Chicken & halloumi skewers
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
½ tablespoon(s), extra virgin
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
220 g, cubed
1 medium, deseeded and finely chopped
1 medium, cut into chunks
Fat Free Natural Yogurt
60 g, to serve
- 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.
- 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.
- 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.
- 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.