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Chicken and haloumi skewers with crispy oregano and lemon<\/p>\nChicken and haloumi skewers with crispy oregano and lemon<\/p>\n
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1 pound chicken breast fillets, cut into \u00be\u201d pieces<\/p>\n
1 T. lemon juice<\/p>\n
sea salt and cracked black pepper<\/p>\n
2 T. extra virgin olive oil<\/p>\n
8oz. haloumi, cut into 16 \u00be\u201d pieces<\/p>\n
6 sprigs oregano<\/p>\n
lemon wedges, to serve<\/p>\n
natural Greek-style (thick) yogurt, to serve<\/p>\n
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Place the chicken, lemon juice, salt, pepper and half the oil in a large bowl and toss to combine. Thread the chicken and haloumi onto skewers. Heat 1 tsp. of the remaining oil in a large non-stick frying pan over high heat. Add the oregano and cook for 30 seconds or until crisp. Remove from the pan and set aside. Add the remaining oil to the pan, reduce heat to medium and add the skewers, in 2 batches, and cook, turning, for 6\u20138 minutes or until golden brown and cooked through. Serve with the crispy oregano, lemon wedges and yogurt.<\/p>\n","protected":false},"excerpt":{"rendered":"
Chicken and haloumi skewers with crispy oregano and lemon 1 pound chicken breast fillets, cut into \u00be\u201d pieces 1 T. lemon juice sea salt and cracked black pepper 2 T. extra virgin olive oil 8oz. haloumi, cut into 16 \u00be\u201d pieces 6 sprigs oregano lemon wedges, to serve natural Greek-style (thick) yogurt, to serve Place the chicken, lemon juice, salt, pepper and half the oil in a large bowl and toss to combine. Thread the chicken and haloumi…<\/p>\n