Barbecues tend to be a little meat heavy at the best of times, so these Halloumi Skewers are an excellent vegetarian option to mix things up a little. Whoever said vegetarians can’t enjoy a good BBQ too?!
Halloumi is a hard and salty Greek cheese, traditionally made from goat’s and sheep’s milk. It’s unique for a cheese in that it doesn’t melt when heated, instead it crisps. If you are vegetarian, check the label to ensure it is veggie-friendly as it is traditionally made with rennet. If you haven’t tried it before, give it a shot! It’s basically the bacon of the veggie world! You can buy it in most supermarkets, including Aldi.
Tahini paste is made from ground sesame seeds. It can also be found in most large supermarkets.
Feel free to omit or add whatever vegetables you like to the skewers to suit your tastes. Some peaches would go really well in place of the pineapples.
Greek Halloumi Skewers
for the marinade:
- 2 tsp tahini paste
- 1 tbsp olive oil
- 1 clove garlic
- 30 mL lemon juice (2 tbsp)
- 1 tsp paprika
- 1 tsp honey
Crush the garlic through a garlic press or finely dice, and mix will the other ingredients.
for the skewers:
- 250 g halloumi (or however much comes in the supermarket block you buy)
- ½ aubergine
- ½ fresh pineapple
- 1 onion
- 1 bell pepper
Roughly chop the cheese and vegetable into bite-sized chunks, and thread through the skewers carefully (the halloumi has a tendency to crumble, so keep the cheese on a board when you press the skewer through it to help it stay intact).
Cover the skewers in the marinade, place on a baking tray and leave for minimum 1 hour.
Cook the skewers on the BBQ or in the oven as follows:
Preheat the oven to 150 °C (fan).
Cover the skewers with tinfoil and bake for 10 min. Remove the tinfoil and cook for a further 20 min, turning half-way through. (Finish on a hot griddle pan if you want the charred lines!)
Serve topped with some fresh mint and parsley.
Tag @thecorkfork on Instagram if you try out this recipe!