Baked chicken, chorizo and halloumi kebabs with red onions and a Greek souvlaki style marinade.
Whether baked in the oven or grilled on the barbecue, kebabs are such a simple and delicious meal that never disappoints. They’re quick to make, versatile and I love how they go well with an endless list of sides: rice, salads, couscous (corn based for my fellow gluten free people :p – like this one here), chips/fries, baked potatoes, dips like hummus and tzatziki, mashed potatoes, quinoa… basically anything you want!
And this is by far one of my favourite flavour combination! 🙂
Difficulty level: easy
Preparation time: 5-10 mins (to prepare the kebabs) + 1 hour (to marinate)
Cooking time: 35 mins
Temperature: 200C (about 390F)
- 250g Chicken
- 1 red onion
- 3 garlic cloves (or more)
- 3 Tbs red wine vinegar
- 3 Tbs olive oil
- The juice of half or 1 lemon
- 1 Tbs paprika
- 1 Tbs oregano
- Salt and black pepper
- Dice the chicken and marinate in olive oil, garlic, red wine vinegar, lemon juice, paprika, oregano, salt and black pepper (I marinated mine for about 1 hour, but the longer the better). If you’re a garlic addict like me, you can also add some garlic powder. You may want to adjust the quantities to your own taste.
- While the chicken is marinating, soak your skewers in water.
- Preheat the over to about 200C (about 390F).
- Slice the chorizo, cut the red onion and halloumi in cubes and make the kebabs. Place them on a baking tray and pour the rest of the marinade over them (even if it finds itself at the bottom of the pan, it can be used as a sauce after, to add flavour).
- Cook on the middle shelf for about 35 mins, turning them over from time to time.
- Note: if you don’t have any skewers, that’s ok, no need to miss out. You can also oven cook these with the marinade in an oven dish. 🙂
I followed this recipe to the letter and the halloumi just stuck to the tray and fell off the skewers..
Any help so it doesn’t do this?
(I oiled the baking tray too, nothing else stuck)
That’s odd, I’ve never had that problem. Could the halloumi pieces have been too thin? You could also try elevating the kebabs so they don’t touch the baking tray next time (place the skewers over the edges of a small deep baking tray).