A colorful, balanced summer meal featuring marinated chicken, shrimp, and a vibrant mix of veggies—all grilled and served alongside fluffy homemade skyr flatbreads. Paired with a spicy herby tahini-skyr sauce, this dish is perfect for entertaining or a cozy backyard dinner.
Make the Marinade
1 Whisk together olive oil, lemon zest and juice, grated garlic, paprika, dried oregano, garlic powder, salt and pepper.
2 Reserve a few spoonfuls to brush over skewers after grilling.
Marinate the Chicken
4 Add 2 tablespoons skyr to 1/3 of the marinade in a large bowl.
5 Toss with chicken pieces until coated.
6 Marinate 30 minutes to 4 hours in the fridge.
Marinate the Shrimp
8 Toss the shrimp with another 1/3 of the marinade.
9 Marinate 15 to 30 minutes max.
Marinate the Veggies
11 Add the final 1/3 of the marinade to a large bowl.
12 Toss with zucchini, peppers, onion, leeks, tomatoes, and halloumi.
13 Let sit for 20 to 30 minutes.
Make the Flatbread Dough
15 In a bowl, combine skyr, all-purpose flour, baking powder, salt, and optional seasoning.
16 Mix and knead briefly until smooth.
17 Divide into 4 to 5 pieces and roll into small rounds.
18 Brush lightly with olive oil.
19 Grill over medium-high heat for 2 to 3 minutes per side, until golden with charred spots.
Make the Spicy Herby Sauce
21 Blend skyr, tahini, garlic, jalapeño, lemon juice, olive oil, water, herbs, salt, and optional spices until smooth.
22 Taste and adjust seasoning. Chill until ready to serve.
Grill Everything
24 Grill flatbreads first for 2-3 minutes per side, then set aside covered with a towel.
25 Grill chicken for 5 to 6 minutes per side until fully cooked.
26 Grill shrimp for 2 to 3 minutes per side until opaque.
27 Grill veggie skewers for 8 to 10 minutes total, turning for even char.
28 Brush all skewers with reserved marinade while grilling.
Serve
30 Arrange grilled chicken, shrimp, veggies, and flatbreads on a large board or platter.
31 Serve with herby sauce.
32 Garnish with lemon wedges, flaky salt, or fresh herbs.
