Halloumi and watermelon skewers with tamarind dip
For the marinade
- 75ml/2½fl oz olive oil
- 1 tsp onion salt
- 1 tsp garlic powder
- 1 tsp chilli flakes
- 1 tbsp dried fenugreek leaves
For the skewers
- 500g/1lb 2oz halloumi, cut into 2cm/1in cubes
- 400g/14oz watermelon, cut into 2cm/1in cubes
- 150g/5½oz white bread, cut into 2cm/1in cubes
For the dip
Soak eight wooden skewers in cold water for 15 minutes.
To make the marinade, put all the ingredients in a jug and mix together.
Pour freshly boiled water over the halloumi in a bowl and leave for 20 minutes. This will make the cheese really soft and smooth in the centre when cooked.
To make the skewers, drain the halloumi, then place in a large bowl with the watermelon and bread. Drizzle over the marinade and mix together with your hands. Skewer cubes of halloumi, watermelon and bread alternately until you run out of skewers. If there is any marinade left, drizzle all over the skewers.
For the dip, mix the tamarind paste, 100ml/3½fl oz water, honey, cinnamon and red onion together in a bowl. Set aside.
Place a griddle pan on a high heat and brush lightly or spray with a little oil. Griddle the skewers for about 6 minutes, turning every 1–2 minutes so that you char each side. Alternatively, you can cook them under the grill for 8–10 minutes, turning occasionally. Serve the skewers with the tamarind dip.
These skewers are great on the barbecue but just as good done indoors on a griddle or under the grill.