Minty Halloumi and Vegetable Kebabs
These colourful kebabs combine salty halloumi, crunchy veggies and a fresh minty sauce. Delicious cooked on the grill or sizzled on the barbecue!
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NutritionPer Serving
- Calories116
- Carbs5.8g
- Protein9.7g
- Fat5.7g
- Saturates3.7g
- Sugars4.7g
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For the full list of ingredients and comprehensive instructions, please see the recipe card below. Before you scroll, there’s important stuff in the blurb!
You don’t need meat to make a tasty kebab! These Minty Halloumi and Vegetable Kebabs are every bit as tasty as they are colourful. The skewers of red pepper, red onion, courgette and halloumi are finished with a drizzle of fresh minty sauce that brings the whole dish to life.
Halloumi is the perfect meat alternative in this recipe – it has a satisfying bite and it doesn’t melt when you cook it. The salty flavour works so well with our zingy minty dip! If you’re making this recipe for vegetarians, bear in mind that halloumi cheese can sometimes contain rennet. Check the packaging to make sure it’s suitable for vegetarians.
These can be cooked on the grill as well as on the barbecue, so they’re perfect for any time of year. Enjoy them with some side salad in the sunshine, or serve with some hearty Homemade Oven Chips in the colder seasons.
What diets are these Minty Halloumi and Vegetable Kebabs suitable for?
Our Minty Halloumi and Vegetable Kebabs can be enjoyed on gluten free diets. This recipe is suitable for vegetarians, as long as you check that the halloumi you are using is a vegetarian version.
To make this recipe vegan or dairy free please use suitable alternatives for the following ingredients:
- Reduced fat halloumi cheese
- Natural fat free yoghurt
As always, take extra care when cooking for people with allergies and be sure to use different utensils, cookware and preparation areas.
Do you need any special ingredients to make Minty Halloumi and Vegetable Kebabs?
You’ll need 8 wooden kebab skewers to make this recipe. These should be easy to pick up, alongside your other ingredients at the supermarket.
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‘After seeing this come up on my news feed it was an absolute must try this dish, and now! The sauce definitely makes the dish, and I'm not a mint fan, but it was delicious. Definitely one I'll be making more in summer’
How many calories are in these Minty Halloumi and Vegetable Kebabs?
There are 116 calories in each of these Minty Halloumi and Vegetable Kebabs, which means this recipe falls into our Everyday Light category. If you’re counting calories or following one of the popular diet plans like Weight Watchers, this recipe fits in perfectly!
NHS guidelines suggest men should aim for 2,500 calories per day to maintain a healthy body weight, and women require around 2000 calories. Each person has different calorie requirements depending on their goal, so you may want to adjust your daily calorie intake according to your own personal goal.
Step 1
Place the wooden kebab skewers in water and leave to soak for about 20 minutes. This will stop the skewers burning when they go under the grill or on the barbecue. Remove the skewers from the water and drain well.
Step 2
Place the halloumi, red pepper, red onion, courgette, mint, lime zest, lime juice, cayenne pepper and garlic granules in a medium mixing bowl. Season well with salt and black pepper and toss to coat. Cover and leave to marinate on the work surface for about 30 minutes.
Step 3
Thread the marinated halloumi and vegetables onto 8 wooden skewers. Preheat the grill on a medium setting or heat up your barbecue.
Step 4
While the grill or barbecue is preheating, make the mint dip. Place the yoghurt, mint, lime juice, and garlic granules in a small bowl. Mix well and season with salt and black pepper, to taste. Set aside.
Step 5
Place the kebabs on the grill pan rack and spray well on all sides with low calorie cooking spray. Place under the grill for about 13 minutes, turning occasionally, until the halloumi is golden brown, and the vegetables are tender, but not too soft. Alternatively, you can cook the kebabs on the barbecue. You may need to grill the kebabs in two batches depending on the size of your grill pan.
Step 6
Serve the kebabs drizzled with the mint dip and with other accompaniments of your choice.
What could I serve with these Minty Halloumi and Vegetable Kebabs?
These Minty Halloumi and Vegetable Kebabs are perfect for summery barbecues and buffets, but they can also be served with something warm and hearty too.
We love to pair them with any of the following side dish recipes:
How do you know when Minty Halloumi and Vegetable Kebabs are cooked?
You should cook these Minty Halloumi and Vegetable Kebabs until the halloumi is lovely and golden brown. You will want your vegetables to be tender, but not too soft. This should take around 13 minutes.
Here in the UK, the standard advice is to cook food until it has reached 70°C and maintained that temperature for 2 minutes. This is to keep you and your family safe!
How long can you keep Minty Halloumi and Vegetable Kebabs in the fridge?
Once you’ve served this recipe, you’ll ideally need to eat it within 4 hours.
These kebabs taste best when they are freshly made and cooked, so we wouldn’t recommend refrigerating them after cooking.
If you wanted, you could prepare the uncooked halloumi in advance and leave it marinating in the fridge to save time later in the day.
Can I freeze Minty Halloumi and Vegetable Kebabs?
We wouldn’t recommend freezing this recipe. It’s quick and easy to make from scratch and will taste best when freshly prepared.
How do I reheat Minty Halloumi and Vegetable Kebabs?
These kebabs taste best when they are freshly made and cooked, so we wouldn’t recommend reheating them after cooking.
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Minty Halloumi and Vegetable Kebabs
These colourful kebabs combine salty halloumi, crunchy veggies and a fresh minty sauce. Delicious cooked on the grill or sizzled on the barbecue!
-
Prep Time
10 MINS
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Cook Time
13 MINS
- KCals 116
- Carbs 5.8G
Instructions
- Place the wooden kebab skewers in water and leave to soak for about 20 minutes. This will stop the skewers burning when they go under the grill or on the barbecue. Remove the skewers from the water and drain well.
- Place the halloumi, red pepper, red onion, courgette, mint, lime zest, lime juice, cayenne pepper and garlic granules in a medium mixing bowl. Season well with salt and black pepper and toss to coat. Cover and leave to marinate on the work surface for about 30 minutes.
- Thread the marinated halloumi and vegetables onto 8 wooden skewers. Preheat the grill on a medium setting or heat up your barbecue.
- While the grill or barbecue is preheating, make the mint dip. Place the yoghurt, mint, lime juice, and garlic granules in a small bowl. Mix well and season with salt and black pepper, to taste. Set aside.
- Place the kebabs on the grill pan rack and spray well on all sides with low calorie cooking spray. Place under the grill for about 13 minutes, turning occasionally, until the halloumi is golden brown, and the vegetables are tender, but not too soft. Alternatively, you can cook the kebabs on the barbecue. You may need to grill the kebabs in two batches depending on the size of your grill pan.
- Serve the kebabs drizzled with the mint dip and with other accompaniments of your choice.
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Recipe notes
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2 comments
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ElizabethThursday 2nd June 2022
Can I have recipe for your yogurt mint sauce
HollyMonday 6th June 2022
Hey Elizabeth, if you scroll down the the recipe card at the bottom of the page we have the ingredients listed for the mint dip, hope that helps!
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