Ingredients
500g chicken breasts
(2-3)
180g haloumi cheese
cut into 24 cubes
1 red capsicum
cut into 1.5cm squares
Oregano or sage leaves
halved if large
6-8 wooden or metal skewers
Equipment
- 1 skewers
- 1 grill
Instructions
- If you are using wooden skewers, soak in cold water for 30 minutes (prevents them burning under the grill).
- Cut tenderloins from chicken. Slice chicken in half lengthways and then slice each half into three long strips.
- For each skewer, thread the end of a piece of chicken on, then a piece of capsicum, then a haloumi square and an herb leaf.
- Wrap the chicken over the top of the herb and thread onto the skewer. Repeat once or twice more for each skewer, continuing the zigzag pattern.
- Preheat grill to medium-high heat, cook skewers for 2-3 minutes each side until chicken is cooked and haloumi is golden.
- Serve warm with lemon wedges.
Notes
Tip
These chicken skewers can be prepared in advance and then kept in the fridge, covered in plastic wrap, for a few hours before cooking.
Storage
Prepared, uncooked skewers can be kept in the fridge, covered in plastic wrap, for a few hours before cooking.
