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Easy Vegetarian Chicken & Halloumi Skewers

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5 out of 5 stars

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Four Quorn Fillet Pieces and Halloumi veggie skewers served alongside a watermelon salad.
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This really is summer on a plate! You’ll love our Quorn Roast Mini Fillet & Halloumi Skewers served with a refreshing watermelon salad.

We’ve skewered our Quorn Roast Mini Fillets along with cubes of tasty halloumi and ribbons of courgette before griddling until they’re charred and delicious.

The watermelon salad is ready to serve in just a few minutes, with cubes of juicy watermelon, cucumber, fresh red onion, feta and mint – this one is the easiest Summer salad!

If you’re dining outdoors, this is THE perfect alfresco dinner and will be a total crowd pleaser for BBQ season.

Vegan & Vegetarian Fillets & Pieces Recipes Vegan & Vegetarian BBQ Recipes Summer Vegetarian and Vegan Recipes High Protein Vegetarian Recipes

Serves 2

16 mins

Easy

280 cals
(Per serving)

10.1g of fat
(Per serving)

Gluten free

5.7 g fibre
(Per serving)

23.3 g protein
(Per serving)

Made with Quorn Roast Mini Fillets

See product See recipes

High in Protein

Low in Saturated Fat

Gluten Free

High in Fibre

Ingredients

For the skewers:

  • 1 pack Quorn Roast Mini Fillets
  • 2 lemons, juice only
  • 2 tbsp. mint leaves, chopped
  • A drizzle olive oil
  • 60g halloumi
  • 1 courgette
  • 8 lemon wedges

For the watermelon salad:

  • ½ baby watermelon
  • ¼ cucumber, diced
  • ½ small red onion, thinly sliced
  • Extra mint leaves

For the cool lemon and mint dip:

  • 100g high protein 0% fat yoghurt
  • 1 lemon, juice only
  • 1 tbsp mint leaves, chopped

To garnish:

  • Extra mint leaves

Method

  1. Slice the Quorn Roast Mini Fillets in half.
  2. Place the lemon juice, chopped mint and a drizzle of olive oil into a bowl. Whisk to combine.
  3. Slice the halloumi into 8 cubes.
  4. Place the Quorn Roast Mini Fillet pieces and halloumi cubes into a freezer bag. Pour in half of the prepared lemon dressing mixture. Seal the freezer bag and set to one side to marinate (reserve the remaining lemon dressing mixture for the watermelon salad).
  5. For the watermelon salad, remove the skin from the watermelon. Slice into cubes. Arrange the watermelon on a serving platter. Add the cucumber and red onion. Drizzle over the reserved lemon dressing mixture. Garnish with mint leaves.
  6. For the cool lemon and mint dip, mix all of the ingredients in a small bowl. Spoon into a serving dip bowl and set to one side.
  7. Using a potato peeler, peel thin ribbons of courgette.
  8. Using a skewer thread one piece of marinated Quorn Roast Mini Fillet, a courgette ribbon, a cube of halloumi and a lemon wedge onto the skewer. Repeat to create 4 skewers in total.
  9. Pre-heat a griddle pan over a medium high heat. Add the skewers and cook for 3 minutes on each side.
  10. Remove and place on a serving platter. Garnish with extra mint leaves.
  11. Serve the skewers with your watermelon salad and cool lemon & mint dip. Enjoy!

Chefs tip

We’ve cooked these skewers in a griddle pan on the hob but they are perfect for the BBQ griddle.

Recipe Inspiration

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The nation has spoken

(1)

5 out of 5 stars

Paul

5 out of 5 stars

Very tasty combination, i highly recommend. This is easy to make, but unless you work very quickly I think it'd be a push to assemble everything in 15 minutes... took me closer to 50! I also used a full 225g block of halloumi rather than 65g... which made it a bit less healthy!

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