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Halloumi and Red Onion Skewers

Halloumi and Red Onion Skewers

with Sweet Chilli, Spiced Wedges and Baby Gem Salad

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These Halloumi and Red Onion Skewers are a crowd pleaser and one to get the family round the dinner table for. Super simple to make, and easily customised to suit the kids too.

Tags:Family FriendlyVeggie

Boxes and ingredients are packed in facilities that handles Peanut, Nuts, Sesame, Fish, Crustaceans, Milk, Egg, Mustard, Celery, Soya, Gluten and Sulphites. Due to the conflict in Ukraine, it has been necessary to substitute sunflower oil with rapeseed oil in some products without a label change. The FSA have advised that allergic reactions to rapeseed oil are rare.

Preparation Time40 minutes
Difficulty levelMedium
serving amount
Ingredientsarrow down iconarrow down icon
serving amount

450 grams


1 sachet

Central American Style Spice Mix

4 unit(s)

Bamboo Skewers

250 grams



1 unit(s)

Red Onion

1 unit(s)


1 unit(s)

Medium Tomato

1 unit(s)

Baby Gem Lettuce

32 grams

Sweet Chilli Sauce

1 sachet


Not included in your delivery

1 tbsp

Olive Oil for the Dressing

2 tbsp


Nutritional information
Nutritional informationarrow down iconarrow down icon
per serving
per 100g
Energy (kJ)3303 kJ
Energy (kcal)789 kcal
Fat45.1 g
of which saturates19.7 g
Carbohydrate64.7 g
of which sugars23.1 g
Protein34 g
Salt3.2 g
Always refer to the product label for the most accurate ingredient and allergen information.
Utensilsarrow down iconarrow down icon
Cutting board
Baking Tray
Small Bowl
Kitchen Paper
Medium Bowl
Instructionsarrow up iconarrow up icon
download icondownload icon

Preheat your oven to 200°C.
Chop the potatoes into 2cm wide wedges (no need to peel). Pop the wedges onto a large baking tray.
Drizzle with oil, season with salt and pepper, then sprinkle over half the Central American style spice mix. Toss to coat, then spread out in a single layer. TIP: Use two baking trays if necessary.
When the oven is hot, roast on the top shelf until golden, 25-35 mins. Turn halfway through.


Soak your skewers in cold water (this will prevent them from burning).
Drain the halloumi, then cut it into 2cm chunks. Place them in to a small bowl of cold water and leave to soak.
Halve and peel the red onion, then chop each half into 4-6 wedges. Zest and halve the lemon.
Chop the tomato into 1cm pieces. Trim the baby gem, halve lengthways, then thinly slice widthways.


Remove the halloumi cubes from the cold water, pop them onto a plate lined with kitchen paper and pat them dry.
In another medium bowl, add the onion wedges, lemon zest, remaining Central American style spice mix and a drizzle of oil. Season with pepper, then add the halloumi to the bowl and mix well to combine.
Carefully thread the halloumi and onion onto the skewers, alternating between the two (2 per person).


Once the wedges are halfway through cooking, pop the skewers onto another baking tray and bake on the middle shelf until the halloumi is golden and the onion is tender, 10-12 mins.
Meanwhile, mix together the mayonnaise (see ingredients for amount) and sweet chilli sauce in a small bowl. Set aside.


Clean out the marinade bowl, then pop in the baby gem and tomatoes.
Squeeze over half the lemon juice and drizzle with the olive oil for the dressing (see ingredients for amount).
Season with salt, pepper and a pinch of sugar (if you have any). Toss to coat.


Once the halloumi skewers are cooked, drizzle over the honey and share between your plates. TIP: If your honey has hardened, pop it in a bowl of hot water for 1 min.
Drizzle the sweet chilli mayo over the skewers, then serve with the wedges and salad alongside.