Getting Back to Cooking

Woohoo! I cooked a meal for the week this past weekend! It’s magical to be getting myself back on a schedule. And now I plan to (hopefully) bring a cat home this weekend and probably go off it again but let’s hope I can stick with it. I even made it to the gym yesterday guys. And did everything on my to-do list. AND managed to watch an episode of Bill Nye, read three chapters in my fun book and write a blog post. All that really means I’ll probably be a slug the rest of the week but hey, Monday was productive!

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A lovely summer meal

This recipe, Chicken Shwarma in the Slow Cooker, is tasty and not really super healthy to be honest. BUT, I estimate at least 5-6 servings from it so I think once it all spreads out, it’s not super terrible. I use whole wheat pitas too which must could for something right? This came together really well. I hadn’t used frozen meat like this before but found it made life alot easier in the long run. I also took the original post’s suggestion and serve this with grapes and it’s revolutionized dinner sides for me. I love the sweet with the salty savoriness of the shwarma and the cool cucumber sauce. I put a few dashes of mint in the cucumber sauce to for a little extra coolness. I am a fan. I think I also just love a good Greek dish in the summer. It matches well!

Ingredients

6 Tbs. lemon juice
6 Tbs. olive oil
1 tsp. salt
2 tsp. curry powder
2 dashes cayenne pepper
3 cloves garlic, crushed
2.5 lbs. boneless chicken thighs, strips or straight thighs [Tyson frozen is what I used]
8 oz Greek style yogurt
1 small cucumber, chopped finely
Mint, to taste
whole wheat pita bread
tomatoes, chopped

Directions

  1. Stir lemon juice, olive oil, salt, curry, cayenne pepper and garlic together in a small bowl.
  2. Place chicken in slow cooker. [Side Note: I had used this sort of flash frozen meat before, you need to rinse this meat off before using which I did not know until I read the bag.]
  3. Pour olive oil mixture over the top, stirring to coat the chicken well.
  4. Cook on high for 5-6 hours or low for 7-8 hours.
  5. Stir cucumber and yogurt together, adding a few dashes of mint to the mixture. [Side Note 2: I put this together about an hour before the chicken was done to let the ingredients set a bit with each other. I think it helps. I could also be delusional.]
  6. Serve chicken in pita bread, topped with yogurt sauce and tomatoes. I used grapes for a side and it’s brilliant!

The original post and recipe is at Eat at Home Cooks.

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