Sticky Halloumi Kebabs {with Sweet Chilli Dip} (2024)

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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!

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

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

• 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.

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