Marinated Chicken Shawarma Skewers

🥘 Ingredients

• black pepper
  1 tsp
• butter
  2 tbsp
• chicken cutlets
  20 oz
• chicken stock concentrate
  2 unit
• cooking oil
  2 tsp
• creamy shawarma sauce
  4 oz
• grape tomatoes
  8 oz
• hot sauce
  2 tsp
• jasmine rice
  1 c
• red onion
  2 unit
• scallions
  4 unit
• wooden skewers
  16 unit

🍳 Cookware

• shallow dish
• small pot
• large pan

1. 

   1

   Pat chicken cutlets dry with paper towels; cut into 1 1/2-inch cubes. In a large bowl, combine chicken with half the creamy shawarma sauce until coated. Cover with plastic wrap and set aside until ready to use in Step 4. (Wash and dry the cutting board thoroughly or use a second cutting board in the next step.)

   chicken cutlets: 20 oz, creamy shawarma sauce: 4 oz
2. 

   2

   Wash and dry produce. Place wooden skewers in a shallow dish and cover with water to soak. Trim and thinly slice scallions , separating whites from greens. Halve, peel, and dice red onion into 1-inch pieces.

   wooden skewers: 16 unit, scallions: 4 unit, red onion: 2 unit
3. 

   3

   In a small pot , combine jasmine rice , 3/4 cup water (1 1/2 cups for 4 servings), scallion whites, chicken stock concentrate , and a pinch of salt. Bring to a boil, then cover and reduce heat to low. Cook until rice is tender, 15-18 minutes. Keep covered off heat until ready to serve.

   jasmine rice: 1 c, chicken stock concentrate: 2 unit
4. 

   4

   While rice cooks, thread chicken, grape tomatoes , and onion onto skewers, alternating ingredients (you should have 6-8 skewers; 12-16 for 4). Be sure the chicken is still coated in shawarma sauce; if not, spread on more before cooking. Discard any marinade left in bowl. Season generously with black pepper and salt.

   grape tomatoes: 8 oz, black pepper: 1 tsp
5. 

   5

   Heat cooking oil in a large pan over medium-high heat. Working in batches, add chicken skewers in a single layer and cook until veggies are browned and chicken is cooked through, 4-6 minutes per side. Cover the pan with a lid after flipping to help everything cook more evenly. Transfer to a plate and tent with foil. If you have leftover veggies, cook and serve on the side.

   cooking oil: 2 tsp
6. 

   6

   Fluff rice with a fork; stir in butter (1 tablespoon for 2; 2 tablespoons for 4). Divide rice between plates. Top with chicken skewers and remaining shawarma sauce. Garnish with scallion greens and hot sauce . Serve.

   butter: 2 tbsp, hot sauce: 2 tsp
7. 7

   Chicken is fully cooked when internal temperature reaches 165°F.