Halloumi kebabs
- Preparation and cooking time
- Total time
- Easy
- Serves 6
Skip to ingredients
- 750g halloumicubed or thickly sliced
- 6 large or 12 small flatbreadswarmed
PICKLED PEACHES
- 2 x 415g tins peaches in natural juice
- 170ml cider vinegar
- 2 tbsp caster sugar
- 2 tsp sea salt flakes
- 1 red chillifinely sliced
CHIPOTLE YOGURT
- 500g natural yogurt
- 3 tbsp thyme leaves
- 2 tsp lemon juice
- 4 chipotles in adobofinely chopped, plus some of their juice (see cook’s notes, or use 1-2 tbsp of chipotle paste)
Nutrition: per serving
- kcal698
- fat32.6g
- saturates22.5g
- carbs57.8g
- sugars21.8g
- fibre4.5g
- protein41.2g
- salt5.3g
Method
step 1
Light the barbecue. Drain the peaches, reserving the juice, and slice into thick wedges. Add the vinegar, sugar, salt and chillies to the peach juice and stir to dissolve. Pour over the peach wedges and leave to sit.
step 2
Mix the yogurt with the thyme, lemon juice, the chopped chipotles and some of their sauce (add more or less to suit your taste). Season with salt.
step 3
Skewer the halloumi cubes or just put slices directly on the hot barbecue. Cook for a few minutes on each side until golden. Serve with the pickled peaches, chipotle yogurt and flatbreads.
