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Miso aubergine and halloumi kebabs recipe

Miso aubergine and halloumi kebabs recipe

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These flavoursome kebabs feature a super-easy miso, soy and ginger dressing and interesting textures with smoky aubergine and charred halloumi. Fire up the barbecue for a delicious veggie main. See method

  • Serves 6
  • 25 mins, plus marinating
  • 400 calories / serving
  • Vegetarian


  • 2 aubergines, cut into 1cm chunks
  • 175ml miso, soy & ginger dressing
  • 3 tbsp sesame seeds
  • 300g halloumi, drained and cut into 2cm cubes
  • 2 red onions, each cut into 6 wedges
  • 300g pack cherry tomatoes
  • 150g low-fat Greek-style yogurt
  • 1 garlic clove, crushed
  • 2 limes, 1 juiced, 1 cut into wedges
  • 6 folded flatbreads
  • 60g pack rocket
If you don't have red onions, try using white, brown or spring onions

Each serving contains

  • Energy

  • Fat

    20g 28%
  • Saturates

    10g 50%
  • Sugars

    15g 16%
  • Salt

    2.2g 37%

of the reference intake
Carbohydrate 33.5g Protein 19.5g Fibre 5.6g


  1. If using wooden skewers, soak 12 for 10 mins before using. Toss the aubergines, miso dressing and sesame seeds in a large bowl; set aside for 5 mins to marinate. Thread the aubergines, halloumi, onions and tomatoes onto the skewers.
  2. Barbecue or grill the kebabs over a high heat for 4-5 mins each side, turning 2-3 times, until the aubergines are cooked through and the halloumi is lightly charred.
  3. Meanwhile, mix the yogurt with the garlic and lime juice; season well. Serve the kebabs in flatbreads with the rocket, drizzling over the yogurt dressing and squeezing over the lime wedges.

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