Lemon Rosemary Halloumi Skewers Recipes

HALLOUMI SKEWERS

Steps:

• Start with the marinade. Peel the garlic, and finely grate into a large bowl with the zest of 1 lemon. Cut the peaches into quarters, removing the stones, and finely grate just one quarter into the mix. Add all the remaining peach quarters, squeeze in most of the lemon juice (save a little for later), add 4 tablespoons of oil and the oregano. Season with black pepper, and lightly toss together.
• Score both sides of each block of halloumi in a criss-cross fashion, going about ½cm deep, then cut each into 6 chunks and add to the peaches.
• Cut the bread into chunks about the same size as the halloumi, add to the bowl and toss it all together.
• Take a bit of pride in skewering everything up onto 4 long skewers, then cook on the barbecue, or in a griddle pan, until golden and beautifully charred. Move to a serving platter.
• Tear off the top leafy half of the parsley and dress with the remaining lemon juice, a little oil and a pinch of salt, then scatter over the skewers. Crush the pistachios in a pestle and mortar and sprinkle over the top, then drizzle with the honey to finish.

HALLOUMI SKEWERS WITH TAHINI SAUCE AND DUKKAH

Steps:

• Combine halloumi cheese, eggplant, red onion, red bell pepper, whole cherry tomatoes, and whole radishes in a large bowl. Drizzle olive oil and lemon juice on top. Sprinkle black pepper and ras el hanout over the mix. Toss to coat. Allow to marinate for 15 minutes.
• Preheat an outdoor grill for medium heat and lightly oil the grate.
• Slide 1 piece each eggplant, bell pepper, onion, halloumi cheese, tomato,radish, halloumi cheese, onion, bell pepper, and eggplant onto a skewer. Repeat with remaining skewers, cheese, and vegetables. Reserve any remaining marinade in the bowl.
• Place skewers on the preheated grill. Brush with reserved marinade and turn skewers to cook evenly on each side, 10 to 15 minutes.
• Meanwhile, mix tahini and lemon juice together in a bowl. Place 2 cooked skewers on each plate. Drizzle tahini sauce equally over each. Top with fresh cilantro and dukkah before, and serve with lemon wedges.

LEMON & ROSEMARY HALLOUMI SKEWERS

Steps:

• Mix olive oil and rosemary in a non-metallic bowl. Grate the zest and squeeze the juice from ½ lemon, then add to the mixture. Season to taste. Stir in halloumi to coat in the marinade. Cover, then leave for 15 mins.
• Cut the other ½ lemon into 4 wedges, then cut each wedge in half. Remove the halloumi from the marinade and thread onto metal skewers with red onion, lemon wedges and courgettes. Barbecue for 5-10 mins, turning occasionally and brushing on any leftover marinade. Serve with houmous and couscous.

HALLOUMI & MUSHROOM SKEWERS

Steps:

• Cut halloumi into similar sized chunks to the mushrooms. Hold a skewer and rosemary stick together and thread some cheese and mushrooms through both (this will make the skewers more stable when cooking). Repeat until everything is used up. Grind over black pepper, drizzle with olive oil and set aside until ready to barbecue.
• Zest and halve the lemons, then mix the zest with the parsley and a squeeze of juice. Set aside.
• To cook the skewers, simply place over hot coals and turn two or three times - they will take 5-10 mins to cook. Char the lemon halves, cut side down, at the same time. Serve lemons alongside skewers for squeezing over, scattered with the parsley mixture.

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.

LEMON & ROSEMARY HALLOUMI SKEWERS

Steps:

• 1. Mix olive oil and rosemary in a non-metallic bowl. Grate the zest and squeeze the juice from lemon, then add to the mixture. Season to taste. Stir in halloumi to coat in the marinade. Cover, then leave for 15 mins. 2. Cut the other lemon into 2 wedges, then cut each wedge in half. Remove the halloumi from the marinade and thread onto metal skewers with red onion, lemon wedges and courgettes. Cook on a griddle for 3-4 mins until charred. Serve with houmous and couscous. 237 kcalories, protein 12g, carbohydrate 3g, fat 20 g, saturated fat 9g, fibre 1g, sugar 2g, salt 2.06g