Grilled Chicken & Halloumi Skewers with Spicy Yogurt & Flatbread
Grilled Chicken & Halloumi Skewers with Spicy Yogurt & Flatbread
Ingredients
For the Chicken Marinade
- 2 pounds chicken breast, cut into 1-inch cubes
- 2 tablespoons olive oil
- 1 teaspoon salt
- 1/2 teaspoon black pepper
- 1 teaspoon garlic powder
- 1 teaspoon onion powder
- 1 teaspoon smoked paprika
- 1 teaspoon dried oregano
- 1/2 teaspoon dried mint
- 1/2 teaspoon red chili flakes
- 2 tablespoons lemon juice, freshly squeezed
For the Skewers
- 8 ounces halloumi cheese, cut into 1-inch cubes
- 1 red bell pepper, cut into 1-inch chunks
- 1 yellow bell pepper, cut into 1-inch chunks
- 1 red onion, cut into 1-inch chunks
For the Spicy Yogurt Sauce
- 1 cup Greek yogurt, full-fat
- 2 tablespoons fresh dill, finely chopped
- 2 tablespoons fresh parsley, finely chopped
- 1 clove garlic, minced
- 1/4 teaspoon red chili flakes, or to taste
- 1/4 teaspoon salt, or to taste
- 1 tablespoon lemon juice, freshly squeezed
- 1 tablespoon olive oil
For Serving
- 4 flatbreads
- 1/4 cup fresh mint, chopped, for garnish
Instructions
- 1
Cut the chicken breasts into bite-sized 1-inch cubes. Place the cubed chicken in a large bowl.
⏱️ 5 min
- 2
Drizzle the chicken generously with 2 tablespoons of olive oil. Season with salt, black pepper, garlic powder, onion powder, smoked paprika, dried oregano, dried mint, and red chili flakes. Squeeze 2 tablespoons of fresh lemon juice over the chicken. Mix all ingredients thoroughly until the chicken is well coated. Cover the bowl and refrigerate to marinate for at least 30 minutes, or up to 4 hours.
⏱️ 5 min
- 3
While the chicken marinates, prepare the spicy yogurt sauce. In a separate medium bowl, combine the Greek yogurt, finely chopped fresh dill, finely chopped fresh parsley, minced garlic, red chili flakes, and salt. Squeeze in 1 tablespoon of fresh lemon juice and drizzle with 1 tablespoon of olive oil. Mix well until all ingredients are combined. Taste and adjust seasoning as needed. Cover and refrigerate until ready to serve.
⏱️ 10 min
- 4
Prepare the vegetables and halloumi. Cut the halloumi cheese into 1-inch cubes. Cut the red bell pepper, yellow bell pepper, and red onion into 1-inch chunks, roughly the same size as the chicken and halloumi cubes.
⏱️ 10 min
- 5
Thread the marinated chicken, halloumi, and vegetables onto skewers, alternating the ingredients for visual appeal and even cooking. If using wooden skewers, soak them in water for at least 30 minutes prior to prevent burning.
⏱️ 10 min
- 6
Preheat a grill to medium-high heat (around 400°F / 200°C). Lightly oil the grill grates to prevent sticking.
⏱️ 5 min•🌡️ 400
- 7
Place the assembled skewers on the hot grill. Grill for approximately 3-4 minutes per side, rotating the skewers every few minutes, until the chicken is cooked through (internal temperature of 165°F / 74°C) and the halloumi and vegetables are golden brown with char marks.
⏱️ 15 min
- 8
While the skewers are grilling or just after, warm the flatbreads on the grill for 1-2 minutes per side, or in a dry pan until soft and slightly puffed.
⏱️ 2 min
- 9
To serve, spread a generous amount of the spicy yogurt sauce onto a warm flatbread. Carefully remove the grilled chicken and halloumi from the skewers and place them on the sauced flatbread. Garnish with fresh mint leaves. Fold the flatbread and serve immediately.
⏱️ 3 min
Kitchen Tools
Nutrition Facts (per serving)
Grilled Chicken & Halloumi Skewers with Spicy Yogurt & Flatbread
For the Chicken Marinade
- 2 pounds chicken breast, cut into 1-inch cubes
- 2 tablespoons olive oil
- 1 teaspoon salt
- 1/2 teaspoon black pepper
- 1 teaspoon garlic powder
- 1 teaspoon onion powder
- 1 teaspoon smoked paprika
- 1 teaspoon dried oregano
- 1/2 teaspoon dried mint
- 1/2 teaspoon red chili flakes
- 2 tablespoons lemon juice, freshly squeezed
For the Skewers
- 8 ounces halloumi cheese, cut into 1-inch cubes
- 1 red bell pepper, cut into 1-inch chunks
- 1 yellow bell pepper, cut into 1-inch chunks
- 1 red onion, cut into 1-inch chunks
For the Spicy Yogurt Sauce
- 1 cup Greek yogurt, full-fat
- 2 tablespoons fresh dill, finely chopped
- 2 tablespoons fresh parsley, finely chopped
- 1 clove garlic, minced
- 1/4 teaspoon red chili flakes, or to taste
- 1/4 teaspoon salt, or to taste
- 1 tablespoon lemon juice, freshly squeezed
- 1 tablespoon olive oil
For Serving
- 4 flatbreads
- 1/4 cup fresh mint, chopped, for garnish
Instructions
- 1
Cut the chicken breasts into bite-sized 1-inch cubes. Place the cubed chicken in a large bowl.
⏱️ 5 min - 2
Drizzle the chicken generously with 2 tablespoons of olive oil. Season with salt, black pepper, garlic powder, onion powder, smoked paprika, dried oregano, dried mint, and red chili flakes. Squeeze 2 tablespoons of fresh lemon juice over the chicken. Mix all ingredients thoroughly until the chicken is well coated. Cover the bowl and refrigerate to marinate for at least 30 minutes, or up to 4 hours.
⏱️ 5 min - 3
While the chicken marinates, prepare the spicy yogurt sauce. In a separate medium bowl, combine the Greek yogurt, finely chopped fresh dill, finely chopped fresh parsley, minced garlic, red chili flakes, and salt. Squeeze in 1 tablespoon of fresh lemon juice and drizzle with 1 tablespoon of olive oil. Mix well until all ingredients are combined. Taste and adjust seasoning as needed. Cover and refrigerate until ready to serve.
⏱️ 10 min - 4
Prepare the vegetables and halloumi. Cut the halloumi cheese into 1-inch cubes. Cut the red bell pepper, yellow bell pepper, and red onion into 1-inch chunks, roughly the same size as the chicken and halloumi cubes.
⏱️ 10 min - 5
Thread the marinated chicken, halloumi, and vegetables onto skewers, alternating the ingredients for visual appeal and even cooking. If using wooden skewers, soak them in water for at least 30 minutes prior to prevent burning.
⏱️ 10 min - 6
Preheat a grill to medium-high heat (around 400°F / 200°C). Lightly oil the grill grates to prevent sticking.
⏱️ 5 min•🌡️ 400 - 7
Place the assembled skewers on the hot grill. Grill for approximately 3-4 minutes per side, rotating the skewers every few minutes, until the chicken is cooked through (internal temperature of 165°F / 74°C) and the halloumi and vegetables are golden brown with char marks.
⏱️ 15 min - 8
While the skewers are grilling or just after, warm the flatbreads on the grill for 1-2 minutes per side, or in a dry pan until soft and slightly puffed.
⏱️ 2 min - 9
To serve, spread a generous amount of the spicy yogurt sauce onto a warm flatbread. Carefully remove the grilled chicken and halloumi from the skewers and place them on the sauced flatbread. Garnish with fresh mint leaves. Fold the flatbread and serve immediately.
⏱️ 3 min