Home > Recipes > Skewer recipes > Halloumi, apricot and pistachio skewers

Halloumi, apricot and pistachio skewers

By: Emily Gussin
Food producer and sustainability lead, delicious.

Published: 2 Jul 24
Updated: 26 Jul 24

Halloumi is always a crowdpleaser at barbecues; here crispy-chewy-creamy chunks of the cheese are paired with lightly charred onion and apricot halves, which sweeten up wonderfully over the coals.

Turn these skewers into a filling summer dinner by serving them with easy cumin-butter flatbreads.

Easy
July 2024

Test kitchen approved

Makes 4-6
Hands-on time 15 min. Barbecue time 12 min

Halloumi is always a crowdpleaser at barbecues; here crispy-chewy-creamy chunks of the cheese are paired with lightly charred onion and apricot halves, which sweeten up wonderfully over the coals.

Turn these skewers into a filling summer dinner by serving them with easy cumin-butter flatbreads.

Nutrition: Per skewer (for 6)

Calories: 390kcals
Fat: 26g (14g saturated)
Protein: 20g
Carbohydrates: 18g (17g sugars)
Fibre: 1.6g
Salt: 2.3g

Save recipe

Save

Save recipe Print

Rate

Before you start

To take your halloumi up a notch, put it in a heatproof bowl, pour over boiling water, wait 20 minutes, then drain and pat dry. This will soften and par-cook it, giving a fluffier, creamier centre once it’s grilled or fried.

When using metal skewers, it’s best to slide the food off it onto a platter before serving, to avoid burnt lips and tongues.

Before you start

When using metal skewers, it’s best to slide the food off it onto a platter before serving, to avoid burnt lips and tongues.

Ingredients

2 x 225g blocks halloumi, cut into 3cm pieces (see Before You Start)
420g tin apricot halves in fruit juice, drained (or 8 fresh apricots, halved and stoned)
2 small red onions, each cut into 8 wedges
2 tbsp olive oil
2 tbsp good-quality honey (ideally a floral one)
1 tsp pul biber (aleppo pepper) or regular chilli flakes
40g shelled pistachios

Specialist kit

Metal skewers

Cook Mode Sticky screen? No thanks! Tap to prevent your screen from going off while cooking.

Method

Thread the halloumi pieces, apricot halves and onion wedges onto skewers. Stir together the oil, 1 tbsp of the honey and the chilli flakes, then season with salt and pepper. Brush the glaze over the skewers.
Cook on the barbecue over direct heat for 10-12 minutes, turning every few minutes and brushing with more of the glaze as needed, until charred and soft. Meanwhile, toast the pistachios in a small roasting tin alongside (keep an eye on them).
Finely chop the toasted pistachios. Drizzle the skewers with the remaining honey and sprinkle with the pistachios.