Squash & Halloumi Skewers

We're always looking for something different to put on the barbecue and this recipe was incredibly tasty. We'll be doing this one over and over again for sure!

Ingredients
(makes 4 skewers)
1/2 butternut squash, use the top half, the part without the seeded innards, cubed into large bite-sized pieces. 
250g Halloumi, cut the block into eight equal pieces.
1 red onion, peeled, halved, then cut into thirds.

for the marinade
2 tbsp concentrated tamarind 
2 tbsp soy sauce
50ml sesame oil
1 garlic clove, finely chopped
2 limes, zest and juice
2 red birds-eye chillies, finely chopped
1 tbsp light brown sugar
15g fresh mint, finely chopped
15g fresh coriander, finely chopped


Method

Bring a pan of salted water to a boil and add the squash. Boil for between 8 - 10 minutes, depends on how large the chunks of squash are.  They shouldn't be too soft.

Drain and leave to one side.

Meanwhile make the marinade by mixing together all the ingredients in a large bowl. It should be nice and runny. If your tamarind concentrate is more of a paste loosen it up with some hot water.

Mix in the squash, halloumi and red onion then leave to marinade for an hour.

Just before you're ready to cook skewer alternating te ingredients. Not that it matters but ideally each skewer should have 2 halloumi pieces and 3 squash pieces with red onion in between each piece.

Keep the marinade to paste the skewers whilst you cook them on the barbecue for a few minutes on each sides. 

Delicious served in a pitta with salad and some more of the marinade drizzled over.