Chicken Shawarma with Lemon Rice

• package Trader Joe's chicken shawarma (or see notes making the chicken from scratch!)1
• long-grain white rice↗1.5 cup
• each onion powder and garlic powder1 teaspoon
• kosher salt↗0.5 teaspoon
• Better Than Bouillon chicken base↗1 tablespoon
• water↗2.25 cup
• zest of 1 lemon1
• finely shredded purple cabbage2 cup
• white vinegar↗0.25 cup
• water↗0.25 cup
• olive oil↗2 tablespoon
• each salt and sugar0.5 teaspoon
• cucumber, grated and water squeezed out↗0.5
• plain Greek yogurt↗0.25 cup
• olive oil or mayo↗2 tablespoon
• crumbled feta cheese↗0.25 cup
• clove garlic, grated↗1
• dried dill, or 3 tablespoons fresh dill↗1 teaspoon

Step-by-step instructions

1. 1

   Make Lemon Rice: Thoroughly rinse rice in a colander. Add rice to a medium sized pot and add onion powder, garlic powder, salt, Better than Bouillon, and water. Stir well, then bring everything to a simmer. Cover the pot, and keep it on a very low simmer for 18 minutes. When it’s done, add lemon zest; fluff with a fork.

2. 2

   Toss Cabbage Salad: Toss together cabbage, white vinegar, water, olive oil, salt, and sugar; taste and adjust. Let it rest while you finish up.

3. 3

   Make Feta Cucumber Sauce: Stir together grated cucumber, Greek yogurt, olive oil or mayo, feta cheese, garlic, and dill; taste and adjust.

4. 4

   Air Fry Chicken Shawarma: I do this last so it’s hot and fresh! Air fry the chicken at 390 degrees F for 9-10 minutes, until 165 degrees and deeply browned on the outside. (You can also cook the chicken on a sheet pan in the oven – place rack in the top 1/3 of your oven. Bake chicken at 450 degrees F for 15 minutes, then broil on low for 3-5 more minutes, until browned). Let rest a few minutes. Chop into bite-sized pieces.

5. 5

   Serve: Plate rice with the chopped chicken shawarma, a scoop of the cabbage, and a dollot of the feta cucumbers.