Courgette and halloumi skewers recipe
Halloumi caramelises beautifully on the outside but doesn’t melt – perfect for kebabs! The salty flavour and firm texture work so well with grilled courgettes. A chilli and mint dressing gives the skewers a fresh lift.
Note: you will need 16 short wooden skewers, 12cm/5 inches long. Pre-soak them in water for 30 minutes to avoid scorching on the barbecue.
Ingredients
- 3 x 225g/8oz packs halloumi
- 3 medium courgettes (500g/18oz in total)
- 2 tbsp extra-virgin olive oil
- 1 pinch each of salt and freshly ground black pepper
- 3 x 225g/8oz packs halloumi
- 3 medium courgettes (500g/18oz in total)
- 2 tbsp extra-virgin olive oil
- 1 pinch each of salt and freshly ground black pepper
- 3 x 225g/8oz packs halloumi
- 3 medium courgettes (500g/18oz in total)
- 2 tbsp extra-virgin olive oil
- 1 pinch each of salt and freshly ground black pepper
- 3 tbsp extra-virgin olive oil
- 1 tbsp sherry vinegar
- 1 tbsp red wine vinegar
- 1 long red chilli, deseeded and finely diced
- 2 tbsp finely chopped mint leaves
- 1 tsp dried mint
- 3 tbsp extra-virgin olive oil
- 1 tbsp sherry vinegar
- 1 tbsp red wine vinegar
- 1 long red chilli, deseeded and finely diced
- 2 tbsp finely chopped mint leaves
- 1 tsp dried mint
- 3 tbsp extra-virgin olive oil
- 1 tbsp sherry vinegar
- 1 tbsp red wine vinegar
- 1 long red chilli, deseeded and finely diced
- 2 tbsp finely chopped mint leaves
- 1 tsp dried mint
Details
- Cuisine: British
- Recipe Type: Halloumi
- Difficulty: Easy
- Preparation Time: 10 mins
- Cooking Time: 10 mins
- Serves: 8
Step-by-step
- Cut the halloumi into 1cm/0.5inch batons. Do the same thing with the courgettes. Skewer a piece of halloumi onto each pair of skewers, placed parallel to each other 3–4cm/1–1.5inch apart, then thread a courgette baton on. Repeat until you have at least 3 pieces of halloumi and 3 courgette batons on each pair of skewers.
- For the chilli mint dressing, put all the ingredients into a bowl, mix well to combine and season with salt and pepper to taste; set aside.
- Brush both sides of each skewer with the olive oil and sprinkle with salt and pepper.
- Place on a medium heat on the barbecue and cook for around 3–4 minutes on each side. Once the halloumi is a lovely golden-brown colour, they are ready to remove from the heat.
- Pile the courgette and halloumi skewers onto a warmed serving plate and spoon over the dressing. These are best served with a green salad on the side.
This recipe is from Tom Kerridge’s Outdoor Cooking (Bloomsbury Absolute, £22 Hardback). Photography © Cristian Barnett.
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