Recipe: Chicken Kebabs with Mushroom Risotto and Roasted Beetroot Salad

Recipe: Chicken Kebabs with Mushroom Risotto and Roasted Beetroot Salad

11 Feb 2015

A healthy meal, packed with colour and flavour


2 chicken breasts, cubed

Salt and pepper, to taste

1 cup Nando’s marinade


2 tbsp olive oil

½ onion, finely chopped

100g Arborio rice

3 tbsp white grape juice

½ cup vegetable stock

1 tsp fresh thyme, chopped

2 tbsp parsley, chopped

¼ cup Parmesan cheese


2 beetroots, sliced

1 carrot, sliced

15g butter

½ cup Feta cheese, cubed

2 tbsp olive oil

1 tbsp vinegar

Black pepper, to taste


1 Thread the chicken cubes on skewers and season. 

2 Place the skewers in the marinade, coating thoroughly, refrigerating for 20 minutes.

3 Pan-grill the kebabs until tender and cooked. Set aside.

4 Place beetroot and carrots on a baking tray. Dot with butter and roast for 30 minutes or until tender. Allow to cool.

5 Place the vegetables in a dish and top with Feta cheese. 

6 Meanwhile, prepare the risotto by heating the olive oil in a saucepan. Add the onion and sauté until translucent. 

7 Add the rice and stir until all the grains are coated in oil. 

9 Cook until translucent, about 10 minutes.

10 Lower heat, add juice and stir. 

11 Add a little stock and allow to cook slowly, constantly stirring. 

12 Add the remainder of the stock, a little at a time, and cook the rice until al dente.

13 Remove from heat, stir in the thyme, parsley and Parmesan cheese. 

14 Combine the olive oil, vinegar, black pepper and drizzle over the salad.

15 Top the risotto with the chicken skewers, add a side of salad and serve.

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