5 from 21 votes
Halloumi Kebabs With Chorizo, Tomatoes And Honey Lime Dressing
These Halloumi Kebabs paired with chorizo, cherry tomatoes, and a honey lime dressing bring together savory, tangy, and sweet flavors with contrasting textures. Alternating cubes of halloumi cheese and slices of spicy chorizo with juicy tomatoes on soaked skewers creates a balanced and hearty grilled dish. The honey lime dressing adds brightness and a touch of sweetness, complementing the charred, crisped ingredients.
Prep Time
12 mins
Cook Time
10 mins
Total Time
22 mins
Servings:
4
to 6
Calories:
496 kcal
Cuisine:
Mediterranean
Ingredients
For the kebabs
- 8 wooden skewers soaked in water for half an hour (so they don’t burn during cooking)
- 250 grams chorizo sausage Peeled (if necessary) & cut into roughly 1-inch slices. You need 24 slices for 8 kebabs, or 2 standard sized chorizo sausages.
- 250 grams cherry tomato I usually buy a 250-gram 'punnet'. You need around 32 tomatoes to make 8 kebabs (4 per kebab). If there aren't quite enough (cherry tomatoes come in different sizes!) just slice some of them in half
- 500 grams halloumi cheese cut into large(ish) cubes of around 1 square inch. This is usually 2 x traditional 'logs' of halloumi. You need 24 cubes for 8 kebabs.
- olive oil for spraying or brushing before cooking, a little
For the dressing
- 1 lime juice & zest
- 1 tablespoon honey
- 1 tablespoon white wine or cider vinegar
- 2 tablespoons olive oil
- salt to taste
- black pepper to taste
To serve/garnish
- 1 lime sliced into segments
- salad greens of your choice
Instructions
- Heat up your broiler/grill (on high or to around 200C/390F).
- Thread the tomatoes, chorizo slices and halloumi chunks onto the skewers alternately. I begin and end with a tomato, but you don’t have to! I usually use 4 tomatoes, 3 slices of chorizo and 3 halloumi chunks per skewer.
- Whisk all the dressing ingredients together and scatter a layer of salad leaves over a large platter or plate.
- Lay the skewers on a grill/broiler pan. I usually line it with baking paper for easier clean-up. Spray or brush all over with olive oil.
- Grill/Broil for about 10 minutes, turning regularly (and carefully!) until the tomatoes and chorizo are golden in parts and the halloumi is crisp and browned. If a few pieces fall off as you turn the kebabs, just thread them back on after cooking.
- When the skewers are done, carefully lay them over the salad leaves, then drizzle the dressing all over. Garnish with extra lime segments if you like. Enjoy immediately with toasted bread with olive oil and salt, or another side dish of your choice.
Cup of Yum
Notes
- Thread halloumi tightly on skewers to prevent breaking; some fragments falling off during grilling can be cooked aside and reassembled when serving.
- You can prepare skewers and dressing ahead; cover and refrigerate until ready to grill.
- For a vegetarian option, replace chorizo with mushrooms or sliced peppers that cook quickly on the grill.
- Leftover grilled halloumi, chorizo, and tomatoes reheat well for breakfast or as sandwich toppings, pasta or couscous mix-ins, or pizza garnishes.
Nutrition Information
Calories
496kcal
(25%)
Carbohydrates
11g
(4%)
Protein
28g
(56%)
Fat
38g
(58%)
Saturated Fat
22g
(110%)
Polyunsaturated Fat
2g
(12%)
Monounsaturated Fat
12g
(60%)
Sodium
1508mg
(63%)
Potassium
176mg
(4%)
Fiber
2g
(8%)
Sugar
7g
(14%)
Vitamin A
322IU
(6%)
Vitamin C
24mg
(27%)
Calcium
1269mg
(127%)
Iron
1mg
(6%)
Nutrition Facts
Serving: 4 to 6
Amount Per Serving
Calories 496
% Daily Value*
| Calories | 496kcal | 25% |
| Carbohydrates | 11g | 4% |
| Protein | 28g | 56% |
| Fat | 38g | 58% |
| Saturated Fat | 22g | 110% |
| Polyunsaturated Fat | 2g | 12% |
| Monounsaturated Fat | 12g | 60% |
| Sodium | 1508mg | 63% |
| Potassium | 176mg | 4% |
| Fiber | 2g | 8% |
| Sugar | 7g | 14% |
| Vitamin A | 322IU | 6% |
| Vitamin C | 24mg | 27% |
| Calcium | 1269mg | 127% |
| Iron | 1mg | 6% |
* Percent Daily Values are based on a 2,000 calorie diet.