Chicken and Halloumi Skewers Recipe
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These chicken and halloumi skewers with a Greek style marinade are colorful, juicy and full of texture! Trust me: you will make them at your barbecue parties all summer long on repeat!
Equipment
- 6 skewers bamboo (soak them!) or metal
- 1 griddle pan and or grill
- 1 medium to large bowl to marinade the chicken
- 1 Chopping board
- 1 knife
Ingredients
- 500 g chicken breast diced in thick cubes
- 225 g halloumi or a pack, diced in thick cubes
- 1 red onion
- 1 lemon
- 2 tbsp Olive oil (and a little more to brush the skewers during grilling)
- 1 large Garlic clove
- 1 tsp Oregano dried
- 1 tsp Mint dried
- 1 tbsp White wine vinegar
- ¾ tsp Salt
- ½ tsp black pepper
- Pomegranate molasses optional, to drizzle over the grilled skewers
Instructions
Marinate the Chicken:
- Cut the chicken breast in cubes of approximately 1 inch. Add the chicken to a large bowl, then the olive oil, vinegar, garlic, oregano, mint, salt, and pepper. Use a spoon to coat.
- Cover the bowl and allow to marinade in the fridge for 2 hours, or for 30 minutes at room temperature.
Prepare the Vegetables and Skewers:
- While the chicken marinates, peel and slice the red onion and lemon wedges. Cut the onion in 8, opening each piece up in layers, allow 2 or 3 layers to pierce through each piece. Slice the lemon in thick slices and each slice in 4, so you can skewer them easily.
- Soak wooden skewers for at least 30 minutes, or use metal skewers.
Assemble the Skewers:
- Thread the chicken cubes, halloumi cubes ,onion wedges, and lemon wedges onto the skewers, alternating ingredients. Aim for 4 pieces of chicken and 3 pieces of the other components per skewer.
Grill the Skewers:
- Heat a cast iron griddle pan or preheat the grill/barbecue over medium heat. Brush with olive oil and add the skewers in batches depending on the size of your grill pan.
- Cook for 4-5 minutes, turn and cook for another 4-5 minutes. Check to make sure they are fully cooked, you can turn them all over for a quick minute to make sure the chicken is cooked through and the halloumi is golden brown.
Serve and Enjoy!
- Serve the hot skewers with a refreshing yogurt and cucumber tzatziki dip and tear warm flatbread.
- Drizzle with pomegranate molasses for a touch of sweetness, and squeeze fresh lemon juice for extra zing.
Video
Notes
SKEWERING GUIDE
To help you divide all the ingredients easily and to avoid waste, here's my easy calculation for this recipe:
- 24 cubes of chicken (4 per skewer)
- 18 cubes or pieces of each of the other ingredients (3 per skewer)
Tried this recipe?Tag me @candyflossiecooks on Instagram! I'd love to see how your dish turns out ! ✨