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Greek Style Chicken and Halloumi BBQ Skewers

Greek Style Chicken and Halloumi BBQ Skewers

with Flatbreads, Parsley Yoghurt and Baby Gem Salad

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Pairing chicken thighs with halloumi cheese, these indulgent Greek Style Chicken and Halloumi BBQ Skewers brings a restaurant quality experience straight into your home.

Tags:
High Protein
Allergens:
Milk
•Cereals containing gluten
•Wheat

The quantities provided above are averages only.

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 war 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.

Total45 minutes
Active 25 minutes
DifficultyMedium

Ingredients

serving amount

6 unit(s)

Bamboo Skewers

1 unit(s)

Lemon**

4 unit(s)

British Chicken Thighs**

1 sachet(s)

Dried Oregano

225 grams

Halloumi**

(Contains: Milk)

1 unit(s)

Baby Gem Lettuce**

125 grams

Baby Plum Tomatoes

1 bunch(es)

Flat Leaf Parsley**

150 grams

Greek Style Natural Yoghurt**

(Contains: Milk)

4 unit(s)

Greek Style Flatbreads

(Contains: Cereals containing gluten, Wheat May contain traces of: Milk)

Not included in your delivery

2 tbsp

Honey

1.5 tbsp

Olive Oil for the Dressing

Nutritional information

Energy (kJ)6019 kJ
Energy (kcal)1439 kcal
Fat75.2 g
of which saturates31.7 g
Carbohydrate88.1 g
of which sugars28.7 g
Dietary Fibre14 g
Protein94.2 g
Salt4.4 g
Always refer to the product label for the most accurate ingredient and allergen information.

Instructions

1

Preheat your oven to 220°C/200°C fan/gas mark 7.

Soak your skewers in cold water to prevent them from burning. Zest and halve the lemon.

Cut the chicken thighs into 2cm chunks and pop into a medium bowl with the lemon zest, dried oregano, half the honey (see pantry for amount) and a drizzle of olive oil.

Season with salt and pepper, then mix to coat.

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, 12-16 mins. Turn halfway through. IMPORTANT: Wash your hands and equipment after handling raw chicken and its packaging. It's cooked when no longer pink in the middle.

Alternatively, cook them on the BBQ if you prefer.

3

While the chicken cooks, drain the halloumi, then cut into roughly 2cm chunks. Carefully thread onto the remaining skewers, then set aside.

Trim the baby gem, then separate the leaves. Halve the baby plum tomatoes.

Pop the baby gem and tomatoes into a medium bowl, then set aside.

4

Roughly chop the parsley (stalks and all).

In a small bowl, mix together the parsley, 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, 6-8 mins. Turn halfway through.

Meanwhile, in another small bowl, mix the remaining lemon juice and remaining 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 parsley yoghurt alongside.

Enjoy!

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