Halloumi makes me happy. In fact most cheese does but Halloumi especially. It has that weirdly salty yet buttery taste which is so addictive and satisfying. As soon as the summer months hit and is is officially time to dust off the BBQ you will find a block of Halloumi in permanent residence in my fridge. Basil is my favourite summer herb so it is only natural for me to combine the flavours to make Halloumi & Chicken Pesto Kebabs.
These last few weeks our weather has been a little topsy turvy so my initial plans to BBQ went out the window and these Kebabs ended up in the oven. They make a really simple and quick dinner paired with a bowl of wild rice or cous cous. You could even prepare them the day before and cover and pop in the fridge ready for an easy meal after work. You could also make these vegetarian easily enough by substituting the chicken with mushrooms, tofu or just more Halloumi!
Halloumi & Chicken Pesto Kebabs
You will need:
2 chicken breasts cubed
1 block of halloumi cut into large cubes
1 courgette sliced into rounds
10 small tomatoes, halved
1 small jar of pesto
6 wooden skewers ( soak these in water for 30 minutes before use )
Preheat your oven to 200c or fire up your BBQ!
Line a baking tray with foil and layer your chicken, halloumi, tomato and courgettes on your skewers. Drizzle over your pesto and an extra drizzle of olive oil. Season and cook for 15-20 minutes, this will depend entirely on how large your chicken chunks are and you should check the meat is cooked. On a BBQ it is more about the visual signs of cooking than actual timing so again just check the meat is cooked throughout. A meat probe is a great investment.
Serve on a pretty plate with the oil and pesto from the baking tray drizzled over the top.