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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    8th May, 2011
    Made these a couple of times now and they're really tasty. The second time I left all the ingredients to marinade in the baste mixture overnight, but this didn't make a vast difference so I'd say basting just before cooking as the recipe suggests is fine.
    2nd May, 2011
    It was ok, not great. The marinade definitely needs something else to give it a kick.
    19th Apr, 2011
    great recipe for a bbq meat alternative! marinate the components in the dressing...lovely
    20th Nov, 2010
    I didn't make the kebabs but I used the baste as a marinade for some halloumi as a starter. The lemon really cut through the saltiness of the cheese and I added chili rather than mustard for an extra kick. Delicious!
    2nd Aug, 2010
    I thought these kebabs were dead easy to make and the lemon and thyme baste added a really nice flavour to the veg. I didn't haven't any cherry tomatoes so used mushrooms instead - was also going to added red or orange peppers but I ran out of time. As you've probably guessed though, you can really use any veg and I think it would work well. I barbecued these and made sure my husband basted them during cooking to add that bit of flavour and moisture. Happy experimenting!
    9th Jun, 2010
    The baste is best used as a marinade for the cheese.
    9th Jun, 2010
    The baste is best used as a marinade for the cheese.
    14th Sep, 2009
    These were lovely and really quick & easy to make.
    23rd Jul, 2009
    All the family loved this!! The halloumi can be tricky to skewer so I suggest keeping the chunks fairly big. Also, I left the halloumi to marinate in the baste for a few hours before cooking.
    16th Oct, 2008
    Marinate the halloumi first in chilli oil for an extra kick !


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