Piri piri kebabs
6
Points®
Total time: 25 min • Prep: 5 min • Cook: 20 min • Serves: 4 • Difficulty: Easy
Perfect for the barbecue season.
Ingredients
Brown basmati rice, dry
200 g
Garlic
1 clove(s), crushed
Chilli Powder
¼ teaspoon(s), level
Paprika
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
Instructions
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.
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