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.
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
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
Instructions
- Prepare the Marinade:
- In a mixing bowl, combine olive oil, minced garlic, lemon juice, chopped rosemary, oregano, thyme, salt, pepper, and optional spices. Mix well.
- Marinate the Chicken:
- Add chicken cubes to the marinade, tossing to coat thoroughly. Cover and refrigerate for at least 1 hour, preferably overnight for best flavor.
- Preheat the Grill:
- 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.
- Assemble the Skewers:
- Thread marinated chicken cubes and halloumi alternately onto skewers. Avoid overcrowding to ensure even cooking.
- Grill the Skewers:
- 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.
- Serve:
- 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.