Chicken Shawarma with Lemon Rice

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.

Toss Cabbage Salad

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

Make Feta Cucumber Sauce

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

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.

Serve

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