These halloumi kebabs are the perfect combination of bread, cheese, and veg. They’re a satisfying appetizer or side dish for any gathering and come together in only a few minutes. Cheesy, tangy, and spicy, you’ll want to enjoy these kebabs all summer long!
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Halloumi kebabs are great for gatherings, especially since it’s easy to double or triple the recipe as needed. This halloumi kebab recipe is one of my favourites since it uses simple, easy-to-find ingredients.
Even though the ingredients are simple, the flavour still packs a punch. This bold taste comes from the halloumi kebab marinade, which includes fiery Jamaican hot sauce!
I’ve included a good amount of veg in this halloumi kebabs recipe, so it’s full of nutrients and tasty. If you’re not a fan of courgettes and mixed peppers, you can easily swap them out for veggies of choice, such as cherry tomatoes and mushrooms.
If you’re planning on inviting over friends and family for a BBQ, you can supplement this chilli halloumi with other appetizers like Cowboy Caviar, Whipped Feta Dip with Harissa or Crispy Baked Buffalo Cauliflower Bites with Chilli Mayo.
Halloumi – I prefer using halloumi for this recipe since it’s dense enough to withstand the grill without melting completely. However, you can use other cheeses like feta, brie, and Kefalotyri (a hard Greek cheese). It’s important to note some of these cheese options melt quickly on the grill, so you’ll need to monitor them closely.
Jamaican Hot Sauce – Jamaican hot sauce has a deliciously complex flavour that’s sweet, fiery, and full of bold spices. If you can’t find this hot sauce, you can use a hot sauce of choice. It will change the flavour slightly but will still provide a yummy taste.
Low-fat Natural Yoghurt – Natural yoghurt is typically a thinner consistency, making it a great spread for these halloumi kebabs. However, you can also use creme fraiche if you don’t mind the calorie difference. You may want to add a squeeze of fresh lemon juice for a similar tangy flavour.
See the recipe card for full information on all ingredients and quantities.
Two quick swaps, and you’ll have these halloumi kebabs ready for a gluten-free meal! Use a gluten-free flatbread instead of regular flatbread. You’ll also need to replace Jamaican hot sauce with a gluten-free option (as some versions include soy sauce in their recipe).
You can also make halloumi skewers (BBQ-ready recipe) as a vegan appetizer. Vegan cheese has come a long way in recent years, so there are a few options you can use as a replacement for halloumi. Violife has a grillable cheese that you can add to these grilled halloumi skewers. For this recipe, you’ll also need a dairy-free unsweetened yoghurt instead of natural yoghurt.
3. To a separate bowl, add all of the veggies and hot sauce coated halloumi. Coat with 2 tbsp of rapeseed oil, oregano and a generous pinch of salt and pepper (Image 3).
4. Add the halloumi & veg onto your skewers so that they’re ready to grill (Image 4).
5. Preheat your griddle pan over a medium high heat and place 4 skewers at a time onto the pan (Image 5).
6. Fry each side for 2 minutes, cooking for a total of 8 mins. Add pressure with a spatula to get the best grill marks (Image 6).
7. Assemble your toasted flatbread with a dollop of yogurt, 2 skewers of grilled veggies/halloumi and a sprinkle of coriander. If you can hack it, add an extra drizzle of hot sauce (Image 7).
Slice halloumi cheese evenly (and in larger pieces).
Ensure everything (cheese and veg) is sliced evenly so the halloumi and vegetable kebabs cook evenly once on wooden skewers. Using larger halloumi slices means you won’t need to worry about the cheese crumbling into pieces.
Use a well-oiled grill.
There’s nothing worse than having kebabs fall apart after getting stuck to the hot grill. Ensure you oil the grill (or grill pan) well before laying the kebabs down. Rapeseed or olive oil will work well for this.
Don’t pre-make these halloumi skewers.
Halloumi is one cheese you don’t want to let sit around after cooking! Once grilled, this cheese is known for becoming rubbery after it cools down. Wait to throw these halloumi kebabs on the grill until your guests arrive for the best flavour and consistency.
Don’t let extra halloumi go to waste!
There are lots of tasty recipes you can make with leftover halloumi. A few of my favourite halloumi cheese dishes include The BEST Halloumi Salad and Spiced Halloumi & Couscous Meal Prep
The key to creating halloumi kebabs that aren’t breaking apart is cutting them into larger cubes. These larger cubes will cook more slowly, ensuring the fresh vegetables have time to cook through.
Many people use halloumi as a meat substitute, whether they follow a vegetarian diet or simply want to eat less meat. It’s made from sheep, goat, and sometimes cow’s milk, so it has a good amount of protein per serving.
Halloumi is one cheese which does not melt with heat. Instead, it turns a beautiful golden brown colour on the outside. So, it’s safe to toss a halloumi and pepper skewer recipe onto the BBQ.
If you tried this Halloumi Kebabs with Chilli Sauce recipe, it would be mean so much to me if you could leave a review & a star rating to let me know how you found it! I love hearing about your experiences – it motivates me to keep creating more and more recipes for you guys 💛 Let’s get cooking! – Mimi x