Grilled Chicken, Haloumi & Pineapple Skewers

Serves: 6

Cook time: 30 minutes

Get the tropical taste of pineapples all year round with this simple and colourful chicken and haloumi kebabs.

 Ingredients:

  • 500g free-range chicken breast fillets
  • 1 garlic clove, minced
  • 1 small pineapple, diced into bite-sized chunks
  • 180g organic haloumi cheese, chopped into bite sized chunks
  • 1 red capsicum, cut into pieces
  • 1 green capsicum, cut into pieces
  • 1 tb fresh lemon thyme, extra for garnish
  • 2 tbs olive oil
  • 1 ½ cups of couscous
  • 1 bunch of mint, finely chopped
  • ½ cup QE almonds, roughly chopped
  • 4 tb natural yoghurt
  • 1 lemon, freshly squeezed

Method:

Step 1:             To prepare the couscous, boil some water in the kettle. In a large mixing bowl, add the couscous and one and a half cups of boiling water and allow the cous cous to soak. Set aside.

Step 2:             Cut the chicken into chunks. Place in a mix bowl with the garlic, lemon thyme and season with salt and pepper. Mix chicken with hands to evenly coat with seasoning.

Step 3:             To prepare the skewers, thread pieces of chicken, red capsicum, green capsicum, haloumi and pineapple onto a skewer. Repeat to create a colourful kebab.

Step 4:             Pre-heat the grill to 180C or heat a grill pan over medium- high heat. Drizzle with one tablespoon oil and grill/fry or BBQ each skewer until chicken is cooked through and the other ingredients are slightly charred, about 7 mins, turning once

Step 5:          Meanwhile, prepare the couscous salad. With a fork, separate the cous cous. Add the chopped mint, crushed almonds and remaining olive oil and season with salt and pepper.

Step 6:             Once skewers are cooked, serve with couscous salad and top with a dollop of Greek yoghurt and a squeeze of lemon juice.

 

Per serve: 2031kJ; 35g protein; 15g fat (4.6g saturated fat); 46g carbs (13g sugar); 7g fibre; 914mg sodium

  • High fibre
  • High protein
  •  2 serves of vegetables
  •  1 serve of fruit

  • Date June 22, 2021
  • Tags Summer, What's NEW