We love skewers of all kinds at a bbq. In the Palestinian kitchen skewers are often meat-based — think shish-taouk, lamb adana or kofta — but halloumi has earned its own place in the spread as the vegetarian option that needs no apology.
Halloumi and Shatta Jam is already a known winner. The salty, sour cheese loves the sweet heat of the jam. But this summer there's a new pairing worth knowing: "fricy" — fruit and spice.
Enter the pineapple.
Add it the skewer and place on the grill and the charring does the work: the pineapple caramelises and turns sweeter, which suits the halloumi and suits the Shatta Jam even more. Habaneros are a naturally fruity chilli, so it meets the pineapple halfway. Fatty, sweet, salty, smoky and spicy in the same bite.
No marinating time, no special equipment beyond a grill or a griddle pan. Just three ingredients and a grill.
Products used: Shatta Jam (Habanero Shatta optional, for extra heat)
Serves: 4 (makes 8 skewers)
Prep time: 15 minutes (plus 30 minutes soaking if using wooden skewers)
Cook time: 10–12 minutes (medium heat grill)
Ingredients
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1 medium pineapple, peeled, cored and cut into 3cm chunks
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400g halloumi, cut into 3cm cubes
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1 red onion, cut into chunks (optional)
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3 tbsp olive oil
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4 tbsp Shatta Jam
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Squeeze of fresh lime juice (for garnish)
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A small handful of fresh coriander or mint, roughly chopped (for garnish)
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8 skewers (wooden, soaked in water for 30 minutes, or metal)
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Optional: 1 tsp Habanero Shatta, for extra heat
Method
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If using wooden skewers, soak them in water for 30 minutes so they don't catch on the grill.
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Thread the pineapple, halloumi and red onion onto the skewers, alternating as you go.
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Brush the skewers all over with olive oil.
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In a small bowl, add your Shatta Jam and heat gently. This breaks the pectin and turns your Shatta Jam into a syrup - perfect for glazing. If you wanted more heat, this is where to add your Habanero Shatta
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Heat a grill, griddle pan or barbecue to high.
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Cook the skewers for 8–10 minutes, turning every couple of minutes, until the halloumi is golden and the pineapple has good charring on at least two sides.
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In the last 2 minutes of cooking, brush the skewers generously with the Shatta Jam glaze, turning once so both sides get coated and the glaze catches slightly on the heat.
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Remove from the heat, squeeze over the lime juice, and scatter with coriander or mint.
Serving suggestion
Serve straight off the skewer with flatbread and a simple green salad, or slide everything off onto a bed of rice for a full plate. Any leftover glaze is good spooned over the top at the table for anyone who wants more heat.
Storage
Best eaten straight away. If you have leftover skewers, they'll keep in the fridge for up to a day — reheat gently in a hot pan rather than the microwave, so the halloumi doesn't go rubbery.
Always worth a glance at the label if you're cooking for someone with dietary needs — we trust you've got that covered.
