Minced Chicken and Rice Kebabs


Easy and healthy … a complete dish on a stick, especially with the addition of carrots, parmesan cheese and herbs, which make them more appetising!  Serve them with any veggies or salad of your own choice.  The quantity of the ingredients used can be adjusted accordingly … I usually prepare enough mixture to have that extra amount left, which I could then use to prepare patties for lunch!

Makes about 14 generous kebabs in all (or as many kebabs as you might need plus extra patties!)


Enough bamboo skewers, which should be soaked in water for around 1 hour before using.


600g minced chicken

250g long-grain rice

1 medium onion

60g fresh breadcrumbs

3 tablespoons grated parmesan cheese

2 to 3 cloves garlic

approximately 2 tablespoonfuls chopped parsley

2 level teaspoons Italian seasoning

1 carrot, peeled

salt and pepper

sweet chilli sauce to serve


Cook rice until tender, draining any excess water.

Process all the remaining ingredients together until you end up with a homogeneous mixture.  Transfer mixture into a large bowl and, using your hands, mix in the cooked rice.

Shape the mixture around the bamboo skewers.

Heat some vegetable oil in a large pan and cook the kebabs slowly, turning frequently until browned all over and cooked through.

Serve with sweet chilli sauce.


Tangy Chicken and Spinach Meatloaf

Do you love meatloaf but wish it to be healthier but simultaneously moist and tasty?  Here’s a tweaked version of an old recipe … one of our established favourites at home!

Serves 4-6 persons (Please note that I use a 250ml cup in my recipes)


500g ground chicken

250g frozen, chopped spinach – thawed and squeezed of any excess liquid (I must admit that the day I made this recipe for the blog I had been caught a bit out of time and have left tiny specks of ice still attached to the spinach after squeezing it!  I don’t know if this hurried process of mine might have contributed or not but the meatloaf did turn out even moister than usual! 🙂 )

75g white breadcrumbs, preferably a day old

2 small or 1 big onion, finely chopped

2 eggs

½ cup skimmed milk

1½ teaspoon dried basil

1 tablespoon lemon juice

¼ teaspoon salt

1 teaspoon pepper

½ cup ketchup


Preheat oven to 180°C (350°F) and lightly grease 1 large or 2 small loaf pans.

Gently fry the onion in some vegetable oil until translucent.

Put milk, eggs and basil in a bowl and whisk together.  In another, big-enough bowl put the chicken, the spinach, the breadcrumbs, the onion, the salt and the pepper.  Add the milk mix together with the lemon juice.  Mix thoroughly until well combined.

Press the mixture into the loaf pan/s and level the top/s.  Brush the top/s with half the amount of ketchup, leaving the other half for afterwards.

Bake for 30 minutes on the middle rack of the oven and brush with the remaining ketchup again.  Bake for a further 30 minutes.

Remove from the oven and let stand for a few minutes.

Turn out on a serving plate and slice to serve.

Any leftovers are amazing, either warmed up or eaten cold in a sandwich!