Haloumi and Chicken Kabobs
Ingredients
  • 7oz (200g) Haloumi cheese
  • 2 free range chicken breasts (around 16oz or 450g)
  • 2 tablespoons olive oil
  • zest of 1 lemon chopped or grated
  • 2 tablespoons oregano leaves chopped
  • salt and pepper to taste
  • olive oil for cooking
  • 20 bamboo skewers 6 inch (15cm)
Instructions
  1. Heat oven to 400 (200C) and line a baking tray with parchment paper if cooking the skewers inside. Alternately if, you are cooking outdoors on a grill, make the skewers up according to this recipe and cook for around 5 minutes on each side until done.
  2. Cut the haloumi cheese into ¾ inch cubes.
  3. Cut the chicken breasts into strips approximately ½ an inch wide and 5 inches long and place in a mixing bowl with the 2 tablespoons of olive oil, lemon zest and oregano. Season and mix well.
  4. Make the skewers threading in a S-shape starting with the end of a chicken strip, then a piece of haloumi, chicken again, then haloumi finishing with chicken.
  5. Place a frypan over a medium to high heat and cook the skewers with olive oil for about 2 minutes on each side before transferring to the baking tray. You will need to do this in 2 or more batches. Place them in the oven and cook for about 8 minutes until done.
Don’t worry too much about the exact size you cut the chicken strips, the main thing is to make sure they’re all about the same size so they all cook evenly. If they are a bit too big you will just have less skewers but they will be bigger.
Recipe by Almond to Zest at https://www.almondtozest.com/haloumi-chicken-kabobs/