Photo of Piri piri kebabs by WW

Piri piri kebabs

Points® value
Total Time
25 min
5 min
20 min
Perfect for the barbecue season.


Brown basmati rice, dry

200 g


1 clove(s), crushed

Chilli Powder

¼ teaspoon(s), level


1 teaspoon(s), level

Oregano, Dried

½ teaspoon(s), level

Thyme, Dried

¼ teaspoon(s), level

White Wine Vinegar

1 tablespoon(s), or lemon juice

Chicken breast, skinless, raw

500 g, cubed

Red pepper

1 medium, de-seeded and chopped roughly

Green pepper

1 medium, de-seeded and chopped roughly

Calorie controlled cooking spray

4 spray(s)

Sweetcorn, tinned, drained

175 g

0% fat natural Greek yogurt

150 g

Parsley, fresh

4 sprig(s), fresh, to garnish


  1. Add the rice to a pan of boiling water and cook according to the packet instructions. Preheat the grill and line the grill pan with foil.
  2. Combine the garlic, spices, dried herbs and vinegar or lemon juice in a mixing bowl and toss the chicken in the mixture to coat.
  3. Thread the chicken and peppers on to 4 skewers. Spray with the cooking spray and grill for 12 minutes or until the chicken is cooked through, turning the kebabs occasionally.
  4. When the rice is tender, stir in the sweetcorn and allow it to heat through for 1 minute. Drain and divide the rice between 4 plates.
  5. Add a kebab to each plate, drizzling any cooking juices from the grill pan over the top. Garnish with fresh parsley and serve with the yogurt.


Cooks Tip: If you like your food fairly spicy, increase the chilli powder to ½ teaspoon to give this recipe a bit more of a kick. When using wooden skewers, soak them first in cold water for about 30 minutes, to stop them from burning under the grill.