These sweet chilli halloumi skewers are sticky, salty, and satisfyingly crispy – perfect for cooking on the hob, BBQ or in the oven. A quick vegetarian starter or snack!
I'd bought sweet chilli halloumi skewers a few times from the supermarket during the summer months when having a BBQ and really enjoyed them. I decided I'd try making them from scratch...we weren't disappointed! The sweet chilli sauce is delicious and goes so well with halloumi's salty flavour, and the firm texture holds up beautifully on skewers.
Enjoy as a starter, snack, or vegetarian main for BBQs, picnics, or weeknight dinners.
They're great served as a starter with a fresh cucumber salad. Try them as a main served over a bed of rice or couscous with grilled vegetables, or wrapped in a flatbread or pitta with lettuce and coleslaw.
Tips
- Garnishes – try garnishing with chopped fresh coriander, sesame seeds, spring onions, chilli flakes or a squeeze of lime, if you like.
- This sweet chilli halloumi skewers recipe is easily adapted if you’re cooking for less or more people.
Frequently Asked Questions
Yes – the sauce can be made ahead and kept in the fridge, until you’re ready to cook the halloumi fingers.
Yes - bake at 200C/180C fan/gas 6 for 15 to 20 minutes, turning once.
Yes - that’s part of its charm! For a slightly softer texture, soak the slices in water or milk for 30 minutes before cooking.
Try firm tofu or a plant-based halloumi-style cheese. Pat dry and handle gently to avoid crumbling.
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HOW TO MAKE THESE SWEET CHILLI HALLOUMI SKEWERS
Ingredients
- 2 x 225g packs halloumi, each pack cut into 6 thick fingers
- spray oil (I use olive oil or rapeseed oil)
Sweet chilli sauce:
- 100ml cold water
- 20ml white wine vinegar
- 50g white granulated sugar
- 2 red chillis, 1 deseeded and both finely chopped
- 1 clove garlic, crushed
- 0.5 tsp fine sea salt
Instructions
- Make the sauce first – add all the ingredients for the sauce into a small saucepan and bring to the boil. Reduce to a simmer and cook for 10 minutes, stirring frequently. Transfer the sauce to a small bowl to cool.
- Heat a large frying pan, skillet, griddle pan or BBQ over a high heat. Spray lightly with oil, reduce the heat to medium high, then cook the halloumi fingers for 2 minutes on each side, until nicely charred. Remove the cooked halloumi onto a plate or board. Thread a small wooden skewer through one end of each finger.
- Brush both sides of the halloumi fingers with some sweet chilli sauce, transfer to a serving platter and spoon some more sauce over them. Serve with any sauce that’s left!
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Sweet Chilli Halloumi Skewers
Ingredients
- 2 x 225 g (16 oz) packs halloumi each pack cut into 6 thick fingers
- spray oil I use olive oil or rapeseed oil
Sweet chilli sauce:
- 100 ml (3.4 floz) cold water
- 20 ml (4 tsp) white wine vinegar
- 50 g (1.8 oz) white granulated sugar
- 2 red chillis 1 deseeded and both finely chopped
- 1 clove garlic crushed
- 0.5 tsp fine sea salt
Instructions
- Make the sauce first – add all the ingredients for the sauce into a small saucepan and bring to the boil. Reduce to a simmer and cook for 10 minutes, stirring frequently. Transfer the sauce to a small bowl to cool.
- Heat a large frying pan, skillet, griddle pan or BBQ over a high heat. Spray lightly with oil, reduce the heat to medium high, then cook the halloumi fingers for 2 minutes on each side, until nicely charred. Remove the cooked halloumi onto a plate or board. Thread a small wooden skewer through one end of each finger.
- Brush both sides of the halloumi fingers with some sweet chilli sauce, transfer to a serving platter and spoon some more sauce over them. Serve with any sauce that’s left!
Notes
- Garnishes – try garnishing with chopped fresh coriander, sesame seeds, spring onions, chilli flakes or a squeeze of lime, if you like.
- This sweet chilli halloumi skewers recipe is easily adapted if you’re cooking for less or more people.
Nutrition
Nutrition information is automatically calculated, so should only be used as an approximation.
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