Hello lovelies, barbecue season is in full swing and it's long since stopped being only the vegetable classics that land on our grate. These grilled zucchini halloumi skewers with peach are my favourite discovery of the summer: thin zucchini ribbons, squeaky halloumi and ripe peaches go onto the skewer together, soak in a marinade of olive oil, balsamic, lime, honey and thyme, and turn golden all over on the grill. Sweet, salty, smoky and a little spicy – all on one wooden stick.
The little trick is in the cut. Instead of slicing the zucchini into rounds, I peel them lengthwise into thin ribbons with a vegetable peeler. They thread onto the skewer in waves, which gives them far more surface for the marinade, and they turn wonderfully soft on the grill while the halloumi between them forms a crisp crust. And because halloumi doesn't melt but only browns on the outside, every cube stays firm on the skewer.
Halloumi and peach
This combination surprised me too. The halloumi brings salt and that signature bite, the peach comes back off the grill caramelised and sweet and turns properly juicy – together with the balsamic and the lime it makes a sweet-salty play that has my family reaching for another skewer every single time. The only thing that matters is that the peaches are ripe but still firm, otherwise they fall apart when you turn them.
I whisk the marinade together while the skewers are being threaded: olive oil, balsamic vinegar, lime juice and a little zest, a spoonful of honey, fresh thyme, garlic and chilli flakes. Then the skewers go into a bowl with a lid, get generously covered and are left to soak for at least 30 minutes. I turn the bowl over a few times in between – that way every skewer meets the marinade, without a brush in sight. Overnight in the fridge works too, of course, and they're even more flavourful the next day.
On the grill they then need a good 12 minutes. Brush the grate clean, oil it lightly, let it get properly hot and only turn the skewers once a crust has formed by itself – then nothing sticks. Finish with a few fresh thyme leaves, add some fresh baguette, and you have a barbecue plate where nobody asks about the meat.
I hope I've tempted you to put something new on the grate this year. If you're looking for a vegan option for your barbecue, do try my Grilled tofu and mushroom skewers with salad, and if you love peaches as much as I do, you'll enjoy my Tomato peach salad too. The very best thing alongside is my Garlic bread with garlic dip – that makes the summer evening complete.
