2 Tablespoons fresh oregano leaves
1/4 cup packed mint leaves
1 cup packed flat-leaf parsley
1/2 lemon, juiced
1 garlic clove, peeled
1 Tablespoon salt-packed capers, rinsed thoroughly
3/4 cup extra virgin olive oil
1½ pounds boneless chicken thighs, cut into 1 inch cubes
1 large loaf country bread, like ciabatta, cut into 1 inch cubes
½ teaspoon kosher salt
1 pound Halloumi cheese, cut into 1-inch squares that are ½ inch thick
2 large lemons, cut in half lengthwise then sliced into 1/2-inch thick half moons
16 ten-inch skewers, soaked to prevent burning
Vinaigrette: Pick all of the herbs from the stems and juice the lemon. Put herbs, lemon juice and remaining ingredients in a blender and blend until smooth. Divide the vinaigrette between 2 large bowls.
Skewers: Put the chicken into one of the bowls with the vinaigrette and toss to coat. Put the bread cubes in the second bowl with the vinaigrette and toss to coat. To make the skewers, first thread a bread cube on the skewer, then the Halloumi, then the chicken and lastly the lemon slice. Repeat 2 more times (each skewer has 3 pieces of bread, 3 pieces of cheese, 3 pieces of chicken and 3 lemon slices).
Grill: Heat a grill over high heat for 15 minutes. Turn the grill to medium low heat and cook the skewers for 5 minutes a side until done.
Recipe created by Parties That Cook®
Serves 8, 2 skewers per person