Greek Grilled Chicken and Halloumi Skewers

Method

1. 1Preheat the barbecue grill to medium-high heat (around 200°C). If using wooden skewers, soak them in water for at least 20 minutes.
2. 2Cut the chicken breast, halloumi cheese, bell peppers, and peeled red onion into bite-sized chunks of roughly 3 cm.
3. 3In a bowl, mix olive oil, juice of half the lemon, minced garlic, dried oregano, salt, and black pepper. Toss the chicken and vegetables in the marinade until evenly coated.
4. 4Thread the chicken pieces, bell peppers, red onion chunks, and halloumi cubes alternately onto the skewers.
5. 5Grill the skewers for 10 to 12 minutes, turning every 2-3 minutes to achieve even char marks, ensuring the chicken reaches a safe internal temperature of 72°C.
6. 6Transfer skewers to a platter, squeeze the remaining lemon juice over the top, and serve warm.