Ah, hello there. Come for the chicken souvlakia recipe? Then please, wait a moment. I’ll get to it. But first, it’s weigh in day, and well, goodness me…
Whilst I’m here, I forgot to post last week’s cockometer too!
I shall make a page of them all on. I find myself thinking of new themes for each knob.
Hooray! 32lb over eight weeks, including the time we put 11lb back on in New York, is good enough for me! Our aim has always been to lose 2lb a week. I get so frustrated when I read comments online where people kvetch and moan about only losing a couple of pounds – that’s the healthy way to do it – slowly and sensibly. I sometimes think Slimming World puts a bit too much emphasis on big losses (like Slimmer of the Week) as it is and it creates disappointment. Mind, my frustration soon builds to sheer eye-popping rage when I see people saying that they’re stuck for ideas on what to cook. You’re using the Internet, the world’s biggest cookbook – it isn’t just used for watching jizz vids and bloody asos.com, you know. I do sometimes think it boils down to laziness – people can’t be arsed to cook but that in itself is a shame, because so many of our recipes for example cook in no time at all. Anyway, no time for soapbox, dinner is almost ready, and I need to post the bloody recipe.
It’s a chicken recipe to celebrate our brilliant new Musclefood deal – I’m going to talk about it in full over the weekend, but we now have a decent, plain deal – around 25 chicken breasts (and each one is huge and doesn’t shrink!), 2kg of extra lean beef mince, 2 big packs of fat fee bacon medallions and two packs of beef strips. For £50, delivered. And mind it’s not delivered the usual online way, where it gets stuffed into a jiffy bag, driven across the country by a lorry driver who has only had three hours sleep, then chucked in your wheelie bin as a “safe place”. Nope, this is a trackable, chilled delivery. Normally £80, haggled it down to £50. We all it our freezer filler, partly because they wouldn’t let me call it a box-stretcher. Click here for this deal and our fancy new Musclefood page!
So, chicken souvlakia!
Just look at it, it’s tasty, juicy and actually, so easy to make. Let’s go. This makes enough for four if you use four chicken breasts. And fuck me, if you needed that explaining, perhaps you’d be better off with a packet of crisps and a sit-down.
to make chicken souvlakia you will need:
for the souvlaki:
- 4 chicken breasts, cut into chunks
- 2 tbsp lemon juice
- 2 tsp dried oregano
- 1 tsp salt
- 1/2 tsp black pepper
- 4 garlic cloves, minced (of course I am – yep – use this fabulous little mincer – fair enough it’s cheap but it’ll still do what you need it to do)
for the sauce:
- 250ml fat free greek yoghurt
- half a cucumber, peeled with the flesh grated
- salt and pepper
- 2 tbsp chopped parsley
for the salad:
- half an onion, chopped finely
- half a cucumber
- 2 tbsp lemon juice
- handful of cherry tomatoes, quartered
- salt and pepper
for the houmous:
to make chicken souvlakia you should:
- mix together the garlic, salt, pepper, oregano and lemon juice with the chicken and leave to marinade for about thirty minutes
- meanwhile – prepare the sauce by mixing together all of the sauce ingredients and prepare the salad by chopping everything into neat chunks
- when ready, thread the chicken onto the skewers and grill for about ten minutes each side under a hot grill
- serve with toasted pitta triangles from your HEB and a great big smile because you’ve done ever so well, haven’t you?
J