Fiery prawn & pepper skewers
Fire up the barbecue and make these easy, tasty spicy prawn skewers with pickled cherry peppers. They're delicious when served with our saffron aïoli
Membrillo-glazed halloumi skewers
- Preparation and cooking time
- Prep:
- Cook:
- Easy
- Serves 8
Skip to ingredients
Method
step 1
Melt the membrillo and sherry together in a small pan until syrupy. Leave to cool slightly.
step 2
Cut the halloumi into long rectangular strips about 2cm wide, then in half again (where it naturally starts to separate) and thread onto thin skewers. Brush the halloumi generously with the glaze.
step 3
Oil the bars of a barbecue, then light it and wait until the flames have died down and the coals are ashy white, or use an oiled griddle pan to stop the halloumi from sticking, then grill or griddle for 1-2 mins on each side until golden and charred. Turn only after the pieces of halloumi release themselves from the grill and it’s easier to use tongs to pick up the cheese, rather than handling the skewers. Squeeze over a little lemon, or drizzle with the sherry vinegar to serve.
