Courgette Halloumi Skewers Recipes

Steps:

• Halve the courgettes lengthways, then thickly slice. Cut the onion into wedges and separate into pieces. Thread the halloumi, cherry tomatoes, courgettes and onion onto eight skewers. Cover and chill the kebabs until you are ready to cook (You can do this up to half a day ahead.)
• To make the baste, mix together the olive oil, lemon juice, thyme, mustard and seasoning. (This can be made ahead and chilled too.)
• Preheat the barbecue or grill and arrange the kebabs on the rack. Brush with the baste, stirring it first to make sure the ingredients are blended. Cook for 4-5 minutes, turning often, until the cheese begins to turn golden and the vegetables are just tender. Serve while still hot with warm pitta bread.

Steps:

• In a small bowl, mix together the olive oil, sweet chilli sauce, salt, and pepper.
• On soaked bamboo sticks, skewer on the halloumi cubes, then courgette chunks and cherry tomatoes. Repeat until the skewer is full. Brush the sweet chilli oil mix onto to skewer.
• On a coal BBQ, cook the steak skewers for 2-3 minutes a side, until the cheese and vegetables are soft and turn golden brown.
• Enjoy!

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.