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Haloumi cheese kebabs


  • Cut the cheese into cubes and then cut 1 red onion, the capsicum and mushrooms into similar-sized pieces. Carefully thread on to metal skewers and set aside on a large tray.
  • To make the marinade, whisk the lemon juice with ¼ cup oil, seasonings and the thyme. Then pour over the skewers and set aside for about 30 mins, turning every now and gain.
  • To make the salsa, combine ½ chopped red onion with the chilli, tomatoes, lime juice, seasonings, a splash of oil and the coriander. Taste for seasoning.
  • Then grill the skewers on a lightly oiled, preheated ridged grill (or BBQ), brushing with the marinade as you do so.
  • To serve, mound the salsa on individual plates and top with the skewers and a garnish of coriander sprigs.


  • 2 packets haloumi cheese
  • 1½ red onions
  • 1 red capsicum
  • 10 small button mushrooms
  • juice of ½ lemon
  • olive oil
  • sea salt & freshly ground pepper
  • 1 heaped tspn thyme leaves
  • 1 small red chilli, seeded & chopped
  • 1 punnet cherry tomatoes, halved or quartered
  • juice of 1-2 limes
  • 2 tbsp chopped coriander
  • olive oil spray

Huey's Kitchen takes a lot of care in the preparation of its recipes, but viewers are reminded to always double check that the recipe and all the ingredients are suitable.

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    1 stick125 gm
    a dashless 1/8 tspn
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    1 cup250 ml
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