Vegetable & halloumi kebabs

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Halloumi kebabs, by GloomyCorp

The barbecue doesn’t need to be the preserve of meat – quality vegetable kebabs go down a treat with meat eaters and herbivores, they just require a bit of time and imagination. The halloumi adds some bite and additional texture, going beautifully crispy on the outside and gooey on the inside.

Prep: 20 mins
Cook: 20 mins

Red/green/yellow pepper
Cherry tomatoes
Button mushrooms
Garlic cloves – leave skin on
Halloumi cheese
Fresh mixed herbs
Olive oil
Lemon juice
Brown sugar


  1. Pick a bunch of herbs from the garden – parsley, thyme, rosemary, oregano – roughly chop and throw in a bowl.
  2. Add a good slug of olive oil, squeeze of lemon juice, 1 tbsp of sugar and seasoning – mix well.
  3. Chop the vegetables into chunky cubes, add to the bowl, coat thoroughly and leave to marinade for 1-2 hours.
  4. Cube the halloumi cheese to match the size of the vegetables.
  5. When the barbecue is ready to cook, skewer an even sequence of veg and cheese.
  6. Cook over hot coals, turning regularly to brown evenly on all sides.
Categories: bbqTags: ,

Author: Emma


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