Prep Time 10 minutes - Total Time 30 minutes - Serves 2
Is it just me or does this recipe scream summer? Perfect to throw on the BBQ and enjoy in the garden in the sun with a cold beer or two.
Or if you can’t wait till sunny summer days you can just stick them under a hot grill like I did, watching the rain and imagine you’re somewhere hot and sunny.
(You will also find this recipe on page 22 of my book Richard’s Family Favourites click here)
Chicken Ingredients
2 chicken breasts, cut into bite-size pieces.
150 g of chorizo sausage, cut into bite-size pieces.
100 g of halloumi, cut into bite-size pieces.
1 tbsp of dry mint.
2 tbsps of olive oil.
1 tsp of runny honey.
Small pinch of chilli flakes or to taste.
½ large lemon, juice only.
Yogurt Sauce Ingredients
3 tbsps of natural yoghurt.
1 tsp of harissa paste or your favourite hot/spicy sauce.
½ large lemon, juice only.
Pinch of salt.
Method
Place the chicken, mint, olive oil, honey, chilli, lemon into a bowl, cover and leave to marinate for 15 minutes. At the same time get some bamboo skewers soaking in water.
While the chicken is marinating, mix all the yoghurt ingredients in a bowl, cover and pop in the fridge.
Once the 15 minutes are up it’s time to build the kebabs. Take the skewers and start adding the chicken, chorizo and Halloumi in whichever order you fancy.
Give the kebabs a little drizzle with olive oil and pop under a hot grill for 10 minutes or until cooked in summer you could throw them on the BBQ. Rotate them every few minutes for even cooking. Once done, give them a little squeeze of lemon juice and serve with some flatbreads and a good dollop of the yoghurt sauce.