Whether you call it halloumi or hellim, it is the one ingredient that I always have in my refrigerator for when you need rescuing and you have nothing else. These skewers are Mediterranean in essence, but with a little spice to boot. My favorite way to eat them is to place the skewer onto some flatbread and slide the ingredients off, then drizzle with a little honey (trust me on this), add a squeeze of lemon juice, and a little chilli sauce. Roll it up and tuck in. If you don’t have skewers, simply roast the ingredients on a baking pan.



  • 9oz block of halloumi cheese, cut into 6 cubes

    WNK-Flavor Book Cover Flavor Sabrina Ghayour
  • 1/2 red bell pepper, cored, seeded, and cut into 6 pieces 

  • 1/2 yellow bell pepper, cored, seeded, and cut into 6 pieces 

  • 6 cherry tomatoes, halved 

  • 1 teaspoon dried mint

  • 1 teaspoon dried wild oregano 

  • 1 teaspoon ground coriander 

  • 1 teaspoon paprika 

  • 3 tablespoons garlic oil 

  • freshly ground black pepper 

To serve

  • 3 flatbreads 

  • chilli sauce of your choice

  • lemon wedges

  • honey, for drizzling (optional)

Preheat your oven to its highest setting. Line a baking pan with parchment paper. 

Put the halloumi, bell peppers, and tomatoes into a mixing bowl, add the dried herbs, spices, garlic oil, and a generous amount of black pepper and gently mix together to evenly coat the ingredients in the oil and seasonings.

Divide the ingredients into 3 equal portions and push each portion onto a wooden or metal skewer.

Place the skewers onto the lined pan and roast for 15 to 16 minutes until cooked. You can also cook them on a barbecue, turning frequently (if using wooden skewers, presoak them in cold water for about 30 minutes). Serve with flatbreads, your favorite chilli sauce, lemon wedges for squeezing over, and a drizzle of honey if desired.

Serve with Cauliflower & Lentil Salad or Warm Orzo, Black-eyed Pea & Herb Salad

Recipe reprinted with permission from Flavor By Sabrina Ghayour. Food Photography by Kris Kirkham. Distributed by Hachette Book Group. Aster is an imprint of Octopus Publishing

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