- Mix together Gregg’s Sumac Ground Blend, Gregg’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.
- 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).