Can’t bring yourself to make the same old chicken skewers again? Pick up a copy of Posh Kebabs, a new cookbook by recipe developer Rosie Reynolds, and refresh your repertoire with awesome and budget-friendly recipes for the delicious kebabs enjoyed around the world. These fig and halloumi skewers are a colorful way to keep your kebabs vegetarian, without grilling vegetables yet again.
These skewers can go either way: sweet enough to serve as a dessert or savory enough to serve with piles of garlicky herb labneh and flatbreads for a light lunch. However you serve these skewers, make sure the halloumi is still hot and soft and the figs juicy.
- 8 small, firm, ripe figs
- 9 ounces halloumi, cut into 1-inch cubes
- 1 tablespoon clear honey
- 1 tablespoon finely chopped mint
For the skewers
Cut a small cross through each of the figs, making sure you do not cut all the way through to the base. Thread onto 4 small skewers, alternating with halloumi cubes. Transfer to a baking tray.
Preheat the grill to high. Grill the skewers for 3 minutes until the figs are soft and juicy and the halloumi golden in places and hot.
Use a spatula to transfer to serving plates. Drizzle with the honey and sprinkle with the mint.