Chicken kebabs on jewelled rice recipe

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1 hr


25 min

Nutrition per portion

Calories 551 kCal 28%
Fat 6.5g 9%

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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(39 ratings)
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