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Chilli halloumi skewers

These easy halloumi skewers are marinated with honey, lime and chilli are perfect for your next al fresco lunch or BBQ in the sun.

Written by High Life North
Published Today

Serves: 12 skewers



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



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.



Recipe credit: Sainsbury’s Magazine

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