Membrillo-glazed halloumi skewers served on a plate

Membrillo-glazed halloumi skewers

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(1 ratings)

Prep: 10 mins Cook: 15 mins


Serves 8

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

Nutrition and extra info

  • Gluten-free
  • Vegetarian

Nutrition: Per serving (8)

  • kcal246
  • fat16g
  • saturates10g
  • carbs9g
  • sugars9g
  • fibre0g
  • protein15g
  • salt1.9g
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  • 6 tbsp (100g) membrillo paste or quince jelly
  • 3 tbsp dry sherry
  • 2 x 250g blocks halloumi



    A semi-hard chewy, white cheese originating from Cyprus and made from cow's, goat's or…

  • vegetable oil, for the grill
  • lemon wedges or a few dashes of sherry vinegar, to serve



    Oval in shape, with a pronouced bulge on one end, lemons are one of the most versatile fruits…


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

  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.

  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. 

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Comments, questions and tips

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14th Jul, 2019
Made these for a bbq using homemade membrillo - absolutely delicious and so simple went down a storm and everyone has asked for the recipe - would totally recommend these
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