How to make
QuarterHead red cabbage, cut into large wedge (see tip below)
2 tbsp (25 mL)Olive oil
1/2 cup (125 mL)Quartered PC® Axiany Cherry Tomatoes
1/2 cup (125 mL)Diced cucumber
1/2 tsp (2 mL)Each salt and black pepper
4 tsp (20 mL)Fresh lemon juice
1 tsp (5 mL)Honey
1/4 cup (50 mL)Chopped fresh parsley
2 (250 g)PC® World of Flavours Shawarma Seasoned Chicken Kebabs
1-1/2 cups (375 mL)Cooked long-grain brown rice
1/4 cup (50 mL)PC® Organics Hummus Chickpea Dip and Spread
How to make
- Step 1
Preheat barbecue to medium heat.
- Step 2
Brush cabbage with 2 tsp oil. Grill, turning occasionally, until fragrant and grill-marked all over, 10 to 12 minutes. Transfer to cutting board. Let cool 5 minutes. Trim and discard core. Thinly slice leaves.
- Step 3
Meanwhile, toss together tomatoes, cucumber, 1 tsp oil and 1/4 tsp each salt and pepper in bowl to coat. Set aside.
- Step 4
Toss together cabbage, remaining 1 tbsp oil, the lemon juice, honey, parsley and remaining 1/4 tsp each salt and pepper in separate bowl to coat. Set aside.
- Step 5
Brush grill with oil. Arrange folded sheet of foil lengthwise on edge of grill to shield skewer ends from direct heat. Arrange kebabs on grill with skewer ends resting on foil. Grill, lid down, turning occasionally, until grill-marked and instant-read thermometer inserted into centres reads 165°F (74°C), 9 to 11 minutes.
- Step 6
Divide rice among 2 serving bowls. Top with cabbage, tomato salad, hummus and kebabs, dividing evenly. Serve immediately.