Jump to Recipe
Lemon chicken skewers with halloumi are cubes of marinated chicken thigh and firm halloumi cheese threaded onto skewers with bell pepper and red onion, then grilled until the chicken is cooked through and the halloumi turns golden. The lemon marinade keeps the meat juicy, and the cheese holds its shape on the grill instead of melting away.
I make these when I want something on the table fast but still want some char and smoke. The halloumi adds a salty bite next to the bright lemon, so you don’t need a heavy sauce.
You do not need a fancy grill for this. A grill pan on the stove works just as well, and the skewers cook in about 12 minutes once the chicken has had time to marinate.
Why You’ll Love This Recipe
- Ready in about an hour, mostly hands-off marinating time
- Halloumi holds its shape and grills without melting away
- One skewer gives you protein, cheese, and vegetables together
- Works on an outdoor grill or a stovetop grill pan
Ingredient Notes
- chicken thigh: Boneless, skinless thigh stays juicy even if a few cubes cook a touch longer than the rest. Chicken breast works too, but it dries out faster.
- halloumi: A firm cheese that holds its shape on the grill instead of melting. Don’t let it sit in the lemon marinade for long, the acid can turn it rubbery.
- lemon: Use both the zest and juice. The zest adds flavor without making the marinade too sharp.
- bell pepper: Red or yellow both work and add a little sweetness once charred. Cut it into chunks close to the size of the chicken cubes.
- red onion: Mellows out on the grill and picks up some char. White or yellow onion works as a swap.
- garlic: Fresh cloves, grated or minced fine so they don’t burn on the grill.
- dried oregano: Adds a savory background note. Fresh thyme is a fine swap if that’s what you have.
- olive oil: Carries the marinade flavor and keeps the chicken from sticking to the grates.
Grilled Lemon Chicken and Halloumi Skewers with Peppers
Ingredients
Method
- Cut the chicken thigh into 2.5 cm cubes and pat dry with paper towels. Cut the cubes close to the same size, uneven pieces mean the small ones dry out before the larger ones reach temperature.
- In a mixing bowl, whisk together the olive oil, lemon zest, lemon juice, garlic, oregano, salt, and pepper.
- Add the chicken to the marinade and toss to coat. Cover and refrigerate for at least 30 minutes, or up to 2 hours.
- If using wooden skewers, soak them in water for 20 minutes so they don't scorch on the grill.
- Cut the halloumi into 2 cm cubes and cut the bell pepper and red onion into chunks about the same size.
- Thread the marinated chicken, halloumi, pepper, and onion onto 8 skewers, alternating pieces and leaving small gaps between them so everything cooks evenly.
- Heat a 12-inch grill pan or outdoor grill to medium-high, about 200 C / 400 F. Brush the grates lightly with oil.
- Grill the skewers for 10 to 12 minutes, turning every 2 to 3 minutes, until the chicken reaches 165 F / 74 C and looks opaque with no pink at the center, the halloumi has golden grill marks, and the peppers are charred at the edges.
- Move the skewers off the heat and let them rest for 3 minutes.
- Squeeze fresh lemon over the top, scatter with chopped parsley, and serve with lemon wedges on the side.
Notes
- Marinate chicken for at least 30 minutes, up to 2 hours for more flavor.
- Cut chicken, halloumi, and vegetables to a similar size for even cooking.
- Soak wooden skewers in water for 20 minutes before threading if using them.
- Don't overcrowd pieces on the skewer, leave small gaps so heat reaches all sides.
- Oil the grill grates before cooking so the halloumi doesn't tear when flipping.
Tips for Success
- Cut all the pieces close to the same size so everything finishes cooking at the same time.
- Pat the chicken dry before marinating so the oil coats it instead of sliding off.
- Don’t marinate the halloumi in the lemon mixture for more than a few minutes, it can turn rubbery.
- Oil the grill grates well before cooking, halloumi sticks more than chicken does.
- Use an instant-read thermometer and pull the chicken at 165 F / 74 C, not by color alone.
Variations
- Swap chicken thigh for chicken breast cut the same size, but watch it closely since breast dries out faster.
- Add cherry tomatoes to the skewers for extra juice, threading them on near the end since they cook fast.
- Add a pinch of chili flakes or smoked paprika to the marinade for a spicier version.
Storage and Reheating
Store leftover skewers in an airtight container in the fridge for 3 to 4 days. Pull the chicken and halloumi off the skewers before storing so they’re easier to reheat evenly.
Reheat in a 12-inch skillet over medium heat for 4 to 5 minutes, turning once, or in the oven at 180 C / 350 F for 6 to 8 minutes. The halloumi won’t be quite as squeaky as it was fresh off the grill, but it still tastes good.
Freezing isn’t a great option here. Halloumi turns crumbly and loses its texture once frozen and thawed, so I’d rather make a fresh batch than freeze leftovers.
Serving Suggestions
I like these skewers with warm pita or flatbread and a spoon of tzatziki or plain yogurt with a squeeze of lemon. A simple Greek salad with cucumber, tomato, and olives rounds it out.
For a heartier plate, serve them over rice or bulgur with the pan juices spooned on top. Grilled zucchini or a pile of roasted potatoes work well on the side too.
These are also good picked up straight off the skewer as a snack, with just lemon wedges and a little extra salt.
FAQ
Why did my halloumi turn rubbery on the skewers?
Rubbery halloumi usually means it sat in the lemon marinade too long or got overcooked on the grill. Toss the halloumi cubes in the marinade for just a few minutes before threading, or skip marinating it and just season lightly with salt and pepper before grilling.
Can I use chicken breast instead of chicken thigh for these skewers?
Yes, chicken breast works, but it dries out faster than thigh because it has less fat. Cut it into the same 2.5 cm cubes, marinate for the same amount of time, and pull it off the grill as soon as it hits 165 F / 74 C.
Can I prep these lemon chicken and halloumi skewers ahead of time?
You can marinate the chicken and cut the vegetables up to a day ahead and keep everything covered in the fridge. Wait to cut the halloumi and thread the skewers until closer to grilling time so the cheese doesn’t dry out or pick up too much acid.
What goes with lemon chicken and halloumi skewers?
Warm pita, tzatziki, and a Greek salad with cucumber and tomato all work well alongside these skewers. Rice or bulgur under the skewers with the pan juices spooned over also makes a fuller meal.
Are lemon chicken skewers with halloumi gluten free?
Yes, the skewers themselves are gluten free since there’s no flour or breading involved. Just check that any bread, pita, or sauce you serve alongside is gluten free too if that matters for you.
How do I know when the chicken skewers are done?
The chicken is done when it hits 165 F / 74 C on an instant-read thermometer and the halloumi has golden grill marks. The chicken should look opaque all the way through with no pink at the center, and the juices should run clear.