Without wanting to tempt fate – BBQ season is here! And here is one sizzler of a meat-free dish for you. So light those charcoals, grab some colourful veg and prepare your tastebuds for some zesty goodness. 

Halloumi is a great choice for BBQs because it tastes amazing grilled. A good tip is to soak the skewers for 20 minutes before cooking to avoid them burning. They’re very quick to make, but you can also make them up to half a day ahead.

INGREDIENTS (makes 4 skewers)

¼ tsp chilli powder

1 tsp dried oregano

Zest and juice of 1 orange

2 tbsp olive oil

1 x 250g pack of halloumi, cut into 1 inch squared pieces

1 yellow pepper, cut into wedges

1 red onion, cut into eighths

12 cherry tomatoes, halved

8 mushrooms, quartered


  1. In a small bowl, mix together all the marinade ingredients and season well. Add all the vegetables and halloumi, and toss together gently. Leave to marinade for at least 30 minutes.
  2. Thread the marinated vegetables and cheese onto 4 pre-soaked wooden skewers, alternating the colours. Be especially careful with the cheese, which can tend to split.
  3. Cook on the BBQ or under the grill for 5 minutes, brushing the kebabs with any remaining marinade. Turn frequently until the cheese is lightly golden and vegetables are softening well. 
  4. Serve hot with couscous or bulghar wheat salad, or with warm pitta breads.


The Author

Kath Webb

Kath is a contributing writer for PayasUgym. Football, running, weight training, yoga and walking are her forte, along with cooking tasty, nutritious food - with a regular batch of cake chucked in.


Sean S.
23 May 2017

Sean S.

I have never thought of serving skewers with couscous before. Feel like I've been missing out. It's perfect.

Paula C.
22 May 2017

Paula C.

I tried this recipe yesterday though didn't have any oranges so I used lemon instead. They were lovely - very tasty and easy.

Helen P.
19 May 2017

Helen P.

I tried halloumi for the first time at Easter on our BBQ and loved it! So glad to find a meat-free option that tastes amazing - and this recipe is one I will try.

Jim R.
19 May 2017

Jim R.

love grilled or (ahem) fried halloumi, and the good stuff is available year round. Not quite good tomato season yet, but as soon as it is I will be sparking up the barbie!

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