Recipe
Vegetarian Halloumi & Vegetable Kebabs
Colourful Greek-style halloumi & vegetable kebabs with smoky grilled edges and a lemony herb finish.
Ingredients
Method
20 mins prep12 mins cook32 mins total
Soak wooden skewers in cold water for at least 20 minutes. Heat the grill to medium-high.
Thread the halloumi, peppers, cherry tomatoes, mushrooms and red onion onto the skewers, alternating the pieces so each skewer cooks evenly.
Mix the olive oil with the oregano, thyme, salt and black pepper, then brush it generously over the kebabs.
Grill for 10–12 minutes, turning every few minutes, until the vegetables are tender and the halloumi is golden at the edges.
Rest the kebabs for a minute, then serve with warm flatbreads or a crisp salad.
Notes
Soak wooden skewers in water for at least 20 minutes before threading the ingredients so they do not scorch. Keep the pieces similar in size so the halloumi and vegetables cook evenly.
About this recipe
These Greek-style halloumi & vegetable kebabs bring together squeaky cheese, sweet peppers, juicy tomatoes, mushrooms and red onion on the grill. Olive oil, oregano and thyme give the vegetables a savoury, aromatic coating while the halloumi turns golden at the edges.
Soak the skewers first, then grill the kebabs until the vegetables are tender and the cheese is well coloured. Serve them as a vegetarian barbecue main with warm flatbreads, or alongside a simple salad.
