If you love dishes that burst with vibrant flavors and fresh textures, you’re about to fall head over heels for this Chicken Shawarma with Lemon Rice and Feta Cucumber Sauce Recipe. Combining tender, deeply spiced chicken shawarma with bright, zesty lemon rice and a cooling, creamy feta cucumber sauce creates a perfect harmony in every bite. The purple cabbage salad adds a crisp, tangy counterpoint that keeps each mouthful exciting and balanced. It’s a meal that feels both indulgent and wholesome, and the best part is how straightforward it is to put together!
Ingredients You’ll Need
These ingredients are refreshingly simple yet each plays an essential role in building the dish’s bright, layered flavors. From fragrant spices to crisp veggies and creamy elements, everything comes together beautifully to create a memorable meal.
- Chicken Shawarma package: Convenient and packed with exotic Middle Eastern spices, it forms the star protein.
- Long-grain white rice: The perfect base, fluffy and light, soaking up the lemon zest for a fragrant flair.
- Onion powder and garlic powder: Adding subtle depth and savory notes to the rice.
- Kosher salt: Enhances all the other flavors without overpowering.
- Better Than Bouillon chicken base: A flavor booster that gives the rice rich, comforting undertones.
- Lemon zest: Injects a fresh citrus pop, brightening every bite of rice.
- Purple cabbage: Adds vibrant color and a pleasant crunch in the salad.
- White vinegar & water: Combine to make a tangy dressing for the cabbage.
- Olive oil: Used in salad and sauce to add smoothness and richness.
- Salt and sugar: Straightforward seasonings that balance the cabbage salad’s tang.
- Cucumber: Grated and squeezed dry, it forms the cooling base of the sauce.
- Plain Greek yogurt: Creamy and slightly tangy, perfect for mixing with cucumber.
- Mayo or extra olive oil: Adds extra creaminess and helps bind the sauce.
- Crumbled feta cheese: Provides tangy, salty pockets in the sauce.
- Garlic clove: Grated to give the sauce a sharp, aromatic punch.
- Dill: Fresh or dried, it lends an herbal brightness that complements the sauce beautifully.
How to Make Chicken Shawarma with Lemon Rice and Feta Cucumber Sauce Recipe
Step 1: Make the Lemon Rice
Start by rinsing your rice thoroughly to wash away excess starch, which ensures fluffy, separate grains. Place the rice in a pot along with onion powder, garlic powder, kosher salt, chicken base, and water. Bring it to a gentle simmer, cover, and let it cook on very low heat for 18 minutes. Once it’s tender, stir in the lemon zest. The rice becomes a fragrant, lemony canvas that perfectly complements the spiced chicken.
Step 2: Toss the Cabbage Salad
While the rice cooks, mix the shredded purple cabbage with white vinegar, water, olive oil, salt, and sugar. This simple dressing mellows the cabbage’s natural bite and adds a lively vinegar tang. Letting it rest allows the flavors to meld and soften the cabbage slightly, giving you a crisp but mellow salad that adds essential texture and color.
Step 3: Prepare the Feta Cucumber Sauce
Next up is the star accompaniment: stir together the grated cucumber (make sure to squeeze out excess water for thickness), Greek yogurt, olive oil or mayo, crumbled feta, grated garlic, and dill. Taste and tweak the seasoning until you have a creamy, cooling sauce that bursts with tanginess and fresh herbaceous notes. This sauce cuts through the richness of the chicken beautifully.
Step 4: Cook the Chicken Shawarma
To keep your chicken shawarma hot and fresh, air fry it last. Cook at 390 degrees Fahrenheit for 9-10 minutes until it’s nicely browned and reaches an internal temperature of 165 degrees. Alternatively, bake it on a sheet pan at 450 degrees for 15 minutes in the top third of your oven, then broil on low for 3 to 5 minutes to develop a gorgeous crust. Let it rest briefly before chopping into bite-sized pieces for easy serving.
Step 5: Assemble Your Plate
Now for the fun part: plate a generous scoop of lemon rice, top with juicy, browned chicken shawarma pieces, add a heap of the tangy purple cabbage salad, and finish with a dollop of the feta cucumber sauce. Each bite should be an exciting combination of spicy, tangy, creamy, and fresh elements. This Chicken Shawarma with Lemon Rice and Feta Cucumber Sauce Recipe truly shines when all the components come together on the plate.
How to Serve Chicken Shawarma with Lemon Rice and Feta Cucumber Sauce Recipe
Garnishes
Add a few fresh dill sprigs or some chopped parsley on top to brighten up the plate visually and add a fresh herb fragrance. A wedge of lemon on the side invites guests to add an extra splash of citrus if they like, enhancing that lemon rice flavor and complementing the chicken.
Side Dishes
This dish stands beautifully on its own, but if you want to round out the meal, consider serving it alongside warm pita bread or a simple tabbouleh salad for added freshness. Roasted vegetables with Mediterranean spices also pair wonderfully, bringing more variety of texture and flavor to the table.
Creative Ways to Present
For an impressive presentation, serve everything family-style on a large platter with rice as the base, the chicken arranged artfully on top, and small bowls of the cabbage salad and feta cucumber sauce around the edges. This encourages sharing and makes for a colorful, festive centerpiece that your guests will love.
Make Ahead and Storage
Storing Leftovers
Keep your leftover chicken shawarma, rice, cabbage salad, and sauce stored in separate airtight containers in the refrigerator. This helps maintain their individual textures and flavors for up to 3 days. Avoid mixing the sauce with the chicken or rice until serving to prevent sogginess.
Freezing
If you want to freeze portions, the chicken and rice freeze well individually for up to 2 months. However, the cabbage salad and feta cucumber sauce do not freeze well — it’s best to prepare those fresh for each meal to preserve their crunch and creaminess.
Reheating
Gently reheat the chicken and rice separately in a skillet or microwave until warmed through. Add the cabbage salad and sauce cold as a fresh, cool contrast. This combo keeps the exciting mix of textures intact, just like when you first made this Chicken Shawarma with Lemon Rice and Feta Cucumber Sauce Recipe.
FAQs
Can I make the chicken shawarma from scratch?
Absolutely! While the Trader Joe’s package is a time-saver, you can marinate chicken thighs or breasts with a blend of spices like cumin, paprika, turmeric, coriander, garlic, and lemon juice to replicate the shawarma flavor. Let it marinate a few hours before cooking for the best results.
What if I don’t have Better Than Bouillon chicken base?
You can substitute with chicken broth or bouillon cubes dissolved in water. The goal is to infuse the rice with a savory depth, so a good-quality broth works just fine.
Can I use other types of rice?
Long-grain white rice works best for fluffy, separate grains, but you can try basmati rice as a fragrant alternative. Just adjust the cooking time and water quantities accordingly.
Is the feta cucumber sauce suitable for vegans?
The sauce as written contains Greek yogurt and feta cheese, which are dairy products. For a vegan twist, substitute with plant-based yogurt and vegan feta, or use a creamy avocado-based sauce with herbs.
How spicy is the chicken shawarma?
The chicken shawarma from Trader Joe’s has a mild to moderate spice level. If you prefer heat, add a sprinkle of red pepper flakes or a drizzle of hot sauce when serving.
Final Thoughts
This Chicken Shawarma with Lemon Rice and Feta Cucumber Sauce Recipe is a true kitchen winner — it’s bursting with flavor, easy to make, and impressive enough to serve any day of the week or at a casual dinner party. Once you try it, you’ll understand why it’s one of my go-to dishes when I want something comforting but fresh and exciting. Give this recipe a whirl and let it brighten your dinner table!
Print
Chicken Shawarma with Lemon Rice and Feta Cucumber Sauce Recipe
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Total Time: 45 minutes
- Yield: 4 servings
- Category: Main Course
- Method: Air Frying
- Cuisine: Middle Eastern
Description
A vibrant and flavorful Chicken Shawarma dish served with zesty lemon-infused rice, crunchy purple cabbage salad, and a creamy feta cucumber sauce. This recipe combines the savory spices of chicken shawarma cooked to perfection in an air fryer with fresh, tangy sides for a quick and satisfying meal.
Ingredients
Chicken Shawarma
- 1 package Trader Joe’s chicken shawarma (or see notes for making chicken from scratch)
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 mayo
- 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 in a colander to remove excess starch. In a medium-sized pot, combine the rinsed rice, onion powder, garlic powder, kosher salt, Better Than Bouillon chicken base, and water. Stir well to mix all ingredients evenly.
- Cook Rice: Bring the pot to a simmer over medium heat. Once simmering, reduce the heat to very low, cover the pot, and cook the rice gently for 18 minutes until tender and water is absorbed. Remove the lid, add lemon zest, and fluff the rice with a fork to evenly distribute the lemon flavor.
- Toss Cabbage Salad: In a bowl, combine finely shredded purple cabbage, white vinegar, water, olive oil, salt, and sugar. Toss all ingredients together thoroughly, then taste and adjust seasoning as desired. Let the salad rest to allow flavors to meld.
- Make Feta Cucumber Sauce: Mix together the grated, water-extracted cucumber, plain Greek yogurt, olive oil or mayonnaise, crumbled feta cheese, grated garlic, and dill. Stir well and taste for seasoning, adjusting if necessary.
- Air Fry Chicken Shawarma: For hot, fresh chicken, air fry the chicken shawarma at 390°F for 9-10 minutes until the internal temperature reaches 165°F and the exterior is deeply browned. Alternatively, bake the chicken on a sheet pan in the top third of a 450°F oven for 15 minutes, then broil on low for 3-5 minutes until browned. Let the chicken rest for a few minutes before chopping into bite-sized pieces.
- Plate and Serve: On each plate, serve a portion of lemon rice topped with chopped chicken shawarma. Add a scoop of cabbage salad alongside and a generous dollop of feta cucumber sauce to finish. Enjoy immediately while fresh and warm.
Notes
- If you prefer, you can make chicken shawarma from scratch using your own marinade and seasoning blend.
- The chicken can also be baked instead of air-fried, but air frying yields a crispier exterior faster.
- Make sure to squeeze out excess water from the grated cucumber to avoid a watery sauce.
- Adjust salt and lemon zest quantities according to your taste preference.
- Using Better Than Bouillon chicken base boosts the rice’s savory depth without needing extra salt.
