Chicken, halloumi, and paprika skewers

chicken halloumi skewers
This recipe for grilled chicken skewers uses halloumi cheese, bell peppers and aubergine/eggplant to make it a bit different.  They work well as a simple snack from the grill, or  barbeque —and they are fun to make too.
This is a very simple recipe, nothing too grand but the combination of spice from the paprika, and the salty notes from the halloumi cheese reinforces the taste of simple grilled chicken.
Halloumi cheese is made from goats' or sheep milk, and instead of being set by a bacterial process, it uses rennet. Halloumi cheese is quite firm, and due to it's high melting point it can be grilled — meaning it won't melt off the skewers during cooking!
If you are unable to find halloumi cheese — try a middle eastern deli — then “frying cheese” works as a substitute.
Prep Time 20 minutes
Cook Time 15 minutes
Total Time 35 minutes
Course Main Course
Cuisine Greek
Servings 6 skewers


  • 450 g boneless, skinless chicken breasts (cubed)
  • 250 g halloumi cheese (thickly sliced)
  • 1 small aubergine/eggplant (2cm/1in cubes)
  • 2 bell peppers (largely diced)
  • extra virgin olive oil
  • ½ paprika



  • Soak the wooden skewers in water, ideally this should be done for 20-30 minutes – it helps stop them burning.


  • Toss the chicken and vegetables through some extra virgin olive oil. Then thread the chicken, halloumi, and vegetables on to the skewers skewers. Be careful not to break the halloumi, but once it's on the skewer it should hold together during cooking/eating.
  • Dust the skewers with paprika.
  • Grill the skewers, turning once. It should take about 15 minutes or so until chicken is thoroughly cooked and the vegetables are just tender.
  • Serve.
The name halloumi is derived from the Greek word "almi," which means "salty"