Cooked on the BBQ or on the grill, these vegetarian halloumi kebabs are served with flatbreads and a deliciously refreshing watermelon salsa.
Cooked on the BBQ or on the grill, these vegetarian halloumi kebabs are served with flatbreads and a deliciously refreshing watermelon salsa.
Like my paneer kebabs, these are ideal to fire up on the BBQ, but you can also cook them in the oven or under the grill.
Perfect for the hot weather watermelon is probably one of our favourite summer food. When we are in the South of France, my father always keeps a big plate filled with watermelon slices in the fridge for the kids to snack on.
Watermelon pairs not only with sweet food but also with savoury food such as cheese, mint, tomatoes, rocket, berries, cucumber, fennel and lime. Its refreshing texture is perfect raw in salads, desserts, and lollies but it can also be enjoyed grilled.
One word of advice before making this recipe! If you are using wooden kebab sticks, you will need to pre-soak them in water for around 20 minutes. This will prevent them from burning while cooking (if you look closely at the picture you will realise that I did not leave mines soaking long enough!). Alternatively, you can use reusable metal skewers.
How to make these grilled halloumi kebabs
This is a very straightforward recipe, that can be made at the last minute.
The kebabs are filled with halloumi, pepper, tomatoes and courgettes. I used both green and yellow courgettes but you can use only green ones. To make sure the courgettes cook quickly, I cut them lengthwise thinly with a mandoline set on its lowest setting. If you do not have a mandoline, you can use a vegetable peeler or a very sharp knife. The slices should be thin enough that they can be folded onto themselves without breaking.
Once cut, the cheese and vegetables, are marinated in a simple mixture of olive oil and thyme while the salsa is being prepared.
The watermelon salsa is a refreshing mixture of raw watermelon dice, mixed with black beans, mint, coriander, basil, red onion, and garlic. Everything is tossed in olive oil and lemon juice. To give it a little bit of a kick I like to add some freshly chopped chillis on top.
Once constructed the kebabs are grilled for 6 to 8 minutes under the grill or on the BBQ and served hot on flatbreads with the watermelon salsa on the side. So good!
If you love this recipe, you should also try …
My Kimchi and Eggs Flatbreads, my Grilled Halloumi Salad with Nectarines, my Leek & Spinach Stuffed Flatbread [vegan] or my Flatbreads with Harissa Mushrooms.
I hope you enjoy these grilled halloumi kebabs with watermelon salsa as much as we do. If you do make this recipe, don’t forget to tag me on Instagram!
Grilled Halloumi Kebabs with Watermelon Salsa
Equipment
Disclaimer: the equipment list above includes affiliate links to products I use and like.
Ingredients
FOR THE KEBABS
- 250 g halloumi
- 1 medium yellow courgette
- 1 medium green courgette
- ½ orange pepper
- 4 large cherry tomatoes
- 2 Tbsp olive oil
- 1 tsp dry thyme
- Extra olive oil to drizzle
FOR THE SALSA
- 400 g watermelon flesh
- 100 g cooked black beans, drained and rinsed
- 3 Tbsp finely chopped mint leaves
- 2 Tbsp finely chopped coriander leaves
- 3 Tbsp finely chopped basil leaves
- ½ red onion
- 1 grated garlic clove
- 2 Tbsp lemon juice
- 2 Tbsp olive oil
- ½ to 1 red chilli (to taste)
- Salt to taste
TO SERVE
- 4 flatbreads
- 2 handfuls of rocket leaves
Instructions
- If you are using wooden skewers, soak them in water beforehand for 20 minutes or more.
- Cut the halloumi black into 8 equal cubes.
- Using a mandoline on the smallest setting, cut the courgettes lengthwise into thin slices. If you do not have a mandoline, you can use a vegetable peeler or a very sharp knife. The slices should be thin enough that they can be bent without breaking.
- Cut the pepper into 8 equal cubes.
- Place the halloumi, courgettes, pepper and tomatoes in a mixing bowl. Toss is 2 tablespoons of olive oil and 1 teaspoon of dry thyme. Set aside.
- To make the salsa, cut the watermelon into 1cm / 0.4-inch dice. Place in a salad bowl with the black beans, chopped herbs, finely diced red onion, and garlic. Toss in 2 tablespoons of olive oil and 2 tablespoons of lemon juice. Season to taste with salt. Add the chopped chilli if using. Set aside.
- To make the skewers, place 1 pepper cube through one kebab stick, followed by 1 cube of halloumi, some green and yellow courgettes slices folded onto themselves, 1 tomato, some more green and yellow courgettes, another halloumi cube and finish with a pepper cube. Repeat with the other 3 kebabs.
- Put the grill on high. Drizzle the kebabs with some olive oil and cook for 6-8 minutes, turning them over after 3-4 minutes to make sure they are evenly cooked.
- Serve these grilled halloumi kebabs with flatbread topped with some watermelon salsa.
Nutrition
Find this recipe online:
Grilled Halloumi Kebabs with Watermelon Salsa
https://theflexitarian.co.uk/recipe-items/grilled-halloumi-kebabs-with-watermelon-salsa/
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