chicken, haloumi and preserved lemon skewers
Yum yum. Something brilliant for quick entertaining. Great for summer and very fresh. A must try.
2 x 200g chicken breast fillets, trimmed and cut into pieces
500g haloumi, cut into pieces
1/4 cup (60ml) lemon juice
2 tablespoons olive oil
2 tablespoons chopped preserved lemon rind
2 cloves garlic, crushed
sea salt and cracked black pepper
2 tablespoons olive oil, extra
1 bunch 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 non-stick frying pan or barbecue hotplate over medium heat. Thread the chicken, haloumi and oregano leaves onto a skewers and cook for 2-3 minutes each side or until the chicken is cooked through. Serve with pita bread, baby spinach and lemon wedges. Serves 4
Donna Hay Seasons page 109
I love Haloumi!! Tried it for the first time in the UK and found it harder to find here in Canada. Can’t wait to try this one!
You can pick up haloumi at Greek specialty stores.