Haloumi and rosemary veggie skewers

December 5, 2012 (Last Updated: January 11, 2019)
Haloumi and rosemary veggie skewers recipe

Here’s a helpful hint when it comes to these haloumi and rosemary veggie skewers: make extra! These skewers will be gone before you know it. 

Haloumi and rosemary veggie skewers


  • 60ml (¼ cup) olive oil
  • 1 garlic clove, crushed
  • 5ml (1 tsp) dried chilli flakes
  • 5ml (1 tsp) dried oregano
  • juice of ½ a lemon
  • salt and freshly ground black pepper, to taste
  • 12 bamboo skewers, soaked in water
  • 400g haloumi, cubed
  • 3 red peppers, seeded and cubed
  • 3 yellow peppers, seeded and cubed
  • fresh basil leaves, to serve



For the marinade, combine all of the ingredients in a large bowl and mix well. Set aside.


For the skewers, place a cube of haloumi followed by a cube of each pepper onto the soaked skewer and repeat.


Place the skewers in a large dish and spoon the marinade over. Wrap with plastic wrap and refrigerate for 20 minutes.


Heat a griddle pan over high heat and grill the skewers until the peppers have softened and charred, about 4 minutes on each side. Brush with the marinade while grilling.


Serve with lots of fresh basil leaves.


Cook's tip: These work well on the braai and can easily be turned into a carnivorous meal with the addition of fish, chicken or beef cubes.



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