Lemon & rosemary halloumi skewers

Lemon & rosemary halloumi skewers

Lemon & rosemary halloumi skewers 004

Lemon & rosemary halloumi skewers Lemon & rosemary halloumi skewers

YIELD: 4 Servings

Lemon & rosemary halloumi skewers

These vegetarian & light skewers are full of flavour and colour.


  • 2 tablesp. olive oil
  • 1 sprig rosemary, chopped
  • 1 large lemon, halved lengthways
  • 250 grams pack halloumi cheese, cut into large chunks
  • 1 small red onion, cut into 8 wedges
  • 1 courgette, cut into 8 chunks


Good Food Magazin 2006/07

modified by from:
Good Food Magazine, July 2006, p.23


  1. Mix olive oil and rosemary in a non-metallic bowl. Grate the zest and squeeze the juice from 1/2 lemon, then add to the mixture. Season to taste. Stir in halloumi to coat in the marinade. Cover, then leave for 15 mins.
  2. Cut the other 1/2 lemon into 4 wedges, then cut each wedge in half. Remove the halloumi from the marinade and thread onto metal skewers with red onion, lemon wedges and courgettes. Barbecue for 5-10 mins, turning occasionally and brushing on any leftover marinade.

    Serve with houmous and couscous.

total time: 20 minutes
preparation time: 5 minutes
cook/baking time: 5 – 10 minutes

more recipes and entries in English

3 thoughts on “Lemon & rosemary halloumi skewers

  1. kalyn (Gast)

    Great recipe
    Just letting you know that I am spotlighting this recipe as one of my South Beach Recipes of the Week where I feature SB friendly recipes from other food blogs. It includes your photo (with a photo credit for you, of course) and a link back to the recipe. Looks fantastic!


Schreibe einen Kommentar

Deine E-Mail-Adresse wird nicht veröffentlicht. Erforderliche Felder sind mit * markiert