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Donna Hay’s Chicken & Haloumi Skewers

 In Chicken, Dinner/Supper, Meat

Chicken & Haloumi Skewers

When I first saw Donna Hay doing these skewers I drooled, literally! For those of you who don’t know, Donna Hay is one of the most fantastic cookbook authors and food stylists of our time. This Australian has written 14 cookbooks which have sold more than 3 million copies worldwide. I’ve always loved her work but after seeing her on Masterchef Australia, I fell even deeper in love with her inventiveness and warmth. Her recipes are so innovative but yet still so accessible.

Donna’s version of this included preserved lemon but because I couldn’t find any and I definitely couldn’t be bothered making my own, I tweaked the recipe to suit me better.

It’s definitely worth trying boneless chicken thighs for this. You could get away with using chicken breasts but I find them a bit dry most of the time and I love the meatiness of chicken thighs. Also, try to get the best Haloumi you can afford. Cheaper varieties are often way too salty and very rubbery. It should just be squeaky enough without tasting like you’re eating an eraser from the 80’s.

I served my skewers with some Lebanese flat bread I found at my local supermarket but you could use tortillas or even naan for this. And you have to, HAVE TO, serve this with garlicky Tzatziki and cucumber ribbons. There is nothing better suited to these skewers than the cool and fresh taste of cucumber and yoghurt. YUM!!

Chicken & Haloumi Skewers

Serves 4

8 boneless chicken thighs, cut in half so you have 2 chunky pieces per thigh
50ml olive oil
50ml lemon juice
1/2 tsp paprika
2tsp dried parsley
salt & pepper to taste

200-300g haloumi, cut into chunks similar in size to the chicken

for the tzatziki:

500g fat free plain yoghurt
1/2 large cucumber, de-seeded and finely chopped/grated
2 garlic cloves, crushed
1tbsn lemon juice
salt & pepper to taste

flatbreads and cucumber ribbons to serve

  • Combine all the marinade ingredients and marinade the chicken for 20 minutes.
  • In a large frying pan, fry the chicken in a tiny bit of oil until golden and cooked through. You can also grill them if preferred. Set aside.
  • Brush the haloumi chunks with some olive oil and heat a griddle pan until very hot. Grill the haloumi until softened but still firm.
  • Skewer the haloumi with the chicken.
  • Mix all the tzatziki ingredients and serve with the skewers, flatbreads and cucumber ribbons.

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Alida Ryder
Being a general food freak has proven to be quite helpful in this career I've found myself in. Author of two cookbooks, photographer, food stylist. Mom to twins. Ex make-up and hair artist obsessed with beautiful clothes and spaces. I love a good G&T and I've been known to spend too much money on shoes.
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