Discover the perfect blend of flavours with our Halloumi and Chorizo Skewers. Grilled to perfection, these skewers combine halloumi cheese’s salty goodness with the spicy chorizo kick, creating an irresistible appetiser or main course for your next BBQ or family dinner.
This Halloumi and chorizo skewers recipe is a big summer favourite in our house. Grilled halloumi skewers are, of course, fantastic on a BBQ, but they’re also great for indoor dinners when you don’t fancy anything heavy, or anything that means that you need to have the oven on for an hour.
I love a good Chorizo and halloumi recipe and this is one of the simplest that’s the perfect summer dinner.
Why I Love Halloumi and Chorizo Skewers
This is the perfect summer dinner because:
- Chorizo sausages are gorgeous. Perfect summer flavours!
- It’s a super quick and easy recipe.
- Chorizo and halloumi recipes are always yummy.
- Halloumi bbq skewers are colourful and tasty.
- You can add different veggies and ingredients to suit your family.
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Ingredients For Halloumi and Chorizo Skewers
When I make BBQ halloumi and chorizo skewers I use:
Halloumi Cheese
Chorizo
Red Onion
Bell Peppers – any colours are fine.
Pinch Chilli Flakes
Oregano
Olive Oil
You’ll Also Need
What you need depends on how you are cooking your skewers with chorizo and halloumi.
I live in Yorkshire, so BBQing opportunities are limited. So, I’d typically grill my skewers indoors, so I need a large baking tray. You won’t need this if you are grilling them on your BBQ.
Apart from that you need skewers, a small bowl, a chopping board and a sharp knife.
How to Make Chorizo and Halloumi Skewers – Step-by-Step Instructions
Full, easy-to-follow instructions and quantities are available in the recipe card at the bottom of this post.
Step One
Place 6 wooden skewers in water to soak for 10 minutes. If you are using more veggies or extra halloumi, you might need more. If you are skipping the veggies, you’ll need fewer.
Step Two
Place the diced halloumi in a bowl.
Step Three
Drizzle on one tablespoon of oil and a splash of lemon juice.
Step Four
Add the oregano and chilli flakes.
Step Five
Toss well. I do this with my fingers.
Step Six
Leave for 5-10 minutes. This gives the halloumi flavour but also helps it to stay together and not crumble when you thread it onto the skewers.
Step Seven
Rub a large baking tray with oil – skip if BBQing.
Step Eight
Carefully thread the halloumi, chorizo, peppers and onions onto the skewers in a repeating pattern. Or randomly. I’m a bit random.
Step Nine
Place on the baking tray.
Step Ten
Grill for 10 minutes on medium heat until the halloumi is golden, carefully turning halfway.
Serving Suggestions
What you serve with your chorizo and halloumi skewers depends on how you are serving them.
You could have a Halloumi and chorizo starter, either from the grill or BBQ, in which case, they’re fine as they are.
Or, they can be part of a bigger meal, with all of your favourite BBQ meats and sides.
We often just serve them for dinner with flatbreads, salad, cherry tomatoes and a mint and yoghurt dip.
Variations
Halloumi kebabs are super versatile so there’s lots that you can do differently.
Use a Lime Dressing
Halloumi skewers marinade should be simple. I like to add a little chilli and some lemon juice. If you prefer, you can skip the chilli, and try lime juice instead.
Add Something Sweet
The sweetness of halloumi works well with a sweet addition. I love the combination of halloumi and pineapple for example.
Adding a sweet dressing, like maple syrup can taste amazing.
Add Different Veggies
Peppers and onions add colour and grill well. And I like them.
But, you can also add things like courgette.
Skip the Veggies
Of course, you don’t need veggies at all. You can just use halloumi and chorizo.
Add Chicken
Chicken chorizo and halloumi skewers are lovely. Chop chicken thighs into bites, marinade in a little oil, and some of your favourite spices (I’d go for smoked paprika!) and tread on.
Cook for a little longer and make sure the chicken is cooked using a meat thermometer.
Add Prawns
Prawn chorizo and halloumi skewers are great too. Again, make sure the prawns are cooked before serving.
Leftovers
You can reheat leftovers on the grill, in the oven or in the microwave (remove them from the skewers first). Serve on a bed of salad, or with sides like wedges and bread, depending on how much you’ve got left.
Storage
Store leftover chorizo and halloumi kabobs in the fridge, covered for 1-2 days.
FAQ
Anything! Skewers, wraps, pasta, pasta bake, risotto, pie, etc.
Yes, I grill in my oven, but you can also oven bake at 180 degrees C for 10-15 minutes.
Other Recipes
If you like these BBQ skewers with chorizo and halloumi, you might also want to try:
Halloumi and Chorizo Skewers
Ingredients
- 225 g Halloumi Cheese (diced into 1-2cm cubes)
- 200 g Chorizo (sliced)
- 1 Red Onion (cut into 8ths)
- 2 Peppers (deseeded and cut into large bites)
- Pinch Chilli Flakes
- 1 Teaspoon Oregano
- 2 Tablespoon Olive Oil
- Splash Lemon Juice
Instructions
- Place 6 wooden skewers in water to soak for 10 minutes.
- Place the diced halloumi in a bowl.
- Drizzle on one tablespoon of oil and a splash of lemon juice.
- Add the oregano and chilli flakes.
- Toss well.
- Leave for 5-10 minutes.
- Rub a large baking tray with oil (skip if BBQing).
- Carefully thread the halloumi, chorizo, peppers and onions onto the skewers in a repeating pattern.
- Place on the baking tray. (Or directly onto your BBQ grill – carefully!)
- Grill for 10 minutes on medium heat until the halloumi is golden, carefully turning halfway.
- Serve straight away.
Video
Any nutritional information is given as a general guide only and may not be accurate. The information is provided using an online calculator and is specific to my ingredients. Please make your own calculations if you want precise information.
