Spiced chicken skewers with herby rice

Spiced chicken skewers with herby rice

These chicken skewers are marinated in a delicious blend of herbs and spices and go great with creamy greek yogurt. They're perfect for BBQ weather.

Prep time: 15 minutes

Cook time: 25 minutes

Servings: 4 people


  • Tesco 100% Irish Chicken Breast Fillet (cubed)
  • Handful coriander, leaves picked and finely chopped
  • 200g spinach leaves, washed
  • 300g basmati rice
  • 1 tsp ground turmeric
  • 1tsp cumin seeds, roughly crushed
  • 1 onion, chopped
  • 1tbsp sunflower oil
  • 200g fat-free Greek-style yogurt
  • 3 tbsp curry paste
  • 2 tbsp lemon juice


Combine the chicken, curry paste and 2 tbsp of the yogurt in a non-metallic bowl and set aside to marinate for 15 minutes.

Meanwhile, heat the oil in a large pan over a medium heat and cook the onion until just beginning to brown.

Add the cumin, turmeric and rice and stir well.

Add 450ml (3⁄4pt) water, cover, and simmer for 10 minutes.

Turn off the heat and add the spinach.

Cover and leave to rest for 5 minutes. Stir through the coriander and lemon juice.

Thread the cubed chicken onto 4 skewers (if wooden soaked for 15 minutes).

Put a griddle pan over a high heat until smoking hot.

Put the skewers on the griddle and cook for 6-8 minutes, turning every 2 minutes, or until cooked through and no pink meat remains.

If cooking on a barbecue, place onto the barbecue on a medium/high heat.

Cook for 5-6 minutes; turning regularly until they are cooked through and no pink meat remains.

Serve the chicken with the rice and the remaining yogurt.