Ingredients
Method
1.Heat stock in small saucepan.
2.To make pilaf, melt butter in large saucepan; cook onion, stirring, until soft. Add bay leaf and rice; cook, stirring, 2 minutes. Add stock; simmer, covered, about 10 minutes or until rice is tender and liquid absorbed.
3.To make yoghurt sauce; combine ingredients in small bowl.
4.Thread chicken, cheese and tomatoes alternately onto skewers; brush with oil.
5.Cook skewers on heated oiled grill plate (or grill or barbecue) until chicken is cooked. Serve skewers with pilaf and lemon yoghurt sauce.
Haloumi is a firm, sheep-milk cheese with a minty, salty flavour; it does not break down when cooked, however, it should be eaten while still warm as it becomes tough and rubbery on cooling. This recipe is perfect for cooking on the barbecue when entertaining friends or family serve with a couscous salad for a quick and tasty dinner. You need to soak eight bamboo skewers in water for least 20 minutes before using to prevent them from scorching during cooking.
Note
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