Gluten Free Recipes

Halloumi and Vegetable Kebabs

Delicious halloumi, capsicum and courgettes marinated with sumac, oregano, garlic and a dash of olive oil. So simple, so tasty!

Serves:
5
Prep Time:
Cook Time:

How to Cook

  1. Mix together Gregg’s Sumac Ground BlendGregg’s Rubbed Oregano, garlic and olive oil in a large bowl. Add halloumi, capsicums and courgettes into a bowl and toss through the marinade. Leave to marinate for 30 minutes.
  2. Thread marinated halloumi and vegetables onto skewers.* Cook on a preheated BBQ or under a grill on medium heat for 7-8 minutes, turning halfway through cooking until golden and cooked.

* This recipe makes 10 skewers – we used 20cm metal skewers. If using wooden skewers soak in cold water for 30 minutes to avoid skewers burning.
** Serve with the Quinoa Salad with Tzatziki Dip.
** Replace the halloumi with pieces of skinless chicken breast (Note: cooking will be longer to ensure chicken is cooked).

Ingredients

  • 1 Tbsp Gregg's Sumac Ground Blend
  • 1 tsp Gregg's Rubbed Oregano
  • 1 clove garlic, crushed
  • ¼ cup olive oil
  • 200 g halloumi cheese, cut into 30 cubes
  • 1 red capsicum, deseeded and cut into pieces
  • 1 yellow capsicum, deseeded and cut into pieces
  • 2 courgettes, trimmed and sliced into thick rounds

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