Chicken and Halloumi Skewers with Tzatziki

• 600 gboneless, skinless chicken thighs, cut into 3cm chunks
• 250 ghalloumi, cut into 3cm cubes
• 3 tbspextra virgin olive oil
• 1 tspdried oregano
• 1 tspsmoked paprika
• 2garlic cloves, finely grated
• 30 mllemon juice
• 200 gfull-fat Greek yoghurt
• ½cucumber, coarsely grated
• 1garlic clove, finely grated
• 10 gfresh mint leaves, finely torn
• 2 tbspextra virgin olive oil, divided
• 1 tbsplemon juice
• 2little gem lettuces, finely shredded
• ½red onion, very thinly sliced
• 1 tbspred wine vinegar
• Fine salt, to taste
• 4pitta breads, about 60 g each, optional (optional)
• 10 gfresh flat-leaf parsley, roughly torn (optional)
• 1lemon, cut into wedges (optional)
• ½ tspchilli flakes (optional)
• Finely grated lemon zest (2 g)
• Black pepper, to taste

Method

1. 1Use 8 metal skewers, or soak wooden skewers in water while preparing everything else.
2. 2Whisk the 3 tbsp olive oil with the oregano, smoked paprika, two grated garlic cloves, lemon zest and juice. Season the chicken lightly with salt and pepper, toss in the marinade and refrigerate for 15 minutes while making the salad and tzatziki.
3. 3Thread chicken and halloumi onto the skewers, leaving small gaps so heat can reach the sides of every piece. Discard the leftover raw chicken marinade.
4. 4Squeeze the grated cucumber dry in a clean tea towel. Stir into the yoghurt with the remaining garlic clove, torn mint, 1 tbsp of the divided olive oil and the separate tablespoon of lemon juice. Season to taste.
5. 5Toss the gem and red onion with the vinegar and the remaining tablespoon of divided olive oil. Season lightly.
6. 6Heat a griddle over medium-high heat. Cook the skewers in two batches for 12–14 minutes each, turning every 3–4 minutes. Lower the heat if the halloumi colours too quickly. Check that the chicken reaches 75°C for 30 seconds in its thickest pieces.
7. 7Rest for 2 minutes. If using pittas, warm them on the griddle for 30–40 seconds per side.
8. 8Serve the skewers with the tzatziki and gem and red onion salad. Add the optional torn parsley, chilli flakes, warm pittas and lemon wedges if using.

Per serving

kcal

611

protein

48.7g

fibre

2.2g

carbs

10.9g

fat

41.7g