Chicken Kebabs with Pomegranate Rice
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)
4 servings
Calories~863 kcal
Protein~48 g
Carbs~103 g
Fat~30 g
Fiber~11 g
Sugar~30 g
Total recipe
Calories~3,450 kcal
Protein~190 g
Carbs~410 g
Fat~120 g
Fiber~45 g
Sugar~120 g
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.
