Halloumi cheese is a delicious and hearty addition to these vegetable kebabs, and the chilli-lime marinade brings the zing.



  • 4 tbsp olive oil
  • 2 cloves of garlic, crushed
  • juice of two limes
  • 4 tbsp chopped fresh coriander
  • 2 fresh red chillis, finely chopped (add or reduce as per your taste)


  • 400-500g halloumi cheese, cubed
  • 2 bell peppers (capsicum), cubed
  • 2 small zucchinis, cut into 1” rounds
  • 500g cherry tomatoes, whole
  • 1 medium red onion, cut into wedges


  1. Mix all marinade ingredients together, set aside.
  2. Cut your vegetables and cheese and put into a large container with a lid. Pour the marinade over the vegetables and cheese, mix well, cover and refrigerate for at least 1 hour.
  3. When you are ready to get cooking, thread the vegetables onto skewers, alternating between halloumi, peppers, zucchini, tomatoes and onions.
  4. Cook the kebabs on barbecue or grill, regularly brushing them with the remaining marinade.

Note: I usually thread the veggies and cheese first, then let them soak in the marinade on the sticks.

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