Halloumi and shallot skewers

Name: Halloumi and shallot skewers
Prep time: 15 min
Cook time: 20 min
Total time: 35 min
Yield: 6
Ingredients: 6 small banana shallots; 250 pack halloumi cheese; 6 small fresh bay leaves; 1 small lemon, cut into 6 thin slices; 1 fennel seeds; 1 olive oil; 1 garlic clove, crushed

These halloumi skewers will be equally as popular with the meat eaters as they are with the vegetarians!

By The GH Kitchen TeamPublished: 03 August 2007

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Preparation Notes: Plus marinating

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Yields:

Prep Time:

15 mins

Cook Time:

20 mins

Total Time:

35 mins

Ingredients

6 small banana shallots
250 pack halloumi cheese
6 small fresh bay leaves
1 small lemon, cut into 6 thin slices
1 fennel seeds
1 olive oil
1 garlic clove, crushed

Directions

1. Step 1
  Soak six small wooden skewers in water for 30min. Trim and peel the shallots, leaving the root end intact. Cook in boiling salted water for 15min or until just tender but still keeping their shape. Drain well and set aside to cool.
2. Step 2
  Cut the halloumi into six equal pieces. Thread each skewer with a shallot, a bay leaf, a lemon slice and a piece of halloumi, then put into a non-metallic dish.
3. Step 3
  Crush fennel seeds, oil and garlic in a pestle and mortar (or use the end of a rolling pin and a small bowl). Season, then brush over the halloumi and shallots. Cover and chill for a couple of hours or overnight.
4. Step 4
  Prepare and light the barbecue. Grill the skewers for about 3-4min, turning occasionally, until golden.
5. Step 5
  Get ahead: make the halloumi skewers up to the end of step 3 up to a day ahead. If you're cooking inside Cook under a medium grill for 8-10min, turning halfway through.

Per Serving:

Calories: 160
Total fat: 12 g
Saturated fat: 8 g

The GH Kitchen Team

The GH Kitchen Team are Good Housekeeping’s resident recipe developers and all-round food obsessives. GH Kitchen Director Sarah Akhurst is our resident hosting pro and loves nothing more than putting on a foodie feast for friends. Our GH Kitchen Manager Linzi Pucino is our very own Italian food expert (originally hailing from the North East of Scotland!) and can be found working her way through midweek recipes that cover all bases, from haggis to ragu! Our Kitchen Editor ⁠Nadine Brown loves digging into the stories behind her favourite foods and enjoys applying her eclectic tastes to more modern, flavour-forward recipes - just don't give her too much chilli! Our Junior Food Content Produce ⁠Frankie Prichard combines a love of beautiful presentation and flavour-led, seasonal cooking in her recipe development, along with a passion for bringing people together through food. With a wealth of professional kitchen experience between them, they’re dedicated to ensuring every Good Housekeeping recipe is the best it can be, so you can trust they’ll work every single time