Chicken Kebab with Haloumi
Chicken Kebab with Haloumi Recipe from Cyprus | Ingredients: Chicken, Zucchini, Haloumi, Peas, Spearmint, Cumin, Garlic, Lemon
Introduction
Chicken kebabs with haloumi is a delicious and flavorful dish that combines tender chicken, grilled zucchinis, and creamy haloumi cheese. The addition of a fresh pea purée adds a burst of color and flavor to this dish, making it a perfect option for a summer barbecue or a weeknight dinner.
History
The origins of chicken kebabs with haloumi can be traced back to Middle Eastern cuisine, where skewered meats and cheeses are commonly grilled over an open flame. This dish has since become popular in many other parts of the world, with variations and adaptations to suit different tastes and preferences.
Ingredients
How to prepare
- Cut the chicken, zucchinis, and haloumi cheese into even pieces. Coat all the pieces with olive oil and sprinkle with salt and pepper to taste. Grill the pieces until cooked.
- Boil the fresh peas for approximately 10 minutes.
- Once tender, remove the peas from the pot, strain them, and blend them with 0.5 cup of olive oil, garlic, cumin, lemon juice, salt, pepper, and plenty of spearmint.
- Serve the kebabs with a spoonful of the pea purée.
Variations
- Substitute the chicken with lamb or beef for a different flavor profile.
- Add cherry tomatoes or bell peppers to the skewers for added color and texture.
- Use different herbs and spices in the marinade for a unique twist on this dish.
Cooking Tips & Tricks
Make sure to cut the chicken, zucchinis, and haloumi into even pieces to ensure even cooking.
- Marinate the chicken in a mixture of olive oil, garlic, lemon juice, and herbs for added flavor.
- Use a grill pan or outdoor grill to cook the kebabs for a smoky and charred flavor.
- Serve the kebabs with a side of fresh salad or pita bread for a complete meal.
Serving Suggestions
Serve the chicken kebabs with haloumi with a side of fresh salad, grilled vegetables, or pita bread. You can also serve it with a dollop of tzatziki sauce or hummus for added flavor.
Cooking Techniques
Grill the chicken, zucchinis, and haloumi over medium-high heat for 10-12 minutes, turning occasionally, until cooked through and charred.
Ingredient Substitutions
Use feta cheese or halloumi cheese as a substitute for haloumi.
- Substitute chicken with tofu or tempeh for a vegetarian option.
Make Ahead Tips
You can marinate the chicken and prepare the pea purée in advance to save time on the day of cooking. Store the marinated chicken in the refrigerator for up to 24 hours before grilling.
Presentation Ideas
Arrange the chicken kebabs with haloumi on a platter and garnish with fresh herbs, lemon wedges, and a drizzle of olive oil for an elegant presentation.
Pairing Recommendations
Pair this dish with a crisp white wine, such as Sauvignon Blanc or Chardonnay, to complement the flavors of the grilled chicken and haloumi.
Storage and Reheating Instructions
Store any leftovers in an airtight container in the refrigerator for up to 2 days. Reheat in the microwave or oven until heated through before serving.
Nutrition Information
Calories per serving
Calories: 350 per serving
Carbohydrates
Carbohydrates: 15g per serving
Fats
Fats: 20g per serving
Proteins
Proteins: 30g per serving
Vitamins and minerals
This dish is rich in vitamins and minerals, including vitamin C, vitamin A, calcium, and iron.
Alergens
This recipe contains dairy (haloumi cheese) and may not be suitable for individuals with lactose intolerance or dairy allergies.
Summary
Chicken kebabs with haloumi are a balanced meal that provides a good source of protein, healthy fats, and essential vitamins and minerals.
Summary
Chicken kebabs with haloumi are a delicious and satisfying dish that is perfect for a summer barbecue or a weeknight dinner. With a balance of protein, healthy fats, and essential vitamins and minerals, this dish is sure to become a new favorite in your recipe repertoire.
How did I get this recipe?
The first time I saw this recipe, I was captivated by its simplicity. It was a warm summer day, and I was visiting my friend Maria in her bustling kitchen. She was busy preparing a feast for her family, and the smell of sizzling meat and spices filled the air.
As I watched Maria work her magic in the kitchen, I couldn't help but ask her about the dish she was making. She smiled and handed me a piece of chicken kebab with haloumi on a skewer. The combination of tender chicken and salty haloumi cheese was a revelation to me.
Maria told me that she learned this recipe from her grandmother, who had passed it down through the generations. She explained the process of marinating the chicken in a blend of spices and olive oil, then skewering it with cubes of haloumi cheese before grilling it to perfection.
I knew then and there that I had to learn how to make this dish for myself. Maria graciously shared her recipe with me, and I made a mental note to recreate it in my own kitchen.
Over the years, I have perfected the art of making chicken kebab with haloumi. I have added my own twist to the recipe, using fresh herbs from my garden and experimenting with different marinades. Each time I make this dish, I am transported back to that sunny day in Maria's kitchen, where I first fell in love with its flavors.
One of the keys to making a delicious chicken kebab with haloumi is the marinade. I start by mixing together olive oil, garlic, lemon juice, oregano, and a splash of red wine vinegar. I let the chicken pieces soak in this marinade for at least an hour, allowing the flavors to infuse the meat.
While the chicken is marinating, I prepare the haloumi cheese. I cut it into cubes and drizzle it with a bit of olive oil and a sprinkle of dried herbs. This helps the cheese develop a crispy exterior when it hits the grill.
When it's time to cook, I thread the marinated chicken and haloumi onto skewers, alternating between the two ingredients. I brush the skewers with a bit of olive oil to prevent sticking and then place them on a hot grill.
The smell that wafts from the grill as the chicken kebabs cook is irresistible. The chicken becomes tender and juicy, while the haloumi cheese takes on a delicious charred flavor. I often serve this dish with a side of fresh salad and some warm pita bread.
As I sit down to enjoy my chicken kebab with haloumi, I can't help but think about the journey that brought me to this moment. From that fateful day in Maria's kitchen to the countless times I have made this dish for my own family and friends, each bite is a reminder of the joy that cooking can bring.
I am grateful for the recipes that have been passed down to me over the years, and I take pride in sharing them with others. I hope that one day, my own grandchildren will learn to make this chicken kebab with haloumi and carry on the tradition of delicious home cooking.
In the end, it's not just about the flavors or the techniques – it's about the memories we create in the kitchen and the connections we forge through food. And for me, there is no greater joy than sharing a meal made with love and care.
Categories
| Chicken Breast Recipes | Cypriot Meat Dishes | Cypriot Recipes | Haloumi Recipes | Lemon Juice Recipes | Pea Recipes | Zucchini Recipes |