• Pat chicken* dry with paper towels; cut into 11/2-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, 3/4 cup water (11/2 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°.