If you’re looking for a vibrant, satisfying meal that bursts with flavors and textures, the Chicken Shawarma with Lemon Rice and Cabbage Salad Recipe is a total game changer. It brings together tender, spiced chicken shawarma layered on a zesty and fragrant lemon rice, paired perfectly with a crisp cabbage salad and a creamy feta cucumber sauce. It’s the kind of dish that feels both comforting and fresh, perfect for a cozy family dinner or impressing friends with something a little unexpected yet easy to prepare. Trust me when I say this recipe will become a new favorite in your rotation!
Ingredients You’ll Need
The beauty of this dish lies in its thoughtful simplicity. Each ingredient plays a crucial role: the shawarma brings bold, savory spices; the lemon rice offers a bright, aromatic base; and the cabbage salad adds a refreshing crunch. Together, they create a harmonious plate that’s more than the sum of its parts.
- Chicken Shawarma: Use Trader Joe’s pre-marinated chicken for convenience or make your own for a personalized touch.
- Long-grain white rice: The perfect fluffy base that soaks up all the lemony goodness.
- Onion powder and garlic powder: Adds subtle sweetness and depth to the rice.
- Salt: Enhances every flavor in the dish.
- Better Than Bouillon chicken base: Intensifies the savory backbone of the rice.
- Lemon zest: Provides an irresistible brightness that lifts the rice.
- Purple cabbage: Shredded finely for a vibrant crunch and color contrast.
- White vinegar: Adds tang to the cabbage salad, balancing richness.
- Olive oil: Brings smoothness and rounds out flavors.
- Sugar: Just a hint to balance the acidity in the salad dressing.
- Cucumber: Grated and squeezed dry to keep the feta sauce fresh and creamy.
- Plain Greek yogurt: The rich base of the feta cucumber sauce.
- Mayonnaise (optional): An alternative or addition to olive oil for creaminess in the sauce.
- Feta cheese: Crumbled for a salty, tangy punch in the sauce.
- Garlic clove: Grated to infuse that perfect savory hit into the sauce.
- Dill: Fresh or dried, the herb that brightens and freshens the sauce wonderfully.
How to Make Chicken Shawarma with Lemon Rice and Cabbage Salad Recipe
Step 1: Make the Lemon Rice
Start by sautéing your rice along with onion powder, garlic powder, and salt to layer in flavor early. Then add the chicken bouillon base and water, letting everything simmer gently. This slow simmering ensures each grain becomes tender and infused with savory notes. When it’s done, stir in the freshly zested lemon to give the rice that irresistible zing and fluff it up with a fork for ideal texture.
Step 2: Toss the Cabbage Salad
While the rice cooks, combine shredded purple cabbage with white vinegar, water, olive oil, salt, and a pinch of sugar. Mix everything thoroughly to meld those sharp and sweet flavors. Let this salad rest—it softens slightly but keeps its satisfying crunch, which is essential for balancing the rich shawarma and creamy sauce.
Step 3: Make the Feta Cucumber Sauce
This sauce is a dream partner for the shawarma. Mix grated, water-squeezed cucumber with Greek yogurt, olive oil or mayo, crumbled feta, garlic, and dill. Taste as you go to achieve a lovely balance between creamy, tangy, and herby. The coolness of this sauce brightens the entire dish and adds a silky texture that you won’t want to skip.
Step 4: Cook the Chicken Shawarma
Keep this step for last to ensure your chicken stays hot and juicy. Air fry the shawarma at a high temperature until it develops that perfect, deep golden brown crust and reaches 165 degrees Fahrenheit. If you prefer, use your oven’s broiler to finish the cooking for a similar effect. Once cooked, let the chicken rest briefly before chopping it into bite-sized, irresistible pieces.
Step 5: Serve it Up
Now comes the fun part! Plate a generous mound of lemon rice, top it with the chopped chicken shawarma, add a scoop of cabbage salad on the side, and finish it with a dollop of the creamy feta cucumber sauce. Each bite offers a symphony of textures and flavors that will keep you coming back for more.
How to Serve Chicken Shawarma with Lemon Rice and Cabbage Salad Recipe
Garnishes
A sprinkle of fresh herbs like parsley or extra dill works beautifully to add a pop of green and an herbal lift. A few lemon wedges on the side invite guests to add an extra squeeze of brightness. If you love a bit of heat, some red pepper flakes or a drizzle of harissa sauce can add a pleasant kick.
Side Dishes
This recipe stands well on its own but pairs wonderfully with warm pita bread or grilled vegetables such as zucchini and bell peppers. A light lentil soup or simple hummus plate also complements the complex flavors and makes for a well-rounded Mediterranean meal experience.
Creative Ways to Present
Feeling adventurous? Serve this Chicken Shawarma with Lemon Rice and Cabbage Salad Recipe in pita pockets or warm flatbreads for an easy wrap. Alternatively, layer the components in a bowl for a trendy shawarma bowl presentation that’s perfect for casual entertaining or meal prep lunches.
Make Ahead and Storage
Storing Leftovers
Keep any leftovers refrigerated in airtight containers for up to 3 days. Store the components separately if possible to maintain freshness—the chicken and rice reheat better on their own, while the cabbage salad and feta cucumber sauce stay crisp and creamy longer if chilled separately.
Freezing
The chicken shawarma and lemon rice freeze well for up to 1 month. Freeze them in portion-sized containers so you can thaw just what you need. The cabbage salad and feta cucumber sauce don’t freeze well due to their fresh textures, so it’s best to prepare those fresh when you’re ready to serve.
Reheating
Reheat the chicken and rice gently in the microwave or on the stovetop until warmed through. To avoid drying the chicken, cover it and add a splash of water or broth. Once heated, reassemble with fresh cabbage salad and the dollop of feta sauce for a meal that tastes just as vibrant as when freshly made.
FAQs
Can I make my own chicken shawarma for this recipe?
Absolutely! While the recipe suggests using pre-marinated chicken for convenience, making your own shawarma using traditional spices like cumin, paprika, turmeric, and garlic will add a personalized touch that’s delicious and satisfying.
Is this dish gluten-free?
Yes, the Chicken Shawarma with Lemon Rice and Cabbage Salad Recipe is naturally gluten-free as long as you use gluten-free seasonings and ingredients. Just make sure any store-bought shawarma marinade is labeled gluten-free if you’re not making your own.
Can I substitute the purple cabbage in the salad?
Definitely! You can use green cabbage or even a mix of cabbage and shredded carrots for a slightly different flavor and color, but the purple cabbage offers a lovely vibrant contrast on the plate.
How do I make the rice extra fluffy?
Rinsing the rice before cooking removes excess starch and helps keep the grains separate. Sautéing the rice in a bit of oil or butter before simmering and fluffing it gently with a fork at the end also ensures a light, fluffy texture.
Can I prepare this recipe for a crowd?
Yes! This recipe scales nicely, so just multiply the ingredients based on how many servings you need. You can also prepare the rice, cabbage salad, and sauce ahead of time, just cook the chicken last to serve it fresh and hot.
Final Thoughts
I hope this Chicken Shawarma with Lemon Rice and Cabbage Salad Recipe inspires you to bring a burst of vibrant flavor and color to your table. It’s straightforward to make, packed with delicious components, and perfect for sharing with loved ones. Give it a go—you might just find your new go-to weeknight favorite!
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Air Fryer New York Strip Steak Recipe
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Total Time: 45 minutes
- Yield: 4 servings
- Category: Main Dish
- Method: Air Frying
- Cuisine: Middle Eastern
- Diet: Halal
Description
This Chicken Shawarma with Lemon Rice recipe offers a vibrant and flavorful Middle Eastern-inspired meal featuring tender air-fried chicken shawarma served alongside fragrant lemon-infused rice, a tangy cabbage salad, and a creamy feta cucumber sauce. Perfectly balanced with bright, fresh ingredients and a variety of textures, this dish comes together in just 45 minutes, making it an ideal weeknight dinner or casual gathering option.
Ingredients
Chicken Shawarma
- 1 package Trader Joe’s chicken shawarma (or homemade equivalent)
Lemon Rice
- 1 1/2 cups long-grain white rice
- 1 teaspoon onion powder
- 1 teaspoon garlic powder
- 1/2 teaspoon 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: In a pot, sauté the uncooked rice with onion powder, garlic powder, and salt to lightly toast the rice and spices, enhancing their flavor.
- Simmer Rice: Add the chicken base and water to the pot and bring it to a gentle simmer. Cover and keep on very low heat for 18 minutes, allowing the rice to cook through and absorb the savory broth.
- Add Lemon Zest: When the rice is fully cooked, stir in the lemon zest and fluff the rice with a fork to incorporate the bright citrus flavor evenly.
- Toss Cabbage Salad: Combine shredded purple cabbage, white vinegar, water, olive oil, salt, and sugar in a bowl. Mix well and adjust seasoning to taste. Let the salad sit to marinate while you continue cooking.
- Make Feta Cucumber Sauce: Stir together the grated cucumber (with excess water squeezed out), Greek yogurt, olive oil or mayonnaise, crumbled feta cheese, grated garlic, and dill. Taste and adjust seasoning as needed to create a creamy and tangy sauce.
- Air Fry Chicken Shawarma: Heat the air fryer to 390°F (200°C). Place the chicken shawarma in the basket and cook for 9-10 minutes until the internal temperature reaches 165°F and the outside is deeply browned. (Alternatively, bake on a sheet pan in a 450°F oven for 15 minutes, then broil on low for 3-5 minutes to brown.) Let the chicken rest a few minutes before chopping into bite-sized pieces.
- Serve: Plate the lemon rice, top with chopped chicken shawarma, a scoop of cabbage salad, and a generous dollop of feta cucumber sauce. Enjoy immediately for best taste.
Notes
- You can substitute homemade chicken shawarma if preferred; marinate chicken thighs in a blend of Middle Eastern spices and yogurt before cooking.
- Adjust the cabbage salad seasoning to your preferred balance of tangy and sweet.
- For a dairy-free version, substitute the Greek yogurt and feta cheese with plant-based alternatives.
- Use fresh dill if possible for a more vibrant flavor, but dried dill works well in a pinch.
- Ensure the cucumber is thoroughly squeezed to remove excess water to avoid thinning the sauce.
