Atlas Masterclass

Marinated Chicken Skewers



  1. Marinated chicken
  2. Butter mix
  3. Hummus
  4. Rice
  5. Cucumber
  6. Brown onion
  7. Parsley
  8. Lemon


  1. Depending on the amount of rice you are given, you’ll need 1 and 3/4 water to 1 part rice. Measure your rice then prepare the quantity of water you require and set aside.
  2. Preheat a pot over a medium heat. Thinly dice the brown onion, then add it to the pan along with the butter mix. Sauté for 3-4 minutes or until onions have turned translucent.
  3. While the onion is sautéing, portion the chicken pieces onto skewers.
  4. Rinse the rice twice under cold water and strain. Add the rice to the pan with butter and mix to combine. Let the rice toast for about one minute.
  5. Add the water to the rice and mix to combine. Bring the pot to the boil, continuing to check that it doesn’t catch to the base of the pan.
  6. Dice the cucumber and parsley into small pieces. Season with salt, oil and lemon juice.
  7. Once the rice water has come to the boil, reduce the heat to low and put a lid on the pot. Leave it to cook for 10 minutes.
  8. Preheat a splash of oil in a pan over a medium/low heat. Add the chicken skewers to the pan. The yoghurt sauce will colour quickly, keen an eye on it to ensure it doesn’t burn.
  9. Remove the skewers from the pan after about 5 minutes and set aside to rest.
  10. Remove the lid from the rice and using a fork fluff the rice, allowing the air to evaporate.
  11. Finish off the chicken in the pan for one minute over a medium heat.
  12. To plate up, start with the pilaf rice, then add a dollop of hummus and some salad. Finish with the chicken skewers and season to taste.


Vegetarian: Zucchini and pre-cooked capsicum are provided. Chop the zucchini into 2cm thick rounds and portion onto skewers along with the capsicum. Cook as per the recipe.

For downloadable pdf version, click here.