Chicken Kebabs with Grilled Halloumi, Cucumbers, and a Tahini Drizzle

Chicken Kebabs with Grilled Halloumi, Cucumbers, and a Tahini Drizzle

  • 1/4 cup preserved lemon, finely diced

  • 1 lb boneless skinless chicken, cut into strips about 1/2” thick (**see note)

  • kosher salt and pepper

  • 1/4 cup olive oil

  • 1 cup diced cucumber

  • 1 Tbs. fresh mint, finely chopped

  • 1/2 cup tahini

  • 1/4 cup lemon juice

  • 1 tbs. honey

  • 1 clove garlic minced

  • 8 oz. halloumi, cut into 1/2” thick sliced

  • Serve over toasted or grilled pita

In a small bowl, combine the preserved lemon, chicken, 2 tablespoons olive oil, and a large pinch of salt and pepper. Let chicken marinate for 30 minutes.

While the chicken marinates, toss the cucumber with mint (if using) 2 tablespoons olive oil and a large pinch of salt. Set aside.

Also make the tahini drizzle by mixing together the tahini, lemon juice, 1/4 cup water, honey, garlic, and large pinch of salt.

After the chicken has marinated, thread onto a wooden or metal skewer.

Preheat a grill pan or an outside grill to medium. Grill the chicken for 3 minutes (depending on thickness) and then flip and cook for another 3 minutes or until a meat thermometer reaches 165° and the chicken is cooked through. Remove the chicken and let it rest. While the chicken is resting grill the haloumi for 2 minutes flipping halfway through.

Assemble the dish topping a pita with slices of halloumi, chicken kebabs, a spoonful of cucumbers, and a drizzle of the tahini.

Serve immediately.

Makes about 4 servings.

**NOTE: I am using boneless skinless chicken breast that was cut in half so it is thinner which is why I decided to thread it on a skewer. You can use regular chicken breasts and cube them and then put on the skewer. Depending on the thickness of your chicken breast, it will take longer to cook. Mine was 1/2” and took XX - as with any meat, using a meat thermometer is the best way to tell when meat is done.

Amanda Frederickson1 Comment