An easy but tasty dinner tonight.....
I had a pack of Halloumi cheese in the fridge which has been there for ages. Thankfully, halloumi keeps for a very long time. It's quite a salty Greek cheese I belive and lends itself to grilling and barbequing as it does not melt and run - but instead goes crispy.... much like frying tofu I suppose.
I used two chicken thighs per person and cut the meat from the bone into strips. I then threaded cubes of halloumi and the chicken (marinated in a piri piri and lemon marinade) on to wooden skewers. Had I had the ingredients to hand, I would have certainley made my own chilli sauce from either Cherry on a Cake's blog or The Little Teochew's Blog. Both are so much better I'm sure than one could ever get from a supermarket jarred sauce !
Still - the one I used was pretty potent stuff.....
I cooked them on the high rack of my halogen oven cooker on the baking tray (with low grill on top) for approx 10mins at maximum power until cooked through and the halloumi was nicely browned and crispy. No preheating required.
These kebabs would be simply delicious done on the barbeque and are so easy to prepare.
To serve with them, I made some homemade flat breads
Recipe for flat bread
3 cups of plain, all purpose flour
1 cup water
3 tablespoons olive oil
heaped teaspoon black onion (migella) seeds
good shake of powdered garlic
1 tsp ground cumin
2 teaspoons baking powder
No need to sieve - bung it all in a bowl and bring it together until a dough is formed.
Split into 6 > 8 pieces and roll them out. I made mine into 8 pieces and rolled them out to approx the diameter of the span of my hand.
Prick all over with a fork and brush tops with a little olive oil
Pre heat a dry frying pan or griddle and cook on each side for approx 3 or 4 mins at a fairly hot heat. You can keep them warm in an oven at low heat under tin foil if cooking a whole batch at once.
How I wish I had a griddle to get those sexy lines on my flat breads... These are very similar to nann bread in look - but more bread like in texture.
I served these simply with some finely sliced cucumber in greek yoghurt with a squeeze of lemon and some cherry tomatoes on the vine.
Sarah-Jane Nash - http://www.siliconemoulds.blogspot.com/