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The diet of champions

Chicken kebab on jewelled rice

Preparation time: 74 minutes Cooking time: 25 minutes

Serves: 4



2 tbsp light soy sauce

1 tbsp rice or wine vinegar

1 tbsp oyster sauce


550g chicken breast, skin removed and cubed

1 small red pepper, seeds removed and cut into pieces

1 green pepper, seeds removed and cut into pieces

1 onion, cut into wedges

25g Flora


350g long grain rice

1 small red onion, chopped

1 tbsp raisins

1 tbsp chopped fresh parsley and/or celery leaves

Lemon juice to taste


Combine all ingredients for the marinade in a large bowl, stir in the chicken cubes, cover and marinate for at least one hour, stirring occasionally.

Thread the chicken on to eight skewers with alternate pieces of red and green peppers, and onion.

Brush one tbsp of Flora over the kebabs before cooking under the grill for 12-15 minutes, turning frequently until cooked through.

Meanwhile, cook the rice according to packet directions and drain.

Heat the remaining Flora in a saucepan, add the red onion and cook for 3-5 minutes, stirring occasionally, until soft but not brown. >Add the cooked rice together with the raisins and stir to heat through.

Mix the chopped parsley and/or celery leaves into the rice mixture and add a little lemon juice to taste.

Serve the kebabs on a bed of rice.