HelloFresharrow right iconarrow right iconRecipesarrow right iconarrow right iconChargrilled Greek Style Chicken & Haloumi
Chargrilled Greek-Style Chicken & Haloumi

Chargrilled Greek-Style Chicken & Haloumi

with Garlic Couscous, Flatbreads & Mint Yoghurt

Grill Kit
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No need to gather your friends and family because this chargrilled sensation will do the work for you! The moment you start grilling over the flames and ignite all those inviting aromas, even the nosey neighbours are going to want in on the feast. No barbie? No worries. Just follow our tips for cooking on the stove or in the oven!

Tags:BBQ Friendly

Always read product labels for the most up-to-date allergen information. Visit hellofresh.co.nz/foodinfo for allergen and ingredient information. If you have received a substitute ingredient, please be aware allergens may have changed

Total Time30 minutes
Cooking difficultyEasy
Serving amount
Ingredientsarrow down iconarrow down icon
Serving amount

3 clove


1 bunch


1 bunch






1 packet

haloumi/grill cheese


1 packet

Greek-style yoghurt


1 packet

chicken breast strips

1 sachet

garlic & herb seasoning

1 sachet

dried oregano

1 sachet

chicken-style stock powder

1 packet


(ContainsGlutenMay be presentPeanuts, Tree Nuts, Sesame, Milk, Soy)

1 bag

salad leaves

1 packet


(ContainsGluten, SoyMay be presentPeanuts, Tree Nuts, Sesame, Milk, Egg)

Not included in your delivery

Olive Oil

¾ cup



red wine vinegar

Nutrition Values/ per serving
Nutrition Valuesarrow down iconarrow down icon
/ per serving
Energy (kJ)4365 kJ
Fat46 g
of which saturates22 g
Carbohydrate87.4 g
of which sugars11 g
Protein69.6 g
Sodium2654 mg
Utensilsarrow down iconarrow down icon
Medium Pan
Instructionsarrow up iconarrow up icon
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Preheat the BBQ to a medium-high heat. Finely chop the garlic, parsley leaves and mint leaves. Roughly chop the tomato and cucumber. Pat the haloumi dry with paper towel and cut into 1cm slices. Place the haloumi on a plate, drizzle with olive oil and toss to coat. Set aside. In a small bowl, combine the mint, Greek-style yoghurt and a drizzle of olive oil. Season with salt and set aside. In a medium bowl, combine the garlic & herb seasoning, dried oregano, a good drizzle of olive oil and 1/2 the garlic. Add the chicken breast strips, season with pepper and set aside.


In a medium saucepan, heat a drizzle of olive oil over a medium-high heat. Cook the remaining garlic until fragrant, 1 minute. Add the water and chicken-style stock powder and bring to the boil. Add the couscous, stir to combine, cover with a lid and remove from the heat. Leave until all the water is absorbed, 5 minutes. Fluff up with a fork, then stir through the parsley. Set aside, uncovered.


While the couscous is cooking, combine a small drizzle of red wine vinegar and olive oil in a second medium bowl. Season with salt and pepper. Add the tomato, cucumber and mixed salad leaves. Set aside. Brush the flatbreads with olive oil and season with salt and pepper.


When the BBQ is hot, grill the chicken, turning, until charred and cooked through, 8-12 minutes. Transfer to a plate to rest. TIP: Chicken is cooked through when it's no longer pink inside. No BBQ? In a large frying pan, heat a drizzle of olive oil over a high heat. Cook the chicken, turning occasionally, until browned and cooked through, 3-4 minutes. Transfer to a plate to rest.


Add the haloumi to the BBQ flat plate and grill until golden brown, 2-3 minutes each side. Meanwhile, grill the flatbreads until lightly charred, 1-2 minutes on each side. TIP: Avoid using the grill plate to cook your haloumi in case it gets stuck! No BBQ? Return the frying pan to a medium-high heat with a drizzle of olive oil. Cook the haloumi until golden brown, 1-2 minutes each side. Heat the flatbreads in a sandwich press or on a plate in the microwave for 10 second bursts, until warmed through.


Toss the salad. Bring everything to the table to serve. Help yourself to the chargrilled Greek-style chicken, garlic couscous, haloumi, salad, flatbreads and mint yoghurt.