Chicken Skewers

Grilled chicken skewers threaded with halloumi cheese and Medjool dates, marinated in olive oil and Better Than Bouillon chicken base, served in warm gyro-style pita with a creamy labneh and chili oil cabbage slaw.

Course Main Course

Cuisine Mediterranean-Inspired

Prep Time 20

Cook Time 15

Marinating time 10

Total Time 40

Servings -8 skewers

Calories 827kcal

Author Maria Koutsogiannis

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

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

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