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Chicken & haloumi skewers

Chicken and haloumi skewers

6
Points®
Total Time
15 min
Prep
5 min
Cook
10 min
Serves
4
Difficulty
Moderate

Ingredients

Fresh lemon rind

1 tsp, finely grated

Lemon juice

1 tbs

Olive oil

2 tsp

Fresh thyme

1 tsp, 4 sprigs, leaves picked

Fresh red chilli

1 whole, deseeded, finely chopped

Skinless chicken breast

320 g, cut into 3cm pieces

Haloumi cheese

180 g, cut into cubes

Red capsicum

1 medium, cut into chunks

Zucchini

1 medium, cut into 1cm slices

99% fat-free, plain or natural yoghurt, unsweetened

200 g

Harissa

1 tbs

Rocket

2 cup(s), (60g), baby leaves

Instructions

  1. Soak 4 wooden skewers in a shallow dish of cold water for at least 10 minutes. Set aside.
  2. Whisk rind, juice, oil, thyme and chilli in a large bowl. Season with salt and pepper. Add chicken, haloumi, capsicum and zucchini and toss to combine. Cover and chill for 2 hours.
  3. Heat a chargrill or barbecue on high. Thread marinated ingredients onto skewers. Cook for 10 minutes, turning halfway through, or until chicken is lightly charred and cooked through.
  4. Combine yoghurt and harissa in a small bowl. Serve skewers drizzled with harissa yoghurt and rocket.

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