Method
Ingredients
Ingredients
- 1kg Tilda Brown & White Rice
- 6 garlic cloves
- Knob of fresh peeled ginger
- 1-2 oranges, grated zest and juice
- 6 spring onions, roughly chopped
- 5 tbsp clear honey
- 3 tbsp light soy sauce
- 4 tbsp vegetable oil
- 8-10 skinless boneless chicken breast fillets, cut into cubes
- 40 button mushrooms
- 40 cherry tomatoes
- 2 large red peppers, seeded and chopped
- 2 large green peppers, seeded and chopped
- Wooden skewers
Method
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Grind the garlic, ginger, orange zest and spring onions to a paste in a food processor.
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Add the honey, orange juice, soy sauce and oil and blend again.
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Pour the mixture over the cubed chicken and leave to marinate for at least 60 minutes, preferably overnight.
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Toss in the mushrooms for the last 30 minutes so they take on some of the flavour.
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Thread the chicken, tomatoes, mushrooms and peppers onto wooden skewers then cook on a griddle pan or under a medium grill for 7-8 minutes each side or until the chicken is thoroughly cooked and golden brown.
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Turn the kebabs frequently and baste with the marinade from time to time until evenly cooked.
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Bring a large pan of water to the boil, add Tilda Brown & White rice and return to a medium boil. Cook for 20-25 minutes depending on required texture. Drain well and serve.
