Paprika Chicken Skewers With Haloumi

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Perth, Western Australia, has a heat wave coming this weekend! That will mean minimal cooking inside, lots of barbecuing and salads for us!

Get the kids involved in making these as it is a bit mind numbing! Make sure they have an apron on and no white shirts in sight as the paprika infused oil does not wash out easily!

Makes 22-26 skewers. Serves 6.

Ingredients

6 teaspoons smoked paprika

2 teaspoons sweet paprika

3 teaspoons dried oregano

1/2-1 teaspoon ground chilli

6 garlic cloves, finely chopped

salt and pepper

60mls olive oil

1.2 kg skinless chicken thighs, fat removed and cut to 1cm dice

180g Haloumi, cut I to 20-30 cubes

1 large red onion, cut to 1-2cm pieces

Method

Combine all of the ingredients except Haloumi and onion in a large zip lock bag and leave in the fridge to marinade for 2-24 hours.

Soak your wooden skewers for 30 minutes.

Preheat the barbecue flat plate to medium hot.

Prepare your first skewer, I like to start with onion and then chicken, onion, chicken, onion, Haloumi, onion, chicken, onion, chicken, onion, but that’s just me!

Prepare all of the skewers and then pop them onto the barbecue and cook, turning regularly, until the chicken is cooked through.

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