Halloumi kebabs 

Serves 4

  • 2 medium courgettes
  • 1 large red onion
  • 250g halloumi cheese
  • 6 cherry tomatoes
  • For the baste
  • 1 tbsp olive oil
  • 2 tbsp lemon juice
  • 2 tsp fresh or dried thyme
  • 1 tsp Dijon mustard
  • 4 pitta breads
  • Salad items of your choice
  1. Halve the courgettes lengthways, then thickly slice.
  2. Cut the onion into wedges and separate into pieces.
  3. Cut the halloumi into cubes about the same size as the tomatoes
  4. Thread the halloumi, tomatoes, courgettes and onion onto eight skewers.
  5. To make the baste, mix together the olive oil, lemon juice, thyme, mustard and seasoning.
  6. Preheat the grill and arrange the kebabs on the rack. Brush with the baste, stirring it first to make sure the ingredients are blended. Cook for 4-5 minutes, turning often, until the cheese begins to turn golden and the vegetables are just tender. Serve while still hot with warm pitta bread.

If you can’t get courgettes or tomatoes you could replace them with other vegetables such as peppers or aubergine or squash. You could also use small new potatoes although you would need to boil them first.

You can use metal or wooden skewers. If you are going to use wooden ones, please soak them in a bowl of water for about half an hour (or longer) before we start so that they don’t burn under the grill. If you can’t get skewers don’t worry, you can just cook the ingredients under the grill. It won’t look the same, but it will taste just as good!

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