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  • Chicken Kebabs with Pomegranate Rice
Chicken Kebabs with Pomegranate Rice

Chicken Kebabs with Pomegranate Rice

Brought to you by: OcadoLife
    4 serving
3.8 4 ratings Review this recipe

Prep time:

Cook time:

Serves: 4

Lightly charred and oh-so-juicy, this Middle Eastern-inspired shish is delicious stuffed into still-warm pittas. 
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  • 2 tbsp extra virgin olive oil, for the marinade (plus extra for the chicken and rice)
  • 250g greek yogurt, for the marinade
  • ¼ tsp ground cinnamon, for the marinade
  • 1 lemon, zest and juice (for the marinade)
  • 1 tbsp pomegranate molasses, for the marinade (plus extra to drizzle)
  • 500g chicken breasts, (cut into 2 cm chunks)
  • 115g baby leaf spinach
  • 4 pitta breads
  • 250g microwavable pilau rice, (2 pouches)
  • 125g pomegranate seeds
  • 100g dried apricots, (chopped)
  • 250g radishes, (shredded or finely sliced)
  • 60g flaked almonds
  • 1 bunch fresh mint, (leaves chopped)


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.

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