Ingredients

Chicken Shawarma Kebabs

• 8 chicken thighs, diced
• 1 tbsp olive oil
• 1/2 lemon, juice
• 1 tbsp shawarma seasoning
• 1 tbsp dried parsley
• Salt and pepper to taste

Grain-Free Tabbouleh

• 2 cups chopped fresh parsley
• 5 roma tomatoes, seeded and finely diced
• 1 cup chopped fresh mint
• 2 green onions, sliced
• 2 tbsp hemp hearts
• 2 tbsp olive oil
• 1/2 lemon, juice
• Salt to taste

To Serve

• 1/2 cup labneh
• 1/2 cup Kalamata olives

Preparation

In a large bowl, toss together the chicken, oil, lemon juice, shawarma seasoning, and parsley. Season with salt and pepper to taste. Skewer the chicken and refrigerate for at least 1 hour before cooking.
Preheat the oven to 375ºF.
Arrange the skewers on a baking sheet. Bake the chicken until it is golden and reaches an internal temperature of 165ºF, about 25 to 30 minutes.
While the chicken is baking, in a large bowl, toss together the parsley, tomatoes, mint, green onions, hemp hearts, and lemon juice. Season with salt to taste.
Serve immediately with the labneh and Kalamata olives or store in the refrigerator for up to 3 days.