Grilled halloumi skewers
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Serves:     people
Notes from Anna

These skewers are a riot of flavours and textures and a great, simple addition to any barbecue.  You can marinate the vegetables up to 6 hours ahead of barbecuing.

This marinade is also fantastic for chicken.



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  1. Wash and top and tail the courgettes, then cut in half lengthways and thickly slice. Wash and deseed the peppers and cut into large strips. Wash the tomatoes. Wash and chop the thyme leaves.
  2. Make the marinade by mixing the oil with the lemon juice, wholegrain mustard, thyme leaves and a little sea salt.
  3. Arrange the prepared vegetables in one layer in a shallow dish, cover with the marinade and chill for 30 minutes.
  4. THREAD Cut the halloumi into 16 chunks. Thread the cheese on to bamboo skewers, adding a rainbow of vegetables between each piece.
  5. Baste with the marinade and barbecue for 7-8 minutes on each side.
  6. Serve with our tabbouleh style salad or wholemeal pittas.

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