This post may contain affiliate links. Please read our disclosure policy.
These chicken skewers are unlike anything else coming off the grill! Juicy marinated chicken is threaded with golden halloumi cheese and sweet Medjool dates, creating the perfect salty, sweet, and savory bite every time. These grilled chicken skewers are served tucked into warm pita with a creamy labneh, chili oil cabbage slaw, turning a simple skewer into a complete Mediterranean-inspired dinner.
I first developed this chicken, halloumi, and date combination for my Greek Out cookbook because it reminded me of the way I grew up eating. Halloumi has always been a kitchen staple for me, that irresistible salty cheese that transforms when it hits heat, developing a golden crust while keeping its signature squeaky texture. Pairing it with sweet dates felt natural because Mediterranean cooking is all about balance: salty, sweet, bright, creamy, and smoky flavors coming together in one dish.
Maria Koutsogiannia
Maria is the creator of FoodByMaria and your go-to Greek food expert for cozy, flavor-packed recipes. Inspired by her Mediterranean roots, she brings traditional Greek flavors, feel-good ingredients, and a whole lot of joy to everyday cooking.
These skewers bring together those familiar flavors in a way that feels both nostalgic and completely fresh. The caramelized dates, grilled halloumi, and savory chicken create the kind of bite you keep coming back for.
Recipe Summary
These chicken skewers thread marinated chicken breast with salty halloumi cheese and sweet Medjool dates, then hit the grill until charred and caramelized. The marinade combines olive oil, lemon juice, and Better Than Bouillon chicken base and adds savory depth to every component. Served in warm gyro-style pita with a creamy labneh and chili oil cabbage slaw, they’re a complete dinner in about 40 minutes.
Why You’ll Love These Chicken Skewers
- Three textures on every skewer: Juicy chicken, squeaky golden halloumi, and sticky caramelized dates come together in every bite. Each ingredient picks up those beautiful grill marks while bringing something completely different to the skewer.
- A marinade that does the heavy lifting: Better Than Bouillon chicken base dissolved in olive oil and lemon juice creates an umami-packed coating that seasons the chicken, halloumi, and dates all at once. Unlike many chicken marinades that rely heavily on honey, garlic, or yogurt, this one brings concentrated savory depth without overpowering the natural flavors of the ingredients. Plus, it only needs 10 minutes to work its magic.
- A slaw that steals the show: The labneh chili oil cabbage slaw is what turns these from basic grilled chicken skewers into a full meal. Thick, creamy labneh mixed with chili oil, lemon juice, and garlic coats crunchy cabbage, carrot, red onion, and cilantro for a topping that is spicy, tangy, fresh, and completely unexpected.
- A full dinner, not just skewers: These are meant to be more than a barbecue appetizer. Push everything off the skewer into warm gyro-style pita, pile on the chilled slaw, and add tzatziki or hummus for a Mediterranean dinner that feels restaurant-worthy but is easy enough for a weeknight.
Key Ingredients
These chicken skewers are made up of three parts that work together: a savory, umami-packed marinade, a sweet and salty grilled skewer combination, and a creamy, crunchy cabbage slaw that brings everything together. Each component has a purpose, and the contrast between them is what makes this recipe so special.
The Marinade
The secret to the flavor of these skewers is the Better Than Bouillon chicken base. Instead of relying on a traditional sweet honey-garlic marinade or a soy-based sauce, this marinade uses concentrated chicken flavor to add incredible savory depth right from the start. Mixed with extra virgin olive oil, lemon juice, garlic, salt, and pepper, it creates a coating that clings well to the chicken, halloumi, and dates.
This is my favorite kind of marinade because it works quickly without needing hours of prep. Just 10 minutes is enough time for the flavors to coat the surface of the ingredients without changing the texture of the chicken. It’s a simple trick that makes this chicken skewer recipe taste like it has been marinating all day.
The Skewers
The magic of these skewers is in the threading pattern. Each one alternates chicken, halloumi, chicken, and date, so every bite has the perfect balance of meat, cheese, and caramelized fruit. Each skewer holds six pieces of chicken, three pieces of halloumi, and three Medjool dates, creating the ideal ratio of ingredients.
The halloumi is what makes these skewers stand out. I grew up with halloumi as a regular ingredient, so I know exactly when it reaches that perfect point on the grill (golden, slightly crisp on the outside, and still pleasantly chewy inside). Unlike many cheeses, halloumi has a high melting point, which means it can handle direct heat without melting away. I cut it into 1-inch cubes because that size cooks alongside the chicken evenly and gives it enough surface area to develop those beautiful golden grill marks. If you love halloumi, you’ll also want to try my halloumi salad for another fresh Mediterranean-inspired recipe.
The Medjool dates are the unexpected ingredient that makes these skewers unforgettable. When grilled, they become soft, sticky, and almost caramel-like, creating sweet little pockets of flavor that balance the savory chicken marinade and salty halloumi.
The Cabbage Slaw
The cabbage slaw is what transforms these from simple skewers into a complete pita dinner. It has two parts: a creamy labneh and chili oil dressing, plus a crunchy shredded vegetable base made with cabbage, carrot, red onion, and cilantro.
The dressing starts with thick, tangy labneh instead of regular yogurt, giving it a richer texture that coats every piece of cabbage. Chili oil adds warmth, lemon juice brings brightness, and garlic adds another layer of savory flavor. It’s creamy, spicy, fresh, and cooling all at the same time.
I like making the slaw ahead and letting it chill while the skewers cook. The contrast between the hot grilled chicken, golden halloumi, and dates with the cold, creamy cabbage topping is what makes the pita assembly so satisfying.
Tips for the Best Chicken Skewers
These little details make a big difference when grilling chicken skewers. The goal is juicy chicken, golden halloumi, caramelized dates, and plenty of smoky grill flavor without anything drying out or sticking.
- Soak wooden skewers first: If you’re using wooden skewers, soak them in water for at least 20 minutes before grilling. This helps prevent them from charring too quickly or splintering. Metal skewers work well, too, and are reusable, but wooden skewers give that classic Mediterranean grill feel.
- Cut everything into 1-inch cubes: Keeping the chicken, halloumi, and dates around the same size helps everything cook at the same rate. Larger pieces of halloumi won’t get enough golden crust before the chicken is done, while smaller pieces of chicken can dry out quickly.
- Use medium heat, not high: A medium grill temperature around 400°F gives the skewers time to cook evenly while still developing yummy char marks. High heat can burn the dates and caramelize the marinade too quickly before the chicken is fully cooked. The goal is juicy chicken with a golden exterior and an internal temperature of 165°F.
- Oil the grill grates: Both the Better Than Bouillon marinade and halloumi can stick if the grill isn’t properly prepared. Lightly brushing or spraying the grates with olive oil before grilling helps the skewers release easily and keeps those beautiful grill marks intact.
- Let the skewers rest before assembling: Give the skewers a few minutes to rest before pushing everything into the pita. This allows the halloumi to firm up slightly and gives the chicken time to reabsorb its juices, making every bite more tender.
How to Serve
These chicken skewers are at their best when served as a complete Mediterranean-style meal. Warm pita, creamy slaw, grilled chicken, halloumi, and dates create the perfect combination of textures and flavors.
My favorite way to serve them is to slide everything off the skewer and into warm Greek pita bread, then add a generous scoop of the chilled cabbage slaw. Finish with tzatziki or hummus for an easy dinner that feels like something you’d order at a Greek restaurant.
A few other ways to enjoy them:
- As a platter: Arrange the skewers on a serving board with pita, slaw, tzatziki, and hummus so everyone can build their own meal.
- Over grains: Remove the chicken, halloumi, and dates from the skewers and serve them over rice, couscous, or a grain salad with the slaw on the side.
- As part of a Mediterranean spread: Pair them with roasted vegetables, dips, and salads for an easy entertaining menu.
If you love this skewer-to-pita style of dinner, try my chicken souvlaki next for another Greek-inspired favorite.
Variations and Substitutions
- Use chicken thighs instead of breast: Chicken thighs are naturally juicier and more forgiving on the grill. Cut them into the same 1-inch pieces so they cook evenly with the halloumi and dates.
- No labneh? Use Greek yogurt: Full-fat Greek yogurt makes a great substitute in the slaw dressing. The texture will be slightly thinner, but you’ll still get that creamy, tangy flavor.
- Adjust the spice level: The chili oil adds warmth and depth to the slaw. Start with 1 teaspoon and increase it based on your preferred heat level.
- Swap the dates: If you don’t have Medjool dates, dried figs, or dried apricots, create a similar sweet, sticky contrast when grilled.
- No grill? Use the oven: You can broil the skewers on a sheet pan for 12–15 minutes, turning once, until cooked through and lightly charred.
Storage and Leftovers
Store leftover chicken skewers and cabbage slaw separately in airtight containers in the fridge. The skewers will keep well for 3–4 days, while the slaw is best enjoyed within 2 days since the cabbage will continue to soften as it sits.
To reheat, warm the chicken, halloumi, and dates in a hot skillet or under the broiler for a few minutes until heated through. Avoid microwaving the halloumi, as it can become rubbery. Leftovers are delicious chopped into a grain bowl, tucked into a pita, or added to a fresh salad.
Frequently Asked Questions
Yes! You can assemble and marinate the skewers up to 8 hours ahead of time. Keep them covered in the fridge on a sheet pan until you’re ready to grill. The slaw can also be prepared a few hours in advance; it actually gets better as the dressing settles into the cabbage. For the best texture and char, grill the skewers just before serving.
The key is using evenly sized 1-inch pieces of chicken and coating them well with the marinade. The Better Than Bouillon and olive oil mixture helps season the surface and lock in moisture while grilling. Cook the skewers over medium heat (around 400°F) and use a meat thermometer to remove them from the grill once the chicken reaches 165°F.
Absolutely. Heat a grill pan over medium-high heat, lightly brush it with olive oil, and cook the skewers until the chicken is cooked through and the halloumi and dates have developed some caramelization. You won’t get quite the same smoky flavor as an outdoor grill, but you’ll still get beautiful char marks and delicious results.
Bread cheese (also called queso de freír) is a great substitute because it has a similarly high melting point and holds its shape when grilled. Paneer can also work, although it won’t develop quite the same golden crust. Avoid softer cheeses like feta or mozzarella, as they will melt and fall off the skewer.
Make sure your grill grates are well-oiled and fully preheated before adding the skewers. The Better Than Bouillon marinade and halloumi both have a tendency to stick, especially if the grill is cold. If you’re using a charcoal grill, wait until the grates are hot before cooking.
Save this recipe for later
Ingredients
For the cabbage slaw dressing
- ½ cup labneh
- 1 tsp chili oil, plus more to taste for a spicier slaw
- 2 tbsp fresh-squeezed lemon juice
- 2 garlic cloves, pressed
- 1 tbsp extra-virgin olive oil
- 1 tsp kosher salt
For the cabbage slaw
- 3 cups thinly shredded green cabbage
- 1 cup shredded carrot
- ½ cup very thinly sliced red onion
- ¼ cup chopped cilantro
For the marinade
- 6 tbsp extra-virgin olive oil
- 1 ½ tbsp Better than Bouillon chicken base
- 1 large lemon, juiced (about 1/4 cup lemon juice)
- ¼ tsp kosher salt
- ½ tsp ground pepper
- 2 garlic cloves, pressed
For the skewers
- 6-8 wooden skewers
- 525-550 grams (1.2 lbs) boneless skinless chicken breasts, cut into 1 inch cubes, around 2-3 breasts
- 225 grams 8 oz halloumi cheese, cut into 1 inch cubes
- 18 Medjool dates, pitted (cut dates in half if too large)
- 6 Gyro style pitas
- Tzatziki or Hummus for serving
Instructions
Start Cooking- If using wooden skewers, soak them in water for 20 minutes.
- Make the slaw: Add the cabbage slaw dressing ingredients to a medium bowl and whisk together to combine. Taste and add another teaspoon of chili oil if desired. Then, add in the cabbage slaw ingredients with the dressing and toss to coat well. Set aside in the fridge.
- Make the marinade: In a large bowl whisk all of the marinade ingredients together until combined. Next, add the cubes of chicken, cubes of halloumi cheese and pitted Medjool dates into the marinade. Toss to coat in the marinade and let sit for 10 minutes.
- Assemble the skewers: Thread each skewer with a piece of chicken, cheese, chicken and a date. Repeat two more times. Each skewer should have 6 pieces of chicken, 3 pieces of cheese and 3 dates.
- Grill: Heat the grill to medium heat (about 400F) and brush or spray the grill with olive oil. Add the skewers and grill until char marks form on the first side, about 3-4 minutes. Flip and repeat on the remaining three sides until the chicken is cooked through to 165F, about 12-16 minutes total.
- To serve: Let the skewers cool for a few minutes, then use a fork to push the chicken, halloumi, and dates off the skewers and into a pita, topping with the cabbage slaw and tzatziki or hummus. This will make 6 large pitas.
Notes
- While we love to serve these skewers in a pita, you can also serve the skewers on their own with a side of the slaw. Add our Greek Lemon Potatoes (Patates Fournou) as a side instead!
- If you love this recipe, try The Best Chicken Souvlaki recipe
Be the first to discuss this recipe.