Our top tips
- Serve the skewers simply with new potatoes or a basic side salad for a quick, approachable option
- Present the skewers on a platter with a vibrant side salad and a complementary homemade dip. Perfect for sharing or as a standout menu item, showcasing colour, texture, and professional flair
Sweet Potato and Halloumi Skewers
Food
Main Courses
Quick Meals
Starters
Caribbean
Vegetarian
Add a vibrant twist to your summer menu with these Sweet Potato and Halloumi Skewers. Smoky, sweet and slightly spicy, the skewers are glazed with treacle, lime and chilli, then grilled to achieve a perfect char. Sweet potato, halloumi and peppers combine for texture, colour and flavour, making them ideal for plated service, sharing boards, or a standout BBQ offering.
4 Servings
Ingredients
• 4 sweet potatoes, peeled and cubed
• 6 tbsp light olive oil
• 2 tbsp Lyle’s Black Treacle
• 1 lime, zest and juice
• Sprinkle dried chilli flakes
• 250g halloumi, cubed
• 2 red peppers, deseeded and cubed
Method
- Preheat the oven to 200C. Toss the sweet potato chunks in 2 tbsp of the olive oil in a roasting tin. Roast for 15-20 mins until just tender. Allow to cool for a few minutes.
- Make the glaze by mixing the Lyle’s Black Treacle with the lime zest and juice, the rest of the olive oil and the chilli flakes. Season with salt and pepper.
- Thread the sweet potato chunks onto the skewers along with the halloumi cheese and peppers.
- Preheat the barbecue or grill. Brush some of the glaze over the skewers, then cook them for 4-5 mins until the cheese and peppers are slightly charred.
