Grilled Shrimp & Chicken

Preheat your grill to maintain a temperature of 450-500°F. Carefully oil the grill grates. In a medium pot, combine the rice, a big pinch of salt, and 2 cups of water. Heat to boiling on high. Once boiling, reduce the heat to low. Cover and cook, without stirring, 13 to 15 minutes, or until the water has been absorbed and the rice is tender. Turn off the heat; fluff with a fork. Add the sautéed aromatics and stir to combine. 

Meanwhile, wash and dry the fresh produce for bulk cooking. Medium dice the sweet potatoes. Peel the onion and cut crosswise into 1-inch-thick rounds. Quarter the zucchini lengthwise. Cut off and discard the stems of the sweet peppers; remove the cores. Halve the tomatoes. Halve the cucumbers lengthwise, then thinly slice crosswise. Peel and thinly slice the shallot. In a bowl, combine the halved tomatoes, sliced cucumbers, sliced shallot, and vinegar. Season with salt and pepper; stir to coat. Set aside to marinate, stirring occasionally, at least 10 minutes. 

Place a large piece of foil on a work surface. Place the diced sweet potatoes on one side of the foil. Add 2 tablespoons of water. Drizzle with olive oil and season with salt, pepper, and the weeknight hero spice blend; toss to combine. 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.

Meanwhile, pat the chicken dry with paper towels; drizzle with olive oil. Season 2 chicken breasts on both sides with salt, pepper, and enough of the shawarma spice blend to coat. Season the remaining chicken breasts with salt and pepper on both sides. Grill 7 to 8 minutes per side, or until browned and cooked through.* Transfer to a cutting board. When cool enough to handle, slice crosswise. 

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

Pat the shrimp dry with paper towels; place in a bowl. Drizzle with olive oil and season with salt and pepper; stir to coat. Grill 2 to 3 minutes per side, or until opaque and cooked through. Transfer to a plate. When cool enough to handle, remove the tails if desired. 

Place the onion rounds, quartered zucchini, and prepared sweet peppers in a large bowl. Drizzle with olive oil; season with salt and pepper. Turn to coat. Reserving the bowl, grill the seasoned onion, zucchini, and sweet peppers 3 to 5 minutes per side, or until charred and softened. Transfer to a cutting board. 

Roughly chop the grilled onion. Cut the grilled zucchini crosswise into 1/4-inch pieces. Thinly slice the grilled sweet peppers crosswise. In the reserved bowl, combine the chopped onion, zucchini pieces, and sliced sweet peppers. Add the soy sauce and a drizzle of olive oil; season with salt and pepper. 

Combine the mayonnaise and as much of the yuzu kosho as you’d like, depending on how spicy you’d like the dish to be. Taste, then season with salt and pepper if desired.

Wash and dry the lemon; halve crosswise. Combine the tahini, honey (kneading the packet before opening), the juice 1 lemon half (you will have extra), and 2 teaspoons of water. Taste, then season with salt and pepper if desired.

Combine the sweet chili sauce and as much of the sambal oelek as you’d like, depending on how spicy you’d like the dish to be. Taste, then season with salt and pepper if desired.

Combine the tzatziki and hot sauce. Taste, then season with salt and pepper if desired.

Makes 2 servings:

For each serving, in a large container combine: 

• 1/4 finished rice

• 1/4 finished vegetables

• 1/4 grilled shrimp

Transfer the yuzu mayo to 2 small containers.

Makes 2 servings:

For each serving, in a large container combine: 

• 1/4 grilled sweet potatoes

• 1/4 grilled shrimp

Transfer 1/2 marinated vegetables to 2 small containers.

Transfer the lemon tahini to 2 separate small containers.

Makes 2 servings:

For each serving, in a large container combine: 

• 1/4 finished rice

• 1/4 finished vegetables

• 1 sliced plain chicken breast

Transfer the spicy sweet chili sauce to 2 small containers.

Makes 2 servings:

For each serving, in a large container combine: 

• 1/4 grilled sweet potatoes

• 1 sliced shawarma-spiced chicken breast

Transfer 1/2 marinated vegetables to 2 small containers.

Transfer the spicy tzatziki to 2 separate small containers.

Roughly chop the peanuts. Heat the finished shrimp, rice, and vegetables in the microwave 1 to 2 minutes, or until heated through. Garnish each serving with the yuzu mayo, chopped peanuts, and togarashi. 

Roughly chop the cipolline onions. Heat the finished shrimp and potatoes in the microwave 1 to 2 minutes, or until heated through. Wrap 2 pitas in a damp paper towel; microwave 30 seconds to 1 minute, or until warmed. Fill each pita with the shrimp, marinated vegetables, and lemon tahini. Serve with the sweet potatoes on the side. Garnish each serving with the chopped onions.

Heat the finished chicken, rice, and vegetables in the microwave 1 to 2 minutes, or until heated through. Garnish each serving with the spicy sweet chili sauce and coconut chips.

Roughly chop the peppadew peppers. Heat the finished chicken and potatoes in the microwave 1 to 2 minutes, or until heated through. Wrap 2 pitas in a damp paper towel; microwave 30 seconds to 1 minute, or until warmed. Fill each pita with the chicken, marinated vegetables, and spicy tzatziki. Serve with the sweet potatoes. Garnish each serving with the chopped peppadew peppers.