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Chicken Kebabs with Pomegranate Rice

Lightly charred and oh-so juicy, this Middle Eastern-inspired shish is delicious stuffed into still-warm pittas. #BigEatIn

Serves 4  Total time 30 mins


• 500g chicken breasts, cut into 2cm chunks 

• Olive oil, to drizzle 

• 4 pitta breads 

• 115g baby leaf spinach

For the marinade

• 2 tbsp extra virgin olive oil 

• 250g greek yogurt

• 1 tbsp pomegranate molasses, plus extra to drizzle 

• 1/4 tsp ground cinnamon 

• Zest and juice of 1 lemon

For the rice

• 2 x 250g pouch cooked pilau rice 

• 125g pomegranate seeds 

• 100g dried apricots, chopped 

• 250g radishes, shredded or finely sliced 

• 60g flaked almonds 

• Bunch fresh mint, leaves chopped 

• 1 tbsp extra virgin olive oil


1. Preheat grill to high.

2. Place all the ingredients for the marinade into a bowl, stir and season to taste. Put 3 tbsp of the mixture into a separate bowl and set aside to use as a dressing later.

3. Add the chicken to the marinade and coat well. Thread the chicken onto 4 skewers, drizzle with a little olive oil and grill for 10 mins, turning


4. While the chicken is cooking, heat the rice as per packet instructions. Empty into a bowl and mix in the rest of the rice ingredients. Season to taste.

5. Warm the pitta breads under the grill or in a toaster, split them open and stuff with rice, chicken and spinach leaves – or serve up a bit of

everything on a platter.

6. Loosen the reserved dressing with a little oil and water, and drizzle over each pitta bread with a little extra pomegranate molasses.

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