Finger Foods
NotADrink
Charred Skewers, Backyard Style
A grilled dinner on a stick. Chicken, sausage, peppers, onions, halloumi.
Time
50 min
Makes
Serves 6-8
Difficulty
Medium
Weeknight
Crowd
Method
1
Whisk the yogurt, lemon juice and zest, garlic, oregano, and olive oil in a large bowl. Add the chicken; toss to coat. Marinate 4 hours in the fridge.
2
Soak the wooden skewers in water for 30 minutes.
3
Heat a grill to medium-high. Thread the skewers: chicken, sausage, halloumi, bell pepper, red onion — repeat 5 times per skewer.
4
Grill 8-10 minutes, turning every 2 minutes, until the chicken hits 165°F and the halloumi is charred on both sides.
5
Rest 5 minutes before serving. Drizzle with olive oil and a squeeze of lemon.
From the kitchen
Same size, every piece. 1.5-inch cubes cook evenly and stay on the skewer.
Story so far
Halloumi is the secret. It grills without falling apart, has a high smoke point, and adds a salty-creamy note that anchors the skewers. We alternate chicken thigh, Italian sausage, halloumi, red bell pepper, and red onion — five items per skewer, in that order. The marinade is yogurt, lemon, garlic, and a fistful of fresh herbs. 4 hours of marinating is enough; overnight is too much (the lactic acid turns the meat mushy). Grill over medium-high heat for 8-10 minutes, turning every 2 minutes, until the chicken hits 165°F and the halloumi is charred on both sides.