Sticky Halloumi Kebabs {with Sweet Chilli Dip}

This Sticky Halloumi Kebabs recipe is perfect for a lazy summer dinner, which looks and tastes impressive but is actually pretty low on effort. Our favourite kind of meal!

Back with another squeaky cheese recipe because you know, I cannot get enough. Turning our kebabs vegetarian and keeping costs low, these Sticky Halloumi Kebabs are so delicious and easy to make.

With just a few ingredients and a simple sticky sauce marinade, this one is going to please young and old alike. They’re fantastic for a sharing platter too, and they’re great for summer barbecues when you’ve had enough meat. This keeps things light but is packed with flavour.

Grilling the halloumi and vegetable skewers gives that fantastic charred taste (and even better blackened a bit on the BBQ). With this Cypriot cheese you get that amazing salty flavour and meaty texture, and its high melting point makes it perfect for cooking with. No more than 20-30 minutes to whip this up too, and all the ingredients are basic store cupboard-style favourites.

You’ll love this recipe because:

Quick, easy and simple

Tastes like a treat, packed with flavour

Perfect for grill or BBQ

 FAQs about this Sticky Halloumi Kebabs Recipe

How do you make Sticky Halloumi Kebabs?

Cut the halloumi, peppers and onions into about 3cm cubes so they don’t break up, and thread them one by one onto the skewers. (A combination on each skewer).

Pop them onto a grill rack or baking sheet if you don’t have one. Mix the sauce ingredients and brush onto the skewers, them put them under the grill for about 10 minutes, turning when blackened slightly on each side. Mix your dip and warm your wraps in the meantime.

Is the sticky marinade and dip easy to make?

Yes! For the marinade you just need to mix honey, sweet chilli sauce and ketchup. For the dip, it’s just mayonnaise and sweet chilli sauce.

Which colour peppers should I use?

Use whichever type of peppers you have. A combination of colours always looks nice but you don’t have to.

Can I use any other vegetables?

Yes, go for whichever veggies you prefer that are good for a skewer. Courgette, aubergines, mushrooms and tomatoes work well and are in-keeping with the Mediterranean flavours.

Can I cook Halloumi Kebabs on the barbeque?

Yes – perfect for a BBQ! Brush or spray them with oil first so they don’t stick. Also, leave the cubes slightly bigger so they don’t break, or cut into long ‘fingers’ rather than cubes instead.

What should I serve them with?

Serve them inside your wraps with the dip, and add your preferred sides. How about a rice salad, perhaps couscous, or a simple salad?

Fancy more halloumi recipes?

• Mediterranean Tomato and Halloumi Bake – Hearty one-pot meal
• Halloumi Burgers – Enjoy with Sweet Chilli Mayo and Avocado
• Peanut Butter Noodles with Halloumi – Satay-style bowl

Hope you enjoy this recipe as much as we do.

I’d love to know how you got on and what you thought of it if you make this Sticky Halloumi Kebabs recipe. Please rate the recipe using the  by the recipe. Also, if you’d like to show me a photo by tagging me on Instagram (@tamingtwins) I LOVE to see your creations.

Print

Sticky Halloumi Kebabs {with Chilli Mayo}

This vegetarian Sticky Halloumi Kebabs recipe are perfect for the grill or BBQ - packed with flavour and so simple to make.

Course Main Course

Cuisine Mediterranean

Prep Time 10 minutes

Cook Time 10 minutes

Total Time 20 minutes

Calories 2696kcal

Ingredients

• 450 g Halloumi
• 3 Peppers
• 2 Red onions

For the sticky sauce:

• 2 tbsp Honey
• 2 tbsp Sweet chilli sauce
• 2 tbsp Ketchup

For the dip:

• 100 g Mayonnaise
• 5 tsp Sweet chilli sauce

To serve:

• 8 Tortillas
• Salad

Instructions

• Preheat the grill to HIGH.
• Cut the halloumi, peppers and onions into 3cm chunks and thread onto skewers.
• Lay the halloumi skewers on a baking sheet or grill pan (I think they crisp up more if you can use a grill rack).
• Mix up the sauce ingredients and brush over the halloumi skewers.
• If you have sauce left, set it to one side.
• Put the skewers under the hot grill and cook for about 10 minutes, turning when they are starting to blacken. I like to brush them with the spare/extra sauce while they cook.
• While they are cooking, mix up your dip and warm your wraps.

  Serve immediately.

Nutrition

Sodium: 8838mg | Calcium: 4939mg | Vitamin C: 475mg | Vitamin A: 11336IU | Sugar: 115g | Fiber: 23g | Potassium: 1530mg | Cholesterol: 9mg | Calories: 2696kcal | Saturated Fat: 84g | Fat: 134g | Protein: 126g | Carbohydrates: 252g | Iron: 11mg