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
Scale
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.
