If you love vibrant, bold flavors paired with comforting textures, you are going to absolutely adore this Chicken Shawarma with Lemon Rice and Feta Cucumber Sauce Recipe. It brilliantly combines juicy, spiced chicken shawarma with aromatic lemon-infused rice and a cool, creamy feta cucumber sauce that just sings with Mediterranean charm. Every bite is a perfect harmony of tangy, savory, and fresh elements that make this dish a satisfying yet refreshing meal you’ll want to make again and again.
Ingredients You’ll Need
The magic of this recipe lies in its simplicity and the thoughtful balance of ingredients. Each one plays a key role, whether it’s enhancing the texture, brightening the flavor profile, or adding a splash of color to your plate.
- Trader Joe’s chicken shawarma package: Conveniently pre-marinated chicken that locks in traditional shawarma spices with ease.
- Long-grain white rice (1 1/2 cups): The fluffy base that soaks up lemon zest and savory seasonings perfectly.
- Onion powder and garlic powder (1 teaspoon each): Essential aromatics for a deep, warm flavor in the rice.
- Kosher salt (1/2 teaspoon): To season and enhance all other flavors beautifully.
- Better Than Bouillon chicken base (1 tablespoon): Adds rich chicken flavor, making the rice even more comforting.
- Water (2 1/4 cups + 1/4 cup): The cooking medium for rice and cabbage salad.
- Zest of 1 lemon: Bursting citrus notes to brighten the entire dish.
- Finely shredded purple cabbage (2 cups): Adds crispness and gorgeous color with a slight earthiness.
- White vinegar (1/4 cup): Provides a tangy punch to the cabbage salad for balance.
- Olive oil (2 tablespoons + 2 tablespoons for sauce): A silky finish in both the salad and the sauce.
- Salt and sugar (1/2 teaspoon each): To perfect the flavor of the cabbage salad.
- Grated cucumber (1/2 cucumber): Cools and adds a subtle crunch to the feta cucumber sauce.
- Plain Greek yogurt (1/4 cup): Creates a rich, creamy base for the sauce.
- Mayonnaise (optional 2 tablespoons): For extra creaminess if preferred over olive oil.
- Crumbled feta cheese (1/4 cup): Salty, tangy cheese that beautifully complements the cucumber.
- Garlic clove (1, grated): Adds a sharp, savory bite to the sauce.
- Dill (1 teaspoon dried or 3 tablespoons fresh): Offers a fresh herbal note that lifts the sauce.
How to Make Chicken Shawarma with Lemon Rice and Feta Cucumber Sauce Recipe
Step 1: Make Lemon Rice
Begin by thoroughly rinsing the rice in a colander until the water runs clear—this helps the rice cook up fluffy and prevents it from sticking. In a medium pot, combine the rice with onion powder, garlic powder, kosher salt, and Better Than Bouillon chicken base, then add the water. Give everything a good stir before bringing the mix to a simmer. Once simmering, cover the pot and reduce the heat to maintain a very gentle simmer for exactly 18 minutes. When done, fold in the fresh lemon zest and fluff the rice delicately with a fork to keep it light and fragrant.
Step 2: Toss Cabbage Salad
While the rice cooks, mix together the finely shredded purple cabbage with white vinegar, water, olive oil, salt, and sugar. This quick vinegar-based slaw adds crunch, a little tang, and vibrant color to your plate. Give it a taste and adjust seasoning if needed. Let the salad sit and develop flavor while you prepare the rest of the dish.
Step 3: Make Feta Cucumber Sauce
Next, grate the cucumber and squeeze out as much excess water as you can—this prevents the sauce from becoming watery. Stir the cucumber together with Greek yogurt, olive oil or mayo (whichever you prefer for a smoother texture), crumbled feta cheese, grated garlic, and dill. Taste and tweak with salt or more dill if you wish. This sauce is the creamy, salty, cooling counterpoint that brings this recipe to life.
Step 4: Air Fry Chicken Shawarma
For the tastiest and crispiest chicken shawarma, cook it last to keep it hot and fresh. Air fry the chicken at 390 degrees Fahrenheit for about 9 to 10 minutes until it reaches 165 degrees internally and has a nicely browned exterior. If you don’t have an air fryer, a sheet pan in the oven works just as well: bake at 450°F for 15 minutes, then broil on low for 3 to 5 minutes to get that beautiful char. Let the cooked chicken rest briefly before chopping into bite-sized, shawarma-perfect pieces.
Step 5: Serve and Assemble
Plate a generous scoop of lemon rice, top it with chopped chicken shawarma, add a heap of the tangy cabbage salad, and finish with a dollop of the feta cucumber sauce. The combination creates a colorful, textural, and flavor-packed meal that’s as pretty as it is delicious.
How to Serve Chicken Shawarma with Lemon Rice and Feta Cucumber Sauce Recipe
Garnishes
Fresh herbs like parsley or additional dill bring a pop of green and fresh herbal brightness to your dish. Sprinkle some toasted pine nuts or slivered almonds for an irresistible crunch. A few lemon wedges on the side invite anyone who loves acidity to add an extra burst of zing that complements the lemon rice beautifully.
Side Dishes
This recipe stands strong on its own, but if you want to round out your meal, consider serving alongside warm pita bread to scoop up every bit or a simple roasted vegetable medley. A crisp green salad with a light lemon vinaigrette harmonizes well with the vibrant flavors on your plate without overwhelming them.
Creative Ways to Present
For a more casual and fun meal, turn this into a shawarma bowl where everyone assembles their own plate! Or stack the chicken shawarma and salads inside warm flatbreads with an extra drizzle of feta cucumber sauce to make vibrant wraps perfect for lunch or picnics. Even layering this in a colorful mason jar salad makes a stunning, portable option for work or school.
Make Ahead and Storage
Storing Leftovers
Store leftover chicken shawarma, lemon rice, cabbage salad, and feta cucumber sauce in separate airtight containers in the refrigerator. This keeps each component fresh and prevents textures from blending together prematurely. The chicken and rice will keep nicely for up to 3 days, while the salad and sauce are best enjoyed within 1 to 2 days for optimal crunch and creaminess.
Freezing
This Chicken Shawarma with Lemon Rice and Feta Cucumber Sauce Recipe does pretty well with freezing the chicken and rice separately. Make sure to cool completely before freezing, then portion out into freezer-safe containers or bags for up to 2 months. Avoid freezing the fresh cabbage salad and feta cucumber sauce, as they will lose their texture and freshness upon thawing.
Reheating
Reheat the chicken shawarma and lemon rice gently in the microwave or on the stovetop with a splash of water to keep the rice moist. To restore crispiness to the chicken, briefly pop it into a hot oven or air fryer. Serve the cabbage salad and feta cucumber sauce cold, fresh from the fridge, to provide the perfect contrast every time.
FAQs
Can I make the chicken shawarma from scratch instead of using Trader Joe’s package?
Absolutely! Making the chicken from scratch allows you to customize the spice mix to your liking. Traditional shawarma spices include cumin, paprika, turmeric, garlic, and cinnamon—all combined with olive oil and lemon juice for marinating. Marinate the chicken for at least a few hours before cooking for the best flavor infusion.
Is it possible to use brown rice instead of white rice?
Yes, brown rice can be used but it will require a longer cooking time and more water. The texture will be heartier and nuttier, which is delicious, but keep in mind that the lemon zest won’t infuse quite the same way. Adjust seasoning and cooking times accordingly.
Can I swap the feta cheese in the cucumber sauce?
If you’re not a fan of feta or want a milder taste, try substituting with goat cheese or even a crumbly ricotta salata. Each brings its own unique tang and creaminess that complements the cucumbers beautifully.
What if I don’t have an air fryer or oven broiler?
You can cook the shawarma chicken on a stovetop skillet over medium-high heat. Cook the chicken in batches to get a nice sear on all sides, making sure it cooks through to 165°F. This method will still give you delicious results with a lovely browned exterior.
How long can I prepare the components in advance?
The lemon rice and cabbage salad can be made a day ahead and kept chilled; just add lemon zest to the rice right before serving. The feta cucumber sauce is best made 2-3 hours ahead for the flavors to meld, but avoid making it much earlier as the cucumber can release too much liquid over time.
Final Thoughts
This Chicken Shawarma with Lemon Rice and Feta Cucumber Sauce Recipe is truly a celebration of flavors and textures that comes together in under an hour. It’s the kind of meal that feels special enough for guests but easy enough for a weeknight dinner. I can’t wait for you to try it and enjoy every tangy, creamy, and perfectly spiced bite with your loved ones!
Print
Chicken Shawarma with Lemon Rice and Feta Cucumber Sauce Recipe
- Prep Time: 10 minutes
- Cook Time: 35 minutes
- Total Time: 45 minutes
- Yield: 4 servings
- Category: Main Dish
- Method: Air Frying
- Cuisine: Middle Eastern
Description
This Chicken Shawarma with Lemon Rice recipe combines bold Middle Eastern flavors with a vibrant, refreshing cabbage salad and a creamy feta cucumber sauce. The dish features tender, air-fried chicken shawarma served over fluffy lemon-infused rice, complemented by tangy cabbage slaw and a cool, herby yogurt sauce, making it a perfect quick and flavorful meal for 4 servings.
Ingredients
Chicken Shawarma
- 1 package Trader Joe’s chicken shawarma (or homemade option as noted)
Lemon Rice
- 1 1/2 cups long-grain white rice
- 1 teaspoon onion powder
- 1 teaspoon garlic powder
- 1/2 teaspoon kosher salt
- 1 tablespoon Better Than Bouillon chicken base
- 2 1/4 cups water
- Zest of 1 lemon
Cabbage Salad
- 2 cups finely shredded purple cabbage
- 1/4 cup white vinegar
- 1/4 cup water
- 2 tablespoons olive oil
- 1/2 teaspoon salt
- 1/2 teaspoon sugar
Feta Cucumber Sauce
- 1/2 cucumber, grated and water squeezed out
- 1/4 cup plain Greek yogurt
- 2 tablespoons olive oil or mayonnaise
- 1/4 cup crumbled feta cheese
- 1 clove garlic, grated
- 1 teaspoon dried dill, or 3 tablespoons fresh dill
Instructions
- Make Lemon Rice: Thoroughly rinse the rice under cold water using a colander to remove excess starch. In a medium-sized pot, combine the rinsed rice with onion powder, garlic powder, kosher salt, Better Than Bouillon chicken base, and water. Stir to mix all ingredients evenly. Place the pot over medium heat and bring the mixture to a simmer. Once simmering, cover the pot with a lid and reduce the heat to maintain a very low simmer. Allow the rice to cook undisturbed for 18 minutes until fully tender and the liquid is absorbed. Remove from heat, stir in the lemon zest, and fluff the rice gently with a fork to incorporate the zest evenly.
- Toss Cabbage Salad: In a medium bowl, combine the finely shredded purple cabbage, white vinegar, water, olive oil, salt, and sugar. Mix thoroughly to ensure the cabbage is well coated and the flavors meld. Taste and adjust seasoning as desired. Let the salad rest at room temperature to allow the cabbage to soften slightly and flavors to develop while continuing with the other preparations.
- Make Feta Cucumber Sauce: Grate the cucumber and squeeze out any excess water using a clean kitchen towel or paper towels to avoid a watery sauce. In a bowl, combine the grated cucumber with plain Greek yogurt, olive oil or mayonnaise, crumbled feta cheese, grated garlic, and dill (dried or fresh as preferred). Stir well to create a creamy, tangy sauce. Taste and adjust seasoning to your preference, adding more dill or garlic if desired.
- Air Fry Chicken Shawarma: For the freshest and hottest chicken, cook the shawarma last. Preheat your air fryer to 390°F (200°C). Place the chicken shawarma pieces in the air fryer basket in a single layer. Air fry for 9-10 minutes, making sure the chicken reaches an internal temperature of 165°F (74°C) and develops a deeply browned, slightly crisp exterior. Alternatively, you can bake the chicken in the oven by placing a rack in the top third of your oven, baking at 450°F (232°C) for 15 minutes, then broiling on low for 3-5 more minutes until browned. After cooking, let the chicken rest for a few minutes, then chop into bite-sized pieces.
- Serve: To plate, spoon a portion of the lemon rice onto each dish. Top with chopped chicken shawarma and add a generous scoop of the cabbage salad. Finish each plate with a dollop of the feta cucumber sauce. Serve immediately while the chicken is hot and the accompaniments are fresh for a delicious, balanced meal.
Notes
- You can make the chicken shawarma from scratch by marinating chicken breast or thighs in a mixture of Middle Eastern spices like cumin, coriander, paprika, turmeric, garlic, lemon juice, and olive oil before cooking.
- Make sure to squeeze out excess water from the grated cucumber to prevent the sauce from becoming watery.
- The cabbage salad can be made a few hours ahead to allow the flavors to meld better.
- For a dairy-free option, substitute feta with a vegan cheese and Greek yogurt with a plant-based yogurt.
