Chicken Kebabs And Creamy Rice Pilaf - cooking recipe

Ingredients

1 cup long-grain rice
1 None carrot, peeled and diced
2/3 cup frozen peas
1/2 cup vegetable stock
2 tbsp white wine vinegar
3 tbsp oil
1 None red pepper, deseeded and finely chopped
5 None green onions, sliced
1 cup full-fat yogurt
2 tbsp mayonnaise
1 tsp lemon juice
1 pinch chili powder, plus extra for sprinkling
1 pinch sugar
1 lb chicken breast , cut into 12 strips
None None lemon wedges, to serve
12 None wooden skewers

Preparation

Cook the rice in boiling salted water according to the package instructions, adding the carrot and peas 5 mins before the end of the cooking time. Drain and place in a large bowl. Bring the stock to a boil and add the vinegar and 1 tbsp oil. Stir into the rice along with the pepper and green onions and allow to stand for 20 mins.
Meanwhile, in a bowl, mix the yogurt, mayonnaise, lemon juice, a pinch of chili powder and a pinch of sugar. Season with salt and black pepper. Stir into the rice mixture.
Season the chicken with salt and black pepper and thread each strip in a zigzag on to a wooden skewer. Heat 2 tbsp oil in a frying pan and cook the chicken in batches, turning, until golden brown and cooked through. Arrange the rice pilaf in bowls and top with the chicken skewers and lemon wedges. Sprinkle with chili powder.