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Grilled halloumi with tomatoes and onions (V)


These kebabs are a great vegetarian alternative to our cumin-scented lamb kebabs. We would normally serve them along with the chickpea mash and roasted peppers, but you could use more vegetables to make larger kebabs (e.g. zucchini, aubergine, peppers) and stuff them into pitta breads for a more informal meal.


Serves 4 as a main course


300g halloumi cut into cubes of about 3cm
1 red onion cut into large chunks
20 or so cherry tomatoes

for the marinade
1 tbsp olive oil
1 tsp sherry or wine vinegar
1 tsp cumin
1 clove of garlic
a sprig of thyme, leaves only
a pinch of smoked paprika

Crush the garlic with the cumin in a pestle and mortar, then combine with all the ingredients for the marinade and mix. Toss the halloumi in the marinade and leave for a few hours.


Thread the halloumi chunks onto skewers, alternating with the tomatoes and onion pieces. Get a frying pan, griddle or barbeque really hot and grill for about 1 minute each side, until the cheese is softened and coloured at the edges.


Serve immediately: the cheese will become tough if it is left to cool.

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  • Thanks for your comments.

    The leftover marinade can also be poured over the kebabs at the end (like a salad dressing) for an added kick.

    Posted by Caroline, 11/08/2010 11:58am (11 years ago)

  • I love halloumi (squeaky cheese!), but have never had it marinaded with cumin before. Intriguing - I will have to give this one a go!

    Posted by Zoe, 11/08/2010 11:41am (11 years ago)

  • Haloumi is great grilled. I have not seen these done with a marinade before so will definitely give a whirl. For the non-veggies I do a version of this with chorizo which is also excellent.

    Posted by Matt W, 11/08/2010 11:12am (11 years ago)

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