300 g brown rice
½ sprig (15 g) of flat-leaf parsley
400 g chicken thigh fillet (or chicken fillet)
1 tbsp (smoked) paprika powder
4 spring onions
2 tbsp olive oil
3 pointed peppers (yellow, orange and red)
3 tbsp yoghurt
1 tbsp mayonnaise
1 tbsp ketchup
8 wooden skewers, pre-soaked for ½ hour in water
1 Cook the rice according to the instructions on the packet. Slice the chicken into chunks and season them with paprika powder, salt and pepper. Chop the spring onion into 2.5 cm pieces. Thread the chicken and the spring onion onto the skewers. Heat the oil in a frying pan and fry the kebabs on a medium heat for approx. 12 min until cooked, turning regularly.
2 Remove the stem and the seeds from the peppers. Slice the flesh lengthways into thin fries of 5 mm x 12 cm. For the children, make a small cone out of baking paper (staple together if necessary) and fill the cone with the pointed pepper fries.
3 Mix the yoghurt, mayonnaise and ketchup together to make a smooth sauce. Finely chop the parsley leaves and mix through the rice. Arrange the kebabs, fries and rice onto plates and serve with the sauce.
Variation tip: Thread a few chunks of fresh pineapple onto the skewers too.
Variation tip: For the adults, add an extra kick to the sauce with Tabasco or sambal.