I am not a vegetarian. I think some of the posts on here say that loud and clear. However I am a firm believed that everyone is welcome at my family BBQs as long as everyone accepts one another. As such when my mother’s annual summer soiree started to approach I realized that if my veggie friends and extended family were to have anything more than some frozen veggie bangers and green salad, I was going to need to roll up my sleeves. So where as a few years ago I was winner of the “rib off” between my older brother and I, and my dragons breath chicken wings- recipes to come, this year : meat free but far from boring.
So here I give you : Halloumi Squash skewers with Tamarind Marinade
- 1/3 cup of tamarind paste
- 1/4 cup soy sauce
- 1/4 cup sesame oil
- 2-3 garlic clove, crushed
- 2 limes: zest and juice
- 2 red chilli, deseeded, chopped
- 1 tblsp light brown soft sugar
- Handful of mint and coriander, finely chopped
Basics of building
- butternut squash – 750g flesh cubed – not too small or they will fall apart when you try to skewer them
- 300g halloumi , cut into cubes
Boil a large pan of salted water, add the cubes squash, cook till tender for about 15 mins- not too soft (see warning in instructions)
Drain and set aside
Assemble the marinade in a big big bowl – whisking the tamarind with 1/4cup boiling water to is dissolves and gets loose. Add everything else and keep whisking till smoothed and nothing is distinctly scraping against the bottom of the bowl
Add your cubes- butternut and halloumi. Give it all a good mix and allow to marinade for at least an hour – I left mine for 4 hrs.
Once marinated thread halloumi and squash onto to skewers, alternating. If using wooden skewers you will have wanted to soak these in water for a while. Stops them burning.
Drizzle with some of marinade and strew with the herbs that you can strain out
Skewers go directly on to the BBQ and cook for 3-4 mins on each side till lightly charred, brushing with the marinade as they cook.
Serve immediately. Tasty. Very tasty.