1 large chicken breast, cut 3cm cubes
1 green capsicum, cut 3cm cubes
100g haloumi, cut 3cm cubes
1 tablespoon extra-virgin olive oil
1 clove garlic, crushed
1 tablespoon parsley, chopped
4 mini bamboo skewers
Sea salt & cracked pepper
Balsamic glaze* (store bought)
1 lime, wedges cut
¼ cup mint leaves
¼ cup coriander leaves
- In a small bowl combine 1 tablespoon olive oil, garlic and parsley, add chicken and toss to combine, cover with plastic wrap and marinade for 30 minutes.
- Meanwhile soak skewers in water at least 30 minutes to prevent burning.(Before threading make sure all ingredients are the same size on the skewer for even cooking). Thread capsicum, chicken and haloumi on skewer, repeat this step twice for each skewer finishing with another piece of capsicum, season with salt and pepper.
- Preheat BBQ or grill pan, and cook the skewers for 5 – 7 minutes until golden on all sides and cooked through.
On serving plates drizzle over balsamic glaze, arrange 2 skewers in the middle of each plate, scatter over mint leaves and coriander and place lime wedge on the side and serve.
*Balsamic glaze can be found in supermarkets and gourmet food shops.