Barbecue skewers: Halloumi, tomato and rosemary

Vegetarian grilled skewers have become a summer staple when sizzling barbecued food on a hot, sunny day. Whether choosing ingredients for classic flavours or show-stopping twists, they are firm favourites for the BBQ spread. A tasty combo, charred halloumi and tomato threaded onto wooden, or metal, skewers, with rosemary, are easy to make and requires just a few ingredients. When choosing the best barbecue recipes for a gathering outdoors, it is important to consider dietary preferences, such as vegetarian barbecue recipes or gluten-free options, that cater for everyone.

A charcoal barbecue imparts the food with a distinct, smoky flavour and can reach higher temperatures than most gas grills, making them ideal for achieving a perfect sear on meat and vegetables. When cooking on a charcoal barbecue it is important to consider charcoal usage and heat zones before lighting the firelighters.

How to make halloumi and tomato skewers

Serves 4
4 wooden or metal skewers
500g halloumi
25 baby tomatoes
4 sprigs of rosemary
2 lemons
2 tbsp honey
black pepper

If using wooden skewers, soak them in a tub of cold water for 20 mins, then dry. This helps stop them burning. Cut the halloumi into bite-sized chunks and cut one of the lemons into six, lengthways, then half the pieces vertically to make small wedges. Break the rosemary into 2cm shoots leaving half a sprig for later. Thread the halloumi, lemons, tomatoes and rosemary onto the skewers. Place in a shallow dish or tray.

In a small bowl, zest and juice the remaining lemon. Chop then mix in the rest of the rosemary. Add the honey and ground black pepper. Pour the mixture over the skewers and marinate for at least 1 hr.

Heat the barbecue until the coals are entirely white. Place the barbecue rack on the top position and heat for 10 mins. Place the skewers on the shelf and grill for 4 mins. Using a fish slice to slide the cheese off the shelf, carefully turn over and cook for another 4 mins. Serve.