Halloumi Kebabs - Fiver Feeds

Halloumi Kebabs

You may already recognise this as a failsafe vegetarian option during BBQ season, but there’s nothing wrong with preparing if for non-veggies too. To add an extra zing to proceedings we’ve suggested making a lemon and garlic marinade to coat your kebabs with, and don’t forget, if using wooden skewers, soak them in water beforehand so they don’t burn on the grill. Whether it’s a glorious summer’s evening or a cold winter night, these kebabs will go down a treat and they’re so easy to throw together.


Halloumi Kebabs

Prep Time:



Serves 4 People


£1.06 per Person



  • Ingredients

    For the Kebabs

    375g Halloumi Cheese Cut into Large Chunks
    1 Large Red Onion Cut into Segments
    125g White Mushrooms Halved
    2 Courgettes Cut into 2cm Thick Chunks
    180g Cherry Tomatoes Whole or Halved

    For the Marinade

    2tbsp Olive Oil
    1tbsp Lemon Juice
    1 Garlic Clove Crushed
    Black Pepper

How to Cook

1. Arrange your halloumi and vegetables on kebab skewers so they are evenly distributed.

2. Mix together the ingredients for the lemon and garlic marinade in a bowl using a whisk or a fork. Check to see it has the correct amount of seasoning before you use on your kebabs. It should be packed with garlic flavour and be a little zesty. 

3. Brush the marinade onto your kebabs before you put them under a hot grill or onto the barbeque depending on how you plan on cooking them of course. 

4. Throw under the grill, into a griddle pan or on the barbeque. Turn them frequently so all the vegetables and chunks of halloumi are evenly browned.

Spruce it Up

Do not limit yourself to the vegetables that are being used here. If you’ve got peppers in the fridge then they’d work really well. You could also completely change the marinade by removing the garlic and adding your favourite herbs such as a combination of thyme and basil.

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