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Chicken & Tomato Kebabs with Fried Haloumi

Chicken & Tomato Kebabs with Fried Haloumi

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Such a simple chicken kebab recipe, with a tasty basil, chilli & lemon oil, that delivers so much flavour in one go.

  • Makes : 4 |
  • Difficulty:

  • Prep Time : 20 mins |
  • Cook Time : 40 mins
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Kebabs

8 deboned chicken thighs, cut into bite-size chunks

32 cocktail tomatoes

2 Tbsp (30 ml) garlic, crushed

¼ C (60 ml) olive oil

1 Tbsp (15 ml) mustard

2 Tbsp (30 ml) honey

2 Tbsp (30 ml) Soy sauce

pinch of cayenne pepper

½ tsp (2.5 ml) paprika

240 g haloumi, thickly sliced

Oil

¼ C (60 ml / 8 g) basil leaves

2 Tbsp (30 ml) chives, chopped

1 green chilli, chopped

zest of 2 lemons

juice of 1 lemon

¼ C (60 ml) olive oil

pinch of salt and pepper

rocket leaves, to serve

Kebabs

Preheat the oven to 200 °C.

Thread the chicken pieces and tomatoes onto 8 wooden skewers. Whisk the garlic, olive oil, mustard, honey, Soy sauce, cayenne pepper and paprika together. Pour this marinade over the kebabs. Lightly season with salt and pepper. Place onto a baking tray and roast for 20 minutes or cook over medium heat coals on a braai.

Heat a griddle pan to hot. Fry the haloumi slices for 2 minutes on each side.

Oil

Place all of the ingredients into a food processor and blend until fine.

Drizzle the skewers with the chilli basil oil and serve with slices of haloumi and rocket salad on the side.

Tip: To save time, thread the skewers the night before, cover with the marinade mixture and leave in the fridge. The next evening simply pop them in the oven before dinner or braai over a fire as an easy mid week meal.