Quorn Fillet Pieces & Halloumi Veggie Skewers

This really is summer on a plate! You’ll love our Quorn Fillet Pieces & Halloumi Skewers served with a refreshing watermelon salad.

We’ve skewered our Quorn Fillet Pieces along with cubes of tasty halloumi and 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. This BBQ skewer recipe is also high in protein and oh so delicious!

Serves 2

16 mins

Easy

410 cals
(Per serving)

10.3g of fat
(Per serving)

Gluten free

7.1 g fibre
(Per serving)

24.9 g protein
(Per serving)

Ingredients

For the skewers:

  • 175g Quorn Vegetarian Chicken Fillet Pieces
  • 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

Method

For the skewers…

  1. Place the lemon juice, chopped mint and a drizzle of olive oil into a bowl. Whisk to combine.
  2. Slice the halloumi into 8 cubes.
  3. Place the Quorn 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).

For the watermelon salad…

  1. 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.

For the cool lemon and mint dip…

  1. Mix all of the ingredients in a small bowl. Spoon into a serving dip bowl and set to one side.

To serve…

  1. Using a potato peeler, peel thin ribbons of courgette.
  2. Using a skewer thread one marinated Quorn Fillet Piece, a courgette ribbon, a cube of halloumi and a lemon wedge. Repeat to complete the skewer. You’ll have enough to build four skewers in total.
  3. Pre-heat a griddle pan over a medium high heat. Add the skewers and cook for three minutes on each side.
  4. Remove and place on a serving platter. Garnish with extra mint leaves.
  5. Serve the skewers with your watermelon salad and cool lemon and mint dip. Enjoy!

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