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Greek Style Chicken and Halloumi BBQ Skewers

Greek Style Chicken and Halloumi BBQ Skewers

with Flatbreads, Mint Yoghurt and Baby Gem Salad

BBQ Feast
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These Greek Style Chicken and Halloumi BBQ Skewers are a luxurious dinner night option, made with premium ingredients for a real taste of luxury at home!

Allergens:MilkCereals containing gluten

Boxes and ingredients are packed in facilities that handles Peanut, Nuts, Sesame, Fish, Crustaceans, Milk, Egg, Mustard, Celery, Soya, Gluten and Sulphites. Due to the conflict in Ukraine, it has been necessary to substitute sunflower oil with rapeseed oil in some products without a label change. The FSA have advised that allergic reactions to rapeseed oil are rare.

Preparation Time45 minutes
Difficulty levelMedium
Ingredients
serving amount
2
3
4
Ingredientsarrow down iconarrow down icon
serving amount
2
3
4

4 unit(s)

Bamboo Skewers

1 unit(s)

Lemon

4 unit(s)

Chicken Thigh

1 sachet

Dried Oregano

250 grams

Halloumi

(ContainsMilk)

1 unit(s)

Baby Gem Lettuce

125 grams

Baby Plum Tomatoes

1 bunch(es)

Mint

150 grams

Greek Style Natural Yoghurt

(ContainsMilk)

4 unit(s)

Greek Style Flatbreads

(ContainsCereals containing gluten)

Not included in your delivery

2 tbsp

Honey

1.5 tbsp

Olive Oil for the Dressing

Nutritional information
Nutritional informationarrow down iconarrow down icon
per serving
per 100g
Energy (kJ)5775 kJ
Energy (kcal)1380 kcal
Fat75.0 g
of which saturates31.7 g
Carbohydrate87.9 g
of which sugars26.1 g
Protein85.5 g
Salt4.5 g
Always refer to the product label for the most accurate ingredient and allergen information.
Utensils
Utensilsarrow down iconarrow down icon
Baking Tray
Bowl
Aluminum Foil
Instructionsarrow up iconarrow up icon
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1

If you're cooking your skewers in the oven, preheat your oven to 220°C/200°C fan/gas mark 7. Soak your skewers in cold water (this will prevent them from burning). Zest and halve the lemon.
Cut the chicken thighs into 2cm pieces and pop into a medium bowl with the lemon zest, dried oregano, half the honey (see ingredients for amount) and a drizzle of olive oil. Season with salt and pepper, then mix to coat. IMPORTANT: Wash your hands and equipment after handling raw chicken and its packaging.

2

Thread the chicken pieces onto the skewers (2 per person). Transfer the skewers to a baking tray and pour over any remaining marinade.
Roast on the middle shelf of your oven until browned and cooked through, 16-18 mins. Turn halfway through cooking. IMPORTANT: The chicken is cooked when no longer pink in the middle. Alternatively, BBQ them if you'd prefer!

3

While the chicken cooks, drain the halloumi, then cut into roughly 4cm chunks.
Carefully thread onto the remaining skewers, then set aside.
Trim the baby gem, then separate the leaves. Halve the tomatoes.
Pop the baby gem and tomatoes into a bowl, then set aside.

4

Pick the mint leaves from their stalks and roughly chop (discard the stalks).
In a small bowl, mix together the mint, yoghurt and the juice of half the lemon.
Season to taste with salt and pepper, then set your mint yoghurt aside.

5

When you turn the chicken skewers, add the halloumi ones to the baking tray (or BBQ grill) alongside the chicken. Drizzle with oil and bake until golden brown, 7-8 mins. Turn halfway through.
Meanwhile, in another small bowl, mix the remaining lemon juice and honey with the olive oil for the dressing (see ingredients for amount).
Season with salt and pepper, then set the salad dressing aside.

6

When the skewers are cooked, remove from the oven (or BBQ) and cover loosely with foil to keep warm.
Pop the flatbreads onto a baking tray, drizzle with oil and pop into the oven (or on the BBQ) until warmed through, 1-2 mins.
Just before serving, add the dressing to the salad and toss to coat.
Share the flatbreads and skewers between your plates, then serve with the salad and mint yoghurt alongside. Enjoy!