Speedy BBQ Satay Chicken Skewers

Heat the BBQ if using. Boil a kettle. In a pot, combine the basmati rice, a pinch of salt and 3 cups boiling water. Bring to a boil, cover and reduce heat to low. Simmer 15 minutes. Let the rice absorb any remaining water off the heat. Fluff the finished rice with a fork.

Cut cucumber into ribbons using a peeler (you can also slice if easier). Slice red chilli. Pick mint and roughly chop. In a large bowl mix together coleslaw veg, cucumber, mint and red chilli (to taste). Toss in a little olive oil and season with salt.

Brush or spray chicken skewers with oil. Cook on the BBQ for 3-4 minutes each side, or until cooked through. You may have to turn skewers a few times to prevent burning.

Divide rice, slaw and chicken skewers between plates. Top with satay sauce and enjoy!

Heat the BBQ if using. Boil a kettle. In a pot, combine the basmati rice, a pinch of salt and 3 cups boiling water. Bring to a boil, cover and reduce heat to low. Simmer 15 minutes. Let the rice absorb any remaining water off the heat. Fluff the finished rice with a fork.

Cut cucumber into ribbons using a peeler (you can also slice if easier). Slice red chilli. Pick mint and roughly chop. In a large bowl mix together coleslaw veg, cucumber, mint and red chilli (to taste). Toss in a little olive oil and season with salt.

Brush or spray chicken skewers with oil. Cook on the BBQ for 3-4 minutes each side, or until cooked through. You may have to turn skewers a few times to prevent burning.

Divide rice, slaw and chicken skewers between plates. Top with satay sauce and enjoy!

Heat the BBQ if using. Boil a kettle. In a pot, combine the basmati rice, a pinch of salt and 3 cups boiling water. Bring to a boil, cover and reduce heat to low. Simmer 15 minutes. Let the rice absorb any remaining water off the heat. Fluff the finished rice with a fork.

Cut cucumber into ribbons using a peeler (you can also slice if easier). Slice red chilli. Pick mint and roughly chop. In a large bowl mix together coleslaw veg, cucumber, mint and red chilli (to taste). Toss in a little olive oil and season with salt.

Brush or spray chicken skewers with oil. Cook on the BBQ for 3-4 minutes each side, or until cooked through. You may have to turn skewers a few times to prevent burning.

Divide rice, slaw and chicken skewers between plates. Top with satay sauce and enjoy!

Heat the BBQ if using. Boil a kettle. In a pot, combine the basmati rice, a pinch of salt and 3 cups boiling water. Bring to a boil, cover and reduce heat to low. Simmer 15 minutes. Let the rice absorb any remaining water off the heat. Fluff the finished rice with a fork.

Cut cucumber into ribbons using a peeler (you can also slice if easier). Slice red chilli. Pick mint and roughly chop. In a large bowl mix together coleslaw veg, cucumber, mint and red chilli (to taste). Toss in a little olive oil and season with salt.

Brush or spray chicken skewers with oil. Cook on the BBQ for 3-4 minutes each side, or until cooked through. You may have to turn skewers a few times to prevent burning.

Divide rice, slaw and chicken skewers between plates. Top with satay sauce and enjoy!

Heat the BBQ if using. Boil a kettle. In a pot, combine the basmati rice, a pinch of salt and 3 cups boiling water. Bring to a boil, cover and reduce heat to low. Simmer 15 minutes. Let the rice absorb any remaining water off the heat. Fluff the finished rice with a fork.

Cut cucumber into ribbons using a peeler (you can also slice if easier). Slice red chilli. Pick mint and roughly chop. In a large bowl mix together coleslaw veg, cucumber, mint and red chilli (to taste). Toss in a little olive oil and season with salt.

Brush or spray chicken skewers with oil. Cook on the BBQ for 3-4 minutes each side, or until cooked through. You may have to turn skewers a few times to prevent burning.

Divide rice, slaw and chicken skewers between plates. Top with satay sauce and enjoy!

Heat the BBQ if using. Boil a kettle. In a pot, combine the basmati rice, a pinch of salt and 3 cups boiling water. Bring to a boil, cover and reduce heat to low. Simmer 15 minutes. Let the rice absorb any remaining water off the heat. Fluff the finished rice with a fork.

Cut cucumber into ribbons using a peeler (you can also slice if easier). Slice red chilli. Pick mint and roughly chop. In a large bowl mix together coleslaw veg, cucumber, mint and red chilli (to taste). Toss in a little olive oil and season with salt.

Brush or spray chicken skewers with oil. Cook on the BBQ for 3-4 minutes each side, or until cooked through. You may have to turn skewers a few times to prevent burning.

Divide rice, slaw and chicken skewers between plates. Top with satay sauce and enjoy!