Channel the flavours of the Middle East with this quick and easy Chicken souvlaki recipe, served atop a light and zingy rice pilaf.
Serves44
Cook time15 mins15 minutes
Prep time20 mins20 minutes
Ingredients
1½ cups (300g) white long-grain rice
2½ cups (625ml) salt-reduced chicken stock
20g butter
100g snow peas, thinly sliced
500g Coles Made Easy Chicken Strips In Souvlaki Seasoning
4 red radishes, trimmed, halved, thinly sliced
60g Coles Australian Baby Spinach
2 tbs flaked almonds, toasted
2 tsp grated lemon rind
2 tbs lemon juice
Greek-style yoghurt, to serve
Lemon wedges, to serve
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Percentage Daily Intake information on our recipes is calculated using the nutrition reference values for an average Australian adult.
Method
Step 1
Thread chicken onto soaked bamboo or metal skewers.
Step 2
Place rice, stock and butter in a medium saucepan over high heat. Bring to a simmer. Reduce heat to low and simmer, covered, for 10 mins. Stir in snow peas and cook, covered, for a further 5 mins or until rice and snow peas are tender.
Step 3
Meanwhile, preheat grill on high. Place kebabs on a baking tray lined with foil. Cook under grill, turning, for 10 mins or until golden and cooked through.
Step 4
Stir radish, spinach, almonds, lemon rind and lemon juice into pilaf. Season. Serve kebabs with pilaf, yoghurt and lemon wedges.
