Shawarma Kebabs by Chef Jennifer Carroll

Do Good Foods has teamed up with Philadelphia native, chef, and founder of Carroll Couture Cuisine and Spice Finch, Jennifer Carroll, to provide home cooks with an easy, climate-friendly recipe using delicious Do Good Chicken, spices, herbs, and fresh vegetables.

“Good food should be eaten, not wasted,” Carroll says. “As a chef, restauranter, and someone who wants to do better for the environment, it is so exciting to partner with a brand that is on a mission to help everyone – from home cooks to professional chefs – create smarter meals that make a real impact.”

Serve these delicious Do Good Chicken Shawarma Kebabs on a bed of baby gem lettuce or inside a fresh pita or flatbread with quick-pickled cucumbers, a dollop of lemon garlic yogurt sauce, fresh mint and cilantro, a dash of extra spices, and lemon wedges.

Directions for Chicken

1. Slice chicken breast into long thin strips about 1/4 in thick.
2. Add sliced chicken into a bowl.
3. Add oil and lightly massage to coat.
4. Spread the sliced chicken out and season with shawarma spice.
5. Skewer and season with salt.
6. Grill, sear, or broil until chicken is cooked to 165 degrees F.

Directions for Cucumber Quick Pickle

1. Slice the cucumbers thin.
2. In a bowl, add salt, sugar, vinegar, and sliced cucumbers.
3. Cover and set aside.

Directions for Lemon Garlic Yogurt

1. Mix all ingredients together.
2. Refrigerate until ready to use.

Directions for Shawarma Spice

1. Lightly toast all the whole spices together in a large pan. 
2. Add toasted spices to a spice grinder or blender to grind. 
3. Add in the rest of the spices to a grinder or blender to incorporate evenly. 
4. Store in an airtight dark tin or glass away from light and heat.

Tips

• To save time, you can purchase pre-made, ground shawarma spice in the spice or international aisle of most grocery stores.