Sunday, 5 June 2016

Halloumi and Pepper Skewers

Halloumi feels like it's made for barbecues; apart from slight issues with skewering (more on that later with a top tip), it is fantastic because it doesn't melt but goes beautifully brown.

It's a great way for a vegetarian to feel loved at a barbecue when it can be a bit of a meat fest.

Halloumi and Pepper Skewers - Serves 1 (or 2 with other dishes)


100g, 3-4oz Halloumi
1/2 Red pepper
1 clove garlic
2 tsp Olive oil
1 tsp each of fresh chives, thyme and basil
A few slices of courgette (zucchini)


Cut up the halloumi and pepper then mix with the oil, garlic and herbs.  If using, soak bamboo skewers in water, this helps prevent burning.

Thread the pepper and halloumi onto the skewers, dip the courgette slices in any left over marinade then barbecue (or grill) until the halloumi is hot and browned and the courgette is browned.

Now I have to admit to having had a few problems.  If you don't quite cut the halloumi right, it can break and fall off the skewer and I had that problem with a couple of pieces, so my top tip is to use a kebab holder like this:

Also great for burgers and fish. (You don't have to buy from amazon, this isn't me advertising; just a suggestion so you get the idea.)

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