Greek Chicken Halloumi Skewers Recipe

Introduction

These Greek Chicken Halloumi Skewers are a vibrant and flavorful dish perfect for grilling season. Juicy marinated chicken pairs beautifully with salty halloumi cheese and fresh vegetables for a satisfying meal that’s easy to prepare and perfect for sharing.

Ingredients

• 1 lemon, juiced
• 1 garlic clove, minced
• 2 tbsp. finely chopped fresh dill, plus more for serving
• 1 tbsp. Dijon mustard
• 2 tsp. kosher salt
• 1 tsp. dried oregano
• 1/4 tsp. crushed red pepper flakes
• 1 1/2 lb. boneless skinless chicken breasts, cut into 2″ pieces
• 1 lb. halloumi, cut into 24 pieces (about 1 1/2″ x 1 1/2″ x 3/4″)
• 2 red bell peppers, seeds and ribs removed, cut into 1 1/2″ pieces
• 1 red onion, cut into 1 1/2″ pieces
• Vegetable oil, for grilling
• 3 pitas, cut into quarters
• Tzatziki, for serving
• 6 wooden skewers

Instructions

1. Step 1: Soak wooden skewers in water for at least 30 minutes, up to 2 hours, to prevent burning during grilling.
2. Step 2: In a large bowl, whisk together lemon juice, minced garlic, chopped dill, Dijon mustard, kosher salt, dried oregano, and crushed red pepper flakes. Add the chicken pieces and toss well to coat. Cover and let the chicken marinate at room temperature for 30 minutes.
3. Step 3: Preheat a grill to medium-high heat or heat a grill pan over medium-high heat for about 5 minutes. Thread the marinated chicken, halloumi, red bell pepper, and red onion pieces onto the soaked skewers. Each skewer should have 4 halloumi pieces, with the chicken and vegetables divided evenly.
4. Step 4: Lightly drizzle the skewers with vegetable oil, then grill them, turning every 2 to 3 minutes. Continue grilling until the chicken reaches an internal temperature of 165°F (75°C), about 10 to 12 minutes. Transfer cooked skewers to a platter.
5. Step 5: Brush pita quarters with vegetable oil on both sides and grill for about 3 minutes per side, until warmed through and slightly charred.
6. Step 6: Sprinkle additional fresh dill over the cooked skewers. Serve immediately with grilled pita and a side of tzatziki sauce.

Tips & Variations

• For a smoky flavor, try using a charcoal grill instead of gas or a grill pan.
• If you don’t have fresh dill, substitute with 2 teaspoons of dried dill, but reduce the amount in the marinade to avoid overpowering the dish.
• Try adding cherry tomatoes or zucchini slices to the skewers for extra color and flavor.
• If halloumi is unavailable, firm feta cheese can be used, but add it at the end of grilling as it melts faster.

Storage

Store leftover skewers in an airtight container in the refrigerator for up to 3 days. Reheat gently in a grill pan or oven to preserve the texture of the halloumi and chicken. Pita bread is best stored separately to avoid becoming soggy.

How to Serve

Serve this delicious recipe with your favorite sides.

FAQs

Can I prepare the skewers ahead of time?

Yes, you can marinate the chicken up to 24 hours in advance and assemble the skewers shortly before grilling to maintain freshness.

What can I serve instead of tzatziki?

If you don’t have tzatziki, plain Greek yogurt mixed with a little cucumber, garlic, and lemon juice makes a great alternative dipping sauce.

Greek Chicken Halloumi Skewers Recipe

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★★★★★

4.9 from 132 reviews

• Author: Mariam
• Total Time: 58 minutes
• Yield: 6 servings 1x
• Diet: Halal

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Description

These Greek Chicken Halloumi Skewers combine juicy marinated chicken, salty halloumi cheese, and fresh vegetables grilled to perfection. Served with warm pita and tzatziki sauce, this vibrant dish is a delightful Mediterranean-inspired meal perfect for summer grilling or year-round indoor cooking.

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Ingredients

Scale 1x2x3x

Marinade and Chicken

• 1 lemon, juiced
• 1 garlic clove, minced
• 2 tbsp finely chopped fresh dill, plus more for serving
• 1 tbsp Dijon mustard
• 2 tsp kosher salt
• 1 tsp dried oregano
• 1/4 tsp crushed red pepper flakes
• 1 1/2 lb boneless skinless chicken breasts, cut into 2” pieces

Skewers

• 1 lb halloumi, cut into 24 pieces (about 1 1/2″ x 1 1/2″ x 3/4″)
• 2 red bell peppers, seeds and ribs removed, cut into 1 1/2″ pieces
• 1 red onion, cut into 1 1/2″ pieces

Additional

• Vegetable oil, for grilling
• 3 pitas, cut into quarters
• Tzatziki, for serving
• 6 wooden skewers, soaked in water at least 30 minutes

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Instructions

1. Soak Skewers: Begin by soaking the wooden skewers in water for at least 30 minutes, up to 2 hours, to prevent them from burning during grilling.
2. Prepare Marinade and Marinate Chicken: In a large bowl, whisk together lemon juice, minced garlic, chopped fresh dill, Dijon mustard, kosher salt, dried oregano, and crushed red pepper flakes. Add the chicken pieces to the marinade and toss them thoroughly to coat. Cover the bowl and let the chicken marinate at room temperature for 30 minutes to absorb the flavors.
3. Preheat Grill and Assemble Skewers: Preheat your grill to medium-high heat, allowing it to heat for about 5 minutes, or use a grill pan on the stovetop over medium-high heat. Thread the marinated chicken, halloumi cubes, red bell pepper pieces, and red onion chunks onto the soaked skewers. Each skewer should have 4 pieces of halloumi with the rest of the ingredients divided evenly. Drizzle a little vegetable oil over the skewers to prevent sticking.
4. Grill Skewers: Place the skewers on the grill and cook, turning every 2 to 3 minutes to ensure even grilling. Continue until the chicken reaches an internal temperature of 165°F (74°C), which should take about 10 to 12 minutes. Once cooked through, transfer the skewers to a platter.
5. Grill Pitas: Brush the pita bread quarters with vegetable oil on both sides. Grill them on the hot grill or grill pan until warmed through and slightly charred, approximately 3 minutes per side.
6. Serve: Sprinkle additional chopped dill over the skewers for garnish. Serve the skewers alongside the warm pita and a side of tzatziki sauce for dipping and added flavor.

Notes

• Soaking the wooden skewers prevents them from burning on the grill.
• Use an instant-read thermometer to check that chicken is cooked safely to 165°F.
• Halloumi cheese grills well because of its high melting point, giving a nice char without melting away.
• If using a grill pan indoors, adjust heat as necessary to avoid burning the ingredients.
• For added flavor, you can marinate the chicken longer in the refrigerator up to 4 hours.
• Serve with extra lemon wedges for added brightness.

• Prep Time: 40 minutes
• Cook Time: 18 minutes
• Category: Main Course
• Method: Grilling
• Cuisine: Greek

Keywords: Greek chicken skewers, halloumi skewers, grilled halloumi, Mediterranean chicken kebabs, tzatziki chicken skewers, summer grilling