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Chicken, Apple & Halloom Skewers

Course: Appetizer, dinner, game day, lunch, Snack
Author: Wanda Baker

Ingredients

  • 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
  • 1/2 tsp olive oil
  • 2 tbsp greek yogurt
  • salt and pepper
  • skewers

Instructions

  • 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.