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Chicken and Halloumi skewers with Cherry tomatoes, covered in a Lemon and Mint marinade

These skewers are such an excellent summer meal. They’re fresh and zesty, with a good burst of added sweetness from the cherry tomatoes, and a gorgeous salty kick from the halloumi cheese.  


1 chicken breast

250g block of halloumi

A punnet of cherry tomatoes  

1 Lemon, zested and juiced

2 large tablespoons of mint jelly

¼ cup of Olive oil

¼ teaspoon of paprika

¼ teaspoon of dried ginger

Salt and pepper to taste

A handful of skewers  

First things first, grab a shallow bowl and cover your skewers with water. Set aside for half an hour. This ensures that when you’re cooking your skewers, the wood doesn’t burn. Next, cut the chicken breast and halloumi into bite sized pieces, and place in a bowl. Pour your olive oil, lemon juice and zest, paprika, dried ginger and salt and pepper over the chicken and halloumi mixture, and combine. Heat the mint jelly over a low heat until runny, and also combine. Cover with clingwrap and place in the fridge for at least one hour, but just remember the longer you leave it the better the flavour!

Once the marinade has had a chance to work it’s magic, it’s time to assemble the skewers. Now, it’s really up to you on what combination you want the chicken, halloumi and tomato to go on your skewers, but I generally start off with cherry tomatoes on the bottom, and then alternate with the rest of the ingredients until the skewer is full. This next step is completely optional, but I heat another tablespoon of mint jelly, grab a pastry brush and lightly cover the skewers before you cook them.

Now we are ready to get cooking! Now these cook beautifully either in a pan or on a barbecue, but today I went with a pan. Pour about 2 tablespoons of olive oil into your frypan, and allow it to get quite hot. Put your chicken skewers into the pan on a medium heat for 5 minute and place a lid on top. Turn the heat to high, turn the chicken skewers and fry for extra 3 minutes until it turns a glorious golden brown with slightly charred edges.   

These make for an excellent lunch or dinner, are deeply satisfying and flavourful, and can be prepped in advance for a super quick dinner idea. If you’re looking for a delicious salad to accompany them, my Roast Pumpkin and Asparagus salad, with Feta and Pear goes down a treat. If it’s crunch that you’re after, my Crunchy Sweet Potato Chips add some excellent flavour and texture to your meal.


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