Kebabs with a fruity kick

Sweet stuff and meats make for a delicious duo – perfect for a midweek supper.

Sunshine Kebabs with California Raisin Rice
(Serves 4)

> 4 skinless, boneless, chicken breasts
> 4 tbsp of Sun-Maid California Raisins
> 90ml reduced salt soy sauce
> 120ml sake or dry sherry
> 2 level tbsp of honey
> 3 garlic cloves, skinned and chopped
> 2.5cm fresh ginger, finely grated
> Ground black pepper, to taste
> Remember! Soak wooden skewers for 15 minutes in water before use, to prevent burning whilst cooking.

> 50-75g of brown basmati rice per person
> 1 medium red pepper, seeded
> 1 medium green pepper, seeded
> 2 medium shallots, finely chopped

1. CUT the chicken into bite-sized pieces
2. MIX half of each of soy sauce, sake & honey along with all the ginger, garlic & black pepper (to taste)
3. ADD 2-3 tbsp of warm water, stir to combine flavours
4. ADD chicken & mix well to coat pieces thoroughly
5. CHILL for at least 1 hour (preferably overnight), turning occasionally to ensure even coating
6. COOK rice in 2 parts water to 1 part rice for 20 minutes or until fluffy. Whilst rice is cooking, thread chicken onto pre-soaked skewers & grill for last 10-15 minutes (of cooking time)
7. TURN & baste skewers regularly with any remaining marinade
8. STIR-FRY the peppers & shallots in a little olive oil or spray cooking oil until shallots are just beginning to brown. Remove from heat.
9. PLACE remaining soy sauce, sake, honey & raisins in a saucepan with 2 tbsp warm water & gently simmer for 7-8 minutes or until raisins are plump & most of liquid has been absorbed
10. REMOVE from heat & SERVE with kebabs.

This recipe has been brought to you by Sun-Maid California Raisins. For more great raisin recipe ideas, click here