- Dish type
- Side dish
- Vegetable side dishes
Mushrooms' delicious distinct flavors come alive on the grill, and take the heat and absorb marinades just like meat, making them the perfect addition to any BBQ menu. If you’re looking for inspiration for that BBQ menu, try this fuss-free recipe for Halloumi and mushroom kebabs.
42 people made this
IngredientsMakes: 2 Portions
- 250g halloumi cheese
- 1 yellow pepper, deseeded
- 1 red onion
- 1 tablespoon olive oil
- 2 tablespoons fresh chopped coriander
- 1 juice of lime
- 1 clove of garlic
- freshly ground black pepper
- 8 closed cup mushrooms
MethodPrep:10min ›Cook:10min ›Extra time:30min marinating › Ready in:50min
- Cut the cheese, pepper and onion into even-sized pieces about 1 inch (2.5 cm) square.
- In a large bowl, mix the oil, coriander, lime, garlic and plenty of ground black pepper. Stir in the cheese, pepper, onion and mushrooms and leave to marinate in the fridge for at least 30 minutes or overnight if preferred.
- When you're ready to barbecue the kebabs, thread the cheese and vegetables onto skewers.
- Place the kebabs over hot coals, turning occasionally until charred at the edges – about 10 minutes. Brush with leftover marinade juices as you turn them.
- Serve with rocket salad.
See it on my blog
Reviews & ratingsAverage global rating:(3)
Reviews in English (3)
Very nice but I used basil instead of coriander and served mine with cous cous as well as a rocket salad. Overall a lovely meal.-16 Aug 2015
sooooo delicious! perfect for veggie guests at a bbq-02 Aug 2012
Not a fan of coriander so used basil and used the portion size for a starter for 4. It was gorgeous!-15 Jun 2014
Halloumi, red pepper and portobello mushroom kebabs recipe
Fab kebabs: a veggie recipe for the barbecue Credit: ANDREW TWORT FOR THE TELEGRAPH
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I f you are using wooden kebab skewers, soak them in water for 15 minutes before using. This vegetarian barbecue option is still flavoursome and filling with halloumi, red pepper and portobello mushrooms.
Prep time: 10 minutes, plus 20 minutes marinating time | Cooking time: 20 minutes
300g halloumi, cut into cubes
Generous squeeze of lime juice
1 red chilli, finely chopped
2 portobello mushrooms, cut into chunks
1 large red pepper, cut into chunks
Mix the halloumi pieces in the olive oil, garlic, coriander, lime juice, chilli and a pinch of salt, and leave for 20 minutes.
Assemble the kebabs, alternating the halloumi with the mushroom and red pepper pieces. Save any marinade from the cheese.
Cook on the barbecue for about 10 minutes on each side or until the halloumi is starting to crisp. Use the marinade to brush the kebabs while cooking.
- Halloumi - this really is the star of the skewers. However, if you didn't have halloumi then you could use paneer instead.
- Courgette - we cut these in to ribbons, as they look nicer on the skewers, but you can cut them in to chunks instead. They need to be big enough to stay on the skewers, but small enough so they cook through.
- Bell Pepper - we used red pepper, as it's nice and sweet. However, you could use any colour pepper.
- Cherry Tomatoes - they add a burst of flavour to these halloumi skewers.
- Olive oil - you could swap this for sunflower or vegetable oil.
- Red wine vinegar
- Lemon juice
- Oregano - a mixture of oregano, thyme and marjoram work well.
- Garlic - this adds lots of flavour. If you don't have fresh garlic then you could use dried garlic granules.
One: Slice the courgettes into ribbons and dice the red pepper. Keep the cherry tomatoes whole.
Two: Cut the halloumi into cubes of about 2cm.
Three: Put everything in to a bowl and mix well.
Four: Thread on to 8 skewers. If you are using wooden skewers, make sure soak them for at least 30 minutes first, so they don't burn when cooking.
Four: Put the skewers under the grill for 5-6 minutes, turning every minute.
Begin by cutting the pepper and onion into even-sized pieces about 1 inch (2.5 cm) square, to match the size of the cubes of cheese.
Then chop the herbs and garlic quite finely and combine them with the oil, lime juice and some freshly milled pepper. Now place the cheese, onion, pepper and mushrooms in a large, roomy, non-metallic bowl and pour the marinade over them, mixing very thoroughly. Cover and place in the fridge for 24 hours, and try to give them a stir round every now and then. You can also watch how to preapre peppers, onions and garlic in the Cookery School Videos on this page.
When you're ready to barbecue the kebabs, take the two skewers and thread a mushroom on first (pushing it right down) followed by a piece of onion, a piece of pepper and a cube of cheese. Repeat this with more onion, pepper and cheese, finishing with a mushroom at the end.
Place the kebabs over the hot coals, turning frequently till they are tinged brown at the edges – about 10 minutes. Brush on any leftover marinade juices as you turn them.
Grilled Halloumi and Vegetable Kebabs
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Halloumi, a salty cheese from Cyprus in the Mediterranean, has a high melting point, which makes it great for grilling. Toss the cheese, eggplant, mushrooms, and bell peppers with an easy blended tomato-artichoke sauce, then skewer and grill until charred. Serve with a Mediterranean Couscous Salad to round out an alfresco vegetarian meal.
What to buy: We prefer smaller Japanese or Chinese eggplants for this recipe since they taste sweeter and have fewer seeds, but a larger globe eggplant will work well too.
Game plan: If you’re using wooden skewers, soak them in water for 30 minutes beforehand so they don’t burn on the grill.
How to make halloumi kebabs
Cut the halloumi cheese into quarters then slice each quarter down the middle lengthwise.
Half the mushrooms and cut the red pepper and red onion into 8 equally sized pieces
Mix together the olive oil, lemon juice, garlic, parsley and chilli flakes then season with salt and pepper to make the marinade.
Throw the vegetables and halloumi cheese into a bowl and dress with the marinade.
For the best flavour, allow the veggies and cheese to sit in the marinade in the fridge for an hour or so before grilling.
If you have long skewers like me, take two of each vegetable and two pieces of cheese and alternate along the skewer to make 4 large skewers, otherwise, make 8 smaller ones.
Heat your BBQ to 500 degrees, then place the skewers on the grill.
Cook the skewers for 2-3 minutes per side taking care to move them occasionally to prevent burning.
Barbecued Halloumi and Mushroom Skewers
Hello, Weekend! I am so excited to introduce to you my new recipe Barbecued Halloumi and Mushroom Skewers which I conjured up recently. These Halloumi and Mushroom Skewers are simply delicious. It's spicy and tangy sauciness infuses every bite with lip smacking deliciousness. These char-grilled skewers make the perfect treat for any BBQ. I bet this drool-worthy dish may also be enjoyed as much by non-vegetarians as much as vegetarians.
It's summer in my neck of the woods, the sun is constantly shining although temperatures are not high as used to be and we hardly have seen much rain this year, actually just a couple of days ago we received a flyer from the water board company asking us to start saving the water. We try in every way.
Summer screams BBQ parties, and we keep up with it, every few weeks my other half loves to fire a BBQ. Tell you the truth I battle scorching sun and can't stand BBQ in very very hot weather, so we look out those days when the sun is still shining but temperatures are little lower. Past week has been perfect for us and couple of times we enjoyed BBQ meal with friends and family.
This year in every BBQ that we do, I have been trying to prepare a new dish. In the last BBQ a few days ago I made Halloumi and Mushroom Skewers.This time I chose to use Halloumi Cheese for our BBQ recipe, as sturdy enough to handle and cooked over the coals and doesn't loose its texture.
So in this recipe Halloumi cheese and Button Mushrooms are smothered in lime and chilli sauce, Vita Coco Coconut oil with various spices, I added a tiny bit of Apricot, sweet pepper and Thyme Chutney to bring that glossy glaze, then grilled on hot BBQ grills. I think lime, chilli and coconut combination was splendid. This sticky and tangy glaze brings the cheese and vegetables to life and adds that extra texture, tang and richness to the dish. Serve these delicious skewers on a lightly toasted Flatbread, Pitta Bread or Naan Bread with plenty of Chilli Hummus, fresh salads and yogurt or it is so good on its own just don't forget to squeeze some extra lime juice.
Instead of Halloumi, you can use Paneer or vegan can choose Tofu.
Any flavoured Hummus can be used.
My recipe is prepared for entry to the Foodies100/Vita Coco #ReachfortheBeach Competition.
UPDATE: This recipe was a runnerup in the above competition.
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Halloumi And Vegetable Kebabs With A Fantastic Marinade
These halloumi kebabs are one of our favourite meals and even though they are quite summery we eat them all year round. I’m a big fan of halloumi (despite the fact that it’s often badly behaved and tends to split when you’re trying to skewer it!) and this is a great way to eat it.
The star of the dish is the fantastic marinade which comes from Rose Elliot, a hero of vegetarian cookery in the UK (and hopefully beyond). I don’t know whether this features in any of her books but I found it in the July 2013 issue of Vegetarian Living magazine. It’s beautifully savoury and sweet and I love the hint of hotness that comes from the raw crushed garlic. It does contain honey but you could switch that with maple syrup or sugar if you want to make a vegan version.
Just the line-up of marinade ingredients makes my mouth water. I really have to resist just eating the marinade with a spoon before it gets to the kebabs! The quantities I give below make plenty for 2 people/4 skewers but it’s easily multiplied for more.
When it comes to the skewers you can use whatever you like. The original recipe used halloumi, red and yellow peppers and bay leaves. I don’t use the bay leaves and prefer a wider selection of vegetables. On this occasion I used halloumi, mushrooms, red onion and red and yellow pepper. The mushrooms and red onion are non-negotiable for me! I also like thick slices of courgette but I didn’t have one to hand.
Our local Turkish restaurant goes for a more halloumi-heavy kebab just interspersing the pieces of halloumi with red pepper and serving the other veg on the side. I’ve also skipped the halloumi altogether when taking these to barbecues (it tends to fall off on the barbecue) and they’ve still been a hit. People will ask you for the recipe!
So do feel free to do your own thing when it comes to putting the skewers together.
I usually serve these halloumi kebabs with Ainsley Harriot’s Spice Sensation Cous Cous and some salad leaves. There are a few convenience foods that I really like and this ‘instant’ cous cous is one of them but you can of course prepare your own cous cous or serve something else altogether.
Is it Better to Fry or Grill Halloumi?
It&rsquos easier to fry Halloumi for your Quick Halloumi Recipes.
You can fry halloumi dry but I tend to use a few sprays of cooking oil, and just gently fry for a few minutes on each side until they are browned and the cheese has softened.
But, because halloumi has a very very high melting point, you can grill it or even BBQ it. This is the best way if you want a crispier outside. I&rsquod rub the sliced halloumi in a little oil beforehand, just so that it doesn&rsquot stick.
Halloumi can also be baked and roast traybake Recipes with Halloumi instead of chicken are wonderful family dinners.
17 Delicious Ways to Eat Halloumi
Halloumi takes the concept of "grilled cheese" literally. This cheese won't be constrained between two slices of bread. It dives directly onto the grill. Deliciousness ensues.
Because halloumi cheese is firm and has a high melting point, it won't turn into messy, melt-through-the-grill-grates goo. Instead, the surface of the cheese firms up, develops gorgeous grill marks, a savory, slightly salty flavor, and a wonderful texture that's unlike anything else. But if you were pressed to compare it to something familiar, you might say it almost has the texture and squeak of cheese curds.
How to Grill Halloumi: Pre-heat the grill to get the grates hot. Give the cheese just enough time to develop dark beauty marks &mdash 1 or 2 minutes per side. To flip, slide a thin metal spatula under the cheese to loosen the grill's grip.
Too chill to grill? That's okay, halloumi is also amazing popped under the broiler or fried over medium-high heat in a skillet.
Halloumi is made with sheep and goat milk. In 2021, Cyprus was awarded Protected Designation of Origin (PDO) status for halloumi by the European Union, which means that only halloumi produced in Cyprus can be called "halloumi." In Cyprus, halloumi is enjoyed a myriad of ways, such as with watermelon or with pasta. It's easy to get creative with a block of halloumi in your own kitchen &mdash try it in warm salads, skewering it into kabobs, or grilling it with veggies and enjoying in a pita wrap. The possibilities are seemingly endless, as you'll find in these recipes: