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Barbecued Haloumi and Vegetable Kebabs

Barbecued Haloumi and vegetable kebabs

Barbecued Haloumi vegetable kebabsBarbecued hread mushrooms, haloumi, capsicums and courgettes with drizzle of lemon avocao oil. Further taste added by  kebabs with couscous and  yoghurt mixed with lemon zest and mint.


  • 8 skewers
  • 16 button mushrooms
  • 100g haloumi cheese, cubed
  • 2 capsicums, deseeded, chopped into 8 chunks
  • 2 small courgettes, cut in 2cm rounds
  • 2 tablespoons lemon avocado oil (we used Olivado)
  • 1 1/2 cups couscous
  • 4 tablespoons low-fat plain yoghurt
  • 1 lemon, zest and juice
  • 1/4 cup fresh mint, washed, finely chopped


Step 1 Heat barbecue. Thread mushrooms, haloumi, capsicums and courgettes onto 8 skewers, alternating as you thread. Drizzle with lemon avocado oil and place on barbecue for 5-10 minutes until browned.

Step 2 Prepare couscous following packet directions. Use fork to fluff up.

Step 3 Serve kebabs with couscous and drizzle with yoghurt mixed with lemon zest, lemon juice and mint.

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