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This Sticky Halloumi Kebabs recipe is perfect for a lazy summer dinner, which looks and tastes impressive but is actually pretty low on effort. Our favourite kind of vegetarian family meal!

Recipe for grilled sticky halloumi kebabs.

Back with another squeaky cheese recipe to add to my halloumi recipes because you know I cannot get enough!

Plus, turning our kebabs vegetarian and keeping costs low, these Sticky Halloumi Kebabs are so delicious and easy to make.

With just a few ingredients and a simple sticky sauce marinade, they’re fantastic for a sharing platter too, and they’re great for summer barbecues when you’ve had enough meat.

This keeps things light but packed with flavour.


Why you’ll love this Halloumi Kebab recipe

⭐️ Quick, easy and simple

⭐️ Tastes like a treat and packed with flavour

⭐️ Perfect for the grill or BBQ


Halloumi Kebabs on skewers for a simple family dinner recipe.

How we came up with this recipe

After the hit that was my Chicken Kebab recipe, which seems to get more popular with every passing summer, I wanted to create a similar dish that gave us a delicious vegetarian option.

I knew halloumi was my first choice for such a meal. Why? With this Cypriot cheese you get that amazing salty flavour and meaty texture, and its high melting point makes it perfect for cooking kebabs as it all stays intact. 

I also wanted these Sticky Halloumi Kebabs to have that fantastic charred taste (and, even better, blackened a bit on the BBQ).

After plenty of testing and perfecting, we made sure this meal took no more than 20-30 minutes to whip up, and all the ingredients are basic store cupboard-style favourites.


Halloumi Kebabs Ingredients

The ingredients for halloumi kebabs laid out on a counter top.
  • Halloumi
  • Peppers – Your choice of colour
  • Red onions

For the sticky sauce: 

  • Honey
  • Sweet chilli sauce
  • Ketchup

For the dip:

  • Mayonnaise
  • Sweet chilli sauce

To serve: 

  • Tortillas
  • Salad

How to make Halloumi Kebabs

  1. Cut the halloumi, peppers and onions into 3cm chunks and thread onto skewers.
  2. Lay the halloumi skewers on a baking sheet or grill pan (I think they crisp up more if you can use a grill rack).
  3. Mix up the sauce ingredients and brush over the halloumi skewers. If you have sauce left, set it to one side.
  4. Put the skewers under the hot grill and cook for about 10 minutes, turning when they are starting to blacken. While they are cooking, mix up your dip and warm your wraps. Serve immediately.

Substitutions

  • Vegetables – Go for whichever veggies you prefer that are good for a skewer. Courgette, aubergines, mushrooms and tomatoes work well and are in-keeping with the Mediterranean flavours.

Leftovers

In the fridge You can keep this recipe in the fridge for 3 days. Reheat fully before serving or eat cold.

In the freezer This isn’t the most ideal cheese for freezing once it’s been cooked, so while I would rather freeze than throw away, it wouldn’t be my first choice for batch cooking.

It will have a slightly solid texture after being frozen and reheated, so bear this in mind.

Top tips

Cooking on a barbecue 

These are perfect for a BBQ! Brush or spray them with oil first so they don’t stick. 

Also, leave the cubes slightly bigger so they don’t break, or cut the halloumi into long ‘fingers’ rather than cubes instead.

Which colour peppers

Use whichever type of peppers you have. A combination of colours always looks nice but you don’t have to.

Skewers

You can use bamboo skewers but be sure to soak them in water for at least an hour before using them or they could burn. 

I sometimes like to use a set of metal skewers from Amazon like these ones: Kitchen Craft Metal Skewers. They are reusable, so money saving long term and also won’t get burned on the BBQ.

FAQs

Is the sticky marinade and dip easy to make?

Yes! For the marinade you just need to mix honey, sweet chilli sauce and ketchup. For the dip, it’s just mayonnaise and sweet chilli sauce.

What should I serve with these kebabs?

Serve them inside your wraps with the dip and add your preferred sides. How about a rice salad, perhaps couscous or a simple Greek salad?

Do you have any other good BBQ-style recipes?

Yes! Here are a few other ideas: 
Lamb Koftas
Jacket Potatoes
Easy Flatbreads
Slow Cooker Baked Beans
Honey BBQ Salmon

Is this a vegan recipe?

No, halloumi is made from sheep’s milk, but you can buy vegan halloumi cheese as an alternative.

Let me know how you got on and what you thought of these recipes. Please rate the recipe using the ⭐️ below.

Also I’d LOVE to see your cooking creations. If you’d like to share yours with me, you can tag me on Instagram (@tamingtwins).

5 from 20 votes

Sticky Halloumi Kebabs {with Sweet Chilli Dip}

This vegetarian Sticky Halloumi Kebabs recipe is perfect for the grill or BBQ – packed with flavour and so simple to make.
Prep Time: 10 minutes
Cook Time: 10 minutes
Total Time: 20 minutes
Servings: 4 People

Ingredients 

  • 450 g Halloumi
  • 3 Peppers
  • 2 Red onions

For the sticky sauce:

  • 2 tbsp Honey
  • 2 tbsp Sweet chilli sauce
  • 2 tbsp Ketchup

For the dip:

  • 100 g Mayonnaise
  • 5 tsp Sweet chilli sauce

To serve:

  • 8 Tortillas
  • Salad

Instructions 

  • Preheat the grill to HIGH.
  • Cut the halloumi, peppers and onions into 3cm chunks and thread onto skewers.
  • Lay the halloumi skewers on a baking sheet or grill pan (I think they crisp up more if you can use a grill rack).
  • Mix up the sauce ingredients and brush over the halloumi skewers.
  • If you have sauce left, set it to one side.
  • Put the skewers under the hot grill and cook for about 10 minutes, turning when they are starting to blacken. I like to brush them with the spare/extra sauce while they cook.
  • While they are cooking, mix up your dip and warm your wraps.
    Serve immediately.

Notes

Adding extra marinade: I like to brush the kebabs with the spare/extra sauce while they cook.
Cooking on a barbecue: Brush or spray them with oil first so they don’t stick. Also, leave the cubes slightly bigger so they don’t break, or cut the halloumi into long ‘fingers’ rather than cubes instead.
Which colour peppers: Use whichever type of peppers you have. A combination of colours always looks nice but you don’t have to.
Skewers: You can use bamboo skewers but be sure to soak them in water for at least an hour before using them or they could burn. You can also use reusable metal skewers like these: Kitchen Craft Metal Skewers.
Nutritional info: Nutritional information is approximate, and includes tortilla wraps. Obviously it will change depending on the brand you use.

Nutrition

Calories: 674kcalCarbohydrates: 63gProtein: 31gFat: 34gSaturated Fat: 21gCholesterol: 2mgSodium: 2209mgPotassium: 382mgFiber: 6gSugar: 29gVitamin A: 2834IUVitamin C: 119mgCalcium: 1235mgIron: 3mg

Nutrition information is automatically calculated, so should only be used as an approximation.

Additional Info

Course: Main Course
Cuisine: Mediterranean
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4 Comments

  1. 5 stars
    This was a delicious alternative to meat kebabs and a HUGE hit even with my boys who don’t like cheese 😋