Lemon & rosemary halloumi skewers

Lemon & rosemary halloumi skewers

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(2 ratings)

Prep: 5 mins Cook: 5 mins - 10 mins Plus marinating


Serves 4
These vegetarian, light, Greek-style skewers are full of flavour and colour, and will brighten up any grill

Nutrition and extra info

  • Vegetarian

Nutrition: per serving

  • kcal237
  • fat20g
  • saturates9g
  • carbs3g
  • sugars2g
  • fibre1g
  • protein12g
  • salt2.06g
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  • 2 tbsp olive oil
    olive oil

    Olive oil

    ol-iv oyl

    Probably the most widely-used oil in cooking, olive oil is pressed from fresh olives. It's…

  • 1 sprig rosemary, chopped



    Rosemary's intense, fragrant aroma has traditionally been paired with lamb, chicken and game…

  • 1 large lemon, halved lengthways



    Oval in shape, with a pronouced bulge on one end, lemons are one of the most versatile fruits…

  • 250g pack halloumi cheese, cut into large chunks
  • 1 small red onion, cut into 8 wedges
  • 1 courgette, cut into 8 chunks



    The courgette is a variety of cucurtbit, which means it's from the same family as cucumber,…


  1. Mix olive oil and rosemary in a non-metallic bowl. Grate the zest and squeeze the juice from ½ lemon, then add to the mixture. Season to taste. Stir in halloumi to coat in the marinade. Cover, then leave for 15 mins.

  2. Cut the other ½ lemon into 4 wedges, then cut each wedge in half. Remove the halloumi from the marinade and thread onto metal skewers with red onion, lemon wedges and courgettes. Barbecue for 5-10 mins, turning occasionally and brushing on any leftover marinade. Serve with houmous and couscous.

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Comments (2)

buona_forchetta's picture

gorgeous but next time will grill halloumi separately from the veg as it takes less time to cook

creakyhouse's picture

My family loved this, as did I. Will definately cook this again, especially as my children complained when there was no more left. Cooked it indoors, probably even more delicious on BBQ.

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