightly higher in the center, then spoon the cucumber yogurt sauce generously over the rice letting it run naturally toward the edges.
  10. Pile the sliced shawarma chicken in a mound on top of the center of the bowl so it rises above the rim, then scatter the quick-pickled red onion and fresh herbs generously over the entire bowl before serving.

Notes

Use cold day-old rice for the best crispy texture. Press the rice firmly against the pan and leave it undisturbed for a full 5 minutes before breaking it apart. Let the chicken rest before slicing so the juices stay in the meat.