GRILLED CHICKEN KEBABS WITH PITA, HALLOUMI AND SHAVED CUCUMBER SALAD

Grilled Chicken Kebabs with Pita, Halloumi and Shaved Cucumber Salad image

Provided by Megan Mitchell

Time 30m

Yield 4 servings

Number Of Ingredients 14

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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

Steps:

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.
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.
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.
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.
Two minutes before the chicken is done cooking, grill the halloumi until warmed through and lightly charred, about 1 minute per side.
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.