Mini Greek Halloumi and Vegetable Kebabs
When you need to throw something vegetarian on the grill then veggie kebobs are always a hit. And these Greek Halloumi and vegetable kebabs are simple to make, quick to cook and easy to eat. And let's face it everyone loves dinner that is served on a stick!
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For the Kebabs
- 1 packet halloumi cheese (8.8oz/250g)
- 1 yellow bell pepper
- 1 zucchini
- 24 cherry tomatoes
For the Dressing
- 1/4 cup extra virgin olive oil
- handful fresh mint
- 1 small red chilli
- 1 lemon
Cut the halloumi into 24 cubes, then add to a large mixing bowl.
Remove the stalk and seeds from the bell pepper then cut it into 24 chunks and add it to the bowl.
Cut the zucchini in half lengthways and then into quarters, Then cut each quarter into 6 chunks.
Add the zucchini to the bowl.
Place the tomatoes into the mixing bowl
To Make the Dressing
Pull the mint leaves from the stem and stack them up together. Roll them into a cigar and then slice them finley to create thin mint strips.
Pour the extra virgin olive oil into a small bowl. Add the mint to the olive oil.
Carefully deseed and finely chop the chilli and add that to the olive oil mixture
Finely grate the lemon zest onto the olive oil mixture.
Season the olive oil with salt and pepper and then stir well to combine.
Drizzle about half of the mixture over the vegetables and reserve the rest for later.
leave the veg to marinate for 30 minutes and up to 12 hours
To assemble the kebabs
Thread a halloumi cubes, cherry tomatoes, zucchini chunk and slice of bell pepper onto a wooden skewer.
The veggie kebabs can now be cooked or refrigerated for up to 6 hours.
To Prepare ahead:
- Chop the veg and cheese into cubes and marinade for up to 12 hours.
- The raw prepared skewers can be covered and refrigerated for up to 6 hours.
- Cook just before serving.
Calories: 59kcal | Carbohydrates: 1g | Protein: 2g | Fat: 4g | Saturated Fat: 2g | Sodium: 127mg | Potassium: 75mg | Vitamin A: 110IU | Vitamin C: 16.8mg | Calcium: 109mg | Iron: 0.2mg