Recipe

Chicken and haloumi skewers with pilaf

Apr 30, 1975 2:00pm
  • 15 mins preparation
  • 45 mins cooking
  • Serves 4
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Ingredients

Chicken and haloumi skewers with pilaf
  • 2 1/2 cup (625ml) chicken stock
  • 25 gram butter
  • 1 medium brown onion (150g), chopped finely
  • 1 bay leaf
  • 1 1/3 cup (265g) basmati rice, rinsed, drained
  • 600 gram chicken breast fillets, cut into 2cm pieces
  • 250 gram haloumi cheese, cut into 16 pieces
  • 8 cherry tomatoes
  • 2 tablespoon olive oil
Yoghurt sauce
  • 1 cup (280g) greek-style yoghurt
  • 1/2 clove garlic, crushed
  • 1 teaspoon finely grated lemon rind
  • 1 teaspoon lemon juice
  • 2 tablespoon finely chopped fresh flat-leaf parsley

Method

Chicken and haloumi skewers with pilaf
  • 1
    Heat stock in small saucepan.
  • 2
    To make pilaf, melt butter in large saucepan; cook onion, stirring, until soft. Add bay leaf and rice; cook, stirring, 2 minutes. Add stock; simmer, covered, about 10 minutes or until rice is tender and liquid absorbed.
  • 3
    To make yoghurt sauce; combine ingredients in small bowl.
  • 4
    Thread chicken, cheese and tomatoes alternately onto skewers; brush with oil.
  • 5
    Cook skewers on heated oiled grill plate (or grill or barbecue) until chicken is cooked. Serve skewers with pilaf and lemon yoghurt sauce.

Notes

Haloumi is a firm, sheep-milk cheese with a minty, salty flavour; it does not break down when cooked, however, it should be eaten while still warm as it becomes tough and rubbery on cooling. This recipe is perfect for cooking on the barbecue when entertaining friends or family serve with a couscous salad for a quick and tasty dinner. You need to soak eight bamboo skewers in water for least 20 minutes before using to prevent them from scorching during cooking.

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