Grilled Halloumi Skewers




  • 2 Medium Courgettes
  • 1 Large red onion
  • 250G Halloumi Cheese
  • Cherry Tomatoes
  • 1 Yellow or Red Pepper
  • TBsp Coconut Oil
  • Tbsp lemon Juice
  • 2 tsp Fresh/Dried Oregano
  • Salt and Pepper to taste

Nutritional Info


  • Halve the courgettes lengthways, then thickly slice. 
  • Cut the onion into wedges and separate into pieces. 
  • Thread the halloumi, cherry tomatoes, courgettesonion and pepper onto eight skewers. 
  • Cover and chill the kebabs until you are ready to cook (You can do this up to half a day ahead.)
  • To make the baste, mix together the coconut oil, lemon juiceoregano and seasoning. (This can be made ahead and chilled too.)
  •  Preheat the barbecue or grill and arrange the kebabs on the rack. Brush with the baste, stirring it first to make sure the ingredients are blended. Cook for 4-5 minutes, turning often, until the cheese begins to turn golden and the vegetables are just tender. Serve while still hot on their own with a yogurt dip or with warm pitta bread.