Trying to eat less meat or looking for something different to serve to vegetarian guests at your dinner parties? Incredibly versatile, great on the BBQ or cooked in the oven, these sweet and sour halloumi skewers are packed full of flavour that even the passionate carnivores in your life wouldn’t miss the meat.
As part of my mission to get back on track with nourishing my body with wholesome food and feeling healthy again, I’m trying to eat less meat. I don’t want to become a vegetarian, but I definitely want to tackle my meat consumption. With a meat loving husband, we were eating meat every night, which is fine, however, it was making me feel heavy and ‘meh’. The past couple of weeks, I’ve tried out different recipes that can easily be adapted to suit both our diets without draining too much of my time or energy. I’m thinking along the lines of simple healthy vegetarian meals that you can easily add meat to, like a stir fry.
Now my love for has no end, it’s delicious. The fact that it doesn’t melt when cooked means that it can be used in so many dishes. I normally fry it in a pan and use it to top a , however, halloumi is great at taking on different flavours and its inherent saltiness works so well with fruity flavours, like the pineapple used in this recipe.
Sweet and sticky skewers that are great to serve to your vegetarian guests or even meat eaters, who won't even miss the meat after trying one.
- 225 g halloumi cheese
- 2 red onions
- 1 red pepper
- 1 yellow pepper
- 1 pineapple
- 4 tbsp tomato puree
- 2 tbsp white wine vinegar
- 3 tbsp soy sauce
- 2 garlic cloves minced
- thumb size piece of ginger grated
- 2 tsp chilli flakes
- 3 tbsp honey
- juice of 1 lime
Preheat the oven to 180 degrees. Soak the kebab skewers in water so that they don't burn while cooking.
Mix all of the sweet and sour sauce ingredients together in a large bowl until well combined. Set aside.
Cut the red onions into quarters and the peppers and halloumi cheese into large chunks. Prepare the pineapple and slice into chunks. Place everything in the bowl with the sauce, making sure everything is well coated.
Take the skewers and thread on the vegetables, pineapple, and cheese.
Bake in the oven for 18-20 minutes. Turn over half way through cooking and brush over any left over sweet and sour sauce.
Serve warm and enjoy!
These look so vibrant and summery when cooked and are delicious served as with a simple salad, flat breads and lightly spiced sweet potato wedges. Even my meat loving hubby was satisfied with these and didn’t question the fact that there was no meat on his plate. These got a big thumbs up from him and our 2-year old son too. It always makes me happy when we sit down for dinner and everyone’s plates are empty.
The sun doesn’t have to shine to make these either. Even though they’re great on the BBQ, you can also cook bake them in the oven like I did if you’re not confident with a griddle pan to cook them indoors. They took about 20 minutes to cook and they get all charred around the edges, but still, retain their bite and become deliciously sticky from the sauce. The pineapple caramelises which intensifies its sweetness and the halloumi cheese soaks up all the flavour from the sweet and sour marinade.