Charred Prawn, Haloumi & Cherry Tomato Skewers


1. 750g peeled fresh prawns
2. 2 punnets cherry tomatoes
3. 750g haloumi
4. 1 tablespoon olive oil

Prawn Marinade

1. ½ cup sweet chilli sauce
2. 1 tablespoon honey
3. 1 tablespoon sesame oil
4. 1 tablespoon soy sauce
5. 1 lime, juiced and zested
6. 1 teaspoon crushed garlic
7. 2 sprigs dill, roughly chopped
8. Cracked pepper


1. In a medium mixing bowl combine all ingredients for the marinade together and whisk lightly. Add the prawns and leave to marinate for 1 hour.
2. Cut the haloumi into cubes roughly 2cm in width and height. Cut your skewers in half and soak in water. This will help the sticks not burn while cooking.
3. Begin skewering your ingredients. Start with a piece of haloumi followed by a cherry tomato then the marinated prawn. Continue doing this until you run out of prawns.
4. Cook the skewers on your Capital BBQ on the flat side of the grill bars. It’s best to cook them on a high flame just be sure to turn frequently as they can burn quickly. Cook until the prawns are fully cooked, roughly 8 minutes. Serve as a starter for your next big BBQ.