Chicken souvlaki



  • 1 1/2 cups (300g) white long-grain rice
  • 2 1/2 cups (625ml) salt-reduced chicken stock
  • 20g butter
  • 100g snow peas, thinly sliced
  • 500g Coles Grill RSPCA Approved Chicken Breast Souvlaki Kebabs
  • 4 red radishes, trimmed, halved, thinly sliced
  • 60g Coles Brand Australian Baby Spinach
  • 2 tablespoons flaked almonds, toasted
  • 2 teaspoons grated lemon rind
  • 2 tablespoons lemon juice
  • Greek-style yoghurt, to serve
  • Lemon wedges, to serve


Step 1


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 2

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 3

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

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