Chef Mark's Ultimate Greek BBQ Feast: Chicken Souvlaki & Grilled Halloumi - BULL BBQ EU

Ingredients

• 800g boneless, skinless chicken breasts or thighs, cut into 1-inch cubes
• 1 large green bell pepper, cut into 1-inch pieces
• 1 large red onion, cut into 1-inch pieces
• 4 tbsp olive oil
• Juice of 1 lemon
• 2 cloves garlic, minced
• 2 tsp dried oregano
• 1 tsp smoked paprika
• Salt and freshly ground black pepper to taste
• 8 wooden or metal skewers (if using wood, soak in water for 30 minutes)
• 200g full-fat Greek yogurt
• ½ a cucumber, seeds removed and finely grated
• 1-2 cloves garlic, very finely minced
• 2 tbsp extra virgin olive oil
• 1 tbsp fresh lemon juice
• 1 tbsp fresh mint, finely chopped
• A pinch of dried oregano
• Salt and pepper to taste
• Pomegranate seeds for garnish (optional)
• 250g block of halloumi cheese, sliced into ½-inch thick pieces
• 1 cup Kalamata olives, pitted
• 1 shot of Ouzo (optional, for flambé)
• Extra virgin olive oil for drizzling
• A squeeze of fresh lemon juice
• Warm pita bread or crusty bread
• Fresh lemon wedges
• A drizzle of extra virgin olive oil
• A sprinkle of chilli flakes (optional)