Grilled Irish Halloumi Skewers with Charred Chilli Chimichurri

Thu, 7 August 2025

Grilled Irish Halloumi Skewers with Charred Chilli Chimichurri

A smoky, vibrant summer dish with golden grilled halloumi, fresh Irish veggies, and a punchy charred jalapeño chimichurri. Perfect for BBQs or al fresco dinners.

Serves: 4

Ingredients

For the Skewers:

• 250g Irish halloumi, cut into large cubes
• 1 courgette, sliced into thick rounds
• 1 red onion, cut into wedges
• 1 red pepper, chopped into chunks
• Olive oil, for brushing
• Sea salt & black pepper
• Add cherry tomatoes or chunks of aubergine to the skewers for extra variety.

For the Charred Jalapeño Chimichurri:

• 2 jalapeños or another medium chilli
• 1 small bunch fresh parsley
• 1 small bunch fresh coriander
• 2 cloves garlic, chopped
• 1 tsp oregano
• 1 tbsp apple cider vinegar
• Juice & zest of 1 lime
• 100ml olive oil
• Sea salt to taste

Method

1. Place the jalapeños directly onto the hot bbq, over a gas flame or under a hot grill until blackened and blistered all over.

2. Pop them into a bowl and cover for 5 minutes to steam, then peel off the skins and remove the seeds. Blitz the charred jalapeños, herbs, garlic, oregano, vinegar, lime juice, olive oil, and a good pinch of salt in a food processor or blender until you have a chunky sauce.

3. Taste and adjust seasoning.

4. Thread the halloumi, courgette, red onion, and red pepper onto skewers.

5. Brush with olive oil and season with salt and pepper.Preheat a BBQ, grill pan or oven grill to medium-high heat.

6. Grill the skewers for about 2–3 minutes per side until the halloumi is golden and the veg is charred at the edges.

7. Spoon the chimichurri generously over the grilled skewers and serve immediately with couscous or flatbreads, if desired.