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Kebabs with red and green pepper rice

A gorgeous marinade for the meat, combined with a tasty and vibrant rice dish. This is sure to be a new family favourite.

Rice type: Basmati rice
Servings: Serves 4
Preparation Time: 10 mins plus overnight marinading
Cooking Time: 30 mins



• 4 skinless, boneless, chicken breasts
• 4 tbsp of Raisins
• 90ml reduced salt soy sauce
• 120ml sake or dry sherry
• 2 level tbsp of honey
• 3 garlic cloves, skinned and chopped
• 2.5cm fresh ginger, finely grated
• ground black pepper, to taste
• also, soak wooden skewers for 15 minutes in water before use to prevent burning whilst cooking.


• 50-75g of pack cooked Basmati rice per person
• 1 medium red pepper, seeded
• 1 medium green pepper, seeded
• 2 medium shallots, finely chopped

Step 1

Cut the chicken into bite sized pieces.

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

Step 2

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

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

Step 3

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

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.

Step 4

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.

Step 5

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.

Remove from the heat and serve with the kebabs.

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