Halloumi Kebabs - with Jukes 1

Please ensure that the coals are white-hot and there are no flames. 


  • 1 large egg plant – cut into chunks (2 per skewer)

  • 1 large red onion – sliced into wedges (2 per skewer)

  • 8-9oz halloumi cheese, cut into chunks (2 per skewer)

  • 16 cherry tomatoes (2 per skewer)

  • 1 orange pepper, cut into chunks (2 per skewer)

  • 1 tablespoon extra virgin olive oil

  • 2 tablespoons lemon juice

  • 2 teaspoons fresh thyme leaves (lemon thyme would be terrific)

  • 8 skewers


Make the marinade by mixing the lemon juice, thyme leaves and olive oil and set aside. Assemble the skewers by threading similarly sized chunks of egg plant, red onion, halloumi, cherry tomatoes, and peppers, alternately, onto the skewers. Place them all on a plate and brush them with the marinade and then cover the plate with cling film and refrigerate. When the barbecue is ready, put all the skewers on at the same time and turn them every minute or so until they are cooked evenly. 

The halloumi and cherry tomatoes will tell you when they are cooked as the halloumi will turn golden and the tomatoes will blister slightly. If the barbecue coals are white hot, this should only take seven or eight minutes. Serve immediately.