1 teaspoon marjoram or oregano leaves
1/4 cup packed mint leaves
1 cup packed flat leaf parsley
1 garlic clove, peeled
1 salt-packed anchovy, rinsed, bones removed
1 Tablespoon salt-packed capers, rinsed thoroughly
Juice from 1/2 lemon
3/4 cup extra-virgin olive oil
2 pounds bone out chicken thighs, cut into 1 inch cubes
1 large loaf country bread, like ciabatta, cut into 1 inch cubes
1 pound Halloumi cheese, cut into 1-inch squares that are ½ inch thick
2 large lemons, sliced and cut in half across the center
16 ten-inch skewers, soaked to prevent burning
Salsa Verde: Put all the ingredients in a blender and pulse until smooth. Pour into 2 separate bowls (half in one large bowl and half in another large bowl).
Skewers: Put the chicken into one of the bowls with the salsa verde and toss to coat. Put the bread cubes in the second bowl with the salsa verde 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