It was about a year and a half ago I first discovered Halloom cheese in one of our local stores. I was curious, and as such the cheese came home with me. This became the beginning of a beautiful love affair. Since then we’ve enjoyed the salty, yet mild grilled halloom cheese on skewers with fruit or meat, in salads, as a desert with a balsamic drizzle, as an appetizer/on a canape or on a baguette in a sammy. So many ways to eat this delicious cheese, but it must be grilled first to fully enjoy the cheese in it’s entirety. The smokey but light flavour adds impact to whatever you serve it with.
For the past couple of weeks Ambrosia apples have been everywhere in the stores and so I picked some up. I had been throwing the idea around of grilling up some skewers for lunch on my indoor grill/panini pan but kept putting it off as the amount of smoke that comes from the grill pan is almost to much to handle at times, especially in the winter months. Finally a warm day came along which meant windows open and grill pan pulled out for lunch time fun.
I placed some chicken, halloom and ambrosia apple pieces, in no particular order, on small skewers. They needed a quick marinade so I poured some Maille Old Style Mustard into a bowl, added a few other ingredients and whisked it all together. This became the marinade and dip when all was said and done.
Quick and easy, it was the perfect lunch for the minions and leftovers were served up and devoured for dinner.
- 2 chicken breasts, boneless & skinless, cut into 1 inch pieces
- 2 ambrosia apples, cut into 1 inch pieces
- 1 package halloom cheese, cut into 1 inch pieces
- 1 tsp apple cider vinegar
- 2 tbsp Maille Old Style Mustard
- 1 tsp honey
- ½ tsp olive oil
- 2 tbsp greek yogurt
- salt and pepper
- skewers
- If using bamboo or wood skewers, soak in water for 30 minutes before assembling.
- Preheat grill or grill pan to medium heat
- In a bowl mix together apple cider vinegar, mustard, honey, oil, greek yogurt and a pinch of salt and pepper. Separate mixture into two bowls. This is your dip/marinade. Set aside.
- Alternate your apple, chicken and halloom cheese on the skewer. Don't put too many pieces on the skewers. 4 - 6 is good measure to start for longer skewers, 2-4 for shorter ones. Once all skewers are prepared, brush on some of the reserved marinade from one of the bowls you set aside. Save the other bowl for a dipping sauce for later.
- Grill skewers about 10 minutes, turning regularly. Chicken is done when there is no more pink inside. If you are not sure, check for doneness by cutting open a piece of the cooked chicken.
- Serve with reserved bowl of dipping sauce.
- Makes about 16-20 smaller kabobs.
