Cajun chicken kebabs with rice recipe
These chicken and red onion skewers are marinated in olive oil, lemon juice and Cajun spices before being griddled until cooked and juicy. Serve with fluffy rice, peas, sweetcorn and some chilli sauce on the side.
See method- Serves 4
- 5 mins to prepare and 5 mins to cook
- 459 calories / serving
- Dairy-free
- Gluten-free
- Healthy
Ingredients
- 479g pack skinless chicken breasts
- 1tbsp olive oil
- 1 tbsp Schwartz Cajun Seasoning
- juice ½ lemon
- 1 red onion, cut into chunks
- 300g long grain rice
- 50g frozen peas
- 50g frozen sweetcorn
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Shop ingredientsEach serving contains
- Energy
- 1945kJ 459.0kcal
- Fat
- 5g
- Saturates
- 1g
- Salt
- 0.7g
- Sugars
- 3g
of the Reference intake
Carbohydrate 64.3gProtein 37.3gFibre 2.2g
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- Cut the chicken into 24 pieces. In a bowl toss thechickenwith the olive oil, Cajun seasoning and lemon juice.
- Leave to marinate in the fridge for 15 minutes. If using wooden skewers put them in water to soak while the chicken marinates.
- Meanwhile cook the rice according to packet instructions, adding thepeasand sweetcorn to the pan for the last minute of cooking. Drain and fluff with a fork.
- Thread 3 pieces of chicken onto each skewer alternating with chunks of redonion. Heat a griddle pan over a medium heat and cook the kebabs for 8 – 10 minutes, turning frequently, or until the chicken is cooked through, with no pink showing. Serve with the rice.
- For top tips on protecting you and your family when preparing raw meat and poultry, visit Food Safety in the Home.
