So, February has been a super crazy month. I feel like I am on a bad luck streak what with crashing my car twice in 20 days! And then dropping my phone on the floor causing it’s screen to break. But Oh no… that’s not a good enough reason to not be blogging for so long Yusra! So during this streak of bad luck I thought ” alright, I will cook something!” And so it was, that on my first of many unfortunate cooking events to follow, I peeled up, chopped up and teared up over four onions only to drop it all on the floor en route to the pan.
Mission Cook Food : Aborted!
After a considerable amount of time had passed by rendering me to believe that the spirits above had lifted the cloud of bad luck off of my otherwise sunny life, I decided to cook again. But this time I thought I’d try my luck at a dessert. I had just recently had a Filipino dessert called Buko Pandan for the very first time and I really wanted to try and make it. So I got my gelatin, my green food color, sweet coconut gel, lots of cream and of course the fresh coconut. But how was I to know that I would crack open the coconut only to find the spawn of satan sitting inside the coconut, holding a note that said ” YOU ARE STILL CURSED! Also, I ate all the coconut!” Yes…the coconut was completely dry on the inside. Zip, nothing, nada! Not a single sign of pulp inside it.
Mission RE: Cook Food : Aborted!
Then I made pancakes…they didn’t fluff. They looked more like the frikkin’ pan than cakes! Then…Oh Baby! Then I made chicken skewers. Something I knew how to make. Something that wasn’t gonna fall or cease to exist. And given the state of my luck, incase the raw chicken decided to sprout wings and fly off of my skewer sticks, I held it in its place with the help of some good ol’ Halloumi Cheese. And that’s the story of how the Halloumi cheese and the chicken ended up together with the same stick up their… ahem…let’s get to it shall we?
- Chicken 500gm
- Mint something around 60 leaves
- Cream (just cream) 1 tbsp
- Yoghurt 3 tbsp
- Lemon 1 tbsp
- Garlic 1 clove
- Green chilies (optional) 1/2
- Halloumi Cheese 100 gm
- Bell peppers 150 gm
- Onions 60 gm
- Tomatoes 60 gm
- Olive oil for greasing grill pan
First of all, I didn’t wanna crowd my ingredients list so here’s what you do with the veggies. Finely chop and deseed the green chillies. Make one inch cubes of the bell peppers and onions and tomatoes. Chop up the Halloumi cheese in a way that allows for some sort of contact with the grill pan so that our cheese can be nice and grilled on at least 2 out 4 sides.
The rest is pretty straight forward. Chop up your chicken in 1- 1 1/2 inch cubes, whatever looks pretty to you. Then, blitz together the mint, yoghurt, cream, lemon juice, garlic and green chillies. Coat the chicken with the Lemon & mint marinade and let it sit in the fridge for a few hours. After the chicken is done soaking up that minty goodness, skewer the chicken, halloumi cheese and the vegetables onto the sticks. grill for about 15 to 20 minutes turning them over occasionally to allow for even coloring on all sides. Devour while cheese is still warm!