Barbecue halloumi skewersPosted on: 08 August 2019 by 50connect editorial
A delicious alternative to red meat for you to try on the barbecue.
Halloumi can be a brilliant addition to your barbecue arsenal. Even though it is a type of cheese, it holds its form - like paneer - and doesn't melt, which makes it ideal for kebabs.
Given its natural salty taste, halloumi is a good complement for fish and citrus fruit such as orange and grapefruit. Also ideal, if you have the time, are slow-roasted cherry tomatoes, but be sure to let them cool before skewering as hot they are molten balls of pain.
Below we've listed a simple kebab assembly, but you shouldn't take this as a cast in stone recipe. Kebabs are a free for all - just find the flavours, textures that work for you and go with it.
- 250g/½lb Halloumi sliced into bite sized pieces
- 500g/1lb small, new potatoes, boiled until tender
- Red onion cut into chunks
- Orange or grapefruit segments
- Salt and pepper
- Olive oil
- Barbecue skewers
For the dressing
- 45ml/3tbsp olive oil
- 20ml/1bsp white wine vinegar
- 8ml/14tsp lemon zest
- 15ml/1tbsp green olives, finely chopped
- 5ml/1tsp ground coriander
- 15m1/1tbsp fresh coriander leaves, torn
- 1 clove garlic, crushed
- 5ml/1tsp wholegrain mustard
- Salt and pepper
- 50g/2oz herb salad.
Thread pieces of Halloumi, potato, onion, tomato and fruit alternately onto skewers.
Brush lightly with oil and sprinkle with pepper and sumac.
Barbecue over the grill until the kebabs are heated through.
While the kebabs are cooking, combine all the dressing ingredients together in a screw top jar.
Serve the kebabs on a bed of fresh herb salad, and pour over the prepared dressing.
Share with friends
Chinese recipes to cook at home
Club 43 at the Radisson Edwardian Hotel Manchester
Related Blog Posts
1 Apr 2019Alzheimer's Society Cupcake Day retu...
23 Mar 2019Upkeep and different contemplations f...
7 Feb 2019Chicken Malai Tikka Nutritional Benef...