Summer Grilling

Grilled Shawarma-Spiced Chicken

with Garlic Tomatoes & Tzatziki Potato Salad

35 MIN

2 Servings

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From the Test Kitchen

Chefs! All summer long, we're bringing you a mix of recipes designed for our favorite outdoor activity—grilling! This dish is packed with bright, bold flavors from a coating of shawarma spices on our grilled chicken and a side of foil packet-grilled oregano potatoes dressed with creamy tzatziki and aromatic scallions.
9 green SmartPoints® per serving
7 blue SmartPoints® per serving
3 purple SmartPoints® per serving
To learn more about WW and SmartPoints® visit ww.com

Hey, Chef! Try these WW pro-tips: Skip adding salt during prep and cooking, and see nutrition info for sodium as packaged. Counting SmartPoints? Choose nonstick cooking spray (0 SmartPoints) instead of olive oil (1 SmartPoint per teaspoon) to coat your pan before heating.
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Dietary Information

See nutrition facts for total fat, saturated fat, cholesterol, and sodium information

Carb Conscious 600 Calories or Less

Nutrition

PER SERVING
Calories

510 Cals (est.)

View Full Nutrition

fresh

ingredients

2 Boneless, Skinless Chicken Breasts
4 oz Grape Tomatoes
2 cloves Garlic
¾ lb Golden Potatoes
2 Scallions
1 oz Sliced Roasted Red Peppers
½ cup Tzatziki (Cucumber-Yogurt Sauce)
1 Tbsp Shawarma Spice Blend (Ground Coriander, Cumin Seeds, Garlic Powder, Smoked Sweet Paprika & Ground Turmeric)
1 tsp Whole Dried Oregano

time-saving

tips & techniques

step-by-step

instructions

Cook Along

1 Prepare the ingredients

Preheat your grill to maintain a temperature of 450-500°F. Carefully oil the grill grates. Wash and dry the fresh produce. Medium dice the potatoes. Roughly chop the peppers. Cut off and discard the root ends of the scallions. Peel and roughly chop 2 cloves of garlic.

2 Assemble the foil packet & grill the potatoes

Place a large piece of foil on a work surface. Place the diced potatoes and chopped peppers on one side of the foil. Add 2 tablespoons of water. Drizzle with olive oil and season with salt, pepper, and the oregano; toss to coat. Fold the foil in half over the potatoes. Fold the three open edges inwards to completely seal the packet. Grill 14 to 16 minutes, or until the water has cooked off and the potatoes are tender when pierced with a fork. Remove from the grill and carefully open the foil packet.

3 Grill the scallions & tomatoes

Meanwhile, place the prepared scallions in a large bowl; drizzle with olive oil and season with salt and pepper. Place a large piece of foil on a work surface. Place the tomatoes and chopped garlic on one side of the foil. Add 2 teaspoons of olive oil and season with salt and pepper; toss to combine. Fold the foil in half over the tomatoes. Fold the three open edges inwards to completely seal the packet. Reserving the bowl, grill the seasoned scallions 2 to 3 minutes per side, or until softened and charred. Transfer to a cutting board. Grill the foil packet tomatoes 4 to 5 minutes, or until the tomatoes are slightly blistered. Remove from the grill and carefully open the foil packet.

4 Grill & slice the chicken

Pat the chicken dry with paper towels; drizzle with olive oil and season on both sides with salt, pepper, and enough of the spice blend to coat (you may have extra). Grill 7 to 8 minutes per side, or until browned and cooked through.* Transfer to a cutting board. When cool enough to handle, thinly slice crosswise.

*The USDA recommends a minimum safe cooking temperature of 165°F for chicken.

5 Make the potato salad & serve your dish

Meanwhile, roughly chop the grilled scallions. Transfer the grilled potatoes to the reserved bowl. Add the chopped scallions and tzatziki; season with salt and pepper. Stir to combine. Taste, then season with salt and pepper if desired. Serve the sliced chicken with the potato salad. Top the chicken with the grilled tomatoes. Enjoy!