Lemon & rosemary halloumi skewers

These vegetarian, light, Greek-style skewers are full of flavour and colour, and will brighten up any grill

  • Prep:5 mins
    Cook:10 mins
    Plus marinating
  • Serves 4
  • Easy

Nutrition per serving

  • kcal 237
  • fat 20g
  • saturates 9g
  • carbs 3g
  • sugars 2g
  • fibre 1g
  • protein 12g
  • salt 2.06g


  • 2 tbsp olive oil
  • 1 sprig rosemary, chopped
  • 1 large lemon, halved lengthways
  • 250g pack halloumi cheese, cut into large chunks
  • 1 small red onion, cut into 8 wedges
  • 1 courgette, cut into 8 chunks


Cooking indoors?
Cook on a griddle for 3-4 mins until charred.


  1. Mix olive oil and rosemary in a non-metallic bowl. Grate the zest and squeeze the juice from ½ lemon, then add to the mixture. Season to taste. Stir in halloumi to coat in the marinade. Cover, then leave for 15 mins.

  2. Cut the other ½ lemon into 4 wedges, then cut each wedge in half. Remove the halloumi from the marinade and thread onto metal skewers with red onion, lemon wedges and courgettes. Barbecue for 5-10 mins, turning occasionally and brushing on any leftover marinade. Serve with houmous and couscous.

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