You’ll Need
For the Skewers
600g chicken thigh fillets, cut into 3cm chunks
225g halloumi, cut into 3cm cubes
1 large courgette, cut into thick half-moons
1 red onion, cut into chunks
1 tbsp olive oil
1 tsp dried oregano
1 tsp garlic powder
Finely grated zest of 1 lemon
½ tsp black pepper
For the Glaze
1 tbsp honey
Juice of ½ lemon
½ tsp chilli flakes
To Finish
Chopped mint
Lemon wedges
Optional but Dangerous
Garlic yoghurt
Warm pita
Extra grilled halloumi
Method
Preheat your air fryer to 195°C.
Toss the chicken with the olive oil, oregano, garlic powder, lemon zest and black pepper.
Thread the chicken, halloumi, courgette and red onion alternately onto short metal or soaked wooden skewers.
Arrange the skewers in a single layer with small gaps between them.
Air fry for 7 minutes, then turn carefully.
Mix the honey, lemon juice and chilli flakes.
Brush the skewers lightly with the glaze and air fry for another 6-8 minutes.
Turn once more for the final 2 minutes so the halloumi colours on both sides.
Check the largest chicken piece reaches 75°C.
Finish with chopped mint and lemon wedges and serve immediately.