Halloumi Kebabs
These halloumi kebabs include a delicious honey, herb and smoked paprika marinade. Serve at your next summer bbq or al fresco lunch.
Servings 8 Skewers
Calories 699kcal
Ingredients
For The Skewers
- 2 x 225g packs of halloumi cut into thick chunks
- 1 medium red bell pepper pith and seeds removed then cut into pieces
- 1 medium orange bell pepper pith and seeds removed then cut into pieces
- 200 g Brown (chestnut) mushrooms cut in half
- 1 medium courgette cut into thick slices
For The Marinade
- 4 tablespoon olive oil
- 1 tablespoon honey
- 1 tablespoon fresh thyme finely chopped
- 1 tablespoon fresh oregano finely chopped
- 1 teaspoon smoked paprika
- 2 cloves of garlic finely minced or put through a garlic press
- 1 medium lemon you will need the zest of the whole lemon and the juice of half the lemon.
- ¼ teaspoon salt
- ¼ teaspoon freshly ground black pepper
- ½ tablespoon chopped parsley for serving (optional)
For Serving
- Flatbread
- Greek Yoghurt
- Lemon Wedges
Instructions
- Make the marinade by whisking the smoked paprika, salt, pepper, chopped herbs, garlic and honey with the olive oil in a medium bowl.
- Add the chunks of halloumi to the marinade and gently toss. The halloumi should be coated in the marinade.Cover the bowl then leave it in the fridge for about an hour. If you are using wooden skewers soak them in water now.During this time chop the vegetables and warm the flatbread if using.
- Once the halloumi has been marinated you can start to thread the vegetables and halloumi on the skewers.Try to spread the vegetables and halloumi evenly onto each skewer.Place on a baking tray once done.
- Brush the vegetables and the halloumi with the remaining marinade.Turn the skewers over and brush them on the other side.
- Preheat the grill to hot then add the skewers to the grill.Cook for 5 minutes depending on how hot your grill is, then turn the skewers and cook for another 5 minutes.The skewers are done when the halloumi is golden brown and the vegetables are soft and charred around the edges.Sprinkle with some chopped parsley before serving.Serve with flatbread, greek yoghurt and lemon wedges.
Notes
- Halloumi - To stop the halloumi from sticking to the grill make sure and brush it with the remaining marinade. To stop the halloumi from breaking up and falling off the skewers make sure the are cut into large chunks.
- Marinade - The marinade can be made the day before.
- Freezing - These skewers are not great frozen so I don't recommend it.
- Nutritional Information - The nutritional information listed is for one skewer. All nutritional information shared is an estimate based on third-party calculations. If calorie count and/or nutritional values are important to you, we recommend putting the ingredients through whichever online nutritional calculator you prefer. Calories can vary depending on which brands were used. Each recipe and nutritional value will vary depending on the brands you use, measuring methods and portion sizes per household.
- Weights and measurements - For US readers, I use Cuisipro measuring cups and spoons, and a Pyrex measuring jug for liquids. These are the industry standard. Cup/spoon volumes can differ from brand to brand, for accuracy, I recommend weighing all ingredients if possible for the best results.
Nutrition
Calories: 699kcal | Carbohydrates: 27.7g | Protein: 18g | Fat: 63.1g | Saturated Fat: 7g | Cholesterol: 38mg | Sodium: 1804mg | Potassium: 721mg | Fiber: 9.6g | Sugar: 3.6g | Calcium: 680mg | Iron: 8mg