Chicken Halloumi Skewer cheese....

Cheese…hot cheese….

Halloumi is a cheese that makes the most endearing squeak with every bite. Squeak!

On the practical side:  it is an unripened cheese from Cyprus that can be kept in the fridge for months, as long as the package is unopened. It has a much higher melting point than other cheeses which makes it excellent for grilling or frying. It is quite salty and works wonderfully in salads with deep flavours like lentils and asparagus or fresh fruit like watermelon or strawberries.

With all its saltiness and squeak Halloumi is not an elegant food. This is the fare of casual garden parties and family dinners. At the same time it will turn the simplest quick meal into a little feast.

This recipe is impressively simple; or should I say simply impressive. The original recipe uses preserved lemons but well, as I have never ever made preserved lemons before, I just skipped them.

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(adapted from Donna Hay’s recipe)
Serves 4

Ingredients (8 skewers): 48 oregano leaves* – 9 oz (250g) halloumi, cut into 24 cubes of 2 cm – 2 chicken breasts cut into 2 cm cubes – 1 tbsp olive oil – 1 tbsp lemon juice – salt and pepper

8 skewers (wood or metal)
2-3 chicken breast
1 tbsp olive oil
1 tbsp lemon juice
oregano leaves (how ever much you like 16,24, 28)
250g (9oz) halloumi
salt and pepper


  1. If using wood skewers soak them in water for 15 min.
  2. Cut the chicken breast into 24 cubes.
  3. Combine oil, lemon with chicken cubes. Wrap in cling film and refrigerate for about 30 min.
  4. Cut halloumi into 24 cubes.
  5. Skewer chicken, oregano leaves and halloumi.
  6. Season with salt and pepper.
  7. Heat a (non-stick) pan. And cook the skewers for about 2-3 min each side until the chicken is just cooked through.

 Tips & Variations

  • add pieces of preserved lemon to the marinade
  • add chopped garlic to the marinade
  • instead of using oregano leaves you could sprinkle the finished skewer with chopped mint

Serve with


    • afracooking said:

      Big smile at reading your lovely compliment x

  1. Great food styling Afra and the chicken looks terrific! I have been searching for such burlap fabric for soo long. Finally i am gonna order it from amazon.

    • afracooking said:

      That is such a wonderful compliment, especially coming from you! When I started my blog, taking pictures almost came like an afterthought, I’ve been so suprised how much fun I am having with it. And I totally get what you mean about hunting for perfect props, I’m starting to have quite a collection of odd bits and pieces 🙂

      • Yeah actually taking pictures is the best thing about blogging i feel. And about props even i have a separate cupboard for storing my collection. 😊

  2. Mmmm — this looks delectable. And I agree with Dimple — gorgeous pictures. Your dishes are always so well staged and elegantly presented. You are quite talented, both as a highly skilled cook and photographer.

    • afracooking said:

      Your compliments just blew me away! You have no idea how much it means to me to read these words. You’ve made my day 🙂 thank you!

  3. Yum! Looks so good! I’ve never tried Halloumi…now I must!

    • afracooking said:

      It really is unlike any other cheese! Enjoy experimenting!

  4. Mmm….that looks so good, Afra. Not sure if I’ve had halloumi or not. I know I’ve never cooked with it, so thank you for the recipe. Now, where to find halloumi? 🙂

    • afracooking said:

      Ah, thank you so much! Tja. on where to get it: Uhm, it really does differ from county to country how readily available it is (in Germany you can get it at your local supermarket , but in the Netherlands you need to go to a cheese shop or know at which organic supermarket you can find it). Maybe your local cheese shop can help?!

  5. This looks scrumptious!! I’ve never had halloumi… it sounds intriguing for sure!! If I ever see it in the cheese shoppe, you can be sure I’ll be buying it! Your photos are gorgeous!! xx

    • afracooking said:

      I realy hope you can get your hands on them – they are a real crowd pleaser. I mean who can resits hot cheese 🙂

    • afracooking said:

      Thank you Angies, that is so kind of you.

    • afracooking said:

      Even just reading your comment has got my mouth watering again – halloumi really just is so moreish!

  6. I love making kebabs with vegetables and halloumi in the summer. That little squeak when you bite it is so fun!

    • afracooking said:

      Such a great idea to make skewers with veg and halloumi. I’ll certainly give it a try.

  7. Gosh I don’t think there’s anything better than halloumi cheese! And it would be so good with the chicken I bet!

    • afracooking said:

      They really make a great match 🙂

  8. Liz said:

    I love the presentation and the photos. The Halloumi chicken skewers look so tasty and the plus point is they are so easy to make. Thanks for sharing! Have a lovely week!

    • afracooking said:

      I always enjoy reading your feedback! It really is great when it just takes a few simple steps to create something a little special. (And your wishes are working, week is going great so fad ;-> My best wishes to you too!

  9. I love cheese, those squeaky type of cheese I love even better! No BBQ is complete without haloumi and you’ve just given me a great new recipe to try besides the chicken skewers too!

    Is anything better than food on sticks!

    • afracooking said:

      Oh I agree, food on sticks is just the best: meatballs, baby squid, even just plain roast veg 🙂

  10. Chicken and halloumi on a skewer together!! It’s so simple, yet I can’t believe I haven’t thought of it myself.

    • afracooking said:

      I know exactly what you mean: it just makes so much sense! And believe me that when you take a bite it will taste like a childhood memory, a long-time favourite 🙂

  11. Beautiful blog! I have a question: how were you able to make your “recipe overview” page? Getting all the photos to line up and be links? It looks so good and I’d love to do something similar!

    • afracooking said:

      Thank you for the lovely compliment, it really always touches me to hear that someone enjoyes my blog. As to your question: the overview page is ‘handmade’. Maybe there are more artful ways of creating this type of page, but what I do is that after I post a recipe I go to the overview page and I chose one of the landscape format photos that I used for the post from “add media”. I type the name of the recipe in the “caption” (keep it the length of one line). Then I alter the attachment display settings (thumbnail and aligned to the left).Then insert into post. Finally highlight the whole picture and discription and click “insert link” in your post taskbar.
      Hope this is clear – if not, feel free to ask more questions 

  12. Liz said:

    Thanks for giving me lots of information on Halloumi..the recipe is simple and elegant. I think I would call Halloumi elegant…have a wonderful weekend!

    • afracooking said:

      Your comment really made me think (and thinking about halloumi really is great fun ;-> ) Why do I not find it elegant? I think you are right – there is nothing to say that it cannot be elegant!! It has a powerful flavour, but hey so do truffles 🙂 From now on I will be less harsh on halloumi 🙂 Wishing you a great week! x

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