Chicken Shawarma Kabobs

Bold, spiced chicken marinated in Middle Eastern flavors- perfect for the grill!

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Chicken Shawarma Kabobs

Included Ingredients

Chicken breast, olive oil, cloves ground, lemon juice, seasonings.

Groceries Needed

  • Flat bread, pita bread, or naan bread
  • Couscous or quinoa
  • Roasted veggies of choice

Optional Additions

  • Lettuce
  • Tomato
  • Red Onion

Preparation & Serving Instructions

Cook times are for frozen meals. Times may vary by slow cooker/pressure cooker. Ensure all food reaches 165°F (74°C) before serving. If cooking a thawed meal, use the shorter cooking time listed as a guideline.

Cook: Follow the cooking instructions below.

Serve: Drizzle chicken kabobs with Tahini Yogurt sauce and serve with couscous or quinoa, flatbread and roasted vegetable of choice (carrots, cauliflower, broccoli, green beans, red pepper, zucchini, or asparagus).

Tahini Yogurt Sauce: Mix 1 cup plain greek yogurt, 1/2 tsp minced garlic, 2 Tbsp tahini, 2 Tbsp lemon juice, 1 tsp dried dill, 1/4 tsp salt, 1/2 cup water

Alternate Serving Suggestion:

Chicken Shawarma wrap: spread Tahini Yogurt Sauce on a piece of flatbread. Top with a bit of lettuce, tomato, red onion, and chicken.

Small

3 Servings

Grill

Thaw in the fridge, under cold water, or in the microwave. Skewer meat and place the skewers on the grill. Cook, rotating often, for about 14-16 minutes, or until cooked to an internal temperature of 165°F. DO NOT POUR LEFTOVER MARINADE OVER COOKED MEAT.

Slow Cooker

Using a 1.5-2 quart slow cooker, cook on low 3-4 hours or to an internal temperature of 165° F.

Pressure Cooker

Cook on manual for 20 minutes, natural pressure release or to internal temperature of 165 F. May add up to 1/4 cup of liquid before cooking to bring up to pressure. *If chicken isn't cooked through after 20 minutes, shred and return to pressure cooker. Cook on sauté setting until cooked through.

Stovetop

Cook from frozen in medium saucepan over medium heat. Break up as it thaws and cooks. cover and cook over medium-low heat for 25-30 minutes, or to internal temperature of 165° F. Can add extra water if needed.

Seasoning

For stronger flavors, add 30-60 minutes before serving:

Allspice | 1/4 tsp

Garlic powder | 1/4 tsp

Medium

6 Servings

Grill

Thaw in the fridge, under cold water, or in the microwave. Skewer meat and place the skewers on the grill. Cook, rotating often, for about 14-16 minutes, or until cooked to an internal temperature of 165°F. DO NOT POUR LEFTOVER MARINADE OVER COOKED MEAT.

Slow Cooker

Cook on low 3-4 hours, or to internal temperature of 165° F.

Pressure Cooker

Cook on manual for 30 minutes, or to internal temperature of 165° F. Natural pressure release. May add ¼ cup liquid before cooking to bring up to pressure. *If chicken isn’t cooked through after 30 minutes, return to pressure cooker on sauté setting.

Stovetop

Cook from frozen in medium saucepan over medium heat. Break up as it thaws and cooks. cover and cook over medium-low heat for 25-30 minutes, or to internal temperature of 165° F. Can add extra water if needed.

Seasoning

For stronger flavors, add 30-60 minutes before serving:

Allspice | 1/2 tsp

Garlic powder | 1/2 tsp

Nutrition Facts

Serving Size | 4 oz

273 Calories | 14g Total Fat | 2g Carbs | 1g Fiber | 33g Protein | 0g Sugars | 3g Sat. Fat | 316mg Sodium

Allergens: None. Your meal package will identify if substitutions have been made.

Nutrition Facts and allergen data apply to standard recipes only and do not reflect allergy substitutions or customer-provided ingredients.

The above Nutrition Facts refer to meals prepared at in-person classes and may slightly differ from delivered meals. Please refer to the label on the meal for the most accurate nutrition information.