Grilled Chicken Kebabs with Pita, Halloumi and Shaved Cucumber Salad

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  • Level: Easy
  • Total: 30 min
  • Active: 30 min
  • Yield: 4 servings
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2 tablespoons grapeseed oil, plus more for greasing

1 lemon, zested and halved

2 teaspoons ground cumin

1 teaspoon ground turmeric

3/4 teaspoon kosher salt

1/2 teaspoon garlic powder

1/2 teaspoon freshly ground black pepper

1/4 teaspoon ground cinnamon

1 pound boneless skinless chicken breasts (about 2 breasts), cut into 1- to 1 1/2-inch cubes

4 Persian cucumbers

3 to 4 sprigs dill, fronds picked

One 8-ounce block halloumi, cut into eight 1/4-inch thick slices

4 pitas

Tahini, for drizzling


Special equipment:
eight 8-inch wooden skewers
  1. Soak the skewers in water for at least 30 minutes. Preheat the grill to 375 degrees F or preheat a large grill pan over medium heat. Clean and oil the grates or grill pan.
  2. Combine the lemon zest with the 2 tablespoons grapeseed oil, the cumin, turmeric, salt, garlic powder and pepper in a medium bowl; stir together. Add the chicken and toss to coat. Let sit for 5 minutes to 1 hour, then thread 5 to 6 chicken cubes onto each skewer.
  3. While the chicken marinates, peel the cucumber into long ribbons with a vegetable peeler. Transfer to a small bowl. Add the dill fronds, the juice from 1/2 of the zested lemon and a sprinkle of salt and pepper. Toss and set aside until ready to serve.
  4. Grill the skewers, turning every 3 to 4 minutes, until the chicken is cooked through and all sides are charred, 8 to 10 minutes total. Remove to a platter and squeeze juice from the remaining 1/2 lemon over the top.
  5. Two minutes before the chicken is done cooking, grill the halloumi until warmed through and lightly charred, about 1 minute per side.
  6. For each serving, top 1 pita with some of the cucumber salad, 1 to 2 slices of the halloumi and 2 chicken skewers. Drizzle with tahini and serve.
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