Recipe of Favorite Chicken Kebab with Lemon Rice and Mango and Pepper Salad #mysterybag1

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The ingredients needed to make Chicken Kebab with Lemon Rice and Mango and Pepper Salad #mysterybag1:

1. Take 350 grams boneless chicken thigh or breast, cut into chunks
2. Take 10 skewers, soak them in cold water for a fe hours
3. Make ready Marinade
4. Get 4 garlic cloves, finely chopped
5. Take 2 tbsp olive oil
6. Make ready 1 tsp. chilli powder
7. Prepare 1 tsp English mustard
8. Get 1 tsp dried tarragon
9. Prepare 1 tsp dried thyme
10. Get 1/2 tsp sage
11. Make ready Half tsp chicken stock powder
12. Prepare Pinch Salt
13. Make ready 1 medium onion, quarter
14. Get 1 red and green pepper, cut into big chunks
15. Take Lemon Rice
16. Prepare 2 cups rice
17. Get 1 small onion, diced
18. Get 2 bay leaves
19. Make ready 4 tbsp olive oil
20. Take 3 cups chicken stock
21. Make ready Lemon peel from half lemon, cut into thin matchstick-size (keep the juice for the salad)
22. Get Mango and Pepper Salad
23. Make ready 1 whole mango, peel and diced
24. Take 1/2 each yellow and red pepper, diced
25. Get 1 small onion, finely chopped
26. Get Dash chilli powder
27. Take Salad Dressing
28. Prepare 1 tsp olive oil
29. Make ready 1-2 tbsp honey
30. Make ready 1-2 tbsp lemon juice
31. Prepare to taste Salt

Nick Nairn's stunning kebabs make a great barbecue recipe, or are fabulous fried. For the mango salsa, place all the ingredients into a bowl and mix lightly to combine. To serve, place the skewers onto a plate and serve immediately with separate bowls of soy. Serve with brown basmati rice and a spinach salad.

Instructions to make Chicken Kebab with Lemon Rice and Mango and Pepper Salad #mysterybag1:

1. Mix all the marinade ingredients and marinate the chicken pieces for at least 2 hours. Skew them and in between add the peppers and onions, like mine. Grill on bbq or bake in the oven till cooked through.
2. Wash the rice and set aside. Heat some olive oil in a pan and put in the bay leaves and onion. Saute for few seconds and add in the chicken stock and lemon pieces. Add the rice and bring to boil. Turn the heat down, simmer with the lid on till all liquid has been absorbed. Fluff the rice with a fork and keep warm. You can also pour the boiled rice and stock into a rice cooker and cook according to the rice cooker instructions.
3. Make the salad by whiskig the dressing till sugar is dissolved. Mix with other ingredients and serve.

To serve, place the skewers onto a plate and serve immediately with separate bowls of soy. Serve with brown basmati rice and a spinach salad. Caribbean Chicken & Pineapple Kebabs with Banana Salad. Rinse the peppers, trim, remove seeds and white membranes and cut into thin strips. Rinse the sugar snap peas, trim, blanch Allow the rice to cool, mix with the peppers, mango, sugar snap peas and cilantro leaves, season with salt, pepper and lemon juice and serve with the chicken cubes on plates.

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