Salmon, Halloumi and Courgette Skewers with Lemon Tahini Dressing.

Charred chunks of Salmon, juicy courgette and golden halloumi with a lemon-tahini drizzle. Weeknight-easy; big flavour, small effort.

I decided on salmon, halloumi and courgette skewers because I had salmon that needed using and halloumi already open in the fridge. The griddle pan takes about five minutes to heat properly, which gives you just enough time to cube everything and make the lemon tahini dressing.

These skewers are straightforward, thread, brush with a bit of paprika and honey marinade, then griddle until everything’s got proper colour. The lemon tahini dressing is what makes them feel more interesting than just grilled vegetables and fish. Nutty, tangy, slightly sweet, it pulls the whole thing together.

Why Salmon and Halloumi Work Together on Skewers

Salmon and halloumi both love high heat. The salmon gets a good sear on the outside whilst staying tender inside. The halloumi goes golden and slightly crisp at the edges. Courgette adds freshness and soaks up the marinade nicely.

The key is cutting everything roughly the same size so it all cooks evenly. Salmon cubes about 3cm, halloumi similar, courgette in thick coins. Too thin and the courgette will overcook before the salmon’s done.

Shopping Notes for Salmon, Halloumi and Courgette Skewers

• Salmon: Fresh salmon fillet works best, you want something with a bit of fat content that won’t dry out quickly. Cut it into cubes about 3cm. Skin off.
• Halloumi: Go for a firm sheep and goat milk block. Pat it dry before threading so it sears properly rather than steaming. Cut it similar size to the salmon cubes.
• Courgette: Medium courgettes are best, they’re sweeter and less watery than massive ones. Cut them into thick coins, about 2cm. Thin slices go soft too quickly.
• Tahini: Light tahini makes a smoother, paler sauce. Darker tahini is more robust and slightly bitter. Either works. Stir the jar well before using.
• Marinade: Smoked paprika, honey, and olive oil is all you need. The honey helps with caramelisation. A pinch of salt and some dried chilli flakes if you want a bit of heat.

Assembling The Skewers

Heat your griddle pan until it’s properly hot, you should feel the heat rising when you hold your hand above it. Whilst it heats, thread salmon, courgette, and halloumi onto skewers, alternating them so you get a bit of everything in each section.

Mix a tablespoon of olive oil with half a teaspoon of smoked paprika, a teaspoon of honey, and a pinch of salt. Brush this over the threaded skewers on all sides.

Place them on the hot griddle. They’ll sizzle immediately. Don’t move them for at least a minute, you want a proper sear. Turn them carefully every couple of minutes, getting colour on all sides. The salmon should be cooked through but still slightly pink in the centre, about 8-10 minutes total depending on your heat. The halloumi should be golden brown. The courgette should have grill marks and be tender.

If you’re using an oven grill instead, place the skewers on a hot baking tray and grill them about 10cm from the heat source. Turn them once halfway through, about 4-5 minutes per side.

The Lemon Tahini Dressing

Whilst the skewers cook, make the dressing. Put 3 tablespoons of tahini in a bowl. Add the juice of one lemon and whisk. It’ll seize up and look split, this is normal. Keep whisking and slowly add warm water, a tablespoon at a time, until it smooths out and becomes pourable. You’ll need about 3-4 tablespoons of water.

Whisk in 2 tablespoons of olive oil, a crushed garlic clove, half a teaspoon of honey, and salt to taste. It should be thick enough to coat the back of a spoon but still drizzle easily.

Serving These Salmon, Halloumi and Courgette Skewers

Slide the skewers onto a serving plate whilst they’re still hot. Drizzle generously with the lemon tahini dressing, it clings better to warm food. Scatter over fresh herbs if you’ve got them, mint and parsley both work well. A final squeeze of lemon and a drizzle of olive oil.

Serve with warm flatbreads and a simple salad. Herby couscous or rice work too if you want something more substantial.

Variations: You can add red onion wedges or chunks of red pepper to the skewers for extra sweetness. Chilli flakes in the dressing add nice heat.

Other proteins: This works with chicken thighs (cook a bit longer) or firm white fish like monkfish. For vegetarian, use extra-firm tofu instead of salmon, press it well first and add a splash of soy sauce to the marinade.

If you’re after more quick fish recipes with bold flavours, my Salmon with Puttanesca Potatoes & Charred Courgettes or my Baked Cod with Chorizo, they both use whole ingredients in a different way, all done on one tray and ready in under 30 minutes!

Don’t forget to follow my TikTok Channel for more recipes you can see me make in real life!