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Sweet Chilli Peach and Halloumi Kabobs

Inspired by the recent sunny weather, I've been experimenting with a few quick and easy go-to summer recipes. This combination was one that I always hoped would work and I think you're going to really like the sweet and savoury hit. These colourful Sweet Chilli Peach and Halloumi Kabobs are the perfect addition the barbecue or grill and are a great seasonal alternative to get on the table in under 30 minutes.


The only essential elements of the skewers are the halloumi and peach so they're also a great way to use up any vegetables that are on their way out. Peppers, courgettes, onions, mushrooms, tomatoes would all work fine but I like using red onion and red pepper as preference. To make the recipe vegan, just use a firm tofu instead of halloumi.


INGREDIENTS (SERVES 4)


For the skewers:

  • 2 blocks of halloumi (to make this vegan use a firm tofu instead).

  • 2 red onions

  • 3 peaches

  • 2 red peppers

  • 1/2 teaspoon garlic granules

  • 1/2 teaspoon paprika

  • 1/4 tsp chilli powder (optional)

  • 1/2 teaspoon salt

  • 2 tablespoons of olive oil

  • Pinch of white pepper

For the glaze:

  • 4 tablespoons sweet chilli sauce

  • 1 tablespoon soy sauce

  • 1/2 teaspoon sesame oil

  • Squeeze of lime juice

Optional garnish: Sesame seeds and fresh coriander.



DIRECTIONS

Equipment: You will need 6 -10 skewers, depending on type. I prefer to use metal skewers as they don't need to be soaked but you can easily pick up wooden skewers in any supermarkets. Just make sure that you soak them for 20 minutes before using them to avoid them burning. If you're using metal skewers, be extra careful when turning the kabobs!

  1. Preheat the grill to 180-200 degrees.

  2. Prep the skewers: Slice the halloumi, vegetables and peaches into 1 inch pieces and thread evenly onto the skewers, place onto a grill pan or tray and put aside.

  3. There are two different coatings that go onto the skewers - first there's a spice rub mixed with olive oil, then a sweet chilli glaze which is added towards the end. To make the spice rub, mix the garlic granules, paprika, optional chilli powder, salt and pepper with 2 tablespoons of olive oil. Use a pastry brush to coat the kabobs on both sides.

  4. Place the skewers under the grill for 10-12 minutes, carefully turning all the kabobs half way through.

  5. While they are grilling, make the sweet chilli glaze by combining the sweet chilli sauce, soy sauce, lime juice and sesame oil.

  6. Once the kabobs have had their time on both sides, brush them generously with the sweet chilli glaze (use as much of it as you can!) and put back under the grill for another 3-4 minutes.

  7. Once the kabobs have seared slightly, carefully take them out and garnish with sesame seeds, lime and coriander. Then dig in!

It's a really simple summer supper that you can pull together in less than 30 minutes once you get the hang of it. We usually serve these up with some bulgar wheat or cous cous, or even a garlic bread if we're feeling lazy. As ever if you give this one a try, please do let me know. I love hearing feedback and what ways you've changed the recipe to suit your own tastes. Don't forget to snap a picture and tag me on instagram or twitter. Happy Cooking!

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