• 450g Sadia Chicken Breasts
  • 200g Halloumi cheese
  • 3 tablespoons Olive oil
  • 4 tablespoons Mint leaves, finely shredded
  • 2 cloves garlic cloves, crushed
  • 1 tablespoon Lemon zest, grated
  • ⅛ teaspoon Sea salt
  • To season Freshly ground black pepper,



Soak 12 bamboo skewers in warm water for at least 20 minutes.


Cut the Sadia Chicken Breasts and halloumi into even cubes (2-3 cm squares)


Drain the skewers and thread each randomly with 2 pieces of chicken and 1 piece of halloumi. Place on a large dish in a single layer.


Combine the oil, mint, garlic, lemon zest and salt. Season with black pepper. Spoon this mixture over the skewers, turning to coat well. Cover and refrigerate for 30 minutes and then remove from fridge 10 minutes prior to cooking.


Preheat a barbeque or grill plate. Cook the skewers for 5-8 minutes, turning frequently to brown each side, until thoroughly cooked.

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