Chicken & Halloumi Skewers

• Chicken breast(700 g)
• Halloumi(250 g)
• Olive oil(3 tbsp)
• Lemon(1)
• Garlic(2 cloves)
• Paprika(2 tsp)
• Cumin(2 tsp)
• Dried Oregano(1 tsp)
• Salt(1½ tsp)
• Black pepper(½ tsp)
• Couscous(240 g)
• Stock cube(1)
• Butter(1 tbsp)
• Flat Leaf Parsley(15 g)
• Cucumber(1)
• Tomato(2)
• Red Onion(1)
• Greek yogurt(180 g)
• Fresh mint(10 g)

Method

1. 1

   Cut the {Chicken breast} into large bite-size pieces and the {Halloumi} into thick chunks. Finely grate the {Garlic} and zest and juice half of the {Lemon}. Toss the chicken with {Olive oil}, garlic, lemon zest, half the lemon juice, {Paprika}, {Cumin}, {Oregano}, {Salt}, and {Black pepper}.

   ~10 min

2. 2

   Thread the marinated {Chicken breast} and {Halloumi} onto skewers, alternating pieces. Finely chop the {Fresh parsley} and {Fresh mint}. Dice the {Cucumber}, {Tomato}, and {Red Onion}. Stir the {Greek yogurt} with the remaining lemon juice and half the mint.

   ~7 min

3. 3

   Cook the skewers in a hot grill pan or under the grill for 12 minutes, turning a few times, until the chicken is golden in spots and cooked through and the halloumi is lightly browned.

   ~12 min

4. 4

   Meanwhile, put the {Couscous}, crumbled {Stock cube}, and {Butter} in a heatproof bowl. Pour in 300ml boiling water, cover, and leave for 8 minutes. Fluff with a fork, then stir through the {Fresh parsley}. Mix the diced {Cucumber}, {Tomato}, and {Red Onion} with a pinch of salt.

   ~8 min

5. 5

   Spoon the herby couscous onto plates, add the cucumber-tomato salad, and top with the skewers. Drizzle over the minty {Greek yogurt} and serve with the remaining lemon cut into wedges.

   ~4 min