Sharon Reid


Latin American restaurant chain Las Iguanas are committed to catering to vegetarians (and vegans), their commitment was solidified after becoming Vegetarian accredited. Vegetarian diners are spoilt for choice with the extensive veggie friendly menu; diners can choose from a plethora of dishes: Brie & Mango Empanadas, Sweet Potato Burritos, and Veggie Chilli, to name but a scrumptious few. Also on the menu is the Flame -grilled Halloumi Churrasco Skewers, tasty and packed full of nutrients, this dish is relatively easy to make at home.

Makes 4 skewers, serves 2.


4 artichoke hearts

2 cooked beetroots

250g pack halloumi

300ml garlic & chipotle marinade: 50g garlic puree, 100g chilli puree, 75ml veg. oil, ½ tbsp. salt, 125ml white wine vinegar, ½ tbsp. cumin seeds, 1 tbsp paprika: toast and crush the cumin seeds, before mixing all ingredients together thoroughly with a whisk- this makes 350ml but you’ll only need 300ml.

1 green and 1 red pepper

1 red onion


Cut the beetroots into quarters and toss with approx. 1/3 (100ml) of the marinade in a container.

Cut the halloumi evenly into 12 pieces.

Drain and cut each of the artichokes into two halves.

Gently toss halloumi & artichoke halves in the rest of the garlic and chipotle marinade, (keep the beetroot separate).

Cover both and leave to refrigerate for at least 4 hours (overnight is best).

After a minimum of 4 hours, you can assemble your skewers!

Cut the red onion and peppers into sizeable chunks and then place all the different ingredients onto the two separate skewers.

You can do this however you like, but the order of assembly here at Las Iguanas is: red onion, halloumi, red pepper, beetroot, green pepper, halloumi, red pepper, artichoke, green pepper, halloumi, red pepper, beetroot, green pepper, artichoke, red onion.

Place on a pre-heated griddle and cook for approx. 6-8 minutes.