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Romesco halloumi kebabs

Romesco Halloumi Kebabs

Brought to you by: OcadoLife

Prep time:

Cook time:

Serves: 4

This smoky sauce also works well with pretty much any barbecued veg you fancy! Looking for more halloumi recipes? Look no further.
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  • 2 mixed sweet peppers
  • 2 red peppers, for the sauce
  • 1 red onion
  • 250g halloumi
  • 40g sourdough bread, for the sauce
  • 2 courgettes
  • 2 tsp dried oregano
  • 2 cloves garlic, 1 clove for the sauce
  • 60g salted almonds, for the sauce
  • 5 tbsp olive oil, 3 tbsp for the sauce
  • 1 handful fresh parsley, for the sauce
  • ½ tbsp hot smoked paprika, for the sauce
  • 1 tbsp sherry vinegar, for the sauce


Step 1

Make the sauce: cook 2 red peppers on the barbecue until softened and charred. Cool, then peel and deseed, reserving any juices.

Step 2

Lightly oil and toast 40g sourdough bread, cool then cut into cubes. Place in a food processor with the pepper, juices, 1 garlic clove, 60g salted almonds, a small handful parsley, ½tsp hot smoked paprika, 2tbsp olive oil and 1tbsp sherry vinegar. Blitz to a paste, season, stir in another 1tbsp olive oil and set aside.

Step 3

For the kebabs, chop 2 mixed sweet peppers, 1 red onion, 2 courgettes and 250g halloumi into chunks. Thread on metal or soaked wooden skewers. Brush with a mix of 2tbsp olive oil, 1 grated garlic clove and 2tsp dried oregano.

Step 4

Grill over medium coals until cooked and lightly charred. Eat straight away with the romesco sauce dotted over.

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