Tempeh, halloumi and apple skewers on the BBQ

Ingredients

• 15 mlrapeseed oil
• 2Gala apples, cut into cubes
• 2 smallred onions, cut into cubes
• 200 ghalloumi, cut into cubes
• 8cherry tomatoes
• 30 mlmaple syrup
• 15 mlcider vinegar
• to tasteblack pepper
• 2 packs of 200 g eachmarinated spring-flavour tempeh cubes, or tofu

Instructions

1. 1

   Soak the skewers

   If using bamboo skewers, soak them in water for about 30 minutes before cooking.

2. 2

   Heat the barbecue

   When ready to cook, preheat the barbecue to medium-high, about 220°C.

3. 3

   Mix the ingredients

   In a bowl, combine the oil with the apple, onion and halloumi cubes, cherry tomatoes, maple syrup and cider vinegar. Season with pepper.

4. 4

   Thread the skewers

   Thread the tempeh, apple, onion and halloumi cubes, along with the cherry tomatoes, onto four skewers, alternating the ingredients.

5. 5

   Grill until ready

   Place the skewers on the hot, oiled barbecue grill. Cook for 4–6 minutes, turning them several times as they cook.

What are tempeh and halloumi skewers?

These are quick vegetarian barbecue skewers built around tempeh, a fermented soya-bean food, and halloumi, a cheese that holds its shape when grilled. The recipe is a modern combination rather than a dish tied to one specific culinary tradition.

Sweet apple and maple syrup balance the halloumi’s saltiness, while onion and tomatoes add savoury flavour and freshness. Alternating the ingredients gives each skewer a mix of textures and tastes.

Nutrition and macros by portion

The nutrition label shows one serving as written: 475 calories, 31g protein, 31g carbs, 27g fat.

Most of the carbohydrates come from the apples, maple syrup and vegetables, while the tempeh and halloumi provide most of the protein. Halloumi, tempeh and oil contribute much of the fat. Pair a skewer with a generous green salad or extra vegetables to round out the plate.

Choosing the main ingredients

Tempeh: the recipe calls for pre-marinated cubes, so their seasoning contributes to the finished flavour. Tofu is offered as an alternative; use cubes that are firm enough to thread onto skewers.

Halloumi: cut it into cubes similar in size to the other ingredients so it is easy to thread and cooks evenly. Gala apples are used here, but keep the pieces chunky enough to stay on the skewers.

The maple and vinegar coating

Coating: toss the apple, onion, halloumi and tomatoes with the oil, maple syrup and cider vinegar before threading. This helps distribute the sweet-and-sharp dressing across the fresh ingredients.

Seasoning: the tempeh is already marinated, and halloumi is naturally salty, so the method adds pepper rather than extra salt. Taste the marinade if you want to judge whether it needs more pepper.

Threading for even cooking

Alternating: spread the different ingredients along each skewer instead of grouping them by type. This makes each serving varied and helps the smaller tomatoes stay held between larger pieces.

Spacing: leave a little room between pieces so heat can reach their sides. Avoid packing them tightly, which can make turning more difficult.

Grilling and doneness

Heat: preheat the barbecue to medium-high, about 220°C, and make sure the grill is oiled as directed. If using bamboo skewers, soak them for about 30 minutes before cooking.

Timing: grill for 4–6 minutes, turning the skewers several times. The recipe gives a short cooking time; look for lightly browned halloumi and warmed ingredients, and take care not to leave the fruit over the heat too long.

Serving the skewers

Serve the skewers hot, while the halloumi is warm and the apple still has some bite. A crisp green salad or grilled vegetables make a fresh accompaniment.

For a more substantial meal, add bread, grains or another filling side. Keep extra dressing or sauce separate so the grilled ingredients retain their colour and texture.

Recipe notes & tips

• Cut the ingredients into pieces of similar size so they are easy to thread and cook together.
• Soak bamboo skewers in water for about 30 minutes before grilling.
• Oil the hot barbecue grill before adding the skewers, as the method directs.
• Turn the skewers several times during the 4–6 minutes of cooking.
• Use firm tofu if substituting it for the tempeh so it is less likely to break while threading.

Variations

• Use tofu: replace the tempeh with firm tofu, as suggested in the recipe description.
• Change the apple: try another firm eating apple that will hold its shape on the skewer.
• Add peppers: thread chunks of pepper between the other ingredients for another vegetable.
• Adjust the sweetness: use a little less maple syrup for a less sweet coating.
• Serve with grains: add cooked rice or another grain on the side for a more filling meal.

Common mistakes to avoid

• Skipping the soak: bamboo skewers can char more readily, so soak them for about 30 minutes first.
• Crowding the pieces: tightly packed ingredients are harder to turn; leave a little space between them.
• Using a cool grill: preheat the barbecue to medium-high, about 220°C, before cooking.
• Forgetting to turn: turn the skewers several times during the 4–6 minutes so they cook on different sides.
• Overcooking the fruit: follow the short grilling time and check the skewers rather than leaving them unattended.

How to store

Refrigerate leftover skewers in a covered container and use within 3 days. Reheat briefly on a barbecue or in a frying pan until hot; the apple and halloumi may soften after storage.

Frequently asked questions