Set up the marinade bowls

• Set out four bowls, one for each flavor of protein.

Marinate the saffron chicken kebabs

• In the first bowl, combine the chicken thigh with the grated onion, yogurt, saffron, garlic, lemon juice, olive oil, salt and black pepper.
• Mix well so every piece is coated.

Season the chicken shawarma

• In the second bowl, toss the chicken breast strips with the shawarma spice blend until evenly coated.

Prepare the ground beef

• In the third bowl, mix the ground beef with the grated onion, garlic, cumin, coriander, paprika and salt.

Marinate the tandoori chicken legs

• In the fourth bowl, coat the chicken legs with the tandoori masala, yogurt, ginger garlic paste and lemon juice.

Bag and flatten for the freezer

• Transfer each marinated protein into a tightly sealed freezer bag.
• Press each bag out as flat as possible so it defrosts quickly the day of or the night before.

Label and freeze

• Label each bag: ground beef, chicken shawarma, tandoori chicken legs and saffron chicken.
• Freeze flat until needed.