Marinated Chicken Shawarma Skewers

• Wash and dry produce. Place skewers in a shallow dish and cover with water to soak (this helps prevent the skewers from burning!). • Trim and thinly slice scallions, separating whites from greens. Halve, peel, and dice onion into 1-inch pieces.

• In a small pot, combine rice, ¾ cup water (1½ cups for 4 servings), scallion whites, 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.

• While rice cooks, carefully thread chicken, tomatoes, and onion onto skewers, alternating ingredients (you should have 6-8 skewers; 12-16 skewers for 4 servings). (TIP: Be sure the chicken is still coated in shawarma sauce! If not, slather on a bit more before cooking.) Discard any marinade left in bowl. • Season chicken skewers generously all over with salt and pepper.

• Heat a large drizzle of oil in a large pan (or grill 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 though, 4-6 minutes per side. TIP: Cover pan with a lid after flipping to help everything cook more evenly. • Transfer chicken skewers to a plate and tent with foil. TIP: If you have any leftover veggies, cook them up and serve on the side.