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## Chicken or Pork Skewers

__GRILL:__ Preheat grill to medium heat. Lightly oil grates with vegetable oil* to prevent sticking. Place skewers on grill and cook, rotating a quarter-turn every few minutes, until meat develops a slight char and is cooked through.

Chicken: 15-20 minutes or until internal temperature reaches 165°F.

Pork: 10-15 minutes or until internal temperature reaches 145°F.

Pitas: Brush pitas with olive oil* and grill 1-2 minutes per side, or until warm and slightly charred.

__OVEN:__ Preheat to 400°F. Line sheet pan with aluminum foil or parchment paper. Place skewers on sheet pan and cook, flipping skewers halfway through.

Chicken: 20-25 minutes or until internal temperature reaches 165°F.

Pork: 15-20 minutes or until internal temperature reaches 145°F.

Pitas: Brush pitas with olive oil* and place on sheet pan. Heat in oven for about 5 minutes or until warmed through.

## Veggie Kabobs

__GRILL:__ GRILL: Preheat grill to medium heat. Lightly oil grates with vegetable oil* to prevent sticking. Drizzle veggie kabobs with olive oil* and season with salt* and pepper*. Place kabobs on grill and cook about 7-10 minutes per side, or until vegetables are tender and develop a slight char.

__OVEN:__ Preheat to 400°F. Line sheet pan with aluminum foil or parchment paper. Place kabobs on sheet pan, drizzle with olive oil* and season with salt* and pepper*. Place in oven and roast 20-25 minutes, flipping skewers halfway through.

__For Pineapple__
Slice cored pineapple into ¾-inch thick rings. Ready to eat, or grill 3-5 minutes per side if desired.

__TO SERVE:__ Carefully remove chicken or pork and veggies from skewers and divide onto 4 plates. Serve with pita bread or naan bites, pineapple slices and Picnic Macaroni Salad on the side.

- 2 tbsp vegetable oil*
- 4 marinated chicken or pork skewers
- Kosher salt and freshly ground black pepper*
- 4 Veggie Kabobs
- Fresh cored pineapple, sliced into ¾-inch slices
- White pita bread or Santosh Naan Bites
- Picnic Macaroni Salad

Hawaiian Skewers

The best way to enjoy Hawaiian Skewers is with a perfect balance of sweet and savory. Serve alongside our Picnic Macaroni Salad to round out the island vibes. See below for step-by-step instructions on how to bring this tropical favorite to life.

__Next week our Little Big Meal will feature your choice of NEW Ready to Heat Chicken Parmesan or Marinara Pasta Meal.__

Little Big Meal Hawaiian Skewers

PROTEIN: Mediterranean Chicken or Pork Skewers (4 ct, choose from select varieties)

BREAD: White Pita Bread (6 ct) or Santosh Naan Bites (15.5 oz)

## Chicken or Pork Skewers

__GRILL:__ Preheat grill to medium heat. Lightly oil grates with vegetable oil* to prevent sticking. Place skewers on grill and cook, rotating a quarter-turn every few minutes, until meat develops a slight char and is cooked through.

Chicken: 15-20 minutes or until internal temperature reaches 165°F.

Pork: 10-15 minutes or until internal temperature reaches 145°F.

Pitas: Brush pitas with olive oil* and grill 1-2 minutes per side, or until warm and slightly charred.

__OVEN:__ Preheat to 400°F. Line sheet pan with aluminum foil or parchment paper. Place skewers on sheet pan and cook, flipping skewers halfway through.

Chicken: 20-25 minutes or until internal temperature reaches 165°F.

Pork: 15-20 minutes or until internal temperature reaches 145°F.

Pitas: Brush pitas with olive oil* and place on sheet pan. Heat in oven for about 5 minutes or until warmed through.

## Veggie Kabobs

__GRILL:__ GRILL: Preheat grill to medium heat. Lightly oil grates with vegetable oil* to prevent sticking. Drizzle veggie kabobs with olive oil* and season with salt* and pepper*. Place kabobs on grill and cook about 7-10 minutes per side, or until vegetables are tender and develop a slight char.

__OVEN:__ Preheat to 400°F. Line sheet pan with aluminum foil or parchment paper. Place kabobs on sheet pan, drizzle with olive oil* and season with salt* and pepper*. Place in oven and roast 20-25 minutes, flipping skewers halfway through.

TO SERVE: Carefully remove chicken or pork and veggies from skewers and divide onto 4 plates. Serve with pita bread or naan bites, hummus or tzatziki dip, and Lemon Orzo Salad on the side.

- 2 tbsp vegetable oil*
- 4 marinated chicken or pork skewers
- Kosher salt and freshly ground black pepper*
- 4 Veggie Kabobs
- White pita bread or Santosh Naan Bites
- The Fresh Market Original Hummus or Cindy’s Tzatziki Dip
- Lemon Orzo Salad

Mediterranean Skewers

The best way to enjoy Mediterranean Skewers is fresh off the grill. Serve alongside our fresh Lemon Orzo Salad or warm naan bites. See below for step-by-step instructions on how to cook and plate this Mediterranean favorite just right.

__Next week our Little Big Meal will feature your choice of NEW Ready to Heat Chicken Parmesan or Marinara Pasta Meal.__

Get Ready for Summer

Fresh Ideas

Your Weekly Features

Red Cherries

Premium Choice Filet Mignon

Jumboz Blueberries

Wild Copper River Sockeye Salmon

Eastern Yellow Peaches

Premium Choice Whole Beef Tenderloin

Asparagus

Wild Sashimi Tuna Steaks

Hawaiian Skewers

Mediterranean Skewers

Think Deliciously

Calabrian Shrimp and Scallop Scampi

Za'atar Encrusted Rack of Lamb

Sumo Citrus Tart

Get Ready for Summer

Fresh Ideas

Your Weekly Features

Red Cherries

Premium Choice Filet Mignon

Jumboz Blueberries

Wild Copper River Sockeye Salmon

Eastern Yellow Peaches

Premium Choice Whole Beef Tenderloin

Asparagus

Wild Sashimi Tuna Steaks

Little Big Meals

Hawaiian Skewers

Mediterranean Skewers

Think Deliciously

Calabrian Shrimp and Scallop Scampi

Za'atar Encrusted Rack of Lamb

Sumo Citrus Tart