Chicken, haloumi and preserved lemon skewers

January 17, 2016 (Last Updated: January 11, 2019)
Chicken, haloumi and preserved lemon skewers 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

1

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.

2

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

3

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

4

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

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