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Close-up of grilled chicken skewers halloumi and herbs recipe served on a wooden platter with fresh herbs.

Grilled Chicken Skewers Halloumi and Herbs Recipe

A vibrant Mediterranean-inspired recipe combining juicy grilled chicken, salty halloumi cheese, and fresh herbs. Perfect for BBQs, quick dinners, or entertaining guests, this dish offers a balanced flavor profile with a protein-packed punch and an aromatic herbal touch.
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Prep Time 15 minutes
Cook Time 15 minutes
1 hour
Total Time 1 hour 29 minutes
Servings: 6
Course: Main Course
Cuisine: Greek, Mediterranean
Calories: 420
Ingredients Equipment Method Notes

Ingredients
  

  • For the Skewers:
  • 500 g boneless chicken thighs or breasts cut into cubes
  • 200 g halloumi cheese cut into cubes
  • 2 tbsp olive oil
  • 2 garlic cloves minced
  • 1 tbsp fresh rosemary chopped
  • 1 tbsp fresh oregano chopped
  • 1 tbsp fresh thyme chopped
  • Juice of 1 lemon
  • Salt and black pepper to taste
  • Optional: 1 tsp smoked paprika or chili flakes for a kick

Equipment

  • Grill or grill pan (outdoor or indoor)
  • Skewers (metal or soaked wooden skewers)
  • Mixing bowl
  • Knife and cutting board
  • Tongs
  • Measuring spoons and cups

Method
 

  1. Prepare the Marinade:
  2. In a mixing bowl, combine olive oil, minced garlic, lemon juice, chopped rosemary, oregano, thyme, salt, pepper, and optional spices. Mix well.
  3. Marinate the Chicken:
  4. Add chicken cubes to the marinade, tossing to coat thoroughly. Cover and refrigerate for at least 1 hour, preferably overnight for best flavor.
  5. Preheat the Grill:
  6. Heat your grill or grill pan to medium-high heat. If using wooden skewers, ensure they have been soaked in water for at least 30 minutes to prevent burning.
  7. Assemble the Skewers:
  8. Thread marinated chicken cubes and halloumi alternately onto skewers. Avoid overcrowding to ensure even cooking.
  9. Grill the Skewers:
  10. Place skewers on the grill. Cook for 4-5 minutes on each side or until chicken is fully cooked and halloumi is golden and slightly crispy.
  11. Serve:
  12. Remove from grill and let rest for 2 minutes. Serve with your choice of sides like Greek salad, pita bread, or couscous.

Notes

Halloumi grilling tip: Halloumi cooks quickly and can become rubbery if overcooked; add it during the last few minutes of grilling.
Herb variations: Feel free to experiment with mint, basil, or parsley for different flavor profiles.
Storage: Store leftover skewers in an airtight container in the refrigerator for up to 3 days. Reheat gently to avoid drying out the halloumi.
Gluten-free option: This recipe is naturally gluten-free if served without pita or bread.