If you love a salad that is packed with bold, warm spices, satisfying protein, and that signature crunch you just can’t get enough of, then say “hello” to my Beef Shawarma Crispy Rice Salad. This is the latest addition to the Kale Junkie crispy rice collection — #10, if you can believe it! — and it might just be my favorite one yet. It’s loaded with all of the flavors of classic beef shawarma, made easy and weeknight-friendly with ground beef, and finished off with the most dreamy creamy yogurt-tahini dressing. Trust me, you are going to want to pour that dressing on everything.
Friends, the crispy rice salad era is officially back in full swing over here. Ever since I started sharing these recipes with you, they have taken on a life of their own — and every single time I think we’ve hit peak crispy rice, I come up with something new that tops the last one. Enter: this Beef Shawarma Crispy Rice Salad. It has everything you love about a classic shawarma — the warm, fragrant spices, the savory meat, the cool and creamy sauce, but it’s all piled on top of a big, crunchy, fresh salad. It’s both incredibly satisfying AND incredibly fresh at the same time
Traditional beef shawarma is made by stacking marinated meat on a rotating vertical spit and slow-roasting it for hours — which, as much as I love it, is simply not happening on a regular basis. Instead, this recipe uses lean ground beef, which is so easy to work with, cooks up in just minutes, and soaks up all of those gorgeous shawarma spices.
And then there’s the dressing. OH, the dressing. I cannot stop thinking about this creamy yogurt-tahini dressing. It’s bright from the lemon, slightly sweet from the maple syrup, nutty from the tahini, and perfectly tangy from the Greek yogurt. It is seriously the perfect complement to the warm, spiced beef, and the cool, crunchy salad. If you are someone who likes to meal prep (more on that in a moment!), I would highly recommend making a double batch of the dressing — because once you try it, you will want to put it on absolutely everything.
This salad also makes four large servings and holds up as leftovers, which makes it the perfect recipe to make on a Sunday and enjoy throughout the week. If you want to get ahead, you can prep the components separately — cook the crispy rice, brown the beef, make the dressing, and chop the vegetables — then assemble individual portions as you go. That way, the crispy rice stays nice and crunchy, and nothing gets soggy.
What You Need to Make This Beef Shawarma Crispy Rice Salad
- Rice: Day-old, cooked jasmine rice works best for the crispy rice topping, but truly any variety of rice will do.
- Olive Oil: A drizzle of olive oil helps the rice crisp up and ensures all of those spices stick evenly.
- Paprika: Smoked paprika is the backbone of the crispy rice seasoning, adding a deep, smoky warmth that makes the rice taste anything but plain.
- Oregano: A pinch of dried oregano adds an herby, slightly earthy note that gives the crispy rice that perfect Mediterranean flavor.
- Garlic Powder: Garlic powder seasons the rice evenly and adds a subtle savory depth.
- Lean Ground Beef (90/10): Ground beef is the perfect choice here — it’s flavorful, cooks up quickly, and soaks up all of those gorgeous shawarma spices.
- Garlic: Fresh minced garlic is a must for the beef. It adds the most incredible depth of flavor as it cooks down.
- Smoked Paprika: Smoked paprika is the backbone of the shawarma spice blend, adding a deep, smoky warmth to the beef. Don’t substitute regular paprika here if you can help it — the smoked variety makes all the difference!
- Cumin: Cumin adds that earthy, slightly nutty flavor that is so signature to shawarma.
- Coriander: Ground coriander adds a subtle citrusy, floral note that rounds out the spice blend.
- Turmeric: A touch of turmeric adds gorgeous color and a mild, peppery warmth. It’s also packed with anti-inflammatory properties — a bonus!
- Cinnamon: Don’t let cinnamon in a savory recipe scare you — it is absolutely essential to authentic shawarma flavor.
- Cayenne Pepper: Just a pinch of cayenne gives the beef a gentle kick without making it too spicy. Feel free to increase the amount if you love heat!
- Kosher Salt: A good pinch of kosher salt is all you need to bring the flavors out.
- Greek Yogurt: Greek yogurt forms the base of the tahini dressing and gives it that cool, creamy, tangy quality that pairs so perfectly with the warm spiced beef. Full-fat Greek yogurt will give you the creamiest result!
- Tahini: Tahini adds a rich, nutty depth to the dressing that is just incredible. If you’ve never cooked with it before, this is a great recipe to start.
- Maple Syrup: A touch of maple syrup adds just the right amount of sweetness to balance out the tartness of the lemon and the bitterness of the tahini.
- Lemons: Fresh lemon juice is non-negotiable here — you’ll need the juice of two whole lemons, about ¼ cup. Fresh is always best!
- Persian Cucumbers: Thin-sliced Persian cucumbers add the most satisfying crunch and stay crisp even after the dressing is added. If you can’t find Persian cucumbers, an English cucumber works great too!
- Baby Tomatoes: Halved baby tomatoes add a pop of color and a burst of fresh, juicy flavor.
- Fresh Mint: Fresh mint takes this salad from great to absolutely incredible.
- Dill Pickles: Chopped dill pickles are a classic shawarma topping and for good reason — that briny, tangy bite is the perfect contrast to the rich, spiced beef.
- Pickled Onions: Pickled onions are optional, but I highly recommend them if you have them on hand! They add gorgeous color and an incredible tang.
- Feta Cheese: Crumbled feta adds a salty, creamy finish that ties everything together. It’s the perfect final touch!
How to Make This Easy Beef Shawarma Crispy Rice Salad
To make this salad, start by preparing the crispy rice. Preheat your oven to 400°F and line a baking sheet with parchment paper. Add your cooked, cooled rice to the baking sheet and toss it with the olive oil, paprika, oregano, and garlic powder until it’s evenly coated. Transfer the baking sheet to the oven and bake for 20-22 minutes, tossing halfway through to make sure it cooks evenly.
While the rice is in the oven, make the beef shawarma. Add a touch of olive oil to a large skillet over medium heat. Once the skillet is hot, add the ground beef, minced garlic, and all of the shawarma spices. Cook, breaking the meat up into small pieces with a wooden spoon, until it’s fully cooked through and fragrant — this should take about 8-10 minutes. Once the beef is done, remove the skillet from heat and set it aside.
Once the crispy rice is out of the oven, set it aside to cool slightly. Then, assemble the salad. Add the sliced Persian cucumbers, halved baby tomatoes, chopped fresh mint, chopped dill pickles, pickled onions (if using), and crumbled feta to a large bowl. Add the cooked beef and the crispy rice on top.
Finally, make the dressing. Add the Greek yogurt, tahini, maple syrup, lemon juice, cinnamon, garlic, and kosher salt to a blender. Blend until smooth and creamy. If the dressing is too thick, add water, one tablespoon at a time, until you reach your desired consistency. Taste and adjust the seasonings as needed.
Pour the dressing over the salad, toss everything together to fully combine, and serve immediately. If you’re meal prepping, keep the components separate and assemble individual portions as needed.
If you make this recipe, please be sure to leave a review and rating below! To see more recipes and behind the scenes, follow along on Instagram, TikTok, and Youtube! I’m also now on Pinterest, so stop by and take a look at what’s new.
** Photography by Tanya Pilgrim
Ingredients
For the Beef Shawarma:
- 1 Pound Lean Ground Beef, 90/10
- 4 Cloves Garlic, minced
- 1 Tablespoon Smoked Paprika
- 2 Teaspoons Cumin
- 1 Teaspoon Coriander
- 1 Teaspoon Turmeric
- ½ Teaspoon Cinnamon
- ¼ Teaspoon Cayenne Pepper
- ½ Teaspoon Kosher Salt
For the Tahini Dressing:
- ¾ Cup Greek Yogurt
- ¼ Cup Tahini
- 2 Tablespoons Maple Syrup
- 2 Lemons, juiced (1/4 cup)
- ½ Teaspoon Cinnamon
- 2 Cloves Garlic
- 1 Teaspoon Kosher Salt
- [water to thin]
For the Salad:
- 5 Persian Cucumbers, sliced thin
- 1 Cup Baby Tomatoes, halved
- 1 Bunch Mint, 1/2 cup, finely chopped
- ¾ Cup Dill Pickles, chopped
- ¼ Cup Pickled Onions, optional
- ¼ Cup Feta Cheese, crumbled
Instructions
- To make this salad, start by preparing the crispy rice. Preheat your oven to 400°F and line a baking sheet with parchment paper. Add your cooked, cooled rice to the baking sheet and toss it with the olive oil, paprika, oregano, and garlic powder until it's evenly coated. Transfer the baking sheet to the oven and bake for 20-22 minutes, tossing halfway through to make sure it cooks evenly.
- While the rice is in the oven, make the beef shawarma. Add a touch of olive oil to a large skillet over medium heat. Once the skillet is hot, add the ground beef, minced garlic, and all of the shawarma spices. Cook, breaking the meat up into small pieces with a wooden spoon, until it’s fully cooked through and fragrant — this should take about 8-10 minutes. Once the beef is done, remove the skillet from heat and set it aside.
- Once the crispy rice is out of the oven, set it aside to cool slightly. Then, assemble the salad. Add the sliced Persian cucumbers, halved baby tomatoes, chopped fresh mint, chopped dill pickles, pickled onions (if using), and crumbled feta to a large bowl. Add the cooked beef and the crispy rice on top.
- Finally, make the dressing. Add the Greek yogurt, tahini, maple syrup, lemon juice, cinnamon, garlic, and kosher salt to a blender. Blend until smooth and creamy. If the dressing is too thick, add water, one tablespoon at a time, until you reach your desired consistency. Taste and adjust the seasonings as needed.
- Pour the dressing over the salad, toss everything together to fully combine, and serve immediately. If you’re meal prepping, keep the components separate and assemble individual portions as needed.
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