Piri piri kebabs

Total Time
Perfect for the barbecue season.
  • Tilda Brown Basmati Rice
    200 g
  • Garlic
    1 clove(s), crushed
  • Chilli Powder
    ¼ teaspoons, level
  • Paprika
    1 teaspoons, level
  • Oregano, Dried
    ½ teaspoons, level
  • Thyme, Dried
    ¼ teaspoons, level
  • White Wine Vinegar
    1 tablespoons, or lemon juice
  • Chicken breast, skinless, raw
    500 g, cubed
  • Red pepper(s)
    1 medium, de-seeded and chopped roughly
  • Green Pepper(s)
    1 medium, de-seeded and chopped roughly
  • Calorie controlled cooking spray
    4 spray(s)
  • Sweetcorn, canned, 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.
  6. 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.

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