Ingredients
For the spicy meatball skewers
150g/5½oz minced beef
2 garlic cloves, chopped
1 red Thai chilli, finely chopped
1 tbsp chopped fresh parsley
salt and freshly ground black pepper
½ courgette, thickly sliced in rounds
½ yellow pepper, cut into large pieces
1 tbsp olive oil
For the parsley rice
85g/3oz basmati rice
6 fresh basil leaves, torn
2 tbsp chopped fresh parsley
2 tbsp olive oil
For the turmeric rice
85g/3oz basmati rice
½ chicken stock cube
1 tsp ground turmeric
Method
1. Soak three wooden skewers in water for ten minutes to prevent them from burning.
2. For the spicy skewers, put the minced beef, garlic, chilli, parsley and seasoning into a bowl and mix well.
3. Shape the mixture into walnut-sized meatballs and push them one at a time onto the wooden skewers, alternating the meat with the courgette slices and yellow pepper pieces.
4. Heat the olive oil in a frying pan over a medium heat. Fry the kebabs, for about 6-8 minutes each, turning frequently, until cooked through.
5. For the parsley rice, cook the basmati rice in boiling salted water for 10-12 minutes or until tender, then drain.
6. Blend the basil, parsley and oil in a food processor until smooth, then stir this mixture through the cooked rice.
7. For the turmeric rice, add the stock cube, turmeric and basmati rice to a saucepan of boiling water, approximately double the volume of the rice. Cook for 10-12 minutes, or until tender.
8. To serve, spoon a helping of each of the different types of rice onto a plate. Place the kebabs on top of the rice.
