Sticky Halloumi Kebabs {with Sweet Chilli Dip}

Halloumi Kebabs on skewers for a simple family dinner recipe.

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 Time10

Cook Time10

Total Time20

Course: Main Course

Cuisine: Mediterranean

Servings: People

Author: Sarah Rossi

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