Halloumi Kebabs With Chorizo, Tomatoes And Honey Lime Dressing
Ever tried halloumi cheese? It's a salty sheep's or cow's milk cheese traditionally made in Cyprus and it's absolutely delicious when it's fried or grilled. I also think it works well like this - threaded onto skewers with tangy chorizo and juicy tomatoes... then drizzled with a simple honey-lime dressing. Enjoy at your next BBQ, picnic or party for something a little different - not to mention incredibly delicious.
8wooden skewerssoaked in water for half an hour (so they don’t burn during cooking)
250gramschorizo sausagePeeled (if necessary) & cut into roughly 1-inch slices. You need 24 slices for 8 kebabs, or 2 standard sized chorizo sausages.
250gramscherry tomatoesI usually buy a 250-gram 'punnet'. You need around 32 tomatoes to make 8 kebabs (4 per kebab). If there aren't quite enough (cherry tomatoes come in different sizes!) just slice some of them in half.
500gramshalloumi cheesecut into large(ish) cubes of around 1 square inch. This is usually 2 x traditional 'logs' of halloumi. You need 24 cubes for 8 kebabs.
a little olive oilfor spraying or brushing before cooking
Heat up your broiler/grill (on high or to around 200C/390F).
Thread the tomatoes, chorizo slices and halloumi chunks onto the skewers alternately. I begin and end with a tomato, but you don’t have to! I usually use 4 tomatoes, 3 slices of chorizo and 3 halloumi chunks per skewer.
Whisk all the dressing ingredients together and scatter a layer of salad leaves over a large platter or plate.
1 lime, 1 tablespoon honey, 1 tablespoon white wine or cider vinegar, 2 tablespoons olive oil, salt/pepper to taste
Lay the skewers on a grill/broiler pan. I usually line it with baking paper for easier clean-up. Spray or brush all over with olive oil.
a little olive oil
Grill/Broil for about 10 minutes, turning regularly (and carefully!) until the tomatoes and chorizo are golden in parts and the halloumi is crisp and browned. If a few pieces fall off as you turn the kebabs, just thread them back on after cooking.
When the skewers are done, carefully lay them over the salad leaves, then drizzle the dressing all over. Garnish with extra lime segments if you like. Enjoy immediately with toasted bread with olive oil and salt, or another side dish of your choice.
salad leaves, 1 lime
How to thread the halloumi onto the skewers: 'Pinch' the cheese quite tightly as you thread it onto the skewer. It's a bit fragile at times, so this will help it to NOT fall apart as you thread it on the stick! If you lose a few pieces, don't worry. You'll have plenty to spare. When you broil/grill the skewers: Don't worry if one or two bits of halloumi fall off. Just grill them to one side, then push them back onto the skewers when you serve them!Making ahead: You can make the recipe up the point after you've threaded everything onto the skewers. You can also make the dressing. Cover everything and store it in the fridge until you're ready to cook. Making the recipe vegetarian: Just swap the chorizo for a quick-cooking vegetable such as mushrooms or sliced peppers/capsicum.What to do with the leftovers: Sometimes when I make these kebabs I have some leftover cubes of halloumi and slices of chorizo and cherry tomatoes. I love to either grill or pan-fry them the next day and serve them for breakfast with scrambled or fried eggs on toast! Leftovers are also great served in burgers or sandwiches, stirred through pasta or couscous (with extra dressing) or on top of pizza.