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Chicken, haloumi and preserved lemon skewers

Name: Chicken, haloumi and preserved lemon skewers
Cook time: 40 min
Yield: 4
Ingredients: 2 x 200g chicken breast fillets, trimmed and cut into pieces; 500g haloumi, cut into pieces; 60ml (¼ cup) lemon juice; 30ml (2 tbsp) olive oil; 30ml (2 tbsp) chopped preserved lemon rind; 2 garlic cloves, crushed; sea salt and freshly ground black pepper, to taste; 30ml (2 tbsp) olive oil, extra; 1 bunch fresh oregano; pita bread, baby spinach leaves and lemon wedges, to serve

January 17, 2016 (Last Updated: January 11, 2019)

Chicken, haloumi and preserved lemon skewers recipe

Print Recipe

Chicken, haloumi and preserved lemon skewers

Serves: 4

Cooking Time: 40 mins

Ingredients

2 x 200g chicken breast fillets, trimmed and cut into pieces
500g haloumi, cut into pieces
60ml (¼ cup) lemon juice
30ml (2 tbsp) olive oil
30ml (2 tbsp) chopped preserved lemon rind
2 garlic cloves, crushed
sea salt and freshly ground black pepper, to taste
30ml (2 tbsp) olive oil, extra
1 bunch fresh oregano
pita bread, baby spinach leaves and lemon wedges, to serve

Instructions

Place the chicken, haloumi, lemon juice, olive oil, preserved lemon, garlic, salt and pepper in a bowl and toss to combine. Cover and refrigerate for 30 minutes.

Heat the extra oil in a large, non-stick frying pan or skottel over medium heat.

Thread the chicken, haloumi and oregano leaves onto skewers and fry until the chicken is cooked through, about 2 – 3 minutes on each side.

Serve with pita bread, baby spinach leaves and lemon wedges.