Bring the bold flavors of the Mediterranean to your dinner table with this delicious Chicken Shawarma with Lemon Rice. Juicy, perfectly seasoned chicken is paired with fluffy lemon-infused rice, crisp pickled cabbage, and a creamy feta cucumber sauce for a meal that’s vibrant, satisfying, and surprisingly easy to make. Whether you’re cooking for your family or preparing meals for the week, this recipe delivers restaurant-quality flavor with minimal effort.
Why You’ll Love This Recipe
This recipe combines convenience with incredible flavor. Using pre-marinated chicken shawarma saves time without sacrificing taste, while the homemade lemon rice and fresh toppings add brightness and texture. Every bite is packed with savory spices, tangy citrus, crunchy vegetables, and creamy feta sauce, creating a balanced meal that’s perfect for lunch or dinner. It’s also easy to customize with your favorite vegetables and works wonderfully for meal prep.
Ingredients
Chicken
- 1 package Trader Joe’s Chicken Shawarma
Lemon Rice
- 1½ cups long-grain white rice
- 1 teaspoon onion powder
- 1 teaspoon garlic powder
- ½ teaspoon kosher salt
- 1 tablespoon Better Than Bouillon chicken base
- 2¼ cups water
- Zest of 1 lemon
Pickled Cabbage Salad
- 2 cups finely shredded purple cabbage
- ¼ cup white vinegar
- ¼ cup water
- 2 tablespoons olive oil
- ½ teaspoon salt
- ½ teaspoon sugar
Creamy Feta Cucumber Sauce
- ½ cucumber, grated and squeezed dry
- ¼ cup plain Greek yogurt
- 2 tablespoons olive oil or mayonnaise
- ¼ cup crumbled feta cheese
- 1 garlic clove, grated
- 1 teaspoon dried dill or 3 tablespoons fresh dill
Instructions
Start by rinsing the rice under cold water until the water runs clear. Transfer it to a saucepan with the onion powder, garlic powder, salt, chicken base, and water. Bring everything to a gentle boil, reduce the heat to low, cover, and cook for about 18 minutes. Once the rice is tender, remove it from the heat, stir in the fresh lemon zest, and fluff with a fork.
While the rice cooks, prepare the cabbage salad by combining the shredded cabbage with vinegar, water, olive oil, salt, and sugar. Toss well and let it sit so the cabbage softens slightly and absorbs the tangy dressing.
For the creamy sauce, stir together the grated cucumber, Greek yogurt, olive oil or mayonnaise, crumbled feta, grated garlic, and dill until smooth and well combined. Taste and adjust the seasoning if needed.
Cook the Chicken Shawarma with Lemon Rice by placing the chicken in a preheated air fryer at 390°F for 9 to 10 minutes, or until the internal temperature reaches 165°F and the outside develops a beautifully browned crust. If using an oven, bake at 450°F for 15 minutes and finish under the broiler for a few minutes to caramelize the edges.
Allow the chicken to rest briefly before chopping it into bite-sized pieces. Serve it over the warm lemon rice with a generous helping of pickled cabbage and a spoonful of the creamy feta cucumber sauce.
Tips & Tricks
- Rinse the rice thoroughly to achieve light, fluffy grains.
- Fresh lemon zest provides a brighter flavor than bottled lemon juice.
- Allow the cabbage salad to rest for at least 15 minutes before serving for the best texture.
- Fresh dill creates a more vibrant sauce, but dried dill works well too.
- Rest the chicken for a few minutes after cooking to keep it juicy.
- Garnish with chopped parsley or fresh mint for extra freshness.
- Pair the meal with warm pita bread or hummus for an even heartier Mediterranean feast.
Details
Prep Time: 15 minutes
Cook Time: 25 minutes
Total Time: 40 minutes
Yield: 4 servings
Category: Main Course
Method: Air Fryer or Oven
Cuisine: Mediterranean
Difficulty: Easy
Dietary Notes: High Protein, Halal-Friendly (when using halal-certified chicken)
Notes
Brown rice, jasmine rice, or basmati rice can all be substituted for long-grain white rice, although cooking times may vary. Add sliced tomatoes, cucumbers, olives, or pickled onions for extra freshness and color. The feta cucumber sauce also makes an excellent dip for vegetables, wraps, or pita bread.
Nutrition (Approximate)
- Calories: 620
- Protein: 36g
- Carbohydrates: 49g
- Fat: 29g
- Fiber: 4g
- Sugar: 5g
FAQ
Can I make this recipe ahead of time?
Yes. Store each component separately in the refrigerator and assemble when ready to eat.
Can I use homemade shawarma instead of Trader Joe’s?
Absolutely. Homemade marinated chicken thighs or chicken breasts work beautifully in this recipe.
Can I prepare this without an air fryer?
Yes. Bake the chicken in the oven and finish with a few minutes under the broiler for crispy edges.
What can I serve with Chicken Shawarma with Lemon Rice?
Warm pita bread, hummus, roasted vegetables, tabbouleh, or a fresh cucumber and tomato salad all pair wonderfully with this meal.
Is this recipe good for meal prep?
Definitely. The chicken, rice, and sauce keep well in the refrigerator, making this an excellent choice for healthy lunches throughout the week.
Storage
Store the cooked chicken, rice, cabbage salad, and sauce in separate airtight containers in the refrigerator for up to four days. The cooked chicken and rice can be frozen for up to two months. Reheat only the chicken and rice before serving, then top with the chilled cabbage salad and creamy feta sauce.
Similar Recipes
Chicken Shawarma with Lemon Rice
Ingredients
Chicken Shawarma
- 1 package Trader Joe’s Chicken Shawarma
Lemon Rice
- 1½ cups long-grain white rice
- 1 teaspoon onion powder
- 1 teaspoon garlic powder
- ½ teaspoon kosher salt
- 1 tablespoon Better Than Bouillon chicken base
- 2¼ cups water
- Zest of 1 lemon
Cabbage Salad
- 2 cups finely shredded purple cabbage
- ¼ cup white vinegar
- ¼ cup water
- 2 tablespoons olive oil
- ½ teaspoon salt
- ½ teaspoon sugar
Feta Cucumber Sauce
- ½ cucumber grated and squeezed dry
- ¼ cup plain Greek yogurt
- 2 tablespoons olive oil or mayonnaise
- ¼ cup crumbled feta cheese
- 1 garlic clove grated
- 1 teaspoon dried dill or 3 tablespoons fresh dill
Instructions
- Rinse the rice thoroughly under cold water.
- Add the rice, onion powder, garlic powder, salt, chicken base, and water to a medium saucepan.
- Bring to a gentle simmer, cover, and cook on low heat for about 18 minutes.
- Remove from the heat and stir in the lemon zest before fluffing with a fork.
- In a bowl, combine the cabbage, vinegar, water, olive oil, salt, and sugar. Toss well and let it marinate while preparing the remaining ingredients.
- Mix together the grated cucumber, Greek yogurt, olive oil or mayonnaise, feta, garlic, and dill until smooth.
- Cook the Chicken Shawarma with Lemon Rice chicken by air frying at 390°F for 9–10 minutes until the internal temperature reaches 165°F and the outside is nicely browned.
- Alternatively, bake at 450°F for 15 minutes and broil for an additional 3–5 minutes.
- Allow the chicken to rest for several minutes before cutting into bite-sized pieces.
- Serve the lemon rice topped with chicken, cabbage salad, and generous spoonfuls of the feta cucumber sauce.
Notes
- You can substitute brown rice, jasmine rice, or basmati rice.
- Add tomatoes, cucumbers, olives, or pickled onions for extra freshness.
- The feta sauce also works wonderfully as a dip for vegetables or pita chips.
- Homemade chicken shawarma seasoning can be used if Trader Joe’s version isn’t available.
Conclusion
This Chicken Shawarma with Lemon Rice is the perfect combination of convenience and bold Mediterranean flavor. With juicy seasoned chicken, fragrant lemon rice, tangy cabbage salad, and a creamy feta cucumber sauce, every bite is fresh, satisfying, and full of texture. It’s an easy recipe that’s ideal for weeknight dinners, meal prep, or serving guests, and it’s sure to become a regular favorite in your kitchen.