Greek Chicken and Halloumi Skewers

March 13, 2024

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Published: Mar 12, 2024 by Cathy Chenard · This post may contain affiliate links. As an Amazon Associate I earn from qualifying purchases.

The combination of grilled chicken, salty halloumi cheese, and Greek flavors in these chicken and halloumi skewers is downright delicious!

Greek chicken and halloumi skewers, grilled, on a plate with salad and lemon wedges.

These chicken and halloumi skewers burst with Greek flavor thanks to a bright and zesty marinade made with olive oil, garlic, oregano, thyme, rosemary and lemon juice.

Not only that, by grilling these skewers, you get tender, juicy chicken and more flavorful halloumi with crispy edges.

Plus, it’s rather simple to make these skewers. The marinade is just a handful of ingredients, which takes just minutes prepare.

And depending on how much time you have, you can marinate the chicken shortly before grilling (we recommend marinating for at least 30 minutes) or as early as the night before. Once on the grill, the skewers cook for 5 to 8 minutes per side.

WHAT IS HALLOUMI?

Halloumi originates from the island of Cyprus and is made from a combination of sheep and goat’s milk. It is a semi-hard, salty cheese that can be a little rubbery in texture (which softens when grilled or fried). It has a high melting point, which makes it ideal for grilling.

Halloumi is higher in saturated fat (it is a cheese after all), so you may want to monitor the amount you eat as it’s easy to gobble up and forget about it.

Ingredients

Chicken: You can use boneless, skinless chicken breasts or thighs for the chicken skewers. Chicken thighs are typically more juicy and tender, but breasts can be a little easier to work with. I prefer chicken thighs and my husband prefers chicken breasts.

Halloumi: Most grocers now sell halloumi in 8-ounce blocks in the refrigerated section next to other cheeses. Be sure to buy the halloumi as a block, so you can cut into 1 ½-inch cubes.

Extra-virgin olive oil: Olive oil is part of the marinade and helps the flavor penetrate the chicken and keep it moist.

Lemon juice: Acid is a must in the marinade since it helps tenderize the chicken.

Garlic: Garlic is key ingredient that adds flavor to the marinade.

Oregano, thyme and rosemary: These are common herbs used in Greek marinades and cooking.

Salt and pepper: Right before marinating, we season chicken with salt (at least ½ teaspoon or more) and fresh ground pepper (about ¼ teaspoon).

Step-by-Step Instructions

STEP 1: Cut the chicken and halloumi into 1 ½-inch chunks (roughly the same size). Season chicken with at least ½ teaspoon or more of salt and ¼ teaspoon pepper.

STEP 2: In a small bowl, combine olive oil, lemon juice, minced garlic, rosemary and oregano. Mix until well combined. Combine the marinade, chicken and halloumi in a sealable plastic bag and toss to coat (or combine in large bowl and cover). Marinate for at least 30 minutes or up to 8 hours.

STEP 3: Soak wooden skewers in water for 20 to 30 minutes. Oil grill grates and pre-heat grill to medium high-heat.

Marinating chicken and halloumi in plastic bag

STEP 4: Thread chicken and halloumi (alternating and leaving a little space between each) on skewers.

STEP 5: Grill for 5 to 8 minutes per side (or more if needed) until chicken reaches 165 degree F on a digital thermometer. Serve immediately.

Threading chicken and halloumi chunks on skewers

Grilling chicken and halloumi skewers on grill

Expert Tips

We recommend buying thinner bamboo skewers since thicker bamboo skewers are more likely to crack the halloumi when threading.
Marinate the chicken and halloumi for at least 30 minutes or up to 8 hours. We typically marinate the morning of or the night before.
Before threading the skewers, be sure to soak the bamboo skewers in water for 20 to 30 minutes, so they don’t burn while grilling. Or, you can use metal skewers (no prep needed except ensuring they’re clean).
Cut each piece of chicken and halloumi to similar, 1 ½-inch chunks — roughly the same size, so they cook evenly.
When threading, leave a little bit of space between halloumi or chicken pieces for more even grilling.
Be sure to oil grill grate before grilling skewers to prevent halloumi or chicken from sticking to grill.
Grill each side for 5 to 8 minutes (or more if needed), until chicken reaches 165 degree F.

How to Serve

You can serve the skewers along side pitas (we recommend these low-carb pitas), store-bought tzatziki (we buy from Trader Joe’s), fresh cut tomatoes, sliced onions or other toppings.

Or, you can serve the skewers as is with Mediterranean-inspired side dishes like this fresh cucumber and tomato salad or this refreshing fattoush salad. Most salads or grilled veggies will pair well with these skewers.

Finished chicken and halloumi skewers served with salad and lemon wedges

More Chicken & Halloumi Grill Recipes

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