VEGETARIAN FRIENDLY

Crispy BBQ Halloumi Skewers

Golden BBQ halloumi skewers with crisp edges and a soft, salty centre.

EASY

13 MINS

SERVES 4

ABOUT THE RECIPE

Halloumi on the barbecue is always a good idea, mostly because it does exactly what you want: crisp edges, soft middle, salty golden bite. These BBQ halloumi skewers only need a hot grill, a squeeze of lemon and someone nearby ready to steal the first one.

THE RECIPE

Ingredients

1 block halloumi (approx. 180g)

4 wooden or metal skewers (soak wooden skewers in water for 30 minutes)

Neutral oil, such as vegetable, for brushing

Sea salt flakes

Optional: fresh herbs (like parsley, mint, or oregano), for garnish

Method

1.

Preheat your BBQ to a high heat.

2.

Slice the halloumi into four even lengths.

3.

Thread each halloumi piece lengthwise onto a skewer.

4.

Brush the skewers lightly with oil and sprinkle with sea salt flakes.

5.

Grill, turning every 1–2 minutes, until all sides are golden and crispy.

6.

Serve immediately with a little extra sea salt and a scattering of fresh herbs, if desired.

SAMANTHA'S NOTES

Preheat the BBQ

Oil lightly

Soak wooden skewers

Halloumi needs proper heat to get those crisp golden edges before the centre turns too soft. Give the barbecue time to get hot before the skewers go on.

Brush the halloumi with a little neutral oil to help prevent sticking. You only need enough to protect the surface, not weigh it down.

If using wooden skewers, soak them in water for 10 to 15 minutes before grilling. It helps stop them catching or burning on the barbecue.

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