Air-fryer clementine & chilli halloumi skewers
- Samuel Goldsmith
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Makes 10
Easy
Prep: 20 mins
Cook: 6 mins - 8 mins
plus 3 hrs marinating
A star rating of 4.5 out of 5.4 ratingsRate
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Enjoy these skewers as canapés at your next party. Flavoured with festive clementines, they're ideal at Christmas served with your choice of dips
Freezable
Gluten-free
Vegetarian
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Ingredients
Nutrition
Units:
MetricUS
-
1 clementine
zested and juiced
-
3 tbsp marmalade
(clementine, if possible)
-
1 tbsp triple sec
(optional)
-
chilli flakes
to taste
-
2 tsp vegetable oil
-
2 x 250g packs halloumi
-
sweet chilli sauce
or sriracha mayo, to serve
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Nutrition: Per serving
- kcal176
- fat12g
- saturates8g
- carbs4g
- sugars4g
- fibre0.1g
- protein12g
- salt1.6g
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Method
-
step 1
Put all of the ingredients except the halloumi and chilli sauce in a bowl with a good pinch each of salt and freshly ground black pepper. Mix together, then set aside.
-
step 2
Cut both of the halloumi blocks down the centre through the natural split, then cut each half into eight cubes (you’ll have about 32 in total). Put the halloumi in the bowl with the clementine marinade, stir to coat, then cover and chill for at least 3 hrs, or overnight.
-
step 3
Remove the halloumi from the marinade, then thread about three blocks onto a mini metal skewer. The uncooked skewers will keep frozen in an airtight container for up to three months. Heat the air-fryer to 200C. Cook the skewers in a single layer for 6-8 mins until golden, turning halfway. If frozen, cook for 5 mins at 180C, then a further 4-6 mins at 200C. Serve with your choice of dip.
Recipe tip
You can boil the marinade until thick to create a sauce for dipping.
Recipe from Good Food magazine, December 2023
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A star rating of 4.5 out of 5.4 ratings
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