Chicken kebabs on jewelled rice recipe

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serves: 4
Cost: cheap
Prep: 1 hr
Cooking: 25 min

Nutrition per portion

Calories 551 kCal 28%
Fat 6.5g 9%
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  • The whole family will love these delicious chicken skewers served with tasty flavoured rice.


    • Kebabs550g (1.75lb) chicken breast, skin removed and cubed1 small red pepper, seeds removed and cut into pieces
    • 1 green pepper, seeds removed and cut into pieces
    • 1 onion, cut into wedges
    • 25g (1oz) Buttery spread
    • Rice
    • 350g (12oz) long grain rice
    • 1 small red onion, finely chopped
    • 1 tablespoon raisins
    • 1 tablespoon chopped fresh parsley and/or celery leaves
    • Lemon juice
    • Marinade
    • 2 tablespoons reduced salt soy sauce
    • 1 tablespoon rice or wine vinegar
    • 1 tablespoon oyster sauce


    • Combine all ingredients for the marinade in a large bowl, stir in the chicken, cover and marinate for at least 1 hour, stirring occasionally.

    • Thread the chicken pieces onto 8 skewers with alternate pieces of red and green peppers and onion.

    • Melt 15g (1/2oz) buttery spread and use to brush the kebabs before cooking under the grill for 12-15 minutes, turning frequently until cooked through.

    • Meanwhile, cook the rice according to packet directions and drain.

    • Heat the remaining buttery spread in a saucepan, add the red onion and cook for 3-5 minutes, stirring occasionally, until soft but not brown. Add the cooked rice together with the raisins and stir to heat through.

    • Mix in the chopped parsley or celery leaves into the rice mixture and add a little lemon juice to taste.

    • Serve the kebabs on a bed of rice.

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