Halloumi & Watermelon Skewers.
Salty halloumi with sweet watermelon and tangy tajin. Divine.
General note on barbecuing: For all my BBQ recipes i use my Big Green Egg which is the Japanese style of grill called a Kamado. It makes it easy to control the temperature and achieve an even cook, not dissimilar to an oven. If you’re using a different type and have difficulty controlling the temperature, you may need to adjust cooking times for some recipes.
Ingredients.
225g halloumi, I like to use this Cypressa one
Approx. 1/8 watermelon, 12 cubes
Tajin, available on Amazon
6 short wooden sticks, soaked in water for at least an hour
Equipment.
barbecue & coal
heat-proof bowl
kettle
6 wooden skewers
Method.
Soak the wooden skewers in water to stop them burning, ideally for around an hour
Cut the halloumi into 12 chunks and cover with boiling water. Let them sit for at least 10mins
Cut the melon into 2cm chunks. You should have 12 chunks, and they should be roughly the same size as the halloumi, or little smaller
Thread the halloumi & melon onto the skewers - 2 chunks each per skewer
Place on the hot bbq grill (direct heat) and grill for a few mins each size until crisp and charred
Remove from the bbq and sprinkle generously with tajin
