• Chicken, haloumi and preserved lemon skewers

    Serves: 4
    Cooking Time: 40 mins


    • 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



    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.