Tamarind Squash Halloumi Skewers Recipes

TAMARIND SQUASH & HALLOUMI SKEWERS

Steps:

• Bring a large pan of salted water to the boil. Add the squash and cook for 10-15 mins or until slightly tender (if you're going to cook the squash in a griddle pan, boil for an extra few mins as it's not as fierce as a barbecue). Drain and set aside.
• To make the marinade, whisk the tamarind with 2 tbsp boiling water. Once dissolved, whisk together with the soy sauce, sesame oil, garlic, lime zest and juice, chilli and brown sugar. Keep whisking until the sugar has dissolved, then season to taste.
• In a large bowl, toss together the squash, halloumi, marinade and herbs. Allow to marinate for at least 1 hr. Once marinated, alternately thread the squash and halloumi onto the skewers. Drizzle with a little of the remaining marinade.
• If barbecuing, put the skewers directly on the BBQ and cook for 3-4 mins on each side or until lightly charred, brushing with the marinade as they cook. Alternatively, heat a griddle pan until really hot and cook the skewers for 5 mins on either side. Serve immediately.

HALLOUMI AND VEGETABLES SKEWERS RECIPE BY TASTY

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!

HALLOUMI SKEWERS WITH TAHINI SAUCE AND DUKKAH

Steps:

• Combine halloumi cheese, eggplant, red onion, red bell pepper, whole cherry tomatoes, and whole radishes in a large bowl. Drizzle olive oil and lemon juice on top. Sprinkle black pepper and ras el hanout over the mix. Toss to coat. Allow to marinate for 15 minutes.
• Preheat an outdoor grill for medium heat and lightly oil the grate.
• Slide 1 piece each eggplant, bell pepper, onion, halloumi cheese, tomato,radish, halloumi cheese, onion, bell pepper, and eggplant onto a skewer. Repeat with remaining skewers, cheese, and vegetables. Reserve any remaining marinade in the bowl.
• Place skewers on the preheated grill. Brush with reserved marinade and turn skewers to cook evenly on each side, 10 to 15 minutes.
• Meanwhile, mix tahini and lemon juice together in a bowl. Place 2 cooked skewers on each plate. Drizzle tahini sauce equally over each. Top with fresh cilantro and dukkah before, and serve with lemon wedges.