Halloumi Kebab Recipe

Prepare Halloumi

Drain halloumi and pat dry with kitchen paper. Cut into 2 cm (about 3/4 in) thick rectangles or cubes roughly 2 x 2 cm so they thread easily onto skewers.

Marinade & Thread

In a bowl combine 2 tbs olive oil, 1 tbs lemon juice, 1 tsp dried oregano and 1/2 tsp black pepper. Brush or toss the halloumi cubes in the mixture to coat. Thread halloumi onto skewers, leaving a little space between pieces for even heat.

Grill

Preheat a grill pan or outdoor grill to medium-high. Lightly oil the grill or pan. Grill skewers 2–3 minutes per side until golden brown lines form and cheese is warmed through. Remove from heat and keep warm while you finish the sauce and vegetables.

Prepare Vegetables

Trim aubergine and cut into 2–2.5 cm (3/4–1 in) cubes. Core and deseed the bell peppers and cut into similar-sized cubes. Sprinkle aubergine with 1 tsp salt in a colander and let sit 15 minutes to draw out bitterness, then rinse and pat dry thoroughly.

Heat Oil

Pour about 500 ml vegetable oil into a deep frying pan or pot to a depth of ~3–4 cm (1–1.5 in). Heat to 170–180°C (340–355°F). If you don't have a thermometer, test with a small piece of bread—it should sizzle steadily and brown in 30–40 seconds.

Fry Aubergine

Working in batches to avoid crowding, fry aubergine cubes 3–4 minutes per batch until golden and soft inside. Use a slotted spoon to transfer to a paper towel-lined tray to drain. Lightly season with a pinch of salt and black pepper while hot.

Fry Peppers

Fry pepper cubes briefly, 2–3 minutes, until edges char slightly and flesh softens. Drain on paper towels. Keep warm with the aubergine.

Sweat Onion & Garlic

Heat 2 tbs olive oil in a medium saucepan over medium heat. Finely dice the onion and sauté 6–8 minutes until translucent and soft. Add 3 crushed/finely chopped garlic cloves and cook 30–45 seconds until fragrant but not browned.

Build Sauce

Stir in 2 tbs tomato paste and cook 1 minute to remove raw edge. Add 400 g chopped canned tomatoes, 120 ml stock, 1/2 tsp sugar, 1/2 tsp smoked paprika and 1 tsp dried oregano. Bring to a gentle simmer, reduce heat to low and simmer uncovered 12–15 minutes until slightly thickened.

Finish Sauce

Season with 3/4 tsp salt and 1/2 tsp black pepper. Stir in 2 tbs chopped fresh parsley. Taste and adjust seasoning. If sauce is too acidic, add a touch more sugar or a squeeze of lemon to balance.

Assemble Base

Spread the warm tomato sauce on a shallow serving plate or individual plates to form a bed for the fried vegetables.

Arrange the drained fried aubergine and pepper cubes over the tomato sauce in an even layer.

Place the grilled halloumi skewers on top of the vegetables, or remove halloumi from skewers and scatter cubes over the vegetables if preferred.

Garnish with the extra chopped parsley and serve with lemon wedges for squeezing over. Offer pita or flatbreads on the side to scoop up sauce and vegetables.

Serve immediately while halloumi is warm and vegetables are crisp-tender.