Halloumi Cheese Kebabs

"Halloumi cheese is one of the only cheeses you can grill or fry without it melting all over ! Traditionally Cypriot its seen on the BBQ and Grills all over Cyprus and Greece being used in many ways including in pitta breads to make a very tasty sandwich!"
photo by AskCy photo by AskCy
photo by AskCy
photo by AskCy photo by AskCy
photo by AskCy photo by AskCy
photo by AskCy photo by AskCy
photo by AskCy photo by AskCy
Ready In:
2 kebabs




  • Cut the halloumi into thick slices (about 1/4 inch).
  • Mix together the olive oil, lemon juice, garlic, oregano and pepper.
  • Leave the Halloumi in the mixture for half an hour.
  • Place the Halloumi on a red hot griddle pan and cook until nicely coloured, turn it over and repeat (depending on heat of pan will only take a few minutes each side so don't leave it).
  • Warm the pitta breads under the grill (in the oven, in a toaster) following manufacturers instructions.
  • Slice the top edge of the pitta off (much easier than trying to slice down into it)
  • put in a little salad, some slices of cucumber, tomato and red peppers.
  • Add the cheese and some more salad building up until its nice and full.
  • Serve with the dressing on one side or you could add it as you are building it up.

Questions & Replies

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  1. I didn't make kebabs/pita's with my Halloumi as I like this cheese "straight up." I used your marinade and it was spot on and really added wonderfully to the taste of the cheese. It was perfect to balance the saltiness as well. Thanks for posting!!
  2. Result was fine but I feel there are a number of issues with this recipe first of all these are not kebabs!! I left the halloumi in the exact same marinade but fried it in a regular pan in some unrefined extra virgin olive oil, first dipping it lightly in a gluten free flour mix per preference to not stick to my pan and create a nice crust! I made a salad on the side with baby arugula, peeled English cucumber, the tomato & red pepper but did not add the red onion as it does not mention it in the instructions and I forgot about it. I made a light vinaigrette with the same olive oil, sea salt and freshly squeezed lemon juice. I served this salad with the halloumi on the side with rice crackers to be gluten free and a lovely lentil soup. Made for Holiday Appetizers and Sides Tag Game Dec 2010 in KK's forum.


First started cooking like most people with my mother and grandmother when I was a small child. Even back then I like to mess with food and create different things (pizza toast, cheese spread toasted, fried bread made by buttering the bread and toasting it under the grill..) you can see I was heavily influenced by toast back then but I was only 8 or so... By about 12 I'd started helping out on a sunday with the cooked breakfast, sometimes even doing it all. Since then I've cooked for myself and then for my family and now very extended family. However my real passion for food took off after going on holiday and trying wonderful new dishes that I'd previously never even heard of. This meant once home I'd be having a go at recreating what I'd had... This is still what I'm doing today along with coming up with new and different twists on things and improving on recipes I've made and dishes I've had... welcome to my World LOL Steve
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