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
Scale
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.
