Chicken & Haloumi Skewers

A simple recipe for a Chicken and Haloumi skewers,

with rice, cucumber ribbon and tzatziki.

 

INGREDIENTS (Serves 4 to 5 Little People)

2 Chicken Breast, cut into 2 to 3cm cubes

1 Tbsp Olive Oil

2 Tbsps Lemon Juice

1/2 Tsp Paprika

2 Tbsps Fresh Continental Parsley, finely chopped

1 Block of Haloumi, cut into 2 to 3cm cubes (the same size as the chicken)

8 to 10 Medium Wood Skewers, soaked in water for at least 20 minutes

 

1 Medium Cucumber

 

To Serve

Steamed Rice and Tzatziki.

 

 

METHOD

 

Thread the haloumi and chicken onto the skewers. I used a 1 haloumi to 3 chicken ratio.

Place skewers in a dish appropriate for marinating.

 

Combine oil, juice paprika and parsley to make the marinade. Pour over the skewers. Ensure they are all well covered.

 

Cover the skewers and allow to marinade for at least 20 minutes. (8 hours at the most)

 

Heat a large frying pan until very hot. Spray the pan with a little oil spray to avoid sticking.

 

Fry the skewers in the pan until golden and cooked through. You can also BBQ them if preferred. (you may need to cook the skewers in batches, set aside cooked skewers on a covered plate in a warm oven.)

 

Trim the ends off a medium cucumber, then cut it in half crosswise and using a vegetable peeler, peel into strips.

 

Serve skewers on a bed of rice with cucumber ribbons and tzatziki.