KWV’s Chicken & Halloumi Skewers

Name: KWV’s Chicken & Halloumi Skewers
Prep time: 15 min
Total time: 35 min
Yield: 4 servings
Ingredients: Baby Tomatoes; Bulgur Wheat; Chicken; Free-range Chicken Breast; Free-range Chicken Breasts; Halloumi; Mixed Herbs; Pesto Yoghurt; Wooden Skewers

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

with a basil pesto yoghurt drizzle

4.6

56 reviews

Hands on Time: 15 - 35 minutes

Overall Time: 35 - 55 minutes

Download the Recipe for 2

Ingredients:

From your kitchen:

Oil (cooking, olive or coconut)
Salt & Pepper
Water
Paper Towel
Butter

Photo of KWV’s Chicken & Halloumi Skewers

Serves 1

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
Chicken/free-range-chicken-breast/" title="View all our recipes with Free-range Chicken Breast at eCook">Free-range Chicken Breast - 1

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Serves 2

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
Chicken/free-range-chicken-breasts/" title="View all our recipes with Free-range Chicken Breasts at eCook">Free-range Chicken Breasts - 2

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Serves 3

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
Chicken/free-range-chicken-breasts/" title="View all our recipes with Free-range Chicken Breasts at eCook">Free-range Chicken Breasts - 3

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Serves 4

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
Chicken/free-range-chicken-breasts/" title="View all our recipes with Free-range Chicken Breasts at eCook">Free-range Chicken Breasts - 4

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Frequently Asked Questions

What is the preparation time for KWV’s Chicken & Halloumi Skewers?

The preparation time for KWV’s Chicken & Halloumi Skewers with a basil pesto yoghurt drizzle is between 15 and 35 minutes.

What is the total time required to make KWV’s Chicken & Halloumi Skewers with a basil pesto yoghurt drizzle?

The total time required to make KWV’s Chicken & Halloumi Skewers with a basil pesto yoghurt drizzle is between 35 and 55 minutes.

How many servings does KWV’s Chicken & Halloumi Skewers provide?

4 servings

What are the main ingredients in KWV’s Chicken & Halloumi Skewers?

Baby Tomatoes, Bulgur Wheat, Chicken, Free-range Chicken Breast, Free-range Chicken Breasts, Halloumi, Mixed Herbs, Pesto Yoghurt, Wooden Skewers

What is the nutritional information of KWV’s Chicken & Halloumi Skewers?

Calories: 953, Carbs: 75 grams, Fat: grams, Protein: 70.9 grams, Sugar: 1.8 grams, Salt: 785 grams

How do I prepare KWV’s Chicken & Halloumi Skewers?

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. 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). 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. 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. 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. 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.