Recipe & Photos by Diana Yen
Sweet, smoky, and flame-kissed, these skewers combine maple-glazed chicken, halloumi, caramelized dates, and charred fennel. Grilled over live fire on the Cowboy Fire Pit Grill, the natural sugars caramelize beautifully, creating bold flavor with minimal effort. Swap the chicken for extra halloumi for an easy vegetarian twist.
How to Make Maple Glazed Chicken & Halloumi Skewers
Servings: 4-6 | Prep Time: 20 min | Cook Time: 15-20 min | Total Time: 35-40 min
Skewer Ingredients
- 1½ pounds boneless, skinless chicken thighs, cut into 1½-inch chunks
- 8 ounces halloumi, cut into large cubes
- 12 Medjool dates, pitted and quartered
- 2 large fennel bulbs, trimmed and sliced into ½-inch wedges
- 2 tablespoons olive oil
- Kosher salt and freshly ground black pepper
Maple Glaze Ingredients
- ¼ cup pure maple syrup
- 1 tablespoon apple cider vinegar
- 1 tablespoon Dijon mustard
- 1 clove garlic, grated
- 1 teaspoon chopped tender herbs (parsley, thyme, or mint)
- Kosher salt and freshly ground black pepper
Materials
Instructions
- Preheat a fire and set a grill grate over medium heat.
- In a small bowl, whisk together the maple syrup, apple cider vinegar, Dijon mustard, grated garlic, and herbs until well combined. Season with salt and pepper. Set the glaze aside.
- Assemble the skewers: For meat skewers, alternate chicken, fennel wedges, and dates. For vegetarian skewers, replace the chicken with halloumi cubes. Drizzle all skewers with olive oil and season with salt and pepper.
- Place the chicken skewers on the grill. Cook for 10–15 minutes, turning occasionally until the chicken is golden and cooked through. During the last 5 minutes of cooking, brush the skewers with the maple glaze, allowing it to caramelize.
- Add the halloumi skewers to the grill once the chicken is halfway cooked. Grill for 6–8 minutes total, turning to brown all sides. Brush with maple glaze in the final few minutes.
- Remove all skewers from the heat and transfer to a serving platter. Finish with a sprinkle of fresh herbs.
About
Diana Yen is a cookbook writer, photographer, and food stylist based in Ojai, California. She is the author of A Simple Feast and Firepit Feast, both of which reflect her belief in the beauty of seasonal, unfussy meals. With a background in home and lifestyle design, Diana brings a thoughtful visual sensibility to her work, focusing on the elegance of everyday cooking. Her creative collaborations with leading food and lifestyle brands celebrate simplicity, community, and a deep appreciation for the natural world. Her recipes, photography, and writing have been featured in Kinfolk, Cherry Bombe, Bon Appétit, Saveur, Food & Wine, Epicurious, and more.
