Recipes

Kebab

Afia Yalla Habibi kebab seasoning. Sirloin and/or chicken thighs, mini peppers, red onion. Grill night. GF.

Cut1¼-inch

Marinate20–30 min

SkewerSeparate

Grill8–12 min

Log this

About 8 meat skewers · 1 meat skewer is a log. Default for thighs.

250 cal 24g protein 1g carb 17g fat

MyFitnessPal · Kebab (calculated)

Same batch · 1 meat skewer is a log.

230 cal 28g protein 1g carb 12g fat

MyFitnessPal · Kebab (calculated)

Estimates for ~4 oz cooked meat plus a share of the marinade oil. Veg skewers are light — oil + pinch seasoning only. Not a real MFP recipe entry.

1½–2 lb sirloin cubes and/or boneless chicken thighs, combined
3 Tbsp oil (avocado, canola, or olive)
2–3 Tbsp Afia Yalla Habibi Kebab Mediterranean Seasoning — start 2 Tbsp; more if you like it loud
1–1½ Tbsp lemon or lime juice
½–¾ tsp salt if the blend isn’t already salty — taste the bottle
optional 1 tsp garlic granules or 2 cloves minced

Base batch feeds ~4–6 people on skewers. Seasoning is spices (baharat: cardamom, cloves, etc.) — GF. Raquel-safe. No coconut aminos here.

Sirloin into ~1¼-inch cubes. Keep sizes even so they cook together.
Chicken thighs into the same ~1¼-inch cubes. Trim big fat flaps.
Mini peppers: halves or 1–1½ inch chunks. Red onion: wedges through the root so layers stay together (~¾–1 inch thick).
Optional zucchini: ¾-inch half-moons or chunks. Mushrooms and cherry tomatoes whole or halved.

Toss meat with 3 Tbsp oil, 2–3 Tbsp Afia kebab seasoning, 1–1½ Tbsp citrus, salt if needed, optional garlic.
Rest 20–30 min at room temp, or up to overnight in the fridge.
Veg get light oil + a pinch of seasoning only. Don’t soak veg in the acid-heavy marinade for long.

Prefer separate skewers: beef, chicken, veg. Different cook times.
If mixing on one stick: pepper → onion → meat → pepper → meat → onion. Veg buffers so meat doesn’t crowd. Leave tiny gaps — don’t pack tight.
Metal skewers preferred. If wood, soak 30 min first.

Fridge 3 days. Reheat on a hot pan or Blackstone so the edges wake up. Pull meat off the sticks before storing.

Whole-batch math varies with how much sirloin vs thigh you ran. Log per meat skewer above — no second macro row.