Trader Joe’s Chicken Shawarma + Lemon Rice Is a Thing To Behold
Do you guys know Naf Naf grill? This is a Naf Naf bowl, made at home! Using TJ’s chicken shawarma! Lots going on here!
This bowl is a power combo. It’s loaded with:
- Lemon rice (lightly scented, fluffy, and gorgeous)
- Crisped, golden chicken shawarma
- Cabbage slaw that’s almost pickled
- A tangy, creamy feta cucumber sauce
I am a huge fan of shortcuts cheesy smile so I am regularly using the chicken shawarma from Trader Joe’s for these bowls.
If you’re looking for the fastest possible path to a meal, just make the chicken and lemon rice, and pile on some store-bought tzatziki and/or fresh cucumbers! The chicken and lemon rice make such a solid base.
And if you’ve got it in you to make the cabbage and feta cucumbers, you’re in for a big big treat.
The first time I made this, I knew it would end up as a recipe on the blog. And then when I made it for a final test with my friend Amanda, we were just losing our minds. This combo is just SO GOOD.
Amanda actually pointed out that the leftovers would also be amazing in a wrap?! and now I can’t get that out of my mind. Can someone make that happen?
Hope you guys love it. Cheers to shortcuts! And feel-good food!
If you want to make the chicken shawarma from scratch – this is my go-to marinade for chicken breasts for recipes like this!
Chicken Shawarma with Lemon Rice
Total Time: 45 minutes
Yield: 4 servings
Description
Easy Trader Joe’s chicken shawarma bowls with fluffy lemon rice, crunchy cabbage, and creamy feta sauce. Fast, flavorful, and perfect for weeknights!
Ingredients
Units
Chicken Shawarma:
- 1 package Trader Joe’s chicken shawarma (or see notes making the chicken from scratch!)
Lemon Rice:
- 1 1/2 cups long-grain white rice
- 1 teaspoon each onion powder and garlic powder
- 1/2 teaspoon 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 each salt and 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: Sauté rice, onion powder, garlic powder, and salt. Add bouillon and water; bring 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 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 – 450 for 5 minutes, and then broil on low for 5 more 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.
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Category: Dinner
- Method: Air Fry
- Cuisine: Middle Eastern
Keywords: chicken shawarma, chicken recipe, air fryer chicken
Frequently Asked Questions For This Chicken Shawarma
I love the marinade used in this chicken pitas recipe and it would be a great fit here as well!
Yes! And you can get tzatziki from Trader Joe’s as well!
Replace the chicken with something plant-based, like: falafel (from Trader Joe’s too!), marinated chickpeas, air fryer tofu, or roasted veggies. Trader Joe’s also sells a vegan tzatziki that’s fantastic!
This will keep for 3-4 days as leftovers! I like to keep all the ingredients separate so I can still warm the chicken and rice before adding the cabbage and sauce. Just a heads up that the cabbage will pickle more as it sits!
