Looking for something different for your next BBQ? These halloumi kebabs are colourful, flavourful and easy to make. You need just a few main ingredients for the skewers and a simple four-ingredient honey-lime dressing. Best of all, they’re ready in around 20 minutes.
What’s halloumi?
Halloumi is a salty, slightly springy cheese from Cyprus, made from sheep’s, goat’s or cow’s milk. Because it’s firm and doesn’t melt easily, it browns and crisps when fried or grilled, which makes it ideal for skewers. The texture and flavour aren’t for everyone at first try, but cooked until golden it becomes irresistibly tasty—especially paired with smoky chorizo and juicy tomatoes in this recipe.
Why you’ll love this recipe
- It’s a twist on traditional kebabs—Mediterranean-inspired and great for BBQs or a broiler/grill.
- Versatile enough for a simple weekday meal or impressive enough to serve guests.
- Quick and straightforward: only a few main ingredients and an easy dressing.
- Bold, balanced flavours from salty, crispy halloumi, smoky chorizo and tangy tomatoes finished with a honey-lime drizzle.
- Easy to adapt: omit the chorizo for a vegetarian version or swap in extra vegetables like zucchini, peppers or mushrooms.
About the ingredients
These kebabs look and taste more impressive than the handful of ingredients they require. Below are the essentials:
Halloumi: Use a firm halloumi that can be cut into roughly 1-inch cubes—when cooked it crisps and browns beautifully. If you can find a Cypriot-style halloumi with mint flecks, even better.
Chorizo: Slice a chorizo sausage into 1-inch pieces. If the casing is tough, peel it off first. One sausage will usually make several skewers depending on size.
Cherry tomatoes: Small tomatoes work best; plan on about four small tomatoes per skewer.
Olive oil: For brushing or lightly spraying the skewers before grilling.
Honey-lime dressing: Zest and juice of one lime, a tablespoon of honey, a tablespoon of white wine or cider vinegar, two tablespoons of olive oil and salt and pepper to taste. Whisk together and drizzle over the hot kebabs just before serving.
To serve: Arrange the skewers on a bed of mixed salad leaves and offer extra lime wedges. Use long wooden skewers soaked in water to prevent burning.
How to make halloumi kebabs
These kebabs are simple to assemble and quick to cook. Follow these steps:
1. Soak the skewers. Place wooden skewers in water for at least 30 minutes so they don’t burn on the grill.
2. Cut the halloumi. Unwrap and slice the halloumi into roughly 1-inch cubes. You’ll need about three cubes per skewer if making standard-sized kebabs.
3. Slice the chorizo. Cut the sausage into 1-inch slices. If the casing is present and tough, remove it before slicing.
4. Thread the skewers. Alternate tomato, chorizo and halloumi pieces on each skewer. Starting and ending with a tomato looks attractive and helps keep ingredients in place.
5. Prepare the dressing. Whisk together lime zest and juice, honey, vinegar, olive oil, and salt and pepper while you assemble the skewers so the dressing is ready to drizzle over piping-hot kebabs.
6. Grill or broil. Place skewers on a preheated grill or under a hot broiler. Brush or spray lightly with olive oil and cook for 10–15 minutes, turning occasionally, until the halloumi is golden and crisp in places and the tomatoes and chorizo are slightly charred. Watch carefully to avoid burning.
Pro Tip
Don’t worry if a few halloumi pieces fall off while grilling—grill them to the side and press them back onto the skewer just before serving.
Finish and serve: Lay the cooked skewers over salad leaves on a platter, drizzle with the honey-lime dressing and garnish with lime segments. Serve immediately with toasted bread, rice, potatoes or a simple salad.
How to serve them
- These kebabs are a great BBQ option and can be made vegetarian by replacing chorizo with quick-cooking vegetables such as mushrooms, zucchini, peppers or eggplant.
- Serve with roasted or smashed potatoes, rice, grilled bread, pitta or a light salad.
- Remove the ingredients from the skewers and turn them into burgers or sandwiches with the dressing and extra salad for a tasty twist.
- They work well piping hot, at room temperature or cold—so they’re picnic-friendly.
More things to know (FAQs)
Some breaking is normal. For easier threading, cut halloumi into roughly 1-inch cubes and pinch them on two sides as you push them onto the skewer. If pieces come off during cooking, grill them separately and press them back onto the skewers before serving.
They’re best served hot, but you can prepare everything ahead: wash and chop the ingredients, soak skewers and make the dressing. You can even thread the skewers and keep them covered in the fridge until ready to cook.
Yes—if they fit. For oven-style air fryers, line a tray with baking paper, lightly oil the skewers and air fry at about 200°C (390°F) for 6–8 minutes, turn and cook another 6–8 minutes. For basket-style air fryers, make smaller kebabs on shorter skewers.
Yes. Reheat covered in the microwave until hot. The halloumi won’t be as crispy but will still taste great. Leftovers also work cold in salads, sandwiches, burgers or pasta.
Quick recipe summary: Thread cherry tomatoes, chorizo and halloumi onto soaked wooden skewers. Brush with olive oil, grill or broil for 10–15 minutes until browned and crisp. Whisk lime zest and juice with honey, vinegar, olive oil, salt and pepper and drizzle over the hot skewers. Serve on salad leaves with lime wedges.
More Mediterranean-style ideas for a BBQ
- Mediterranean pasta or rice salads make excellent sides.
- Season grilled meats and fish with a gyro-style seasoning for bold flavour.
- Simple roasted potatoes or Greek-style roasted sides pair well with the skewers.
- Leftover halloumi and chorizo make great sandwich or breakfast additions—try them with eggs on toast.