Halloumi & mushroom skewers

Halloumi & mushroom skewers

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(2 ratings)

Prep: 20 mins Cook: 10 mins


Serves 6
If you're cooking for both veggies and meat-eaters, barbecue these vegetarian kebabs first, then keep warm in a low oven while you cook the meat

Nutrition and extra info

  • Vegetarian

Nutrition: per serving

  • kcal151
  • fat12g
  • saturates7g
  • carbs1g
  • sugars1g
  • fibre1g
  • protein9g
  • salt1.53g
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  • 250g pack halloumi cheese
  • 250g pack button mushroom
  • rosemary twigs, stripped of leaves apart from the tip, and 12 soaked wooden skewers



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

  • olive oil

    Olive oil

    ol-iv oyl

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

  • 2 lemon



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

  • small pack parsley, roughly chopped



    One of the most ubiquitous herbs in British cookery, parsley is also popular in European and…


  1. Cut halloumi into similar sized chunks to the mushrooms. Hold a skewer and rosemary stick together and thread some cheese and mushrooms through both (this will make the skewers more stable when cooking). Repeat until everything is used up. Grind over black pepper, drizzle with olive oil and set aside until ready to barbecue.

  2. Zest and halve the lemons, then mix the zest with the parsley and a squeeze of juice. Set aside.

  3. To cook the skewers, simply place over hot coals and turn two or three times – they will take 5-10 mins to cook. Char the lemon halves, cut side down, at the same time. Serve lemons alongside skewers for squeezing over, scattered with the parsley mixture.

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Comments (4)

nikkiedwards's picture

ok, ended up doing under grill as it was wettest day of summer! forgot to do dressing so probably would have been better! halloumi from one pack kept splitting as putting on skewer but not another?? probably won't bother doing again tho.

kebabthief's picture

Gah. Just for the record. I did try to give this 2 stars, as the dressing is really good.

kebabthief's picture

To be honest, on the barbecue, it isn't worth it. I'd simply advise to just brush slice of halloumi with this dressing and cook them separately from skewered mushrooms.

Considering that the halloumi's structure fails once it's skewered, it's a nightmare to barbecue. It's hardly worth it, and just as tasty if cooked seperately.

Still. thanks John for the inspiration for the dressing.

melissacowell's picture

These are delicious! But I can't seem to thread both the Rosemary and the skewer through the halloumi without it splitting. Any hints how to get round this?

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