Chicken, haloumi and preserved lemon skewers

as featured in the february edition of Donna Hay magazine.

2 x 200g chicken breast fillets, trimmed and cut into pieces
500g haloumi cheese, 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

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. Heat the extra oil in a large non-stick frying pan or barbecue hot plate over medium heat. Thread the chicken, haloumi and oregano onto skewers and cook for 2–3 minutes each side or until the chicken is cooked through. Serve with pita bread, baby spinach leaves and lemon wedges. Serves 4.

Donna Hay Magazine
February/March Edition OUT NOW!