Chicken Breast Skewers Shawarma
Per: 2 skewers (160 g)Ingredients:
Chicken • Water • Seasoning (spices, sugar, onion powder, garlic powder, lemon juice powder, dehydrated lemon peel, flavour) • Parsley • Salt • Flavour • Modified vinegar • Cultured dextrose (cultured dextrose, corn maltodextrin) • Dehydrated onion • Dehydrated red bell pepper • Sodium phosphates • Lemon juice powder (corn syrup solids, lemon juice solids, flavour, BHT). May contain: Egg.
Nutrition facts:
| Per 2 skewers | |||||||
|---|---|---|---|---|---|---|---|
| Calories 170 | |||||||
| % Daily Value (DV) * | |||||||
| Fat 3.5 g | |||||||
| |||||||
| Carbohydrate 6 g | |||||||
| |||||||
| Protein 29 g | |||||||
| Cholesterol 90 mg | |||||||
| Sodium 660 mg | 29% | ||||||
| Potassium 750 mg | 22% | ||||||
| Calcium 30 mg | 2% | ||||||
| Iron 1.5 mg | 7% | ||||||
| *5% or less is a little, 15% or more is a lot | |||||||
Cooking Instructions
COOKING INSTRUCTIONS Separate film at corner and peel back to open. Cook to minimum internal temperature of 165°F (74°C). If frozen, thaw product prior to cooking. AIR FRYER • Spray air fryer basket lightly with cooking oil. • Place 4 kabobs in a single layer in the basket, leaving space in between. • Program the air fryer to cook at 400°F for 6 to 8 minutes. BBQ • Brush grill with vegetable oil and preheat barbecue to medium. • Remove kabobs from package and place on grill. • Grill for 8 to 10 minutes, turning occasionally. FRYING PAN • Remove kabobs from package and place in nonstick frying pan. • Cook over medium heat for 10 to 12 minutes, turning occasionally. CONVENTIONAL OVEN • Preheat oven to 425°F (220°C). • Remove kabobs from packaging and place on foil or parchment-lined baking sheet. • Cook for 16 to 18 minutes, turning once. APPLIANCES VARY; THESE ARE GUIDELINES ONLY
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