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Alright, don’t linger, let’s practice this chicken kebab with lemon rice and mango and pepper salad #mysterybag1 formula with 31 components which are absolutely easy to obtain, and we have to process them at the very least through 3 measures. You should shell out a while on this, so the resulting food could be perfect.

Ingredients requirements of Chicken Kebab with Lemon Rice and Mango and Pepper Salad #mysterybag1:

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