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Coriander and Lime Chicken Kebabs

Super quick and full of flavour these kebabs are just too good.
5 from 1 vote
Print Recipe
Prep Time 30 minutes
Cook Time 20 minutes
Total Time 50 minutes
Course bbq
Servings 4 people

Ingredients
  

  • 4 chicken breasts
  • 8 bamboo/wood skewers
  • A handful of vegetables I use a variety of cherry tomatoes, mushrooms, peppers and onions.
  • Juice of 1 lime
  • 1 bunch of coriander stalks removed and finely chopped.
  • 1 large clove of garlic crushed.
  • 2 tablespoons olive oil
  • pinch of good quality rock salt
  • pinch of ground black pepper
  • 1 medium cooking onion
  • 25 g butter
  • approx 200g basmati rice based on 50g serving per person

Instructions
 

  • Kebabs
  • Cut each chicken breast in half length-ways, and then dice each half into equal chunks, suitable to fit on your kebab stick.
  • In a bowl squeeze the lime juice (I find it useful to heat it in the microwave for 30 seconds first).
  • Add the olive oil, crushed garlic, chopped coriander, salt and pepper to the lime juice and mix well.
  • Add the dice chicken breasts and coat fully. Set to one side for roughly 20 minutes.
  • Dice the vegetables into small squares, around the same size as the chicken cubes.
  • Once marinaded, slide the diced chicken and vegetables onto each skewer, leaving enough room either side to handle, and alternating chicken to vegetable (see image above).
  • Cook on a medium-high grill or BBQ for approx 15-20 minutes, turning regularly to allow them to cook evenly.
  • Rice
  • Dice the cooking onion and place in a small roasting tin with the butter. Place in the oven on 175C for approx 20 minutes, until golden, stirring in between to make sure they cook evenly.
  • Boil the rice as per packet instructions and drain.
  • Mix the onions, butter and rice together while still hot, it may be easier to mix with a fork to avoid the rice breaking up.
  • Serve immediately.