Barbecue Beetroot and Halloumi Skewers with Smoky Wattleseed Glaze
Grilled skewers combining earthy beetroot and salty halloumi cheese, brushed with a smoky wattleseed and tomato glaze inspired by Australian bush flavors. This australian-inspired vegetarian (vegetarian) ready in about 50 minutes pairs divided olive oil, ground wattleseed, tomato paste for a weeknight-friendly dinner that comes together with one pan and minimal cleanup. Each serving lands at about 280 calories and feeds 4, so it slots cleanly into a weekly meal plan and pairs well with a quick salad or grain on the side. Tap "Plan a meal with the AI" below to drop this recipe into your week and send the ingredients straight to Instacart. Nutrition values are approximate, calculated from USDA FoodData Central (fdc.nal.usda.gov) — verify against ingredient labels for any health-driven dietary plan.
Ingredients
- 2 medium, peeled and cut into 1-inch cubes beetroot
- 8 oz (225 g), cut into 1-inch cubes halloumi cheese
- 3 tbsp, divided olive oil
- 1 tbsp, ground wattleseed
- 3 tbsp tomato paste
- 1 tsp smoked paprika
- 1 tbsp honey
- 1, minced garlic clove
- 1 tsp salt
- 1/2 tsp black pepper
- 8, soaked in water for 30 minutes wooden skewers
Instructions
- Step 1: Preheat a grill or grill pan to medium heat. Toss 2 medium peeled and cubed beetroot with 1 tbsp olive oil, 1/2 tsp salt, and 1/4 tsp black pepper. Roast in a 400°F oven for 25 minutes until tender but firm.
- Step 2: In a small bowl, mix 3 tbsp tomato paste, 1 tbsp ground wattleseed, 1 tsp smoked paprika, 1 tbsp honey, 1 minced garlic clove, and 2 tbsp olive oil to form a smoky glaze.
- Step 3: Thread the roasted beetroot cubes and 8 oz cubed halloumi cheese alternately onto 8 soaked wooden skewers.
- Step 4: Brush the skewers generously with half of the wattleseed glaze. Place on the grill and cook for 3-4 minutes per side, brushing with remaining glaze once more halfway through, until halloumi is golden and beetroot edges are slightly charred.
- Step 5: Remove from grill and serve immediately as a flavorful appetizer or side.
Equipment for this recipe
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Frequently asked questions
How long does Barbecue Beetroot and Halloumi Skewers with Smoky Wattleseed Glaze take to make?
Total time is about 50 minutes (20 min prep + 30 min cook). Most home cooks find this fits comfortably into a weeknight; double the batch on Sunday for two dinners.
How do I store leftover Barbecue Beetroot and Halloumi Skewers with Smoky Wattleseed Glaze?
Cool to room temperature within 2 hours, then store in an airtight container in the fridge for up to 4 days. Reheat covered in a 350°F oven for 10-12 minutes, or microwave at 70% power in 60-second bursts to keep divided olive oil from drying out.
Can I substitute ingredients in Barbecue Beetroot and Halloumi Skewers with Smoky Wattleseed Glaze?
Yes — most ingredients in this recipe have flexible swaps. For oil, use any neutral high-smoke-point oil (avocado, grapeseed, refined coconut). For aromatics, dried herbs at ⅓ the volume of fresh work in a pinch. The full ingredient list is shoppable on Instacart so you can see substitutes in real time.
How do I scale Barbecue Beetroot and Halloumi Skewers with Smoky Wattleseed Glaze for a different number of people?
The recipe is written for 4 servings. Multiply each ingredient by (your serving target / 4). Cook time stays roughly the same up to 2x; for 3-4x batches, switch from a skillet to a sheet pan or stockpot so the food isn't crowded — overcrowding steams instead of browns.
Is Barbecue Beetroot and Halloumi Skewers with Smoky Wattleseed Glaze vegetarian?
Yes — this recipe is tagged vegetarian based on its ingredient list. Always cross-check labels for packaged ingredients (sauces, broths, condiments) since formulations vary by brand.
