Fragrant Chicken Mince Kebabs With Green Chilli Yoghurt & Cauli Rice

Add your white long grain rice and cauliflower rice to a pot with a lid with 110ml [175ml] [225ml] cold water and bring to the boil over a high heat

Once boiling, reduce the heat to very low and cook, covered, for 12-15 min or until all the water has absorbed and the rice is cooked

Once done, remove from the heat and set aside (lid on) to steam until serving

While the rice is cooking, soak your skewers in cold water to prevent them from burning

Cut your red onion[s] into thin wedges

Chop your tomato[es] into wedges

Top, tail and slice your courgette[s] into discs on the diagonal

Add your green chilli[es] (can't handle the heat? Go easy!), garlic and parsley to a food processor with your white wine vinegar and a generous drizzle of olive oil and a pinch of salt and blitz – this is your green chilli sauce

Heat the grill to very high

Combine your chicken mince with half the green chilli sauce and a generous pinch of salt– this is your chicken kebab mixture

Divide your chicken mixture into 2 per person and shape into long sausage shapes onto each skewer – these are your chicken skewers

Add the skewers to one side of a baking tray (use tin foil to avoid mess!)

Press the chicken skewers to flatten it slightly

Tip: Cooking for 3 or more? Do this in batches!

Add the tomato wedges, courgette discs and sliced onion to the other side of the baking tray[s]

Sprinkle over your ground coriander and season with a crack of black pepper

Put the tray[s] under the grill for 12-15 min or until the chicken is cooked through (no pink meat!) and the veg has softened – these are your fragrant chicken mince kebabs & roasted veg

Meanwhile, add the remaining green chilli sauce to your natural yoghurt

Stir once or twice to swirl the green chilli sauce through the yoghurt – this is your green chilli yoghurt