Peri Peri Grills with Spicy Rice and Vegetable Kebabs

Ingredients Vegetable Kebabs

• 2 large courgettes (sliced)
• 2 small red onions (cut into wedges)
• 120g of cherry tomatoes
• 2tbsp of sunflower oil
• A few kebab sticks

Ingredients Peri Peri Grills

• 4 Birds Eye Peri Peri Grills

Ingredients Spicy Rice

• 150g of rice
• 1 chicken stock cube
• 1 bay leaf
• ¼ tsp of cinnamon
• 1tsp of cumin seeds
• ¼ tsp of medium curry powder

To Prepare

• 1 Cook the Bids Eye Peri Peri Grills as per pack instructions

• 2 Meanwhile chop the other ingredients

• 3 Place the vegetables alternatively on kebab sticks

• 4 Bring a large pan of water to the boil

• 5 Add the rice to the pan along with the chicken stock cube, bay leaf, cinnamon, cumin seeds and curry powder. Simmer gently for 10-12 minutes or until the rice is tender

• 6 Brush the vegetables and kebabs with oil and grill under a hot grill, turning once, for about 10 minutes

• 7 Drain the rice and transfer to a serving plate. Serve the Peri Peri Grills on a plate with the spicy rice and vegetable kebabs

At a glance nutrition

• Approx per serving
  Energy	415Kcal
  Fat	17g