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Alright, don’t linger, let’s course of action this chicken kebab with lemon rice and mango and pepper salad #mysterybag1 menu with 31 substances which are undoubtedly easy to receive, and we have to process them at the very least through 3 ways. You should shell out a while on this, so the resulting food could be perfect.

Composition for Chicken Kebab with Lemon Rice and Mango and Pepper Salad #mysterybag1:

1. Give 350 grams boneless chicken thigh or breast, cut into chunks
2. Provide 10 - skewers, soak them in cold water for a fe hours
3. Require Marinade
4. Get 4 of garlic cloves, finely chopped
5. Require 2 tbsp for olive oil
6. Prepare 1 tsp. of chilli powder
7. Make ready 1 tsp for English mustard
8. Make ready 1 tsp for dried tarragon
9. Give 1 tsp of dried thyme
10. Make ready 1/2 tsp sage
11. Take Half of tsp chicken stock powder
12. Make ready Pinch Salt
13. Give 1 medium onion, quarter
14. Make ready 1 - red and green pepper, cut into big chunks
15. Need of Lemon Rice
16. Make ready 2 cups for rice
17. Need 1 for small onion, diced
18. Take 2 for bay leaves
19. You need 4 tbsp for olive oil
20. Give 3 cups for chicken stock
21. You need for Lemon peel from half lemon, cut into thin matchstick-size (keep the juice for the salad)
22. Provide - Mango and Pepper Salad
23. Give 1 of whole mango, peel and diced
24. Provide 1/2 for each yellow and red pepper, diced
25. Need 1 of small onion, finely chopped
26. Get Dash chilli powder
27. Prepare Salad Dressing
28. Prepare 1 tsp for olive oil
29. Prepare 1-2 tbsp for honey
30. Take 1-2 tbsp for lemon juice
31. Prepare to taste Salt

Chicken Kebab with Lemon Rice and Mango and Pepper Salad #mysterybag1 making process:

1. Mix all the marinade ingredients and marinate the chicken pieces for at least 2 hours. Skew them and in between add the peppers and onions, like mine. Grill on bbq or bake in the oven till cooked through.
2. Wash the rice and set aside. Heat some olive oil in a pan and put in the bay leaves and onion. Saute for few seconds and add in the chicken stock and lemon pieces. Add the rice and bring to boil. Turn the heat down, simmer with the lid on till all liquid has been absorbed. Fluff the rice with a fork and keep warm. You can also pour the boiled rice and stock into a rice cooker and cook according to the rice cooker instructions.
3. Make the salad by whiskig the dressing till sugar is dissolved. Mix with other ingredients and serve.

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