Sweetcorn and Halloumi Skewers | Smoke & Soil

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Sweetcorn and Halloumi Skewers — recipe

Recipes

Vegetables

BBQ

Everyday BBQ

Clean eating

Sweetcorn and Halloumi Skewers

Sweetcorn and halloumi are threaded onto skewers and grilled over direct heat until beautifully charred and tender.

Prep: 15 minCook: 15 min4 servingsMedium

Serves:

4

Ingredients

cut into 2.5cm rounds

cut into 2.5cm cubes

Health Notes

A good source of protein and fibre, these skewers are a healthy and filling vegetarian option.

Notes

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smokeandsoil.com/recipes/sweetcorn-and-halloumi-skewers

Sweetcorn and Halloumi Skewers

by L Field

Prep

15 min

Cook

15 min

Total

30 min

Serves

4

Level

Medium

Method

BBQ

Ingredients

Ingredients

4Sweetcorncut into 2.5cm rounds

2 blocksHalloumicut into 2.5cm cubes

2 tbspOlive Oil

1 tspSalt

Black Pepper

Method

1

Soak wooden skewers in water for 30 minutes to prevent them from burning on the grill.

Seasonal Variations

Swap halloumi for paneer or a firm tofu.

Nutrition (per serving, estimate)

350

kcal

15g

protein

25g

carbs

20g

fat

Values are estimates and vary with portion size and preparation.

Made this recipe?

Log this cook

How did it turn out?

Date cooked

Notes (optional)

Photo (optional)

Quick Reference

Prep: 15 min
Cook: 15 min
Total: 30 min
Serves: 4
Difficulty: Medium
Method: BBQ

Tags

BBQ friendlyWeeknightSummer

Equipment

grill

Gas BBQ

A gas BBQ is the go-to for anyone who values speed, control, and consistency in their outdoor cooking. It fits perfectly with the Smoke & Soil ethos by allowing you to focus on clean, whole-food cooking without fuss. While it lacks the natural smoky flavour of charcoal, you can easily add depth with a smoker box filled with wood chips. This means you can have the best of both worlds: quick, reliable heat and subtle smoke notes that complement your homegrown or seasonal ingredients. Using a gas BBQ well means understanding its strengths and limitations. Preheating with the lid closed for 10 to 15 minutes is essential to achieve that proper searing heat which locks in juices and creates flavourful crusts. Medium heat settings give you more control than blasting everything on high, reducing the risk of burnt food and flare-ups. This approach encourages thoughtful cooking rather than rushed charring, aligning with the brand’s no-nonsense, quality-first approach. Practicality is key with a gas BBQ. It’s perfect for fast weeknight meals or when you want consistent results without the unpredictability of charcoal. You can experiment with indirect heat zones for slow cooking or use direct heat for quick searing. The simplicity of adjusting temperature on the fly means you spend less time managing the fire and more time enjoying the food and company. This reliability makes it a valuable tool for anyone serious about everyday BBQ that respects ingredients and flavour.

tool

Metal Skewers

Metal skewers are an essential tool for anyone serious about fire cooking and BBQ. Their flat design is not just a detail but a functional necessity that prevents food from spinning as you turn them. This means even cooking and better control over the char and caramelisation on each piece. At Smoke & Soil, we believe in tools that enhance the cooking process without fuss or gimmicks, and metal skewers fit perfectly into that ethos. They allow you to cook homegrown, seasonal ingredients with precision and respect for the food’s natural flavours. Using metal skewers aligns with our focus on clean, whole-food cooking over fire. Unlike disposable wooden skewers, metal ones are reusable, durable, and environmentally friendly. They conduct heat, helping to cook food from the inside out, which is especially useful for denser vegetables and thicker cuts of meat. When using them, it is important to space out your ingredients to ensure heat circulates properly, avoiding the common mistake of overcrowding. This simple practice leads to better texture and flavour development. Practical advice for using metal skewers includes oiling them lightly before threading your food. This prevents sticking and tearing, especially with delicate vegetables or marinated items. Keep in mind that mixing ingredients with very different cooking times on the same skewer can lead to uneven results. Instead, group similar items together. After cooking, allow your skewers to cool before cleaning to maintain their longevity. With proper care, metal skewers become a reliable companion for everyday BBQ and elevate your fire-cooking experience.

grill

Kettle BBQ

The kettle BBQ is the quintessential all-rounder for British back gardens and patios. Its design allows it to function as both a direct grill and a convection oven, making it incredibly versatile for everyday BBQs. At Smoke & Soil, we value equipment that supports clean, whole-food cooking over fire and the kettle fits perfectly into this ethos. Its ability to maintain steady temperatures with the lid closed means you can slow-cook seasonal vegetables or roast joints with ease, while opening the lid transforms it into a classic open-flame grill for quick searing. Understanding how to control airflow through the vents is crucial to mastering the kettle BBQ. The bottom vents regulate oxygen to the coals, controlling heat intensity, while the top vent manages smoke and temperature by allowing hot air to escape. This simple but effective system lets you create two-zone setups for different cooking methods simultaneously. For example, sear your meat over direct heat then move it to the cooler side for gentle finishing. This flexibility is why the kettle remains the go-to cooker for both beginners and seasoned pitmasters. Practical use of the kettle BBQ means respecting its strengths and limitations. Always wait until the coals are fully ashed over and glowing before adding food, ensuring consistent heat and avoiding flare-ups. Resist the temptation to spread coals evenly across the base; instead, bank them to one side for indirect cooking options. Using the lid properly turns your grill into an oven, locking in moisture and flavour. This approach aligns with Smoke & Soil’s no-nonsense philosophy: get the fundamentals right, work with the fire, and let your ingredients shine.

tool

Long Tongs

Long tongs are an essential tool for anyone serious about fire cooking and BBQ. They provide the reach and control necessary to handle food and coals safely over open flames or hot grills. At Smoke & Soil, we believe in equipment that lasts and performs without fuss. Investing in a quality pair of long tongs means you avoid the frustration and hazards of using inadequate tools. They allow you to turn meat gently, move embers with precision, and handle vegetables without bruising or damage. This fits perfectly with our ethos of clean, whole-food cooking where the integrity of ingredients is respected. Using long tongs correctly is about finesse as much as function. Avoid the common mistake of gripping too tightly and crushing your meat, which squeezes out precious juices and ruins texture. Instead, think of the tongs as an extension of your hand, applying just enough pressure to hold and turn food confidently. Their length keeps your hands safe from heat and flare-ups, which is vital for a calm, controlled cooking process. The ability to move coals or embers also means you can manage your fire with ease, maintaining the right temperature zones for indirect or direct cooking. Practicality is key. Look for stainless steel models with a good locking mechanism for storage. This prevents the spring from bending or loosening over time. A well-made pair will be dishwasher-safe, but regular checks on the hinge tension ensure they stay responsive and reliable. Long tongs are not just a tool, they are a partner in your BBQ journey, helping you cook with confidence and respect for your ingredients and fire.

Fuel

lumpwood

Lumpwood Charcoal

Techniques

Grilling Vegetables (Direct vs Indirect)Direct Heat Grilling Skewers and Kebabs

Written by

L Field

Recipes

Sauces & Rubs

Chilli and Lime Dressing

A vibrant, no-cook dressing that brings a fresh, spicy kick to grilled foods. Made in minutes.

5 min4 servingsEasy

prep

Prepare the skewers

If using wooden skewers, soak them in water for at least 30 minutes. Thread the sweetcorn rounds and halloumi cubes onto the skewers, alternating between them.

15 min

2

Season the skewers

Brush the skewers with olive oil and season generously with salt and pepper.

3

Grill the skewers

Place the skewers on the hot grill over direct heat. Cook for 10-15 minutes, turning occasionally, until the sweetcorn is tender and charred and the halloumi is golden brown and slightly crispy.

15 min

Notes

Soak wooden skewers in water for 30 minutes to prevent them from burning on the grill.

Health Notes

A good source of protein and fibre, these skewers are a healthy and filling vegetarian option.

Seasonal Variations

Swap halloumi for paneer or a firm tofu.

Nutrition

Per serving (estimate)

350

kcal

15g

protein

25g

carbs

20g

fat

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