Sunday, November 24, 2013

Chicken, Haloumi and Preserved Lemon Skewers

For some reason, August came home with some haloumi recently. Without an idea for what to use it for, I started searching. Meanwhile, I've been more curious about Australian chefs lately. In particular, I've heard many good things about Donna Hay's book Seasons. I was delighted to see this recipe that would allow me to try a Donna Hay recipe and use the haloumi. This dish requires a little bit of advance planning with the short marinade and threading the oregano on skewers is a bit of an exercise in frustration, but the result is truly delicious for relatively low effort - a bit tart and deliciously easy.

One year ago: Persimmon Spice Cake
Two years ago: Bagel-Egg
Three years ago: Pomegranate and Fennel Salsa Quinoa
Four years ago: Red Velvet Cupcakes

Chicken, Haloumi and Preserved Lemon Skewers (from Seasons)

2 x 200g chicken breast fillets, trimmed and cut into pieces
500g haloumi, cut into pieces
¼ cup (60ml) lemon juice
2 tablespoons olive oil
2 tablespoons chopped preserved lemon, flesh removed and rind rinsed
2 cloves garlic, crushed
sea salt and cracked black pepper
2 tablespoons olive oil, extra
1 bunch oregano
pita bread. to serve
baby spinach leaves, to serve
lemon wedges, to serve

1. Place the chicken, haloumi, lemon juice, olive oil, preserved lemon, garlic, salt and pepper in a bowl and toss to combine. Cover and refrigerate for 30 minutes.
2. Heat the extra oil in a large non-stick frying pan or barbecue hot plate over medium heat.
3. Thread the chicken, haloumi and oregano onto skewers and cook for 2–3 minutes each side or until the chicken is cooked through.
4. Serve with pita bread, baby spinach leaves and lemon wedges.

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