Marinated Chicken Shawarma Skewers
with Onion & Tomatoes over Scallion Rice
- Milk
- Soy
No restaurant needed to score this easy and flavorful Middle Eastern meal! You’ll marinate chicken in a creamy sauce loaded with warming spices that gives it a delicious depth of flavor when loaded onto skewers and seared in a hot pan along with juicy tomatoes and sweet red onion. The skewers are served atop fluffy, buttery scallion rice with crisp scallion greens for sprinkling and creamy shawarma sauce (plus hot sauce) for double-drizzling—all from the comfort of your own kitchen.
Ingredients
1 unit
Red Onion
½ cup
Jasmine Rice
1 unit
Chicken Stock Concentrate
2 ounce
Creamy Shawarma Sauce
(Contains: Milk, Soy)
4 ounce
Grape Tomatoes
8 unit
Wooden Skewers
10 ounce
Chicken Cutlets
2 unit
Scallions
1 teaspoon
Hot Sauce
Not included in your delivery
2 teaspoon (tsp)
Cooking Oil
1 tablespoon (tbsp)
Butter
(Contains: Milk)
teaspoon (tsp)
Salt
teaspoon (tsp)
Black Pepper
Nutrition Values
Utensils
Cooking Steps
• Pat chicken* dry with paper towels; cut into 1½-inch cubes. • In a large bowl, combine chicken with half the shawarma sauce until coated. Cover with plastic wrap and set aside until ready to use in Step 4. (Wash and dry cutting board thoroughly or use a second cutting board in the next step.)
• 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.
• Fluff rice with a fork; stir in 1 TBSP butter (2 TBSP for 4 servings). • 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.
Chicken is fully cooked when internal temperature reaches 165°.
Customer reviews
Review summary
Updated on Dec 2025- Flavor: Many enjoyed the tasty shawarma sauce, though some found it mild and suggested marinating longer for deeper flavor.
- Ease of prep: Skewers were fun but time-consuming; several opted to cook ingredients loose in the pan for easier preparation.
- Suggestions: Consider grilling or baking skewers for more even cooking; add extra veggies like peppers or zucchini for variety.
- Portions: Some felt rice and chicken amounts were small; adding a side salad or pita helped make it more filling.
- Leftovers: Several mentioned this dish keeps well and tastes great as leftovers, even cold.
Reviews from our home cooks
Very good! I did do a variation of the rice mixture, by sautéing the scallions in butter before I added the rice and water. The chicken and vegetable skewers were fun to make/cook. All was delicious, and I added a side salad to make it a meal for three.
This dish was so fun! Eating chicken gets boring when you're always baking it. But this dish made it fun by marinating it and putting it on skewers with veggies! A more fun way to eat chicken. Plus tasty flavors, I absolutely loved it!
The Shawarma sauce was good and the skewers turned out well in the pan; I've always cooked them on the grill before. We could have used more rice; the amount provided seemed small compared to the meat and veggie portions.
Next time, I'm going to try grilling the skewers. It was tricky to cook them in the pan on the stove because the chicken & onions took longer to cook than the tomatoes. The grill will also allow me to cook all the skewers at once.
This dinner was fun to make, and fun to eat! The flavors were nice, not too strong, but not bland. I started marinating my chicken in the morning so it had more time to soak up the saucy goodness.
Wow! This meal was even better than I expected--We've had steak skewers before but this was the first time we had chicken skewers. The flavors were amazing and it was pretty easy to cook!
LOVED the Shwarma Sauce. Would encourage a LONGER Marinating of the chicken. Might be nice with a yogurt too. Bottom line was that it was FABULOUS!!!
I think a lemon would be a great addition, zest in chicken the marinade & a squeeze at the end over everything. Made this as a bowl & added zucchini and it was DELICIOUS. bring it back for sure!!!
I loved getting a new idea about how to pep up the rice with chicken stock and scallions. I never would have thought of doing this, but it elevated the flavor of the rice!
Much less onion, maybe one other veggie included such as zucchini. The onion chunks were so big and the chicken chunks much smaller, so the chicken wasn't able to cook through before the onions began to burn. Possibly suggest on the recipe card to add some water to the pan before covering the skewers so everything can steam. But the shawarma sauce was delicious!
