Halloumi Vegetable Skewers

Halloumi Vegetable Skewers

Serves 4

250g Halloumi
1 Zucchini
1,5 Bell pepper red or yellow
200g Cherry tomatoes
700-800g Potates (equal size)
1 Onion (red)
1/2 Lemon
5g Fresh thyme
Olive oil
1/2 tsp Mustard
Freshly ground black pepper
frisch geriebener schwarzer Pfeffer
1 Pinch of sugar
4 Skewers (Metal, or bamboo and soaked in water)


200g Greek Yoghurt (resp. plain yoghurt with at least 5% fat)
1/2 Garlic clove
1/2 Cucumber

The potatoes are best if they are rather large and all have approximately the same size, or the smallest pieces could burn. Wash and peel the potates, cut into wedges and cook in salted water. In the meantime preheat the oven to 200 °C. Drain the potates very well, mix them with 1.5 tbsp olive oil, salt and pepper, and distribute them evenly on a baking sheet lined with baking paper. They should bake for approximately 15 minutes before adding the skewers.

While the potatoes are cooking and baking prepare the skewers. Cut the zucchini in 1cm slices (Cut in half if the zucchini is very thick). Cut the onion into wedges and separate into two pieces. Wash the tomatoes. If you use larger tomatoes cut them in half. Cut the halloumi in 1cm slices and cut the slices to match the size of the vegetable pieces. Cut the bell pepper into pieces of similar size. Separate everything into 4 piles to see what goes on which skewer and alternating the veggies, put everything onto the skewers. Juice the lemon and mix this with 1 tbsp olive oil, mustard, salt, pepper and sugar. Brush the skewers with the marinade and gently place them on the baking sheet next to the potatoes. Any leftover marinade can be drizzled over the skewers at this point. Bake everything for another 15 minutes or until everything is golden brown.

In the meantime wash the cucumber and cut lengthwise. Remove the seeds if necessary and grate the cucumber roughly. Sprinkle a generous amount of salt, mix, and let sit for a few minutes. Press or grate the garlic and add to the yoghurt. As soon as the cucumber loses some of its water, press it out and drain. Add the cucumber to the yoghurt, mix well, and season to taste with salt and pepper. Ideally let it sit for a few minutes before serving.