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Grilled lemon chicken and halloumi skewers stacked on a wooden board with charred peppers and fresh parsley

Grilled Lemon Chicken and Halloumi Skewers with Peppers

Cubes of lemon-marinated chicken thigh and halloumi, threaded with peppers and onion, grilled until charred and juicy.
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Prep Time 20 minutes
Cook Time 12 minutes
Total Time 1 hour 2 minutes
Servings: 4 servings
Course: Main Course
Cuisine: Mediterranean
Calories: 703
Ingredients Method Notes

Ingredients
  

For the marinade
  • 60 ml olive oil
  • 1 tbsp lemon zest from about 2 lemons
  • 4 tbsp lemon juice from about 2 lemons
  • 3 cloves garlic grated or minced
  • 1 tbsp dried oregano
  • 1 tsp salt
  • 1/2 tsp black pepper
For the skewers
  • 700 g chicken thigh boneless, skinless, cut into 2.5 cm cubes
  • 250 g halloumi cut into 2 cm cubes
  • 1 red bell pepper large; cut into chunks
  • 1 red onion medium; cut into chunks
  • 2 tbsp fresh parsley chopped; for garnish
  • 4 lemon wedges for serving

Method
 

Marinate the chicken
  1. 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.
  2. In a mixing bowl, whisk together the olive oil, lemon zest, lemon juice, garlic, oregano, salt, and pepper.
  3. Add the chicken to the marinade and toss to coat. Cover and refrigerate for at least 30 minutes, or up to 2 hours.
Prep and thread the skewers
  1. If using wooden skewers, soak them in water for 20 minutes so they don't scorch on the grill.
  2. Cut the halloumi into 2 cm cubes and cut the bell pepper and red onion into chunks about the same size.
  3. Thread the marinated chicken, halloumi, pepper, and onion onto 8 skewers, alternating pieces and leaving small gaps between them so everything cooks evenly.
Grill and serve
  1. Heat a 12-inch grill pan or outdoor grill to medium-high, about 200 C / 400 F. Brush the grates lightly with oil.
  2. 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.
  3. Move the skewers off the heat and let them rest for 3 minutes.
  4. 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.