Ingredients:

• 1 yellow pepper
• 2 courgettes
• 225 gms. cherry Tomatoes
• 350 gms. diced boneless Chicken
• 2 tbsp. chilli sauce
• 1 Clove Garlic
• 1 tsp. ground coriander
• Little ground cumin
• Little paprika
• 1 tbsp. Lemon juice
• 2 tbsp. Sunflower oil
• 12 gms. long grain Rice
• 1.2 litres hot vegetable stock
• 3 tbsp. fresh chopped Parsley

Method:

1. Cut the pepper and courgettes into pieces and thread alternately with chicken and tomatoes onto pre-soaked bamboo skewers.
2. Crush the garlic and mix with chilli sauce, cumin, lemon juice, paprika, oil and seasoning. Spoon over kebabs and marinate for 15 minutes.
3. Put rice and stock into a large microproof bowl, cover and cook for 12 minutes. Drain off excess stock.
4. Transfer kebabs to a flat microproof dish and cook for 6 minutes until vegetables are tener.
5. Stir 6 tbsp. water into the leftover marinade.
6. Cook for 1 minute and pour into a serving bowl.
7. Serve all with chopped parsley.