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Halloumi & Vegetable Skewers (BBQ)

The centrepiece of any summer grill: halloumi that chars instead of melting, threaded between sweet peppers, courgette and red onion. EcoBites halloumi sticks are the ideal size for skewers — no cutting, no crumbling. This is the recipe to reach for from June to September, when halloumi searches peak.

25 minEasyMakes 8 skewersVegetarianHigh-proteinSummer favourite
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Colourful halloumi and vegetable skewers on a barbecue grill

Method

  1. 1

    If using wooden skewers, soak them in water for 20 minutes so they don't burn.

  2. 2

    Toss the vegetables with the olive oil, oregano and lemon zest.

  3. 3

    Thread the halloumi sticks and vegetables alternately onto the skewers.

  4. 4

    Grill over medium-high heat for 8–10 minutes, turning, until the halloumi is golden and the vegetables are charred.

  5. 5

    Rest for a minute, then serve with flatbreads and a squeeze of lemon.

Tip · Keep the halloumi pieces roughly the same size as the vegetables so everything cooks evenly.

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Halloumi & Vegetable Skewers (BBQ) — EcoBites