Apparently it's hell being Mr Strongman Fitness.
He gets forced to come running.
He has to take part in random classes (aqua and Pilates being his ultimate 'favourites').
He has to live with my menagerie of 'slightly imperfect' animals.
He has to eat kebabs.
I like kebabs. Proper filthy, chilli-laden, drippy ones that make your mouth go pleasantly numb and cover your face in sauce and bits of lettuce. You know the ones. Preferably while walking home, slightly tipsy, straight from the paper.
Every Weds evening, the Swavesey running group run past the kebab van. It smells GOOD.
It occurred to me that I could pimp a kebab. To get it full of good stuff (see piccie over there -->). So you know exactly what's in it.
Consider it damage limitation...
It takes 20 mins or so. Quicker than visiting the kebab van (and without the added temptation of 'do you want chips with that').
He gets forced to come running.
He has to take part in random classes (aqua and Pilates being his ultimate 'favourites').
He has to live with my menagerie of 'slightly imperfect' animals.
He has to eat kebabs.
I like kebabs. Proper filthy, chilli-laden, drippy ones that make your mouth go pleasantly numb and cover your face in sauce and bits of lettuce. You know the ones. Preferably while walking home, slightly tipsy, straight from the paper.
Every Weds evening, the Swavesey running group run past the kebab van. It smells GOOD.
It occurred to me that I could pimp a kebab. To get it full of good stuff (see piccie over there -->). So you know exactly what's in it.
Consider it damage limitation...
It takes 20 mins or so. Quicker than visiting the kebab van (and without the added temptation of 'do you want chips with that').
Chilli sauce
Two red peppers
Several red chillis (up to you...)
Roast the peppers in the oven until they're charred. Pop in a bowl, cover in cling film, and leave until cool, when the skin becomes easy to pull off. De-skin and de-seed (leave chilli seeds in if feeling brave). Whizz.
Two red peppers
Several red chillis (up to you...)
Roast the peppers in the oven until they're charred. Pop in a bowl, cover in cling film, and leave until cool, when the skin becomes easy to pull off. De-skin and de-seed (leave chilli seeds in if feeling brave). Whizz.
Colesaw:
Half a red cabbage
Two carrots
Two tsp natural yoghurt (tahini works for non-dairy types)
Juice of half a lemon.
Slice veg thin. I make this with one of those blades you can stick in the whizzer that slices things finely, but can be done by hand if you can be arsed. Mix with yoghurt/tahini. Season well (I use sumac rather than salt), add chopped parsley if you want, or a bit of coriander if you happen to have some hanging around looking a bit limp in the bottom of the fridge (I know that's not just me... Is it?)
Half a red cabbage
Two carrots
Two tsp natural yoghurt (tahini works for non-dairy types)
Juice of half a lemon.
Slice veg thin. I make this with one of those blades you can stick in the whizzer that slices things finely, but can be done by hand if you can be arsed. Mix with yoghurt/tahini. Season well (I use sumac rather than salt), add chopped parsley if you want, or a bit of coriander if you happen to have some hanging around looking a bit limp in the bottom of the fridge (I know that's not just me... Is it?)
The innards (meaty*):
Chicken thigh fillets (probably one thigh per person, depending on how hungry you are)
Cover liberally in chilli sauce (see up there ^^^), cook on high heat until a bit charry (10 mins or so)
Finishers:
One onion sliced thinly.
Greenery - traditionally iceberg lettuce, I like rocket to 'posh it up' a bit.
Sliced tomatoes.
Pickled chillis if you like.
Pitta (I make my own, and yes, I do feel slightly smug about that...)
Start with innards at the bottom of the pitta, then coleslaw, then finishers. Any spare chilli sauce goes on top (I make double for this very reason).
I'm not suggesting this is excellent "diet" food, or super good for you or anything like that.
But it's not bad. Good, fresh ingredients, messed with as little as possible. Full of veg. Full of colour (which generally implies full of good nutrients...). And more importantly, you can make choices over what you're putting in there. You want to cheat with bought coleslaw, you can, you want to add chips, you can.
Choices. It's all about them choices...
In the interests of science, we checked and got a filthy one too (see below). Sacrificing our own healthy eating ideals just for the readers (hi again, both!) of this little old blog.
The not-quite-so-filthy one won hands down.
According to Mr Strongman Fitness, it tastes like a 'filthy' chicken kebab with ideas well above its station.
Job done.
Chicken thigh fillets (probably one thigh per person, depending on how hungry you are)
Cover liberally in chilli sauce (see up there ^^^), cook on high heat until a bit charry (10 mins or so)
Finishers:
One onion sliced thinly.
Greenery - traditionally iceberg lettuce, I like rocket to 'posh it up' a bit.
Sliced tomatoes.
Pickled chillis if you like.
Pitta (I make my own, and yes, I do feel slightly smug about that...)
Start with innards at the bottom of the pitta, then coleslaw, then finishers. Any spare chilli sauce goes on top (I make double for this very reason).
I'm not suggesting this is excellent "diet" food, or super good for you or anything like that.
But it's not bad. Good, fresh ingredients, messed with as little as possible. Full of veg. Full of colour (which generally implies full of good nutrients...). And more importantly, you can make choices over what you're putting in there. You want to cheat with bought coleslaw, you can, you want to add chips, you can.
Choices. It's all about them choices...
In the interests of science, we checked and got a filthy one too (see below). Sacrificing our own healthy eating ideals just for the readers (hi again, both!) of this little old blog.
The not-quite-so-filthy one won hands down.
According to Mr Strongman Fitness, it tastes like a 'filthy' chicken kebab with ideas well above its station.
Job done.
 |  |
*The innards (non-meaty):
One tin chickpeas
1 tsp ground cumin
1 tsp ground coriander
2 tsp tahini (or yoghurt)
Mash together, make into balls. Cook in the oven for approx 20 mins until crisp outside (you can also deep or shallow fry these, but I can't be bothered - the oven is easier).
One tin chickpeas
1 tsp ground cumin
1 tsp ground coriander
2 tsp tahini (or yoghurt)
Mash together, make into balls. Cook in the oven for approx 20 mins until crisp outside (you can also deep or shallow fry these, but I can't be bothered - the oven is easier).
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