Skip to main content
Veetee Recipe

Chicken Kebabs with Peri Peri Rice

Easy4 Servings
Deliciously easy chicken kebabs, which are a winner all year round.

What you need to get

  • 2 trays VeeTee Peri Peri Rice

  • 2 tbsp light soy sauce

  • 1 tbsp white wine vinegar

  • 1 tbsp oyster sauce

  • 500g chicken breast, cubed

  • 1 small red pepper, deseeded and chopped

  • 1 green pepper, deseeded and chopped

  • 1 onion, cut into wedges

  • 2 tbsp olive oil

  • 1 small red onion, finely chopped

  • 2 tbsp raisins

  • freshly chopped parsley

  • lemon juice to taste


What you need to do


  1. Mix together the soy sauce, vinegar and oyster sauce in a bowl. Add the chicken, cover and marinade for at least 1 hour, stirring occasionally.

  2. Thread the chicken pieces on to 8 skewers with alternate pieces of red and green peppers and onion.

  3. Brush the kebabs with oil, place under the grill or on a BBQ, turning frequently for 12-15 minutes, until cooked through.

  4. Meanwhile heat the remaining oil in a saucepan, add the red onion and cook for 3-5 minutes until soft. Add the rice together with the raisins and cook for 2 minutes or until heated through.

  5. Mix in the chopped parsley into the rice mixture and add a little lemon juice to taste.

  6. Serve the rice with the kebabs.


We want to hear what you think!

recipe featured thumbnail

No comments

Chicken Kebabs with Peri Peri Rice

Chicken Kebabs with Peri Peri Rice Deliciously easy chicken kebabs, which are a winner all year round.

What you need to get

  • 2 trays VeeTee Peri Peri Rice

  • 2 tbsp light soy sauce

  • 1 tbsp white wine vinegar

  • 1 tbsp oyster sauce

  • 500g chicken breast, cubed

  • 1 small red pepper, deseeded and chopped

  • 1 green pepper, deseeded and chopped

  • 1 onion, cut into wedges

  • 2 tbsp olive oil

  • 1 small red onion, finely chopped

  • 2 tbsp raisins

  • freshly chopped parsley

  • lemon juice to taste


What you need to do


  1. Mix together the soy sauce, vinegar and oyster sauce in a bowl. Add the chicken, cover and marinade for at least 1 hour, stirring occasionally.

  2. Thread the chicken pieces on to 8 skewers with alternate pieces of red and green peppers and onion.

  3. Brush the kebabs with oil, place under the grill or on a BBQ, turning frequently for 12-15 minutes, until cooked through.

  4. Meanwhile heat the remaining oil in a saucepan, add the red onion and cook for 3-5 minutes until soft. Add the rice together with the raisins and cook for 2 minutes or until heated through.

  5. Mix in the chopped parsley into the rice mixture and add a little lemon juice to taste.

  6. Serve the rice with the kebabs.