Easy Monday Kebabs with Fried Rice and a Yoghurt/Cucumber side

Monday, as many of you are aware, is my ‘bottom-of-the-fridge’ day – the day I check all the shelves and drawers for food that needs to be used up before I start buying the groceries for the week. There’s always something in there that I’ve forgotten about.

Today’s haul included a couple of very sad-looking peppers, chicken breasts – best-before ‘TODAY’, half a tub of Greek Yoghurt, some very large Portobello mushrooms, a bit of leftover cucumber.. and hey presto – here’s what we had for dinner:

Chicken Kebabs and Fried Rice (13)This is a really easy yet delicious dinner which you can adapt to suit whatever’s lurking down the bottom of your fridge!

I’m going to write this recipe as I made it today, to give you an idea of flavours, combinations etc..

We both really enjoyed it.


  • A medium-sized glass or ceramic bowl
  • a large frying pan or Wok
  • 1-2 kebab sticks per person – mine are truly ancient metal ones, but still working like a dream. If you’re using wooden ones, soak them in cold water for as long as you can.
  • A grill at full heat, with the grill pan lined to reduce cleaning up afterwards. You could also use a stove-top Grill pan.
  • A medium-sized saucepan
  • a sieve
  • A sharp knife
  • A couple of spatulas or large spoons
  • a small shallow bowl

INGREDIENTS: This fed us very generously, with a portion left over for Mr Sat. Night’s lunch tomorrow, so I’d say it would feed 4 normal people!

The Marinade:

  • 1 thumb of fresh Ginger, peeled and grated
  • 2 large Cloves of garlic, grated
  • a pinch of dried Chilli flakes – or half a mild chilli, chopped
  • 1 small teaspoon of Thai spices
  • 1-2 tablespoons of dark Soy sauce
  • Juice of half a lemon

The Kebabs:

  • 1 Chicken breast per person, cut into cubes – you could also use Beef or Pork (they’ll need to be cooked for longer).
  • half a red Pepper in large chunks; Half a Green pepper ditto
  • 3-4 large Portobello mushrooms, quartered
  • A red or white onion, cut into chunks, if you like..

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The Rice:

Since I published this recipe, I have an Egg Fried Rice recipe which I really like – here’s the link..


Or just go with this oldie but goodie –

  • 50-100g) of Basmati Rice, cooked, rinsed and cooled
  • a drizzle of Rapeseed or similar oil.
  • 1 onion, finely chopped
  • half a red and half a green pepper, finely chopped (the other half of the peppers in the Kebab recipe)
  • 1-2 large mushrooms, finely chopped
  • Pinch of dried chilli flakes, or fresh, as before.
  • A teaspoon each of medium Curry Powder and Ground Coriander

The Yoghurt:

  • 1-2 tablespoons of Greek yoghurt
  • 2-3 inch length of fresh Cucumber, peeled, deseeded and finely chopped
  • Pinch of Salt, and a good grind of Black Pepper
  • Fresh Mint if you have it (I didn’t, of course)

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  • Combine all the Marinade ingredients together in the bowl, and stir in the chicken pieces. Leave to one side. Cover and refrigerate if you’re not cooking immediately.
  • Chop all the peppers and mushrooms – half into large pieces, half into fine dice – keep them separately.
  • Put the Rice on to cook. Then drain, rinse and cool. Leave to drain in the sieve – make a few holes to allow maximum drainage
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Creepy, eh? It lets the rice drain every effectively though..

  • Heat a tablespoonful of oil and gently fry the finely-chopped onions, diced peppers and chilli until soft but not browned – about 5 minutes.
  • Thread the chicken and vegetables onto the Kebab sticks – then put them under the Grill at about a 5inch/12cms distance from the heat. Turn them occasionally, so that all the sides get cooked, and the edges of the peppers start to char.

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  • Mix the Yoghurt, chopped Cucumber, salt and pepper (and Mint, if you’re more organised than me) together in the small bowl, and put in a cool place.

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  • Check that the kebabs are almost cooked – you might need to take them from under the grill, but 20-25 minutes cooking should do it –
  • Raise the heat under the vegetables in the pan, then add the cold rice.
  • Stir the rice around, turning it over to combine it with the vegetables, until the rice is fully heated right through.
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Keep stirring, until it’s all combined!

  • Add the Curry Powder and Coriander, and stir in.

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  • Place 2 kebabs on each plate, and add a generous portion of Fried Rice.
  • Use your fork to slide the Kebabs off the stick

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  • Hand around the Yoghurt – it’s a lovely cool addition to the gently spicy rice and Kebabs.

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  • There are quite a lot of ‘bits’ to this recipe but it actually comes together very quickly at the end.
  • You could always use cold cooked Rice from the fridge – I never use cooked rice that’s more than a day old.
  • I find threading the pieces onto the Skewers a little tiresome, but amazingly kids absolutely love doing this, so do make use of any suitably trained youngsters. Careful though – the tips of the skewers are sharp!
  • If you have time to prepare ahead, the kebabs will keep on the bottom shelf of the fridge for a day, or even overnight. Be sure to cover them well, and make sure that any marinade won’t spill in the fridge.
  • Do make the Yoghurt dip – it is really lovely with this dinner.


  • Think about adding a handful of frozen peas, some Sweetcorn or some chopped Spring onions to the Rice.
  • Chunks of Onions cook very well on the skewers, and can help make a small amount of meat go a little further. Try threading some firm(marinated) Tofu for Vegetarians.
  • Go for the flavours that you like in your Marinade – I like Lemon, Garlic, Ginger and Soy sauce, but there are lots of flavour combinations out there. The Chicken actually needs very little marinating time to get a really good flavour, so never think that you haven’t got the time. By the time you’ve chopped the vegetables, the chicken is full of flavour!

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I started writing down recipes in an old copybook when I was about 16. With 6 children at home, my Mother was always glad of a hand in the kitchen, and really allowed us to experiment - as long as we washed up afterwards, and left the kitchen immaculate! Having a tidy kitchen has followed me through my life, as has the habit of writing down my favourite recipes; except that these days I write them for my website, and add photographs when I can. The website really started when it occurred to me that my daughter might like to have these recipes when I've forgotten them. In my early days of cooking for family and friends, I used to phone my Mum all the time to ask her for the recipe for some of our favourite family dinners. She rarely had a recipe to hand - I think, like me, she made a lot of it up as she went along.. So welcome to Eating for Ireland - these are the recipes that my friends and family having been eating these past 40 years.. yes, I truly am ancient! They are tried and tested, and have worked for me for all that time - I have updated them as new ingredients became available - I really hope you'll find something that you can make into a family favourite of your own. You don't have to tell anyone where you found these great new dishes that you're serving up - it can be our little secret, but I'd really love it if you could give me a sneaky 'follow' on Facebook and Instagram.. So off you go - have a good rummage around, you're bound to find something new! My sincere thanks to all of you who have found a recipe that you liked and dropped me a line to tell me - I really do love to hear from you! Happy Cooking! Becks xx

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