Golden, squeaky halloumi skewers infused with bright lemon and fragrant thyme, finished with the rich sweet heat of Black Garlic & Co’s Black Garlic Tomato Chilli Chutney. Crispy on the outside and soft in the centre, these skewers are the perfect balance of savoury, zesty and smoky-sweet flavour.
Lemon Thyme Haloumi Skewers with Black Garlic Tomato Chilli Chutney
Rated 5.0 stars by 1 users
Category
Appetizer
Servings
10
Prep Time
25 minutes
Cook Time
10 minutes
These Lemon Thyme Halloumi Skewers are a vibrant, crowd-pleasing appetiser bursting with bold Mediterranean flavour. Each piece of halloumi is grilled until beautifully golden and caramelised, creating a crisp outer layer while staying irresistibly soft and salty inside. Fresh lemon and aromatic thyme bring brightness and freshness to every bite, while the Black Garlic Tomato Chilli Chutney adds a deep savoury sweetness with a gentle chilli kick. Served with fresh lemon wedges, this dish is rich, tangy, smoky and perfectly balanced — ideal for entertaining, grazing platters or summer-style sharing plates.
Author:Black Garlic & Co.
Ingredients
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Three tbsp olive oil
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One lemon (3 tbsp fresh lemon juice and lemon wedges)
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One half tsp cracked pepper
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One rounded tbsp fresh lemon thyme leaves
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350g halloumi cheese, cut in 2cm wide and thick batons
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Ten small wooden skewers
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Two tbsp Black Garlic Tomato Chilli Chutney
Directions
Combine oil, lemon juice, pepper and thyme in a large shallow dish.
Place the halloumi batons into the oil mixture and scoop the mixture all over the halloumi. Marinate for 15 minutes.
Gently thread each halloumi baton onto wooden skewers.
Heat a sandwich grill press on a medium-high heat.
Place an equal number of halloumi skewers on each side of the grill with the sticks hanging over the left and right edges of the grill so they are not in contact with the heat.
Close the sandwich press. Cook for 3–4 minutes until the top and bottom of the halloumi batons are golden. Open the press, rotate the skewers 90° onto the remaining two sides and cook for another 3–4 minutes or until golden all over.
Serve with Black Garlic Tomato Chilli Chutney and lemon wedges.
Recipe Note
To prevent wooden skewers from charring or splintering you can soak them in water for 30 minutes.