Chicken breast

Chicken and haloumi skewers with crispy oregano and lemon

Name: Chicken and haloumi skewers with crispy oregano and lemon
Yield: 4
Ingredients: 500g chicken breast fillets, cut into 2cm pieces; 1 tablespoon lemon juice; sea salt and cracked black pepper; 2 tablespoons extra virgin olive oil; 225g haloumi, cut into 16 x 2cm pieces; 6 sprigs oregano; lemon wedges, to serve; natural Greek-style (thick) yoghurt, to serve

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A quick canapé that will be a real crowd please and have everyone going back for seconds.

500g chicken breast fillets, cut into 2cm pieces
1 tablespoon lemon juice
sea salt and cracked black pepper
2 tablespoons extra virgin olive oil
225g haloumi, cut into 16 x 2cm pieces
6 sprigs oregano
lemon wedges, to serve
natural Greek-style (thick) yoghurt, to serve

Method

1.

Place the chicken, lemon juice, salt, pepper and half the oil in a large bowl and toss to combine. Thread the chicken and haloumi onto skewers. Heat 1 teaspoon of the remaining oil in a large non-stick frying pan over high heat. Add the oregano and cook for 30 seconds or until crisp.
2.

Remove from the pan and set aside. Add the remaining oil to the pan, reduce heat to medium and add the skewers, in 2 batches, and cook, turning, for 6–8 minutes or until golden brown and cooked through.
3.

Serve with the crispy oregano, lemon wedges and yoghurt.