This crispy rice shawarma salad is inspired by the viral crispy rice salad trend, this recipe is a bold and flavorful twist featuring juicy shawarma-style chicken, creamy yogurt dressing, and oven-baked crispy rice. It’s fresh, hearty, and perfect for summer lunches or light dinners—packed with textures and flavors that make every bite exciting.

Why You’ll Love This Recipe

• A fun twist on the viral crispy rice salad—with Middle Eastern flavors.

• Baked crispy rice gives a unique crunch without deep frying.

• Creamy garlic dressing ties everything together beautifully.

• Ideal for hot weather—light, refreshing, and filling.

• Customizable with your favorite veggies, proteins, or herbs.

Ingredients

For the crispy rice:

• 1½ cups boiled basmati rice

• 2 tbsp olive oil

• 1 tsp salt

• 1 tsp black pepper

• 1 tsp red chili flakes

• 1 tsp paprika

For the chicken:

• 250 grams chicken breast (cut into small cubes)

• 1 tsp salt

• 1 tsp black pepper

• 1 tsp red chili flakes

• 1 tsp garlic powder

• 1 tsp cumin powder

• 1 tsp coriander powder

• 1 tsp ginger garlic paste

• 1 tbsp lemon juice

• 1 tbsp oil (for cooking)

For the dressing:

• 3 tbsp yogurt

• 1 tbsp heavy cream

• 1 tbsp mayonnaise

• 1 tsp black pepper

• Pinch of salt

• 1 garlic clove (grated or minced)

• ½ tbsp olive oil

• 2 tsp lemon juice

For the salad:

• 2 cucumbers (sliced medium thick)

• 1 tomato (seeds removed, cut into cubes)

• 1 onion (thinly sliced)

• ½ bowl sliced olives

• Handful of chopped coriander

Instructions

Bake the Crispy Rice:

• Preheat oven to 200°C (392°F).

• Toss boiled rice with olive oil, salt, pepper, chili flakes, and paprika.

• Spread the rice on a parchment-lined baking sheet in a thin, even layer.

• Bake for 20–25 minutes or until golden and crispy. Set aside.

Cook the Chicken:

• Marinate chicken with salt, pepper, chili flakes, garlic, cumin, coriander, ginger garlic paste, and lemon juice.

• Heat oil in a pan and cook the chicken until golden brown and cooked through. Set aside.

Make the Dressing:

• In a bowl, whisk together yogurt, cream, mayonnaise, black pepper, salt, garlic, olive oil, and lemon juice until smooth.

Assemble the Salad:

• In a serving bowl or plate, layer: cucumbers, tomatoes, onions, olives, chopped coriander, cooked chicken, crispy rice
• Drizzle the dressing generously over everything, mix and enjoy.

Crispy Rice Shawarma Salad

It’s fresh, hearty, and perfect for summer lunches or light dinners.

Print Recipe Pin Recipe

Prep Time 15 minutes mins

Cook Time 30 minutes mins

Assembly time 5 minutes mins

Course Salad

Cuisine Mediterranean

Ingredients

  

For the crispy rice:

• 1½ cups boiled basmati rice
• 2 tbsp olive oil
• 1 tsp salt
• 1 tsp black pepper
• 1 tsp red chili flakes
• 1 tsp paprika

For the chicken:

• 250 grams chicken breast cut into small cubes
• 1 tsp salt
• 1 tsp black pepper
• 1 tsp red chili flakes
• 1 tsp garlic powder
• 1 tsp cumin powder
• 1 tsp coriander powder
• 1 tsp ginger garlic paste
• 1 tbsp lemon juice
• 1 tbsp oil for cooking

For the dressing:

• 3 tbsp yogurt
• 1 tbsp heavy cream
• 1 tbsp mayonnaise
• 1 tsp black pepper
• Pinch of salt
• 1 garlic clove grated or minced
• ½ tbsp olive oil
• 2 tsp lemon juice

For the salad:

• 2 cucumbers sliced medium thick
• 1 tomato seeds removed, cut into cubes
• 1 onion thinly sliced
• ½ bowl sliced olives
• Handful of chopped coriander

Instructions

 

• Preheat oven to 200°C (392°F).
• Toss boiled rice with olive oil, salt, pepper, chili flakes, and paprika.
• Spread the rice on a parchment-lined baking sheet in a thin, even layer.
• Bake for 20–25 minutes or until golden and crispy. Set aside.
• Marinate chicken with salt, pepper, chili flakes, garlic, cumin, coriander, ginger garlic paste, and lemon juice.
• Heat oil in a pan and cook the chicken until golden brown and cooked through. Set aside.
• In a bowl, whisk together yogurt, cream, mayonnaise, black pepper, salt, garlic, olive oil, and lemon juice until smooth.
• In a serving bowl layer cucumbers, tomatoes, onions, olives, chopped coriander, cooked chicken, crispy rice.
• Drizzle the dressing generously over everything

Keyword crispy rice salad, summer salads, viral recipes

Frequently Asked Questions (FAQ)

Q. Can I cook the rice in a pan instead of the oven?
Yes, you can shallow-fry it, but oven baking is easier and healthier.

Q. Can I make this salad ahead of time?
Yes! Prep the components separately and assemble just before eating to maintain the texture.

Q. What’s the best rice to use?
Basmati is ideal, but long-grain or jasmine rice will also work.