Bbq Halloumi Fajita Skewers Recipes

HALLOUMI SKEWERS

Steps:

• Slice the halloumi into large chunks and thread onto three skewers. Light the barbecue. Brush the skewers with your chosen glaze and, when the flames have died down, cook for 1-2 mins on each side (or, cook in a griddle pan set over a high heat). Brush with the remaining glaze and cook for another 1 min on each side.

GRILLED FAJITA SKEWERS RECIPE BY TASTY

Steps:

• Slice onion in quarters, and bell peppers in 1.5 inch (4 cm) squares.
• Place each meat in a gallon sized plastic bag and cover with dry ingredients. Close the bag and shake until evenly coated.
• Prepare skewers by layering onion, bell pepper, and protein. (Be sure not to mix proteins on the same skewer, as they have different cook times.)
• Grill the skewers over medium-high heat, flipping once, until the protein's internal temperatures are as follows: Steak - 155ºF (70ºC),
• Grill the skewers over medium-high heat, flipping once, until the protein's internal temperatures are as follows: Chicken - 165ºF (75ºC)
• Grill the skewers over medium-high heat, flipping once, until the protein's internal temperatures are as follows: Shrimp - 145ºF (65ºC)
• Enjoy!

BBQ HALLOUMI SKEWERS

Steps:

• To remove excess saltiness, soak the halloumi in cold water for 2 hrs, or overnight. Cut the halloumi into 4 long pieces and thread onto metal skewers, or wooden ones that have been soaked for 10 mins. Drizzle with the oil, then sprinkle with the oregano and a good grind of cracked black pepper.
• Heat an outdoor barbecue, or use a hot griddle pan. Grill for 2-3 mins each side, then serve with the sauces (see 'goes well with', below right).

BBQ HALLOUMI FAJITA SKEWERS

Steps:

• Combine all the ingredients for the spice mix. Light the barbecue and wait until the coals are ashen.
• Put the peppers, onions and halloumi in a bowl, drizzle with the oil, sprinkle over the spice mix and season with salt and pepper. Gently toss together to coat the veg and cheese, being careful not to break up the halloumi. Thread the peppers, onions and cheese alternately onto the skewers.
• Scoop the avocado flesh into a bowl along with the lime juice and a pinch of salt. Mash everything together with a fork and set aside until you're ready to eat.
• Cook the skewers on the barbecue for 5-8 mins on each side (this will depend on the heat of the barbecue). The peppers, onions and halloumi should be soft and charred in places. Meanwhile, warm the tortilla wraps on the barbecue, then wrap in a clean tea towel to keep warm.
• Serve the skewers alongside the tortillas, smashed avocado, coriander and soured cream, and some chipotle chilli sauce, if you like, then let everyone dig in to assemble their own fajitas.