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
Scale
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.