CHICKEN, HALLOUMI AND VEG SKEWERS
INGREDIENTS
• 250 gm halloumi cheese, cut into chunks • ½ red pepper • ½ yellow pepper • ½ green pepper • 1 cup cherry tomatoes • 3 tbsp of olive oil • 1 tsp ground/ crushed garlic • 3 tbsp pesto • 1/ 4 tsp lemon juice ( optional) • 2 large boneless chicken breasts
• Salt and pepper • Salad leaves • 8 large or 16 mini skewers
METHOD
Soak the skewers in water overnight.
Wash and cut the vegetables and halloumi into equal- sized chunks.
Wash and cut the chicken into approximately 2 cm cubes.
Add the pesto, garlic, lemon, olive oil, salt and pepper to all the ingredients and marinate for a few hours. Put the oven at 180° C fan or 200° C convection.
Thread all the ingredients onto the soaked skewers, making sure there’s a piece of each vegetable with chicken in between and place into an ovenproof tray, side by side. Place the tray carefully into the preheated oven and grill for about 20- 25 minutes, or till cooked.
Serve on salad leaves of your choice. Replace chicken with shrimps for a seafood option.