We’ve got a real treat for you with our chicken and halloumi recipes, where juicy poultry meets that squeaky Cypriot cheese for a flavor explosion. Halloumi’s unique ability to hold its shape when grilled adds a tangy twist to everyday chicken dishes, making them irresistible and versatile.
As food enthusiasts, we’re excited to share how this dynamic duo can spice up your meals, whether you’re grilling skewers or baking casseroles. It’s a simple yet sophisticated combination that’ll become a staple in your kitchen. Join us as we explore these easy recipes that promise big on taste.
Ingredients
In our chicken and halloumi recipes, we focus on fresh, high-quality ingredients that highlight the juicy texture of chicken and the grill-friendly squeakiness of halloumi. Below, we list the ingredients for our featured recipe, Grilled Chicken and Halloumi Skewers, ordered by how we use them in preparation. We’ve noted any prep specifics for accuracy and ease.
- Chicken breasts (1 pound, boneless and skinless, cut into 1-inch cubes – marinate for extra flavor)
- Halloumi cheese (8 ounces, sliced into ½-inch cubes – pat dry to prevent sticking)
- Red bell peppers (2 medium, seeded and cut into 1-inch pieces – for adding crunch and color)
- Red onion (1 large, peeled and cut into wedges – separate layers for even grilling)
- Garlic cloves (4, minced – use fresh for the best aroma)
- Fresh lemon (2, juiced and zested – provides acidity to balance richness)
- Olive oil (¼ cup, extra-virgin – for coating and grilling)
- Dried oregano (1 tablespoon – a key herb for Mediterranean flair)
- Salt and black pepper (1 teaspoon each, to taste – season generously for depth)
- Wooden skewers (8-10, soaked in water for 30 minutes – to avoid burning on the grill)
Equipment Needed
As we move from preparing our fresh ingredients for Grilled Chicken and Halloumi Skewers, having the right equipment ensures a smooth and efficient cooking process. We recommend gathering these tools to achieve perfectly grilled results every time.
Essential Tools
To make our Grilled Chicken and Halloumi Skewers successfully, certain tools are non-negotiable for safety, precision, and optimal flavor. Here’s a list of the must-have items, organized by their primary use:
- Grill or Grill Pan: A standard outdoor grill or sturdy grill pan is essential for achieving that smoky, charred finish on the chicken and halloumi. Ensure it’s preheated to medium-high heat for even cooking.
- Skewers: Choose metal skewers for durability or wooden ones (soaked in water for 30 minutes to prevent burning). These are crucial for threading and grilling the marinated chicken, halloumi, and vegetables together.
- Sharp Knife: A high-quality chef’s knife is vital for cleanly cutting the chicken breasts, bell peppers, and onions into uniform pieces, ensuring they cook at the same rate.
- Cutting Board: Use a stable, large cutting board to handle all prep work safely and efficiently, minimizing mess while preparing our ingredients.
- Mixing Bowl: At least one medium-sized bowl is necessary for combining the marinade ingredients like olive oil, garlic, and oregano, allowing the chicken to absorb flavors effectively.
Optional Tools
- Tongs: These make it easier to flip and remove skewers from the grill without piercing the food, helping maintain juicy results.
- Basting Brush: Ideal for applying extra marinade during grilling, this tool adds more flavor and a glossy finish to the halloumi and chicken.
- Meat Thermometer: For those who prefer precision, this helps check that the chicken reaches an internal temperature of 165°F for safe and tender outcomes.
- Aluminum Foil or Grill Basket: Useful for lining the grill or holding smaller pieces, it simplifies cleanup and prevents items from falling through the grates.
Instructions
Now that we have gathered our fresh ingredients and essential equipment, we guide you through the straightforward steps to prepare our flavorful Grilled Chicken and Halloumi Skewers. Follow these for mouthwatering results that combine juicy chicken with the squeaky texture of halloumi.
Prep
First, we prepare the ingredients to ensure everything is ready for marinating and grilling. Begin by rinsing 1 pound of boneless chicken breasts under cold water and patting them dry with paper towels. Cut the chicken into 1-inch cubes for even cooking and maximum flavor absorption.
Next, cube 8 ounces of halloumi cheese into 1-inch pieces to maintain its signature firmness during grilling. Slice 2 red bell peppers and 1 red onion into similar-sized chunks for uniform skewers. Mince 2 cloves of garlic finely and juice 1 fresh lemon to capture its zesty brightness. In a mixing bowl, combine these prepared items, setting aside the garlic and lemon juice for the marinade. This prep work sets the stage for a seamless cooking process, allowing the aromas of garlic and lemon to enhance the overall dish.
Marinate
We marinate the chicken to infuse it with bold flavors that complement the salty halloumi. In a large bowl, whisk together ¼ cup olive oil, the minced garlic from prep, juice from the fresh lemon, 1 teaspoon dried oregano, ½ teaspoon salt, and ¼ teaspoon black pepper until well blended.
Add the cubed chicken to the marinade, tossing thoroughly to coat each piece. Cover the bowl and refrigerate for at least 30 minutes or up to 2 hours for deeper flavor penetration—the longer marination allows the chicken to absorb the herbaceous notes and tang, making it irresistibly tender. Remember to soak wooden skewers in water for 20 minutes if using them, preventing them from burning on the grill.
Cook
Now we cook the skewers to achieve a perfect char and smoky essence that highlights the contrast between grilled chicken and halloumi. Preheat your grill or grill pan to medium-high heat, around 400°F, for optimal searing.
Thread the marinated chicken, halloumi cubes, red bell pepper, and red onion onto the skewers, alternating ingredients for visual appeal and even cooking. Place the skewers on the grill and cook for 10-12 minutes, turning every 3 minutes with tongs to ensure all sides brown evenly—the sizzle of the chicken and the melting edges of halloumi will release an irresistible aroma of herbs and char. Use a meat thermometer to check that the chicken reaches an internal temperature of 165°F for safe, juicy results.
Assemble and Serve
Finally, we assemble the skewers and serve them hot to showcase the vibrant colors and textures of our Grilled Chicken and Halloumi Skewers. Once cooked, remove the skewers from the grill and let them rest for 5 minutes to lock in juices and flavors.
Arrange the skewers on a platter, optionally brushing with extra marinade for added gloss. Serve immediately with a side of tzatziki or fresh salad to balance the savory elements—the warm, grilled halloumi paired with tender chicken creates a satisfying crunch and burst of flavor in every bite.
Make-Ahead Instructions
To make our Grilled Chicken and Halloumi Skewers even more convenient, we recommend preparing components in advance. This approach allows the flavors to meld beautifully, ensuring juicy chicken and squeaky halloumi with minimal effort on serving day. Let’s break down the steps for optimal make-ahead preparation.
Preparing and Marinating in Advance
We can get a head start by marinating the chicken and prepping vegetables the day before. This not only saves time but also intensifies the vibrant, zesty flavors from the olive oil, garlic, lemon, and oregano mixture.
- Step 1: In a large mixing bowl, combine 1 pound of boneless chicken breasts (cut into 1-inch cubes) with 2 tablespoons olive oil, 2 minced garlic cloves, juice from 1 lemon, 1 teaspoon dried oregano, ½ teaspoon salt, and ¼ teaspoon black pepper. Toss thoroughly to coat each piece evenly, then cover and refrigerate for at least 2 hours or up to 24 hours. This marination process allows the chicken to absorb rich, tangy notes that will shine on the grill.
- Step 2: While the chicken marinates, cut 8 ounces of halloumi cheese into 1-inch cubes and store them in an airtight container in the refrigerator. Unlike the chicken, do not marinate the halloumi as it may become too soft; instead, add it fresh during assembly for that signature grilled, slightly charred texture.
Assembling Skewers Ahead of Time
For even easier grilling, we can assemble the skewers in advance and store them until ready to cook. This step ensures even cooking and visually appealing presentation with colorful vegetables.
- Step 3: If using wooden skewers, soak 8 skewers in water for 30 minutes to prevent burning. Thread the marinated chicken, halloumi cubes, 1 red bell pepper (cut into 1-inch pieces), and 1 red onion (cut into wedges) onto the skewers, alternating ingredients for balanced flavor and eye-catching variety. Place the assembled skewers on a plate or baking sheet, cover with plastic wrap, and refrigerate for up to 4 hours. This allows the ingredients to stay fresh while the chicken continues to marinate on the skewers.
Storage and Reheating Tips
To maintain the dish’s irresistible smoky aroma and tender bite, proper storage is key. Here’s how we handle make-ahead storage:
- Step 4: If grilling later, remove the skewers from the refrigerator 20-30 minutes before cooking to bring them to room temperature. This ensures even grilling and prevents the chicken from drying out.
- Step 5: For fully cooked skewers made ahead, grill as per our instructions, then cool completely. Store in an airtight container in the refrigerator for up to 3 days. To reheat, place on a grill or oven at 350°F for 5-7 minutes until warmed through, retaining that crispy exterior and juicy interior.
| Make-Ahead Step | Recommended Time Frame | Key Benefits |
|---|---|---|
| Marinating chicken | Up to 24 hours | Enhances flavor depth and tenderness |
| Prepping vegetables | Up to 4 hours | Maintains crispness and reduces prep time |
| Assembling skewers | Up to 4 hours | Streamlines cooking process and improves presentation |
| Storing cooked skewers | Up to 3 days | Preserves freshness for meal planning |
Conclusion
We’ve loved exploring these chicken and halloumi recipes with you, showcasing how simple ingredients create unforgettable flavors.
Our tips make grilling effortless while boosting everyday meals.
Give these skewers a try and they’ll quickly become our go-to for lively dinners.
You’ll discover endless ways to customize and enjoy them, keeping your kitchen full of excitement.
Frequently Asked Questions
What is halloumi cheese and how does it pair with chicken?
Halloumi is a firm, Cypriot cheese that doesn’t melt when grilled, giving it a unique squeaky texture and salty flavor. It pairs perfectly with juicy chicken, adding a savory contrast that enhances everyday meals. This combination is versatile, making it ideal for skewers, salads, or wraps, and can quickly become a kitchen staple for flavorful, easy cooking.
What ingredients are needed for Grilled Chicken and Halloumi Skewers?
You’ll need boneless chicken breasts, halloumi cheese, red bell peppers, red onion, garlic, fresh lemon, olive oil, dried oregano, salt, and black pepper. Focus on fresh, high-quality items for the best results. Marinate the chicken in a mix of olive oil, garlic, lemon juice, oregano, salt, and pepper for extra flavor.
What equipment is required to make these skewers?
Essential tools include a grill or grill pan, skewers (metal or soaked wooden ones), a sharp knife, a cutting board, and a mixing bowl for the marinade. Optional items like tongs, a basting brush, a meat thermometer, or a grill basket can help for even cooking and easier handling.
How do I prepare Grilled Chicken and Halloumi Skewers?
Start by cutting chicken, halloumi, and veggies into cubes. Marinate the chicken in olive oil, garlic, lemon juice, oregano, salt, and pepper for at least 30 minutes. Thread ingredients onto skewers, alternating for even cooking. Grill over medium heat until charred and fully cooked, about 10-15 minutes, flipping once.
Can I make Grilled Chicken and Halloumi Skewers ahead of time?
Yes, marinate the chicken and prep vegetables a day in advance to boost flavors. Assemble skewers ahead and refrigerate, but grill just before serving for the best texture. This saves time and enhances taste, making it perfect for meal prep.
How should I store and reheat the skewers?
Store cooled skewers in an airtight container in the fridge for up to 3 days. To reheat, use a grill pan or oven at 350°F for 10 minutes until warmed through, avoiding microwaving to prevent sogginess. This keeps the flavors fresh and the texture intact.
What are some serving suggestions for this dish?
Serve the skewers with tzatziki sauce, a fresh salad, or pita bread for a complete meal. They pair well with grilled veggies or rice, adding a Mediterranean twist. Let them rest for a few minutes after grilling to lock in juices, making the dish even more flavorful and enjoyable.