Chicken, haloumi and preserved lemon skewers from Seasons by Donna Hay

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Always check the publication for a full list of ingredients. An Eat Your Books index lists the main ingredients and does not include 'store-cupboard ingredients' (salt, pepper, oil, flour, etc.) - unless called for in significant quantity.

Notes about this recipe

  • Tinytoad on September 27, 2014

    Flavours are great, but I found it difficult to get the cheese and preserved lemon to stay on the skewers. I also made the mistake of using chicken thighs which were also difficult to keep on. The haloumi stuck to the pan adding to everything falling apart!

  • sunlitsepia on October 15, 2013

    This was a fantastic recipe. We had a bit of a hard time getting the halloumi and the little chunks of preserved lemon to stay on the skewer, so we grilled it on foil. It was our favorite recipe of the summer. I too used preserved lemons - very simple to make on your own. I made a big batch in late winter for summer use.

  • Three_Quarters on August 26, 2013

    Haloumi is a bit pricey and hard to find in the U.S. but I'm glad when I got it I tried it with this recipe. I cooked the chicken and cheese in strips in a pan because I didn't have skewers, and used some preserved meyer lemon I'd made last winter (from the Joy of Pickling.) The sweet/sour lemon was the perfect foil to the cheese's saltiness. Served it with a simple bell pepper and onion sauté.

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