1 cup Marie’s Original Coleslaw dressing
1 tsp paprika
1/2 tsp cumin
1/8 tsp cinnamon
3 cloves garlic, minced
1/2 tsp red pepper flakes
Zest from one lemon
Fresh-squeezed juice from one lemon
1/2 tsp salt
1/2 tsp ground black pepper
4 boneless chicken breasts, cut in large bite-sized pieces
1 large onion, chopped in large pieces
1/2 head of green cabbage, shredded or finely sliced
1/2 red onion, thinly sliced
1 large handful of flat-leaf parsley, chopped
1/2 cup Marie’s Original Coleslaw dressing
1/2 tsp red pepper flakes (optional)
4-6 pieces of pita bread
2 medium tomatoes, sliced
Marie’s Original Coleslaw dressing, for drizzling
Marinate the chicken: In a mixing bowl, whisk together Marie’s Original Coleslaw dressing, paprika, cumin, cinnamon, garlic, red pepper flakes, lemon zest, lemon juice, salt and pepper. Alternate pieces of chicken and onion on each skewer, then place skewers in a shallow baking dish. Pour the marinade mixture over the chicken skewers, coating them well. Cover and refrigerate for at least 1 hour or up to overnight.
Prepare the slaw: In a large bowl, stir together the cabbage, onion, parsley and Marie’s Original Coleslaw dressing until thoroughly combined. Sprinkle with red pepper flakes for an extra kick of spice, if you like.
Preheat grill to medium-high heat. Brush the grates with a little oil to coat and grill the marinated chicken skewers. Turn skewers occasionally until chicken is fully cooked, about 15 minutes. Transfer to a platter and serve immediately with warm pita bread, slaw, sliced tomatoes and extra Marie’s Original Coleslaw dressing for drizzling.