Halloumi Recipe

Prepare Halloumi

Slice the halloumi into 1/2" thick slices. In a shallow bowl, whisk together 2 tbs olive oil, 1 tbs lemon juice, 1 tsp dried oregano and 1 tsp black pepper. Brush both sides of each halloumi slice with the oil-lemon mixture and set aside while you prepare the skewers (allows flavors to penetrate for 10–15 minutes).

Preheat Grill

Preheat grill or grill pan to medium-high heat (about 400–450°F / high). Oil the grates or pan lightly to prevent sticking. You will grill halloumi and skewers on the same grill.

Cut and Marinate Chicken

Trim fat from chicken thighs and cut into 1" cubes. In a medium bowl combine 1 cup plain yogurt, 2 tbs olive oil, 2 tbs lemon juice, 3 minced garlic cloves, 1 tsp ground cumin, 1 tsp ground coriander, 1 tsp smoked paprika, 1 tsp salt and 1/2 tsp black pepper. Add chopped chicken and 2 tbs chopped parsley, toss until fully coated. Cover and refrigerate at least 1 hour, ideally 3–4 hours or overnight for best flavor.

Thread Chicken

If using wooden skewers, soak in water 20–30 minutes first. Thread marinated chicken onto skewers, leaving a little space between pieces for even cooking. Discard excess marinade or reserve a small amount to baste (do not use raw-marinate after cooking).

Grill Chicken

Place chicken skewers on the preheated grill over direct heat. Grill 10–12 minutes total, turning every 3–4 minutes until exterior is charred in spots and internal temperature reaches 165°F (74°C). If outside is charring too quickly, move to indirect heat to finish. Rest skewers 5 minutes before serving.

Cut and Marinate Lamb

Cut trimmed lamb into 1" cubes. In a bowl whisk together 3 tbs olive oil, 1 tbs lemon juice, 2 minced garlic cloves, 1 tsp dried oregano, 1/2 tsp ground cumin, 1 tsp salt and 1/2 tsp black pepper. Add lamb cubes and 1 tbs chopped fresh mint; toss to coat. Cover and chill at least 1 hour, preferably 2–4 hours.

Assemble Skewers

Alternate lamb cubes and red onion chunks on soaked skewers, leaving small gaps between pieces for heat circulation. Use metal skewers if you prefer quicker heating.

Grill Lamb

Grill lamb skewers over medium-high heat for 10–14 minutes total, turning every 3–4 minutes until nicely browned and an instant-read thermometer reads 145°F (63°C) for medium-rare to medium. For more well-done lamb, cook to 160°F (71°C). Let rest 5 minutes before serving.

Grill Halloumi

Place prepared halloumi slices on the grill for 1.5–2 minutes per side until golden brown grill marks appear and cheese is warmed through. Halloumi should be soft inside but hold its shape.

Warm Flatbreads

Warm flatbreads or pitas on the grill for 20–30 seconds per side until pliable and lightly charred. Keep warm wrapped in a clean towel.

Arrange chicken and lamb skewers on a platter with grilled halloumi slices. Serve with warmed flatbreads, lemon wedges, mixed salad and tzatziki. Squeeze lemon over skewers and halloumi to taste, and offer extra chopped parsley or mint for garnish.

Portion suggestion: 1–2 skewers per person plus 3–4 halloumi slices per 2 people, served with 1 flatbread and a generous spoon of tzatziki.