Chicken Kebabs with Pomegranate Rice
By OcadoLife
Published on 09 March 2022
Lightly charred and oh-so-juicy, this Middle Eastern-inspired shish is delicious stuffed into still-warm pittas. Time and servings
30 minsTotal time
4Servings
15 minsPrep time
15 minsCooking time
Ingredients
- 2 tbsp of extra virgin olive oil, for the marinade (plus extra for the chicken and rice)
- 250 g of greek yogurt, for the marinade
- 0.25 tsp of ground cinnamon, for the marinade
- 1 lemon, zest and juice (for the marinade)
- 500 g of chicken breasts, (cut into 2 cm chunks)
- 115 g of baby leaf spinach
- 4 pitta breads
- 250 g of microwavable pilau rice, (2 pouches)
- 125 g of pomegranate seeds
- 100 g of dried apricots, (chopped)
- 250 g of radishes, (shredded or finely sliced)
- 60 g of flaked almonds
- 1 bunch of fresh mint, (leaves chopped)
- 1 tbsp of pomegranate molasses, for the marinade (plus extra to drizzle)
Method
Step 1
Preheat grill to high.Step 2
Place all the ingredients for the marinade into a bowl, stir and season to taste. Put 3 tbsp of the mixture into a separate bowl and set aside to use as a dressing later.Step 3
Add the chicken to the marinade and coat well. Thread the chicken onto 4 skewers, drizzle with a little olive oil and grill for 10 mins, turning frequently.Step 4
While the chicken is cooking, heat the rice as per packet instructions. Empty into a bowl and mix in the pomegranate seeds, dried apricots, radishes, flaked almonds and fresh mint. Season to taste.Step 5
Warm the pitta breads under the grill or in a toaster, split them open and stuff with rice, chicken and spinach leaves – or serve up a bit of everything on a platter.Step 6
Loosen the reserved dressing with a little oil and water, and drizzle over each pitta bread with a little extra pomegranate molasses.