February 1st 2017
Today I made homemade kebabs for dinner. I’m not really sure how I’m going to write an entire blog post about my kebabs, but I basically just wanted to show a picture of them because they were fucking lush.
I made them entirely from scratch. Ross described a recipe to me and I wanted to see if I could do it.
I coated chicken pieces in a glaze that was made from oil, coriander, oregano, paprika, and lemon.
I skewered the glazed chicken between red peppers and red onion.
And put them under the grill for thirty minutes on a medium-high heat.
When they were nearly done I made some tzatziki from scratch. I don’t like cucumber so I made it from mint sauce, oil, lemon juice, garlic puree, and greek yoghurt.
I cheated a bit on the cous cous, and used one of Ainsley Harriott’s just-add-boiling-water lemon and coriander cous cous packets.
For the pitta breads, I dabbed a bit of oil on each side of them before putting them under the grill for the last thirty seconds.
Alice mashed up some avocado to go with hers (I didn’t let that anywhere near my plate) and we were ready to go.
Let me tell you, it was probably one of the best things I’ve ever cooked. Which isn’t really saying much to be fair.
The low-and-slow way of cooking the chicken keeps it juicy, and all of the flavours mixed together pretty perfectly. I was impressed with myself.
Until tomorrow, one large shish, chips and a coke please bossman.