Chicken kebabs with rice

    500g Kebabs chicken breast, skin removed and cut into pieces
    1 green pepper, seeds removed and cut into pieces
    1 cup melt butter
    1 onion, cut into wedges
    1 cup rice
    1cup long grain rice
    1 small red onion, finely chopped
    1 tablespoon chopped fresh parsley

    Lemon juice
    2 tablespoons reduced salt
    1 tablespoon wine vinegar
    1-Combine all ingredients for the marinade in a large bowl, stir in the chicken, cover and marinate for at least 2hour, stirring occasionally.
    2-Thread the chicken pieces onto skewers with alternate pieces of red and green peppers and onion.
    3-Spread 3 tablespoons melt buttery and use to brush the kebabs before cooking under the grill for 12-15 minutes, turning frequently until cooked through.
    4-Heat the remaining buttery spread in a saucepan, add the red onion and stirring occasionally, cook until soft but not brown. Add the cooked rice together and stir to heat through.

    5- Serve hot.