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Chicken souvlaki with spring pilaf

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Channel the flavours of the Middle East with this quick and easy Chicken souvlaki recipe, served atop a light and zingy rice pilaf.

  • Serves4
  • Cook time15 minutes
  • Prep time20 minutes
Chicken souvlaki with spring pilaf


  • 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

Check ingredient labels to make sure they meet your specific dietary requirements and always consult a health professional before changing your diet. View dietary information here.

Percentage Daily Intake information on our recipes is calculated using the nutrition reference values for an average Australian adult.


  1. Step 1

    Thread chicken onto soaked bamboo or metal skewers. 

  2. 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.

  3. 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.
  4. Step 4

    Stir radish, spinach, almonds, lemon rind and lemon juice into pilaf. Season. Serve kebabs with pilaf, yoghurt and lemon wedges.