- Prep time
- 35-40 mintes
- Cook time
- 10 minutes
- 4-6 servings
This tasty appetizer brings new meaning to grilled cheese!
- 2 chicken breasts, 6 ounces each
- 8 ounces halloumi cheese
- 2 large leeks, sliced into 1-inch rounds
- 12 bamboo skewers, 6 inches each
- 1 tablespoon balsamic glaze
- 1 tablespoon California extra virgin olive oil
Season grill by heating and wiping olive oil on it with and a rag.
Grill chicken breast until internal temperature is 165°F. To achieve diamond grill marks, position chicken at a 10 o'clock position on the grill, then at a 2 o'clock position. Flip chicken and repeat.
Grill halloumi with high heat and low exposure, following same steps for diamond grill marks. Be sure the grill or halloumi is oiled, otherwise cheese will stick.
Grill leek rounds.
Once halloumi and chicken cool, cut into 1-inch cubes and set aside.
Assemble chicken, halloumi and leeks onto skewers. Once assembled, drizzle with balsamic glaze and California extra virgin olive oil.