Marinated Chicken Shawarma Skewers

🥘 Ingredients

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

🍳 Cookware

• large bowl
• small pot
• large pan

1. 

   1

   Pat chicken cutlets dry with paper towels and cut into 1½-inch cubes. In a large bowl , combine the chicken with half the creamy shawarma sauce until coated. Cover with plastic wrap and set aside until ready to use.

   chicken cutlets: 8 oz, creamy shawarma sauce: 2 tbsp
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: 4 unit, scallions: 2 unit, red onion: 1 unit
3. 

   3

   In a small pot , combine jasmine rice , ¾ cup water, 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 minutes . Keep covered off heat until ready to serve.

   jasmine rice: 1 c, chicken stock concentrate: 1 unit, salt: to taste
4. 

   4

   While rice cooks, carefully thread chicken, grape tomatoes , and onion onto skewers, alternating ingredients. Be sure the chicken is still coated in shawarma sauce, slathering on a bit more if needed before cooking. Discard any marinade left in the bowl. Season chicken skewers generously all over with salt and black pepper .

   grape tomatoes: 1 c, black pepper: to taste
5. 

   5

   Heat a large drizzle of 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 ⏱️ 8 minutes , flipping halfway. Cover pan with a lid after flipping to help everything cook more evenly. Transfer chicken skewers to a plate and tent with foil.

   cooking oil: 1 tbsp
6. 

   6

   Fluff rice with a fork and stir in butter . Divide rice between plates. Top with chicken skewers and any remaining shawarma sauce. Garnish with scallion greens and as much hot sauce as you like. Serve.

   butter: 1 tbsp, hot sauce: 1 unit