Halloumi, courgette and red pepper skewers with chilli‑honey glaze
Smoky halloumi, charred courgette and red pepper skewers glazed with chilli‑honey, served with a zesty minted yoghurt — perfect for summer barbecues.
These skewers are summer-party perfection: smoky char, squeaky halloumi and a sweet‑heat glaze that gets everyone reaching for a second. They’re quick to prep, easy to cook on a barbecue or griddle, and look brilliant lined up on a platter.
Make the glaze and yoghurt in advance, soak your skewers and you’ve got a fuss-free centrepiece that’s reliably popular with vegetarians and meat-eaters alike.
Ingredients
- 450 g halloumi
- 2 courgette — medium
- 2 red pepper — medium
- 45 ml olive oil
- 1 lemon
- 40 g honey
- 5 ml dried chilli flakes
- 1 garlic clove — crushed
- 5 ml smoked paprika
- 5 ml sea salt
- 5 ml black pepper — freshly ground
- 15 g fresh mint — finely chopped
- 150 g natural yoghurt — Greek-style or thick natural yoghurt
Equipment
- griddle or heavy-based grill pan
- barbecue or grill
- tongs
- wooden skewers (soaked)
Instructions
Soak wooden skewers in cold water for 30 minutes to stop them burning on the grill.
Make the glaze: in a small bowl whisk together olive oil, honey, juice of half the lemon, crushed garlic clove, dried chilli flakes, smoked paprika, sea salt and black pepper. Reserve half the mixture for brushing while grilling.
Prepare the ingredients: cut halloumi into roughly 2–2.5 cm cubes, slice courgettes into thick rounds (about 1 cm) and trim and core the red peppers, cutting into 3–4 cm pieces.
Toss the halloumi, courgette and red pepper in half the glaze so everything is lightly coated. You do not need to marinate for long — 2–3 minutes is sufficient to add flavour.
Thread the pieces onto the soaked skewers, alternating halloumi, courgette and red pepper. Leave a little space between items so heat circulates.
Preheat a barbecue to medium‑high (about 200°C) or heat a heavy-based griddle or grill pan over medium‑high heat. Cook the skewers for 10–12 minutes, turning every 2–3 minutes and brushing with the reserved glaze, until the halloumi is golden and the veg is charred at the edges.
While the skewers cook, make the minted yoghurt: finely chop the fresh mint, zest the remaining half lemon and stir both into the natural yoghurt with a small pinch of sea salt.
Remove the skewers and rest for 5 minutes before serving to let the juices settle.
Serve the skewers warmed with dollops of minted yoghurt and scatter the remaining chopped mint over the top. Offer lemon wedges for squeezing at the table.
Tips
- Soak wooden skewers for at least 30 minutes to stop them catching fire on the barbecue.
- Cut halloumi and veg into consistent sizes so everything cooks evenly — aim for 2–2.5 cm cubes for halloumi and 1 cm thick courgette rounds.
- Brush with glaze in the final few minutes only; brushing too early can cause sugars to burn.
- Make the minted yoghurt a few hours ahead and keep chilled — it develops better flavour and frees you up on the day.
- If using a gas barbecue, move skewers between direct and indirect heat to avoid flare-ups from the honey glaze.
Substitutions
halloumi → firm tofu (press well and pat dry), marinated in a little soy and lemon
Noticeably differentnatural yoghurt → crème fraîche, same quantity
Stays closehoney → maple syrup, same quantity
Stays closedried chilli flakes → smoked chilli powder (use a little less for heat)
Stays close
Nutrition
Per serving · estimated
- 371
- Calories
- 20 g
- Protein
- 12 g
- Carbs
- 27 g
- Fat
- 2 g
- Fibre
- 7 g
- Sugar
- 600 mg
- Sodium
FAQ
Can I make these ahead?
Yes — prepare the glaze and minted yoghurt up to 24 hours ahead. Cut the veg and halloumi and keep chilled; thread and grill at the last minute for best texture.
Can I cook these in the oven?
Yes: use a hot grill setting or a preheated oven at 220°C conventional/200°C fan and place skewers on a preheated baking tray under the grill element. Watch closely — you want golden char, not dried-out halloumi.
How do I prevent the halloumi sticking to the griddle?
Ensure the pan or griddle is hot before adding skewers and brush the halloumi lightly with oil from the glaze. Turn frequently so it releases naturally once golden.
Are these suitable for a gluten-free diet?
Yes — as written the recipe contains no gluten. Check labels on halloumi and any packaged ingredients if you need to be certain.
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