Well it was a sharp jolt back to reality with retro daddy heading back to work yesterday. He walked in tonight after two days in Brisbane and commented that I hadn’t blogged yesterday. That would be because it’s been crazy here as little people play, then fight, then play, then someone cries, toys and rocks were thrown in the pool, someone’s room would be trashed and I mean cover the entire floor in toys, pull all the quilts and toys off their beds and clothes out of wardrobes. Then someone cries and so it goes on. So there has been zero quilting going on and yesterday was so noisy and traumatic that I took them all to an early movie this morning and a happy meal just to get them out of the house and keep them busy.
But enough of the pity party, last week I made these delicious spiced yoghurt chicken skewers. Retro daddy, the twins and I loved them but keira told me she doesn’t eat green chicken sticks. But they were really tasty, easy and healthy so I had to share. The recipe comes from Donna Hay’s Simple Dinners with a few modifications to make it even easier.
1/4 cup fresh coriander
1/4 cup fresh flat leaf parsley
1 clove garlic
1 tsp smoked paprika or morroccan spice
1 tsp cumin
1 tsp coriander
1 cup greek yoghurt
dash of lemon juice
600g-700g chicken tenderloins
pita bread and hummus to serve
Put the coriander, parsley, peeled garlic clove, spices, lemon juice and yoghurt in your thermomix bowl and process on speed 3 or 4 for 30 seconds. Season. If you don’t have a thermomix just chuck them in your food processor and blend. If you don’t have a food processor just finely chop all your fresh herbs, crush your garlic and combine all the ingredients with a spoon. Put your chicken on a large plate/casserole dish and pour yoghurt mixture over the top. Rub it all over the chicken, cover with gladwrap and place in fridge for 10-30 minutes. Then thread 2 chicken tenderloins on each skewer (I soaked my bamboo skewers for 30 minutes beforehand) and line up under a hot grill until nice and brown. Turn them over and repeat on other side. Mine took about 15-20 minutes all up and a little tip is get your grill hot first as the second batch of skewers were so much moister. Serve with warm pita bread and hummus.