Chicken and Halloumi Kebabs
12 x 20cm bamboo skewers
36 small button mushrooms
Red bell pepper
2 chicken breasts diced
1 x 250g halloumi
2 tablespoons lemon juice
2 tablespoons olive oil
1 tablespoon chopped thyme leaves
Soak skewers in water for 1 hour. Remove and set aside.
Trim mushrooms stems and wipe mushrooms with a clean damp to remove any grit or dirt. Cut halloumi in half lengthwise and dice into twenty-four 2cm cubes.
Thread three mushrooms onto each skewer, alternately with two pieces of halloumi, red pepper and chicken pieces, starting and finishing with a mushroom.
Place skewers in a single layer into a large non-reactive baking dish. Whisk together lemon juice, olive oil and thyme. Season with freshly ground black pepper. Pour over skewers and marinate for up to 30 minutes.
Heat a chargrill or BBQ plate over medium high heat. Cook skewers until chicken is cooked through, turning frequently until cheese and mushrooms have softened and are golden. Remove and cover to keep warm. Serve warm with baby salad leaves and shaved carrot. Drizzle with remaining dressing and serve immediately.