Meatball kebabs with curry rice salad

The rice salad is a recipe of my Mum's, and the meatballs are adapted from one of my Nana's recipes. I've grown up eating both dishes, especially at Xmas time, and both are still prominent in my own recipe book today. Easy for sharing, great for BBQs, and delicious! Definitely worth a try this Summer.

Ingredients

2 cups	Brown rice
2 stalks	Celery
½	Green capsicums
¼ cup	Sultanas
¼ cup	Raisins
½ cup	Walnuts, or sliced almonds
1 Tbsp	Lemon juice
1 Tbsp	Ground ginger
2 Tbsp	Curry powder
3 Tbsp	Olive oil
¼ cup	Fruit chutney
500 g	Beef mince (Main)
1	Brown onion
½ cup	Breadcrumbs
1	Egg
½ cup	Fruit chutney
1 Tbsp	Garlic salt
1 Tbsp	Curry powder
1 Tbsp	Fresh mixed herbs, Italian
1 small	Flat leaf (Italian) parsley, chopped
10 small	Kebab sticks
3 Tbsp	Olive oil

Directions

1. To make the rice salad, cook your 2 cups of brown rice according to the directions on the packet. Set aside to cool.
2. Chop your celery and capsicum into bite sized pieces, and add to the cooked rice along with sultanas, raisins, nuts, 1 tablespoon lemon juice, 1tablespoon ground ginger, 1 tablespoon curry powder, 3 tablespoons olive oil and 1/2 cup fruit chutney. Mix well to combine.
3. Make your meatballs by finely chopping your onion and adding to a food processor along with the mince, breadcrumbs, egg, 1/2 cup fruit chutney, 1 tablespoon garlic salt, 1 tablespoon curry powder, 1 tablespoon mixed herbs and parsley. If you don't have a food processor, mix all of the ingredients in a large bowl until well combined.
4. Shape mince mixture into even-sized balls by hand and skewer two balls onto each kebab stick.
5. Cook your meatball kebabs in a large fry pan, or on the BBQ, with plenty of olive oil and serve immediately, accompanied by the rice salad.