Archive for April 16th, 2008


Sweet chicken and halloumi kebabs

April 16, 2008

This is a really simple dish, perfect for supper or lunch, and it combines some of my favourite flavours. When I was a child, one of my favourite dinners was soy and honey belly pork – heat equal amounts of soy sauce and honey, and baste the pork whilst grilling – so so sweet, sticky and simple.

Here is a variation of that meal, using different but equally meaty and filling ingredients. The chicken absorbs the sauce well, and the halloumi takes on its distinctive, salty taste as it is grilled, which is enhanced by the basting sauce.

Sweet chicken and halloumi kebabs

Recipe for sweet chicken and halloumi kebabs
Two chicken breasts
1 pack of Halloumi cheese
2 tbsps soy sauce
2 tbsps clear honey
1 tsp balsamic vinegar

Dice the chicken breast and chop the halloumi into similar-sized pieces. Combine the remaining ingredients in a small bowl or pan and heat for one minute, or until the honey is melted and all is combined. Then place the chicken and halloumi pieces onto wooden or metal skewers, baste all over with the sauce and then place under a medium grill. Turn and baste the kebabs until they are all covered and the halloumi is starting to brown.

Serve with salad and warm pitta bread.

© Katheryn Rice 2008

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