Step 1

Place the chicken, lemon juice, salt, pepper and half the oil in a large bowl and toss to combine. Thread the chicken and haloumi onto skewers. Heat 1 teaspoon of the remaining oil in a large non-stick frying pan over high heat. Add the oregano and cook for 30 seconds or until crisp.

Step 2

Remove from the pan and set aside. Add the remaining oil to the pan, reduce heat to medium and add the skewers, in 2 batches, and cook, turning, for 6–8 minutes or until golden brown and cooked through.

Step 3

Serve with the crispy oregano, lemon wedges and yoghurt.