Photo of Chicken & halloumi skewers with 2-ingredient flatbread by WW

Chicken & halloumi skewers with 2-ingredient flatbread

Points® value
Total Time
40 min
25 min
15 min
Even if the sun doesn’t come out, these skewers will make a great ‘barbecued’ meal – simply cook indoors under the grill for the same tasty flavour.



½ zest(s) of 1, grated

Lemon Juice, Fresh

1 tablespoon(s)

Olive Oil

½ tablespoon(s), extra virgin

Thyme, Fresh

4 sprig(s), leaves picked

Chilli, green or red

1 individual, red, deseeded and finely chopped

Chicken breast, skinless, raw

2 medium, cut into chunks

Light Halloumi

220 g, cubed

Red pepper

1 medium, deseeded and finely chopped


1 medium, cut into chunks

Fat Free Natural Yogurt

200 g

Bart Harissa Paste

1 tablespoon(s)


60 g, to serve

White Self Raising Flour

100 g

Fat Free Natural Yogurt

100 g


  1. Soak 4 wooden skewers in a shallow dish of cold water for at least 10 minutes. Set aside. Put the lemon zest and juice, olive oil, thyme leaves and chilli in a small jug and whisk to combine.
  2. Put the chicken, halloumi, pepper and courgette in a medium bowl, drizzle over the marinade and stir to combine, then cover with clingfilm and chill in the fridge for 2 hours.
  3. Heat the grill to high. Thread the marinated ingredients onto the skewers, then grill for 10 minutes, turning halfway through, until the chicken is golden and cooked through.
  4. Put the yogurt and harissa paste in small bowl and stir to combine. Serve the skewers with the harissa yogurt drizzled over, with the rocket leaves on the side.
  5. To make the flatbreads, combine the flour and yogurt in a bowl until the mixture comes together. Turn the dough out onto a lightly floured work surface, gently knead for a couple of minutes, then divide into 4 even pieces. Roll out to a thickness of 5mm. Put a large, dry, nonstick frying pan over a high heat. Add the naan breads and cook for 2-3 minutes each side until lightly golden and puffed up; you’ll need to do this in batches.