It’s ‘make your own kebabs’ day today, Chef! Skewers packed with golden cubes of halloumi cheese & blistered baby tomatoes are dished up with butter-basted slices of pan-fried chicken breast. This is accompanied by a serving of herbaceous bulgur wheat and dollops of a Pesto Princess Basil Pesto-infused yoghurt.
KWV’s Chicken & Halloumi Skewers
KWV’s Chicken & Halloumi Skewers
with a basil pesto yoghurt drizzle
Hands on Time: 15 - 35 minutes
Overall Time: 35 - 55 minutes
Ingredients:
- Baby Tomatoes
- Bulgur Wheat
- Chicken
- Free-range Chicken Breast
- Free-range Chicken Breasts
- Halloumi
- Mixed Herbs
- Pesto Yoghurt
- Wooden Skewers
From your kitchen:
- Oil (cooking, olive or coconut)
- Salt & Pepper
- Water
- Paper Towel
- Butter
BEGIN THE BULGUR
Boil the kettle. Place the bulgur wheat in a pot with 200ml of boiling water, a drizzle of oil, and seasoning. Simmer until cooked through, 6-8 minutes. Drain if necessary, drizzle with olive oil, season, fluff with a fork, and set aside.
HALLO HALLOUMI
In a bowl, combine the halloumi cubes and the rinsed tomatoes with a drizzle of oil and seasoning. Thread the halloumi and the whole tomatoes onto the skewers until all the ingredients have been used up. Cut any remaining tomatoes in half, season, and set aside. In a small bowl, loosen the pesto yoghurt with water in 5ml increments until drizzling consistency. Set aside.
HERBACEOUS HERBS
Rinse, pick, and roughly chop the mixed herbs. When the bulgur is done, toss through ¾ of the chopped herbs and set aside.
BUTTERY CHICKEN
Place a pan (with a lid) over medium heat with a drizzle of oil. Pat the chicken dry with paper towel. When hot, fry the chicken on one side until golden, 4-5 minutes. Flip, cover with the lid, and fry until cooked through, 4-5 minutes. During the final 1-2 minutes, baste the chicken with a knob of butter. Remove from the pan and rest for 5 minutes before slicing and seasoning.
EN GUARDE!
Place a grill pan or return the pan to high heat. When hot, grill the skewers until lightly charred and the tomatoes are slightly blistered, 4-5 minutes (shifting occasionally).
SENSATIONAL SKEWERS & CHICKEN MEAL
Plate up the herby bulgur, top with the sliced chicken and side with the charred skewers and drizzle it all with the pesto yoghurt. Garnish with the remaining herbs, and scatter over any halved tomatoes.
Bulgur Wheat - 100ml
Halloumi - 80g
Baby Tomatoes - 80g
Wooden Skewers - 2
Pesto Yoghurt - 60ml
Mixed Herbs - 6g
Free-range Chicken Breast - 1
BEGIN THE BULGUR
Boil the kettle. Place the bulgur wheat in a pot with 400ml of boiling water, a drizzle of oil, and seasoning. Simmer until cooked through, 6-8 minutes. Drain if necessary, drizzle with olive oil, season, fluff with a fork, and set aside.
HALLO HALLOUMI
In a bowl, combine the halloumi cubes and the rinsed tomatoes with a drizzle of oil and seasoning. Thread the halloumi and the whole tomatoes onto the skewers until all the ingredients have been used up. Cut any remaining tomatoes in half, season, and set aside. In a small bowl, loosen the pesto yoghurt with water in 5ml increments until drizzling consistency. Set aside.
HERBACEOUS HERBS
Rinse, pick, and roughly chop the mixed herbs. When the bulgur is done, toss through ¾ of the chopped herbs and set aside.
BUTTERY CHICKEN
Place a pan (with a lid) over medium heat with a drizzle of oil. Pat the chicken dry with paper towel. When hot, fry the chicken on one side until golden, 4-5 minutes. Flip, cover with the lid, and fry until cooked through, 4-5 minutes. During the final 1-2 minutes, baste the chicken with a knob of butter. Remove from the pan and rest for 5 minutes before slicing and seasoning.
EN GUARDE!
Place a grill pan or return the pan to high heat. When hot, grill the skewers until lightly charred and the tomatoes are slightly blistered, 4-5 minutes (shifting occasionally).
SENSATIONAL SKEWERS & CHICKEN MEAL
Plate up the herby bulgur and top with the sliced chicken. Side with the charred skewers and drizzle it all with the pesto yoghurt. Garnish with the remaining herbs, and scatter over any halved tomatoes.
Bulgur Wheat - 200ml
Halloumi - 160g
Baby Tomatoes - 160g
Wooden Skewers - 4
Pesto Yoghurt - 120ml
Mixed Herbs - 10g
Free-range Chicken Breasts - 2
BEGIN THE BULGUR
Boil the kettle. Place the bulgur wheat in a pot with 600ml of boiling water, a drizzle of oil, and seasoning. Simmer until cooked through, 8-10 minutes. Drain if necessary, drizzle with olive oil, season, fluff with a fork, and set aside.
HALLO HALLOUMI
In a bowl, combine the halloumi cubes and the rinsed tomatoes with a drizzle of oil and seasoning. Thread the halloumi and the whole tomatoes onto the skewers until all the ingredients have been used up. Cut any remaining tomatoes in half, season, and set aside. In a small bowl, loosen the pesto yoghurt with water in 5ml increments until drizzling consistency. Set aside.
HERBACEOUS HERBS
Rinse, pick, and roughly chop the mixed herbs. When the bulgur is done, toss through ¾ of the chopped herbs and set aside.
BUTTERY CHICKEN
Place a pan (with a lid) over medium heat with a drizzle of oil. Pat the chicken dry with paper towel. When hot, fry the chicken on one side until golden, 4-5 minutes. Flip, cover with the lid, and fry until cooked through, 4-5 minutes. During the final 1-2 minutes, baste the chicken with a knob of butter. Remove from the pan and rest for 5 minutes before slicing and seasoning.
EN GUARDE!
Place a grill pan or return the pan to high heat. When hot, grill the skewers until lightly charred and the tomatoes are slightly blistered, 4-5 minutes (shifting occasionally).
SENSATIONAL SKEWERS & CHICKEN MEAL
Plate up the herby bulgur and top with the sliced chicken. Side with the charred skewers and drizzle it all with the pesto yoghurt. Garnish with the remaining herbs, and scatter over any halved tomatoes.
Bulgur Wheat - 300ml
Halloumi - 240g
Baby Tomatoes - 240g
Wooden Skewers - 6
Pesto Yoghurt - 180ml
Mixed Herbs - 16g
Free-range Chicken Breasts - 3
BEGIN THE BULGUR
Boil the kettle. Place the bulgur wheat in a pot with 800ml of boiling water, a drizzle of oil, and seasoning. Simmer until cooked through, 8-10 minutes. Drain if necessary, drizzle with olive oil, season, fluff with a fork, and set aside.
HALLO HALLOUMI
In a bowl, combine the halloumi cubes and the rinsed tomatoes with a drizzle of oil and seasoning. Thread the halloumi and the whole tomatoes onto the skewers until all the ingredients have been used up. Cut any remaining tomatoes in half, season, and set aside. In a small bowl, loosen the pesto yoghurt with water in 5ml increments until drizzling consistency. Set aside.
HERBACEOUS HERBS
Rinse, pick, and roughly chop the mixed herbs. When the bulgur is done, toss through ¾ of the chopped herbs and set aside.
BUTTERY CHICKEN
Place a pan (with a lid) over medium heat with a drizzle of oil. Pat the chicken dry with paper towel. When hot, fry the chicken on one side until golden, 4-5 minutes. Flip, cover with the lid, and fry until cooked through, 4-5 minutes. During the final 1-2 minutes, baste the chicken with a knob of butter. Remove from the pan and rest for 5 minutes before slicing and seasoning.
EN GUARDE!
Place a grill pan or return the pan to high heat. When hot, grill the skewers until lightly charred and the tomatoes are slightly blistered, 4-5 minutes (shifting occasionally).
SENSATIONAL SKEWERS & CHICKEN MEAL
Plate up the herby bulgur and top with the sliced chicken. Side with the charred skewers and drizzle it all with the pesto yoghurt. Garnish with the remaining herbs, and scatter over any halved tomatoes.
Bulgur Wheat - 400ml
Halloumi - 320g
Baby Tomatoes - 320g
Wooden Skewers - 8
Pesto Yoghurt - 240ml
Mixed Herbs - 20g
Free-range Chicken Breasts - 4
Woolies Products in this dish
