Turn the heat up on the barbeque this spring with some flavour-packed grilled chicken on a stick that’s layered with haloumi cheese.
TAFE NSW Tourism and Hospitality Teacher, Robyn Ward, said this recipe was a perfect mid-week dinner for the whole family.
“It’s fresh, wholesome and only takes a few minutes to prepare and cook,” she said.
“Haloumi cheese is not only delicious but it’s a firm cheese which makes it perfect for grilling, so you won’t have it melting off the skewers during cooking.”
Chicken and haloumi skewers
500 grams chicken breast fillets
200 grams of haloumi cheese
16 bamboo skewers
3 tablespoons olive oil
4 tablespoons mint leaves, finely chopped
2 cloves garlic, crushed
Zest and juice of 1 lemon
Handful of rocket leaves
4 small tomatoes, cut into wedges
½ small cucumber, cubed
½ red onion, thinly slices
Handful of coriander and parsley leaves
Extra olive oil and lemon juice for dressing
8 flat breads or wraps
1. Soak the bamboo skewers in warm water for 20 minutes, drain.
2. Cut the chicken and haloumi into 2-3cm cubes on separate chopping boards and thread onto skewers.
3. Combine the olive oil, mint, garlic and lemon zest in a bowl. Spoon this mix over the skewers until well coated.
3. Combine the rocket leaves, tomatoes, cucumber, onion, coriander and parsley in a bowl, and then pour over the olive oil and lemon juice. Season with salt and pepper and toss the salad.
4. Heat a barbeque grill plate until hot. Season the skewers and then grill for five minutes, turn until golden and cooked through. Serve with salad and flat breads.
For more information about the range of hospitality and commercial cookery courses at TAFE NSW, visit tafensw.edu.au or phone 131 601.