I think the idea of going on holiday have finally hit home with me, only 56 days to go!
With that happy thought also comes a bit of beach body anxiety, I’m still have 6 kg to lose before my reaching my goal weight and with all the work stress and other nonsense I tend to lose focus a bit.
I have been going strong with the exercise but I still have days where my training session needs to take the back seat over deadlines and family responsibilities….so dissapointing at times, but such is life.
As they say, a flat stomach happens in the kitchen and I have finally made peace with the idea of having Chicken and Fish 5 times a week instead of red meat, in fact not having Chicken daily makes me a bit nervous.
Off course eating Chicken fillets day in and day out soon becomes boring and then you have to put your thinking hat on to zoosh up something out of the ordinary to keep the family happy.
I’ve made these Spicy Chicken kebab’s last week. Marinating the Chicken overnight really made the meat moist and succulent and full of flavour.
Ingredients For Spicy Chicken Kebabs
500 g Chicken fillets
1 red / Yellow pepper
1 green pepper
175 ml plain yogurt
1/2 tsp Masala powder
1/2 tsp Chilli powder
1/2 tsp Jeera & Dhania mix powder
1/2 tsp Turmeric powder
1 tsp Salt
1 Green Chilli seeded and chopped finely (optional)
Cut the Chicken fillets in bite size pieces and set aside. Cut the onion and Peppers in blocks and tread the meat alternatively with a piece of Onion and Peppers onto the Skewers. Place kebabs in an airtight container.
Mix all the spices and the Chilli with the plain Yogurt and pour over the chicken Kebabs making sure every one is covered with the marinate by rubbing it onto each kebab with your hands.
Marinate Chicken Kebabs overnight (or at least 3 hours) and fry in a pan with a little olive oil until the chicken is done and browned on all sides.
Ingredients for the Savoury rice
1 Cup of Basmati rice
Salt to taste
1 tsp Veggie Spices (I’ve used Ina Parmaan’s veggie spice)
2 sprigs of fresh Thyme
1/2 onion sliced
1 punnet of mushrooms
15 ml Garlic and Parsley butter
Cook the Basmati rice with Veggie spices as you would normally cook your rice, set aside.
Fry the onions, mushrooms and Thyme with the Garlic and Parsley butter.
Mix the mushroom mix with the rice and serve with the Kebabs.
If you don’t have the above spices available you can use 15 ml curry powder instead.
Use 5 ml dried Thyme if you can’t get any fresh Thyme for the savoury rice
Soaking the bamboo skewers in water before hand will prevent them from burning when roasting Kebabs on the grill or in the oven.