Halloumi kebabs with thyme & lemon baste

Halloumi kebabs with thyme & lemon baste

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(28 ratings)

Cook: 15 mins - 25 mins


Serves 4

A veggie treat for your barbecue

Nutrition and extra info

  • Vegetarian

Nutrition: per serving

  • kcal194
  • fat11g
  • saturates5g
  • carbs7g
  • sugars0g
  • fibre1g
  • protein17g
  • salt2.4g
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    For the kebabs

    • 2 medium courgettes



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

    • 1 large red onion
    • 250g low fat halloumi cheese, cut into 16 chunks (we used Cypressa Halloumi Lite)
    • 16 cherry tomatoes



      A member of the nightshade family (along with aubergines, peppers and chillies), tomatoes are in…

    For the lemon baste

    • 1 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…

    • 2 tbsp lemon juice



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

    • 2 tsp fresh thyme leaves (preferably lemon thyme)


      This popular herb grows in Europe, especially the Mediterranean, and is a member of the mint…

    • 1 tsp Dijon mustard
    • pitta bread, to serve


    1. Halve the courgettes lengthways, then thickly slice. Cut the onion into wedges and separate into pieces. Thread the halloumi, cherry tomatoes, courgettes and onion onto eight skewers. Cover and chill the kebabs until you are ready to cook (You can do this up to half a day ahead.)

    2. To make the baste, mix together the olive oil, lemon juice, thyme, mustard and seasoning. (This can be made ahead and chilled too.)

    3. Preheat the barbecue or grill and arrange the kebabs on the rack. Brush with the baste, stirring it first to make sure the ingredients are blended. Cook for 4-5 minutes, turning often, until the cheese begins to turn golden and the vegetables are just tender. Serve while still hot with warm pitta bread.

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    Comments, questions and tips

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    2nd Nov, 2018
    Made these on the BBQ and they were really tasty. Used mushrooms as we didn't have cherry tomatoes. It was great that you could brush on the dressing just before cooking and no need to marinade for ages.
    18th Dec, 2015
    Love these kebabs as a great meat-free meal. Very tasty although I usually marinade the halloumi for extra flavour. Often serve with roasted vegetable couscous. Yum!
    17th Apr, 2015
    Made these loads of times and always a great success! Really easy and fun to make. Usually also add various peppers in generous chunks to make the kebabs more colourful and sometimes mushrooms. Just be careful to make the halloumi into quite big chunks otherwise they split when putting them on the kebab sticks. The lemon baste makes them really tasty! Work just as well cooked in the oven. You can't really go wrong with these!
    26th May, 2014
    Loved these.... Will be a staple on the bbq this summer
    23rd Jul, 2013
    Can't work out how to sign out of this web site!
    27th Oct, 2011
    Made this all Summer!. A great simple addition to any bbq
    2nd Oct, 2011
    Absolutely delicious. This baste is fantastic on chicken too
    4th Aug, 2011
    Barbecued this last night very nice and smokey flavour. I put all the vegetables and cheese (chopped and diced ) in a bowl of the mixed lemon baste first so they were all covered and slightly marinated in it prior to putting them on the scewers and then on the barby. Saves basting during the barby.
    27th Jul, 2011
    I added a few dried chilli flakes to the baste mix and marinaded the halloumi overnight. Yum!
    2nd Jul, 2011
    Great new twist to just grilling Halloumi on the bbq. A new MUST for family bbqs


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    7th Jun, 2016
    I add aubergine and mushroom to the skewers which makes them very tasty alongside the baste. Have made them quite often this summer!
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