chicken, haloumi and preserved lemon skewers

Yum yum. Something brilliant for quick entertaining. Great for summer and very fresh. A must try.

recipe

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