Chilli halloumi skewers
Makes: 12
Prep time: 15 minsTotal time: 
Recipe photograph by Sam Folan
Chilli halloumi skewers
These easy halloumi skewers are marinated with honey, lime and chilli. Serve at your next summer bbq or al fresco lunch
Makes: 12
Prep time: 15 minsTotal time: 
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Abigail Spooner
Abi is our Senior Food Producer. An obsessive foodie with a sweet tooth, she is happiest when baking and is a firm believer that there is always room for dessert (preferably following a big bowl of pasta)
See more of Abigail Spooner’s recipes
Abigail Spooner
Abi is our Senior Food Producer. An obsessive foodie with a sweet tooth, she is happiest when baking and is a firm believer that there is always room for dessert (preferably following a big bowl of pasta)
See more of Abigail Spooner’s recipes
Ingredients
- 3 tbsp soy sauce - use tamari instead if required for gluten free
- 3 tbsp clear honey
- 2 garlic cloves, crushed
- 1 tsp sesame oil
- zest of 2 limes
- 1 red chilli, finely chopped
- 2 x 225g packs halloumi
Step by step
- Whisk together the soy sauce or tamari, clear honey, garlic, sesame oil, lime zest and chilli. Take the packs halloumi and slice each block horizontally in half, then each half into 3 thick fingers (12 in total). Place in a dish, pour over the marinade, brush to coat and chill for at least 1 hour. If using wooden skewers, soak these in water.
- Lift the halloumi from the marinade and thread lengthways onto the skewers. Preheat a lightly greased griddle pan over a high heat, or barbecue, and cook the halloumi skewers for about 4 minutes, brushing with more marinade as you go and turning halfway, until both sides are charred.
