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Membrillo-glazed halloumi skewers

Membrillo-glazed halloumi skewers served on a plate

Membrillo-glazed halloumi skewers

Name: Membrillo-glazed halloumi skewers
Prep time: 10 min
Cook time: 15 min
Total time: 25 min
Yield: 8
Ingredients: 6 tbsp (100g) membrillo paste or quince jelly; 3 tbsp dry sherry; 2 x 250g blocks halloumi; vegetable oil for the grill; lemon wedges or a few dashes of sherry vinegar, to serve

Anna Glover

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Serves 8

Easy

Prep: 10 mins

Cook: 15 mins

A star rating of 5 out of 5.5 ratingsRate

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Glaze halloumi with membrillo (quince jelly) then grill on the barbecue to make these moreish veggie skewers. They're perfect for a summertime feast

Gluten-free

Vegetarian

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Ingredients

Nutrition

Units:

MetricUS

6 tbsp (100g) membrillo paste

or quince jelly
3 tbsp dry sherry
2 x 250g blocks halloumi
vegetable oil

for the grill
lemon

wedges or a few dashes of sherry vinegar, to serve

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Nutrition: Per serving (8)

kcal246
fat16g
saturates10g
carbs9g
sugars9g
fibre0g
protein15g
salt1.9g

Method

step 1

Melt the membrillo and sherry together in a small pan until syrupy. Leave to cool slightly.
step 2

Cut the halloumi into long rectangular strips about 2cm wide, then in half again (where it naturally starts to separate) and thread onto thin skewers. Brush the halloumi generously with the glaze.
step 3

Oil the bars of a barbecue, then light it and wait until the flames have died down and the coals are ashy white, or use an oiled griddle pan to stop the halloumi from sticking, then grill or griddle for 1-2 mins on each side until golden and charred. Turn only after the pieces of halloumi release themselves from the grill and it’s easier to use tongs to pick up the cheese, rather than handling the skewers. Squeeze over a little lemon, or drizzle with the sherry vinegar to serve.

RECIPE TIPS

WHAT IS MEMBRILLO?

Membrillo, or quince jelly, is usually served with cheese, (typically manchego cheese in Spain). It’s made by simmering quince fruit with sugar, but it melts into a glaze that works really well for roasting meat and barbecuing cheese. Try it in stuffed cheese toasties and paprika pork sliders with quince aïoli.

Recipe from Good Food magazine, July 2019

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