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Halloumi, Red Pepper and Aubergine Kebabs

Halloumi, Red Pepper and Aubergine Kebabs

Brought to you by: Woman and Home
    4 serving

Prep time:

Cook time:

Serves: 4

Halloumi, aubergine and red pepper kebabs is an easy barbecue recipe that's perfect for vegetarians – although meat eaters will love these too. Looking for more halloumi recipes? Look no further.

Photo © Richard Jung

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  • 4 tbsp groundnut oil
  • 2 heaped tbsp harissa (spicy Moroccan paste)
  • 1 large red pepper, halved, seeds removed and cut into 12 equal-sized cubes
  • 1 large aubergine, halved and each half cut into 12 equal-sized cubes
  • 200g halloumi cheese, cut into 16 large cubes

Recipe tips / Prepare ahead

You will need 8 metal skewers


Step 1

Mix together the oil and harissa.

Step 2

Take a metal skewer and thread on first a piece of pepper, then aubergine, followed by a piece of halloumi. Repeat, then add another piece of pepper and aubergine at the end. Repeat with all the skewers until all the vegetables and cheese are used.

Step 3

Brush all the vegetables evenly with the harissa and oil mixture. Place on a hot barbecue and cook for 10 minutes or until the vegetables are cooked and the cheese is hot and oozing.

Step 4

Top tip: Cooking with Halloumi. Halloumi, traditionally from Cyprus or Greece, is made from sheep’s or goat’s milk. It’s brine-cured but not as salty as feta. The stringy, mozzarella-like texture makes it ideal for grilling, but cut it into thickish chunks and keep an eye on it while grilling. It holds its shape for a fair while, but when it “goes”, it really goes! You could substitute the harissa with a thick chilli sauce – we like Lingham’s.

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