Bold Thai Flavours Meet Grilled Halloumi Skewers
These Thai Peanut Halloumi Skewers are a fiery, flavour-packed finale to your halloumi series, bringing together the rich, creamy depth of Thai peanut sauce with the satisfying bite of grilled halloumi. The cheese’s salty, firm texture holds up beautifully over the grill, absorbing the spicy, tangy marinade and finishing with crisp, golden edges. Paired with colourful vegetables like bell peppers and red onions, each skewer is a harmonious balance of heat, crunch, and savoury indulgence.
Creamy, Spicy Peanut Marinade with a Zesty Kick
The magic here lies in the marinade: a lush blend of creamy peanut butter, soy sauce, lime juice, garlic, fresh ginger, and just the right amount of chilli for heat. After a quick marinate, the halloumi and vegetables are threaded onto skewers and grilled until the peanut glaze begins to caramelise and the halloumi is gorgeously charred.
Perfect for BBQs or Weeknight Dinners
Whether you’re hosting a summer barbecue or craving something bold and meat-free midweek, these skewers deliver a punch of flavour in every bite. Serve them with steamed jasmine rice, crunchy slaw, or something equally vibrant like Spiced Roasted Sweet Potatoes for a bold, satisfying plate. And if you haven’t already, be sure to explore our roundup of the 10 best halloumi skewer recipes to discover more delicious ways to enjoy this versatile cheese.
Thai Peanut Halloumi Skewers
Ingredients
- 250 g Halloumi Cheese Cut into 2.5cm cubes
- 1 Red Pepper cut into squares
- 1 Yellow Pepper cut into squares
- 1 Red Onion cut into thick wedges
- 1 handful fresh coriander chopped, for garnish
For the Thai peanut marinade:
- 3 tbsp peanut butter smooth
- 2 tbsp soy sauce
- 1 lime juiced
- 1 tbsp Sesame Oil
- 1 tsp ginger fresh, grated
- 1 clove garlic minced
- 1 tsp Chilli Flakes to taste
- 1 tbsp water to loosen the sauce if needed
Instructions
- In a mixing bowl, combine the peanut butter, soy sauce, lime juice, sesame oil, ginger, garlic, and chilli flakes or sriracha. Whisk well until the sauce is smooth and slightly thick. If it feels too thick to coat the ingredients evenly, add a tablespoon of warm water to loosen it to a drizzling consistency.
- Place the halloumi cubes, bell pepper chunks, and red onion wedges into a large bowl or zip-lock bag. Pour over the peanut marinade and toss gently but thoroughly to coat everything evenly. Let it marinate for 15–30 minutes. This allows the flavours to soak into the vegetables and cheese, enhancing the final result.
- Thread the marinated halloumi and vegetables onto soaked skewers, alternating colours and ingredients to make each skewer vibrant and well-balanced. Press them firmly but gently together so the pieces touch without squishing.
- Heat a barbecue or grill pan over medium-high heat. Brush the grates lightly with oil to prevent sticking. Place the skewers onto the grill and cook for 8–10 minutes, turning every 2–3 minutes so each side gets an even char. Watch for the halloumi to turn golden and crisp at the edges and the vegetables to soften and develop grill marks.
- Once grilled, remove the skewers and transfer them to a serving platter. Sprinkle with chopped fresh coriander and serve immediately with lime wedges on the side. These pair perfectly with Spiced Roasted Sweet Potatoes or your favourite Thai-inspired sides.
Decoding Charcoal vs Briquettes: A Grilling Expert’s Guide
When I first started grilling, I struggled with choosing between charcoal and briquettes. That’s why I wrote Charcoal vs Briquettes: The Complete Grilling Guide. In this guide, I break down the differences between lump charcoal and briquettes, touching on factors like flavour intensity, burn duration, and price. Whether you’re new to grilling or an expert, this guide will help you choose the right fuel for perfect results.
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