Halloumi kebabs

Jul 05 2023

These grilled halloumi kebabs are made pretty special by the contrast of salty cheese, sweet-sour pickled peaches and spicy chipotle-thyme yogurt

Ingredients

750
g halloumi, cubed or thickly sliced
6
large or 12 small flatbreads, warmed
2
x 415g tins peaches in natural juice
170
ml cider vinegar
2
tbsp caster sugar
2
tsp sea salt flakes
1
red chilli, finely sliced
500
g natural yogurt
3
tbsp thyme leaves
2
tsp lemon juice
4
chipotles in adobo, finely chopped, plus some of their juice (see cook’s notes, or use 1-2 tbsp of chipotle paste)

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.