Cut the chicken into 24 pieces. In a bowl toss the chicken with the olive oil, Cajun seasoning and lemon juice.
Leave to marinate in the fridge for 15 minutes. If using wooden skewers put them in water to soak while the chicken marinates.
Meanwhile cook the rice according to packet instructions, adding the peas and sweetcorn to the pan for the last minute of cooking. Drain and fluff with a fork.
Thread 3 pieces of chicken onto each skewer alternating with chunks of red onion. Heat a griddle pan over a medium heat and cook the kebabs for 8 – 10 minutes, turning frequently, or until the chicken is cooked through, with no pink showing. Serve with the rice.
For top tips on protecting you and your family when preparing raw meat and poultry, visit Food Safety in the Home and view the full Food safety at home video.