Kebabs with Red & Green Pepper Rice

Kebabs with Red & Green Pepper Rice

This recipe has been brought to you by S&B Herba Foods Ltd.

Share on Pinterest

Recipe

To Serve

  • Skinless, boneless, chicken breasts
    4
  • Raisins
    4 tbsp
  • Reduced salt soy sauce
    90 ml
  • Sake or dry sherry
    120 ml
  • Honey
    2 level tbsp
  • Garlic cloves, skinned and chopped
    3
  • Fresh ginger, finely grated
    2.5cm
  • Ground black pepper, to taste
  • Basmati rice, per person
    50-75 g
  • 1 medium red pepper, seeded
  • 1 medium green pepper, seeded
  • 2 medium shallots, finely chopped
  • A saucepan
  • Grater
  • Saucepan
  • Wok or large frying pan

Method

1

Soak wooden skewers for 15 minutes in water before use to prevent burning whilst cooking.

2

Cut the chicken into bite sized pieces.

3

Mix half of each of the soy sauce, sake and honey along with all the ginger, garlic and black pepper (to taste).

4

Add 2-3 tablespoons of warm water, stir to combine the flavours.

5

Add the chicken and mix well to coat the pieces thoroughly.

6

Chill for at least 1 hour (preferably overnight if possible) turning occasionally to ensure even coating.

7

Cook the rice in 2 parts water to 1 part rice for 20 minutes or until fluffy. Whilst the rice is cooking, thread the chicken onto the pre-soaked skewers and grill for the last 10-15 minutes (of cooking time). Turn and baste the skewers regularly with any remaining marinade.

8

Stir-fry the peppers and shallots in a little olive oil or spray cooking oil until the shallots are just beginning to brown. Remove from heat.

9

Place the remaining soy sauce, sake, honey and raisins in a saucepan with 2 tbsp warm water and gently simmer for 7-8 minutes or until the raisins are plump and most of the liquid. has been absorbed.

10

Remove from the heat and serve with the kebabs.

Similar Recipes

Chicken Teriyaki

  • 30 - 60 mins
  • Basmati Rice

Risotto with Yellow and Red Peppers (v)

  • Quick and Easy
  • 20 - 30 mins
  • Carnaroli