Chermoula Halloumi and Vegetable Skewers
Squeaky halloumi, courgette, peppers and red onion marinated in chermoula and grilled until charred at the edges.
Made with Chermoula. Make a batch of the base first, then this takes minutes. Skip to the method
- Time30 min + marinating
- LevelEasy
- Costabout £1.68 a head
Cost is worked out from Aldi and Tesco shelf prices in October 2026. Your shop and brands will differ.
Ingredients
Tick what you need to buy. It goes on your shopping list.
Method
- 1
Put the halloumi, courgettes, peppers and red onion in a large bowl. Add your ready made chermoula (see the base recipe) and the olive oil and toss to coat. Leave for at least 30 minutes, or up to 4 hours in the fridge.
- 2
If using wooden skewers, soak 8 of them in cold water for 20 minutes.
20 min - 3
Thread the halloumi and vegetables alternately onto the skewers.
- 4
Heat a grill or barbecue to medium high. Cook the skewers for 10 to 12 minutes, turning every 3 minutes, until the halloumi is golden and the vegetables are charred at the edges.
11 min - 5
Warm the quinoa in a pan with a splash of water.
- 6
Serve the skewers on the quinoa with lemon wedges for squeezing.
Tips
- Cut the halloumi into big cubes. Small pieces turn dry.
- Turn the skewers often, since the oil in the marinade flares and burns.
- Halloumi is salty, so there is no need for extra salt.
Storing and freezing
Eat on the day for the best squeak. Keep leftovers in the fridge for up to 2 days and eat cold in salads, or reheat until steaming hot.
Questions
Can I use tofu instead?
Yes. Use 400 g firm tofu, pressed and cubed. It makes a vegan version as long as the chermoula is vegan.
Can I cook them in the oven?
Yes. Roast on a baking tray at 220C (200C fan) for 20 to 25 minutes, turning once.
Is halloumi vegetarian?
Many halloumi brands use vegetarian rennet, but some use animal rennet, so check the label.
More made with chermoula
Double check before you cook. Recipes can contain mistakes. Any diet labels come from the ingredients as written in this recipe and are a guide, not a guarantee. Always check every ingredient and the packet label for allergens and cross contamination, and ask your doctor or dietitian what is right for you, especially with coeliac disease, diabetes or a serious allergy. This is not medical advice.
