Halloumi and sweet pepper skewers with lemon herb oil

Halloumi & Sweet Pepper Skewers with Lemon Oil

Colourful skewers of halloumi, mini sweet peppers and red onion, brushed with a simple lemon and herb oil and grilled until charred at the edges. A vegetarian BBQ favourite for UK summer spreads.

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Prep Time 20

Cook Time 10

Total Time 30

Servings: 4 people

Ingredients Method Notes

Ingredients

For the skewers

2 blocks halloumi cheese about 500 g total, cut into 2-3 cm cubes
12-16 mini sweet peppers halved and deseeded, or 2 large peppers cut into chunks
1 large red onion cut into wedges
Wooden or metal skewers

For the lemon herb oil

4 tbsp olive oil
Zest and juice of 1 lemon
2 garlic cloves finely grated
1 tbsp fresh oregano or thyme leaves chopped, or 1 tsp dried
1 tbsp fresh parsley chopped
1/2 tsp smoked paprika
1/2 tsp salt
1/4 tsp black pepper

Method

Step 1

If using wooden skewers, soak them in water for at least 30 minutes.

Step 2

In a bowl, whisk together olive oil, lemon zest and juice, garlic, herbs, smoked paprika, salt and pepper.

Step 3

Thread halloumi, sweet pepper pieces and red onion onto the skewers, alternating ingredients. Lay in a shallow dish and brush generously with the lemon herb oil. Allow to marinate for 15-20 minutes.

Step 4

Preheat the BBQ to medium-high heat. Clean and oil the grill grates well to help prevent sticking.

Step 5

Grill the skewers for 8-10 minutes, turning every couple of minutes, until the vegetables are lightly charred and the halloumi is golden at the edges. Brush with any remaining lemon herb oil as they cook.

Step 6

Serve immediately with extra lemon wedges.

Notes

Halloumi is one of the most popular vegetarian options on UK BBQ menus and supermarket BBQ ranges.

Keep the grill hot but not raging: enough to char without burning the cheese.