Haloumi and Summer Vegetable Skewers

Prep 20 mins

Cooking 20 mins

Serves 8

Stunning colours, loads of flavour – high summer veggies are just a feast for the eyes and the palate. We used in-season peppers, courgettes and red onion along with salty haloumi cheese to make vegetarian skewers even committed carnivores will enjoy!

What you will need

  • 6 Tbsp extra virgin olive oil
  • 3 Tbsp fresh lemon juice
  • Zest of one lemon, finely grated
  • 2 large blocks of haloumi cheese
  • Large bunch of flatleaf parsley (a 20g punnet), finely chopped
  • 2 red peppers
  • 1 plump garlic clove, finely minced
  • Punnet of courgettes
  • 3 tsp Natural Herbs and Spices Oregano
  • 4 red onions
  • 1 tsp Natural Herbs and Spices Basil
  • 8 wooden skewers, soaked in water
  • ¼ tsp salt


Combine all the sauce ingredients and set aside to infuse.  Cut the haloumi, courgettes, red peppers and onions into bite-sized chunks. Thread onto skewers. Baste skewers with the sauce and place them on the braai. Serve with leftover sauce on the side.


Recipe concept & photography by Lizet Hartley.

Lizet Hartley is a freelance stills and reel food stylist, food photographer and recipe developer. In her spare time she – rather predictably – cooks. Get more of her recipes on her blog at http://www.melkkos-merlot.co.za