Grilloumi & chicken kebabs

Grilloumi recipes

Brush the top of the chicken fillets with olive oil, spread on pepper tapenade and sprinkle with oregano. Place a sundried tomato and a rod with Grilloumi on each fillet. Add salt and pepper.

Roll up and thread on a skewer. Brush with olive oil.

Grill the kebabs until browned and cooked through. Serve with grilled vegetables or a nice salad.



  • 900g chicken
  • 200g Grilloumi Premium
  • 0.5 dl oliveoil
  • 150g sundried tomatoes
  • Oregano
  • Sweet pepper tapenade
  • Salt and pepper