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Grilled halloumi and sweet pepper kebabs recipe

Grilled halloumi and sweet pepper kebabs recipe

77 ratings

Add a splash of colour to your summer feast with these easy veg skewers. Cubes of salted halloumi go very nicely with sweet red onions and bell peppers. Just remember to soak your skewers the night before so that they don't burn! See method

  • Serves 4
  • 10mins to prepare, 15mins marinating and 10mins to cook
  • 289 calories / serving
  • Vegetarian
  • Gluten-free


  • 250g halloumi cheese
  • 1 large red pepper, 1 inch dice
  • 1 large yellow pepper
  • 2 small red onions
  • 1 tbsp harissa paste
  • 2 cloves garlic, peeled and crushed
  • 1 tbsp olive oil
  • 100g cucumber

For the cumin yogurt

  • 200ml (7fl oz) low fat natural yogurt
  • 1 tbsp fresh chopped mint or 2 tsp dried
  • salt, to taste
  • pepper, to taste
If you don't have red onions, try using white, brown or spring onions

Each serving contains

  • Energy

  • Fat

    19g 27%
  • Saturates

    11g 57%
  • Sugars

    10g 12%
  • Salt

    2.3g 38%

of the reference intake
Carbohydrate 12g Protein 17.8g Fibre 2.1g


  1. Remove the halloumi cheese from the packet. Drain off water and pat it dry using kitchen paper. Slice into bite-sized cubes and put into a mixing bowl. Halve and de-seed the peppers and cut into bite-sized pieces. Peel the onions and cut each one into six wedges.
  2. Add the vegetables to the bowl with the harissa paste and garlic. Stir in the olive oil, combining everything thoroughly and leave to marinate for at least 15 minutes.
  3. To make a sauce, prepare the cucumber by peeling, halving and de-seeding it first. Then chop the flesh.
  4. Add the yogurt, mint and seasoning, stirring until it has fully combined. Cover and put into the refrigerator until ready to serve.
  5. Thread the cheese and vegetables onto four skewers and grill under a medium hot heat, turning occasionally, for 8 minutes, or until the peppers begin to char.
  6. If cooking on a barbecue place on the barbecue on a medium/high heat and cook for 5-6 minutes; turning regularly, again until the peppers begin to char. Serve with the sauce.

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